Gums

Guar Gum vs. Xanthan Gum

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

If you are new to Gluten Free Baking you may find yourself wondering, “What is the difference between Xanthan Gum and Guar Gum?” Both ingredients are frequently called for in gluten free recipes and can seem exotic at first, but they both serve the same general purpose as thickeners and emulsifiers. Quite simply, both these ingredients help keep your mixes mixed. They keep oil droplets from sticking together and separating, and solid particles from settling to the bottom. You can use just one or the other; or sometimes for the best results, you can use them in combination together.

In conventional recipes containing wheat, rye, barley or triticale flour, the protein, gluten in these fours serves the same purpose that guar gum and xanthan gum do in gluten free baking. Gluten protein is what traditional recipes rely on to thicken dough and batters, and trap air bubbles to make your baked goods light and fluffy. Xanthan gum tends to help starches combine to trap air, while guar gum helps keep large particles suspended in the mix.

One of the differences between the two products is where they come from. Guar gum is made from a seed native to tropical Asia, while xanthan gum is made by a micro organism called Xanthomonas Campestris.

In the kitchen, there are also important differences in using xanthan gum vs. guar gum. In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. Xanthan gum is the right choice for yeasted breads. Foods with a high acid content (such as lemon juice) can cause guar gum to lose its thickening abilities. For recipes involving citrus you will want to use xanthan gum or increase the amount of guar gum used.

In general, it is best to add both xanthan and guar gum to the oil component in a recipe, making complete mix of oil and gum before adding to the rest of liquid ingredients. Using a blender or a food processor is a great way to get the gums to dissolve properly.

The final difference between the two gums is the variation in quantities you will need for different foods. There are no hard and fast rules as to how to combine the two gums together, you’ll have to experiment yourself to see what works best in your recipes.

If you decide to use just one or the other, here are some helpful measurements for popular foods:

How much Xanthan Gum for Gluten Free Baking?
Cookies………………………………¼ teaspoon per cup of flour
Cakes and Pancakes………………..½ teaspoon per cup of flour
Muffins and Quick Breads………… ¾ teaspoon per cup of flour
Breads……………………………….1 to 1-½ tsp. per cup of flour
Pizza Dough…………………..…… 2 teaspoons per cup of flour
For Salad Dressings…Use ½ tsp. Xanthan Gum per 8 oz. of liquid.

How much Guar Gum for Gluten Free Baking?
Cookies………………………………¼ to ½ tsp. per cup of flour
Cakes and Pancakes………………..¾ teaspoon per cup of flour
Muffins and Quick Breads………….1 teaspoon per cup of flour
Breads……………………………….1-½ to 2 tsp. per cup of flour
Pizza Dough…………………..…….1 Tablespoon per cup of flour
For Hot Foods (gravies, stews , heated pudding)…Use 1-3 teaspoons per one quart of liquid.
For Cold Foods (salad dressing, ice creams, pudding) Use about 1-2 teaspoons per quart of liquid.

8/30/11 UPDATE: We are so pleased with the awesome response we get from this post and will do our best to answer any of your remaining questions. However, we have found that there are a lot of questions here that we don’t know much about- like ice cream making and salad dressings. Again, we will do our best, but we’re really only experts at baking with these two products.

6/11/12 UPDATE: Regarding corn in xanthan gum: The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat starch. Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria eats the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum. The short answer here is, there is no corn used at all in the making of xanthan gum.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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280 Responses to “Guar Gum vs. Xanthan Gum”

  1. I’m planning on doing a lot of reduced sugar or sugar free canning and preserving this season. I have found a recipe for picalily that uses Clear Jel in it. I was wondering several things:

    1. Can xanthan gum powder be substituted for the Clear Jel in home, hot water bath preserving (i.e. like fruit pie fillings and other preserves)?

    2. If so, what ratio of it would I use to substitute 1/4C Clear Jel?

    • Maven,

      I’m so sorry, but we just don’t have an answer for you about using xanthan gum in place of Clear Jel. I’m sorry we can’t be of more help. That’s just a bit out of our realm here. We’re really a lot more familiar with baking. I know it would work to thicken pie fillings, but I couldn’t begin to tell you how much to use in place of Clear Jel.

