Guar Seed Flour it is a natural thickener rich in proteins and fibers, it is a useful food against diabetes, obesity and cholesterol. Let's find out better.
> 1. How Guar Seed Flour is made
> 2. Properties and use of guar gum
> 3. Products based on guar seed flour
> 4. A recipe up your sleeve
How Guar Seed Flour is made
Guar seed flour (or guar gum) is obtained from the fruits of the guar plant, a legume. the Cyamopsis tetragonoloba, native to India, Pakistan, China.
After harvesting and drying, the seeds of the guar plant are separated from the thin skin and germ, after which they are ground until a very fine powder is obtained which is called guar gum. well known thickener.
Properties and use of guar seed flour
Chemically, guar gum is a hydrocolloidal polysaccharide essentially made up of galactomannans; are also present water, proteins, fatty fibers and traces of iron. Guar flour is suitable for those who want to combat ailments such as diabetes, obesity and cholesterol.
Many recommend guar gum supplements for those who start diets aimed at reducing body weight or lowering the blood sugar level. Guar flour can cause, if consumed in excessive doses, allergies, nausea, bloating, abdominal cramps, eczema, poor assimilation of minerals and vitamins.
It is not easy to find: in addition to the internet, it can also be found in shops specializing in alternative flours or at herbalists, pharmacies and parapharmacies.
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Guar gum products
Guar seed flour is used in various products, both sweet and savory, as a thickener: it is found in canned meats, candies, fruit drinks and sodas, 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 for giving consistency to bread dough, for making gluten-free pizzas or focaccias, or in soups.
10 grams per 500 grams of flour are enough to obtain a much 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 doughs, the important thing is not to overdo the doses. It is good for the diet of celiacs.
A recipe up your sleeve
- 400 ml latte,
- 2 level teaspoons of low-fat cocoa powder,
- 3 teaspoons of guar powder,
- liquid sweetener (agave, stevia or honey, to taste) as required
Method: Blend everything, leave a couple of hours in the refrigerator before serving
Guar gum, what are we talking about?
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> Guar gum among the supplements for weight loss