Guar seed flour, properties and use

Guar seed flour is a natural thickener rich in protein and fiber, it is a useful food against diabetes, obesity and cholesterol. Let's find out better.

Guar plant

How to make guar seed flour

Guar seed flour (or guar gum) is obtained from the fruits of the guar plant, a legume. Cyamopsis tetragonoloba, native to India, Pakistan and China.

After collecting and drying them, the seeds of the guar plant are separated from the thin skin and the germ, after which they are ground until a very fine powder is obtained which is called guar gum, a well-known thickener .

Properties and use of guar seed flour

Chemically, guar gum is a hydrocolloid polysaccharide consisting essentially of galactomannans; water, proteins, fat fibers and traces of iron are also present. Guar flour is indicated for those who want to fight disorders such as diabetes, obesity and cholesterol.

Many recommend guar gum supplements to those who start diets aimed at reducing body weight or lowering their blood sugar level. Guar flour can cause allergies, nausea, meteorism, abdominal cramps, eczema, poor assimilation of minerals and vitamins if consumed in excessive doses.

It is not easy to find : in addition to the internet, it can also be found in small shops specializing in alternative flours or at health food stores, pharmacies and parapharmacies.

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Products from guar seed flour

Guar gum is used in various products, both sweet and savory, as a thickener: it is found in canned meats, candies, fruit drinks and soft drinks, smoothies, sugared almonds and jams, ice creams and jellies, chewing gum, sauces and more.

Guar gum is a substance that is also used by the cosmetic industry as an ingredient in face and body creams, masks, gels, but also in shampoos and after-shampoos. This product also has moisturizing, emollient and refreshing properties.

It is also used for supplements . The abbreviation used to identify the presence of this substance is E412. It is used in the kitchen as a natural thickener, ideal to give consistency to bread dough, to make pizzas or focaccia without gluten, or in soups .

10 grams per 500 grams of flour are enough to get a decidedly softer bread or a better sponge cake. Generally, guar seed flour is used in salty dough, but do not underestimate its yield even in sweet dough, the important thing is not to overdo the doses. It's good for the celiac diet.