      Also, you’ll be glad to know that xanthan gum does not use corn in its growth medium. Read my answer previously about the glucose solution that is derived from wheat (not to fear, though, there is no gluten in xanthan gum). Previously, the microorganism was fed a solution that used corn, but that is no longer the case for our xanthan gum.

  2. PS: Cassidy I thought that xanthan gum was corn derived (same as dextrose). Not sure where I read that (tho recall finding it out after reading Omnivore’s Dilemna–as I went on an anti-corn rampage and omitted all corn from my diet minus Splenda and xanthan gum.

  3. Hello,

    I want to use your quinoa flour to make a pasta dough, should I use the xanthan gum or the guar gum or both and what ratio?

  4. We use Bob’s Red Mill products for just about everything and love it all. Have recently gone vegan and want to make our own cinnamon ice cream with almond milk and figure we will need the “gums” for thickening since we can’t use eggs and heavy cream. Do you by chance have a good ice cream recipe? We made some with red hots that was good, but more like sherbet than ice cream, and way too much sugar. Thanks for any help you can give!

    • Ruth,

      We’d recommend a small amount for your first batch and think of it as an experiment. Try starting with only 1/4 tsp. We’re bakers, so we’re not sure exactly how much to use, but I have heard that it helps the texture of dairy-free ice cream. I make my own vegan ice cream at home and have had success without using any xanthan gum, although now I’ll have to try some. Instead of milk, I use almond milk and in place of heavy cream, I use full fat coconut milk (in the can, not the milk substitute). It gives it a very nice creamy texture, though it’s best if you are using a stronger flavor like mint or a flavor that you wouldn’t mind having a slight coconut hint- like chocolate. I’ve pulled many recipes from this site: http://veganicecream.blogspot.com/ and had success, or I just take a standard ice cream recipe and sub the milk parts with almond milk and coconut milk (or soy creamer). Seems to work pretty well. In all honesty, there are loads of recipes out there that don’t use eggs at all and they come out just fine. Good luck!

  5. Thank you, Cassidy! We plan to make Cinnamon, and Peppermint, and Coffee, and probably vanilla bean. Hadn’t thought about using the canned coconut milk for the creamer, but sounds like it should work! Thank you so much! Will let you know how it turns out!

  6. Hi,

    I make a home made vinegar based hot sauce from my garden, and after I cook and put it in the bottle, it likes to seperate after a few hours. I noticed at the store hot sauce bottles used xanthan gum. Why not guar gum? The biggest difference I see is the cost and sodium. Which would be better since I boil my pepper sauce down?

    • Hi Patrick,

      I think Xanthan Gum tends to hold its properties with high heat better than guar gum. Since we’re really more of a baking company, I can’t give you a firm answer. If you can, try making a small batch using guar gum and see how you like it. It could be just the thing you’re looking for.

  7. I have a 2 year old with IgE allergic reactions to corn. I have researched and found a number of sources that say Xanthan Gum (in the United States) is a CORN derivative. The same child also has a peanut allergy and so we have to avoid all LEGUMES. Is Guar a legume? If not, WHAT IS IT?

    • Shelby,

      I addressed this previously in the comments, but the microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat starch. Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria eats the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum. From what I’ve been reading lately, there are some folks who just can’t digest xanthan gum and guar gum. It’s not a gluten issue, but it is a digestion issue. The same as how some folks can’t tolerate the bean flours or gluten free oats.

      The short answer here is, there is no corn at all in the xanthan gum.

      Guar gum is technically derived from a legume, so that might not be a good choice for you. I have heard psyllium husk may work well in place of both of these ingredients, but we don’t sell it and I’m not overly familiar with it.

