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Home Cooking 4

Guar gum and xanthum gum equivalents (for use in ice cream)

kdkrone | Dec 11, 201102:40 PM

I have found that 1/2 teaspoon of guar gum works well to inhibit ice crystal formation and give a texture that I like in a quart of ice cream. What is the equivalent amount of xanthum gum to use and should I expect roughly the same effect?

Thanks
Ken K

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