Stabilizers & Fibers
Substitutes for Guar Seed Flour in gelato
Guar seed flour (guar gum, E412) is a galactomannan polysaccharide milled from the seed endosperm of Cyamopsis tetragonolobus. In gelato it acts purely as a stabilizer, binding free water and boosting viscosity at very low doses without adding sweetness or lowering the freezing point. If you're out of guar seed flour or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
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