  8. I have a question I’m making my daughters wedding cake & want to frost it with heavy whipping cream, I’ve been warned it won’t be stable & will melt quickly. Will either guar or xanthan gum help stabelize my frosting/icing? thanks Terri

    • Daniel,

      Our xanthan gum is not organic. That said, I believe the organic certification laws allow some room for items that are not available as organic (like salt and baking soda, for instance). I have not ever seen an organic xanthan gum, so it might pass the test with your organic certifying agency. You’ll really have to ask them. Our xanthan gum is non-GMO, so it should satisfy their requirements.

  9. Hi. I’m confused. In one comment you said that you use non GMO corn to make your xanthan gum…and then in other comments you explain how you use a wheat starch derived glucose so there isn’t any corn in the xanthan. Do you use corn to create the xanthan? Thx.

  10. Hi,

    Its amazing article, thank you very much for sharing.

    Can I know how to use Xanthum Gum for making Thai chilli Sauce at home

    Thanks in advance

    -Anisa

    • Anisa,

      As we said in the post, we’re baking experts and do not have a lot of experience using xanthan gum to make sauces. How much to use depends on how much liquid you are using. I’d guess that 1/4 tsp per cup of liquid is a good place to start. If you want a thicker sauce, try more xanthan gum. Too much and it will be very thick. It is best added by making a slurry, so combine the xanthan gum with a small amount of the liquid until dissolved before adding to the recipe. Good luck!

    • Connie,

      Honestly, I don’t know. You may try a Google search for homemade gum. We’re really a baking company, so our experience with gum is extremely limited.

  11. How much Xanthan for Pie Crust? Making a quiche, so cookie crumb type crust won’t work. Recipes vary from 1/4 tsp to 2 tsp.

  12. Your information contradicts some of the information in Wikepdia…i.e. if you are allergic to wheat…do not use xanthum gum sourced from wheat…it also states that one of the sources for xanthum gum is corn.

    • Ruth,

      Unfortunately, Wikipedia is not the end all of information. Our information comes from our supplier about how it is grown. It is not grown using corn, nor does it contain gluten. Gluten is what most people are allergic to when it comes to wheat allergies, because it is the wheat protein. If you aren’t comfortable trying xanthan gum, guar gum is a great alternative and won’t have the issues with corn or wheat.

  13. Hi!

    I make a lot of my own soaps, detergents and lotions. One of the ingredients that’s called for in a soap recipe is Xanthan Gum. I’ve read about Guar Gum and they both seem to do ABOUT the same thing.

    Because I try to pinch pennies when possible, do you think using Guar instead of Xanthan would yield the same results?

    Thanks for your time!

  14. Jacqueline Kehl

    I found a really good non-diary,gluten-free ice cream that is no longer sold–company is going out of business.

    I am trying to make something similar. I am finding that if I add to much of the gums the cream comes out tasting like jello & if I do not add enough it taste like Popsicle’s.

    Is there any thing I can add to change how the gums thicken?

    Thank you!

    • Hi Jacqueline,

      In an earlier life, I worked at a homemade ice cream shop where I learned a lot about what makes ice cream shine. The creaminess and thickness really come from the fat in ice cream, so you can get some very good results by choosing dairy alternatives that have more fat- such as using non dairy creamers (I choose soy or coconut) instead of the “heavy cream” often called for. Then, in place of milk, I use full fat coconut milk (the kind in the can, not the refrigerated section). It produces a creamy ice cream. I have had a lot of success making homemade non-dairy ice cream without the gums period. However, if you don’t feel that is sufficient, there are some great recipes out there using the gums. I’d start by trying one of those and experimenting from there. Using gums in ice cream: http://www.icecreamgeek.com/?p=664 Gluten Free Goddess: (she has lots of other flavors if you dig around): http://glutenfreegoddess.blogspot.com/2012/08/peanut-butter-ice-cream-vegan.html

  15. We buy a lot of creamy salad dressings (organic) and most all of them have guar gum, and often include oil and acid of some kind.
    There are so many on the shelves of stores that it’s surprising not to see much if any recipes on the internet.
    Doe anyone have any recipes or links to good salad dressing recipes using guar or xantham gum?

