| Displaying 1 to 9 (of 9 reviews) |
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| by Ninny 3b |
Product Review Added: Wednesday 09 February, 2011 |
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This works well in fresh bread when I am baking. Its a nice container and doesn't expire as quick as some other brands.
Rating:  [3 of 5 Stars!] |
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| by Kathy Dowell |
Product Review Added: Wednesday 22 September, 2010 |
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I have used this several times in my baking. It works wonderful and the price is very reasonable for the size. A little bit does go a long way.
Rating:  [5 of 5 Stars!] |
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| by Christy Hepp |
Product Review Added: Friday 23 April, 2010 |
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We bought this when we began trying to cook gluten free, versus just buying pre-made things. It's a great product to thicken up just about anything, not just for baking with.
Rating: [5 of 5 Stars!] |
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| by Ann Kuhnly |
Product Review Added: Saturday 13 March, 2010 |
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Used this for the first time yesterday. Made an absolutely delicious chocolate cake.
Rating: [5 of 5 Stars!] |
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| by Kimberly Christensen |
Product Review Added: Monday 11 May, 2009 |
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If you avoid corn, guar gum is a nice substitute for xanthan gum. It definitely helps hold things together! I find muffins and cookies generally don't need a binder, but guar gum can really help hold together larger things like breads and cakes. It also is good as a thickening agent for dressings, sauces, etc.
Rating:  [4 of 5 Stars!] |
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| by C.E. Brisas |
Product Review Added: Friday 16 May, 2008 |
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A great binder for baked goods and thickens sauces very well, too. Also, a little goes a long way. I added a bit to make a cake and it worked out great.
Rating: [5 of 5 Stars!] |
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| by Isaiah Benjamin |
Product Review Added: Monday 17 September, 2007 |
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This is great for baking - A cheaper alternative to xanthan gum that works just as well. Makes all the difference in my cakes and breads.
Rating: [5 of 5 Stars!] |
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| by Christy Hepp |
Product Review Added: Friday 01 September, 2006 |
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I'm just learning how to really cook and this product is great. Just add a little to anything you want to make a sauce out of (worked great with 100% pureed fruit) and there you have a new sauce for your bland chicken breast.
Rating: [5 of 5 Stars!] |
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| by Rhonda Smith |
Product Review Added: Sunday 05 March, 2006 |
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I love using this in my baking! Just a little bit binds ingredients together and helps products rise. I don't miss using eggs at all! I love using this with a bit of canola oil and gluten free baking powder. Products are still moist and bind and rise great.
Rating: [5 of 5 Stars!] |
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| Displaying 1 to 9 (of 9 reviews) |
Result Pages: 1 |
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