In article >,
Sqwertz > wrote:
> I bought guar gum for low-fat salad dressings but I don't know how to
> mix it. As soon as it hits any liquid it turned into sticky goop. So
> I tried putting it into a moving blender with other ingredients and it
> left globs. The stuff hydrates too quick.
>
> I could see how it could be useful in home bread making if dispersed
> into the dry ingredients, then hydrated. But there's not enough dry
> ingredients in salad dressing to disperse it evenly. Anybody have
> any success with that?
>
> -sw

How much did you use? My recollection (by way of Pastorio) is that it
takes **very little** to do the job.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011