  16. I am new to gluten-free products and wanted to find other alternatives to xanthan gum to use in baking. I found some great info and ordered some guar gum and locust bean gum on this site http://www.xanthangumsubstitute.com. I was searching for ages trying to find recommended measurements for guar gum and I am so glad I came across your site, thank you so much for the info!

  17. I have been successfully baking gluten-free for a year now. Using a rice flour formula I found on line, I have made cookies, cakes, quiches, and pies. Still haven’t ventured into breads or pizza yet.
    3 cups Thai rice flour
    1 cup potato starch (not potato flour)
    1/2 cup tapioca flour
    1 1/4 teaspoons guar gum or 1 1/4 teaspoons xanthan gum
    Hard to find potato starch so I’ve been using tapioca starch only to recently find that tapioca starch and flour are one in the same…?
    But… It doesn’t seem to be a problem.

  18. I LOVE you guys but you have a spelling error in your explanation. Per ‘can cause guar gum to loose its thickening abilities’. ‘Loose’ should be ‘lose’.
    Sorry. These things matter.
    CHEERS!

  19. Any guidance possible on the use of guar and xanthan to enhance the effect of gluten? I like wholemeal, rye, spelt, etc flours but their baking qualities are poor due to lower gluten content. I would also like to add things like ground outmeal which has practically none, I believe. Could guar and xanthan be the answer?

    • Bill,

      Both gums can aid with the rise and texture of breads, however, I would recommend experimenting with adding more gluten to your breads first. This is an easy way to increase the gluten without delving too deeply into the unknown. It’s much less expensive and more likely to return the result you want. We sell it, but you can also find it in many grocery stores that stock a more robust baking aisle. http://www.bobsredmill.com/vital-wheat-gluten.html?&cat=2.

  20. Hi,
    My friend is using guar gum dissolved in water or in caplets to facilitate weight loss. It gives her a full feeling so she doesn’t overheat. This was suggested to her in the book “Maximum Metabolism” Robert Giller. Is this safe? I have googled it and I only find that you should be conservative in you quantity.

  21. When making frosting, I was recommended to use guar gum to stabilize the frosting as it is hot out. Can you suggest how much to add to a frosting which uses 1 stick of butter?

    • Hi Julie,
      We haven’t tried using guar gum in frosting, but we can give a general recommendation. To stabilize a loose item that will be used once cooled, you will typically want to add 1 – 2 tsp per quart (4 cups). We do advise to add the guar gum to a dry product or cool liquid before adding to the mixture to avoid lumps.
      Thanks,
      Amanda C.
      Bob’s Red Mill

  22. If I am making gluten free crispy sugar cookies that make about 4 dozen. Does it matter if I don’t put in 1 cup of potato starch and 4 teaspoons of guar gum?

    • Hi Taylor,
      Omitting those ingredients will definitely make a difference in the texture of your cookies. If you are looking for substitutions, you could ry xanthan gum for the guar gum and tapioca flour for the potato starch.
      Thanks,
      Amanda C.
      Bob’s Red Mill

  23. Just wondering when making pudding with xanthan gum, does it need to be heated or boiled to have thickening effect or can it be adding to cold liguid and then chilled and eaten? Is it safe to eat uncooked?

    • Hi Susan,
      For pudding, we would suggest using guar gum as a thickener rather than xanthan gum (unless the recipe has citrus or other highly acidic ingredients, which decrease the thickening properties of guar gum). It’s best to add guar gum to the oil component in a recipe, making a slurry of oil and gum, then add the liquid ingredients. Use a blender, electric mixer or food processor to mix the guar gum with other ingredients and they will thicken almost instantly. Use about 1-2 teaspoons per quart of liquid.
      Thanks,
      Amanda C.
      Bob’s Red Mill

  24. what would be better for making gravy? I had originally thought Xanthan Gum because its good for hot foods, but what if i want to make a gravy without using heat by simply blending a cold stock & some xanthan or guar?

    • Hi Serge,
      We recommend guar gum for gravy (use 1-3 teaspoons per one quart of liquid).
      Thanks,
      Amanda C.
      Bob’s Red Mill

  25. Is it safe to bake with xanthan gum while pregnant? I’ve been using it and just read somewhere that it could be harmful.

