Guar Gum and Xanthan Gum perform the same functions. They both act as binding agents in flour-based foods (i.e. breads).
Early on, I was trying to figure out which one to use. Guar Gum is generally less expensive so that was my first choice.
My friend Susan told me that the difference between Guar Gum and Xanthan Gum is usually whether your intestinal tract can handle the Guar Gum.
I learned rather quickly that mine cannot. (I don’t know when I’ve ever been so gassy.) Therefore, you will see that all of my recipes reference Xanthan Gum. If you are fortunate enough to be able to digest the Guar Gum, feel free to substitute Guar Gum 1-1 anywhere I mention Xanthan Gum.
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