- If using to thicken liquid, it is best to first make a slurry of guar gum with a small amount of liquid to avoid clumping
- In addition to carbon dioxide gas and bubbles, baking soda also yields a chewy texture that is essential to many baked goods—think of your favorite chocolate chip cookies.
- Great stabilizer of cold or frozen foods
- Store in a cool, dry place; keeps best sealed for freshness
- Gluten free pantry staple
- If using to thicken liquid, it is best to first make a slurry of guar gum with a small amount of liquid to avoid clumping
- In addition to carbon dioxide gas and bubbles, baking soda also yields a chewy texture that is essential to many baked goods—think of your favorite chocolate chip cookies.
- Great stabilizer of cold or frozen foods
- Store in a cool, dry place; keeps best sealed for freshness
- Gluten free pantry staple