    • Hi Katie,
      We haven’t heard this about xanthan gum, but if you are concerned about it we suggest you discuss it with your doctor to decide what is best for you.
      Thank you,
      Amanda C.

  26. Hello
    I have a problem here I got both guar and xanthum in my kitchen ….and the labels for both are missing …..I DNt know which one is what…..
    Both have diffrent colors ….can u plz help how ocean I diffrentiate both of them……

    Thanx

    • Our Guar Gum has a bit of a creamy yellow color; our Xanthan Gum is more of a pure white color. Hope this helps!

  27. I have been told there is a xanghan gum that is corn free. Do you happen to know where I can purchase this? I am allergic to wheat and corn.

    Thanks!

    • Hi Yvette – Our Xanthan Gum is corn free. Although wheat starch is used to feed to the micro-organism that our Xanthan Gum is derived from, the Xanthan Gum itself is wheat free as well.

  28. I’m having a lot of trouble getting my diet on track with my recent allergy discoveries. I read on someone’s blog that Bob’s Red Mill xanthan gum is derived from soy sugar and …something else! Is this true? I am allergic to gluten and soy. From what I read on the website, I can’t really tell. Thanks.

    • Hi Kristine – Although wheat starch is used to feed to the micro-organism that our Xanthan Gum is derived from, the Xanthan Gum itself is gluten free.

  29. Which is best to use to make gluten free pasta? I assume Xantham from your article.

    How much would one use per cup of gluten-free flour.

    And, can you translate that to grams or ounces per pound of gluten-free flour.

    Thank you

    • Hi Jennifer,

      Our recipe specialist, chef Sarah House, responds to your questions:

      “Xanthan gum and guar gum can both be used to prepare gluten free pasta dough. You will want to use about 1 tsp xanthan gum per cup of flour or 1½ tsp guar gum per cup of flour. Product weights can be found on our nutritional labels: 1 Tbsp of xanthan gum weighs 9g and 1 Tbsp of guar gum weights 10g.”

      I hope this helps. Thanks!

  30. As I keyboard in this comment, I’m trying to make gluten-free bread in a Zojirushi bread machine –with the following observations:

    * The suggestion to mix xanthan gum into the shortening ahead of time can’t be born of experience: a sticky, thirsty mess which would have required far more than the usual amount of shortening. Instead (next time) I’ll add the xanthan gum to the dry ingredients so it’s well distributed.

    * Perhaps partly due to the slow absorption of of non-wheat flours (rye, corn, oat, barley this time), but also because of the dire thirst of xanthan gum, I ended up more than doubling what would have been the normal amount of milk (or water). It has to start out like a thick batter/slurry to come out right in the end.

    * That xanthan gum is potent stuff as an elastic binder for bread! The loaf rose beautifully. I suspect that about 1/2 teaspoon per cup of flour would be a better ratio (and only doubling the water) –instead of 1-1/2+ tsp that I used.

    Craig

  31. Here’s a follow-up installment on that loaf of wheat/gluten-free bread.

    * I restarted our bread maker machine enough times that I confused its mind, so to be safe, my wife and I popped the well-raised loaf into our wall oven (at 375 degrees).

    * It occurred to me that, since a big purpose of kneading wheat bread is to bring out and activate the gluten, perhaps well mixed/blended xanthan gum bread only needs to be kneaded and raised but once –?

    Craig

  32. I’m posting another interim report –with my 3rd loaf of rye bread in the Zojirushi (model BBCC-X20) bread maker as I write.

    The first loaf looked nice but tasted bad and was perpetually gummy/tacky inside. More baking and even a day of heat drying didn’t help. The stuff stuck to our bread knife –had to be scoured off with a Brillo pad. The seagulls wouldn’t eat it.

    I backed off to 1/4 teaspoon of xanthan gum per cup of flour (the industrial minimum of 1/2 of 1% by weight) and the results were tolerable to eat –with about 75% of the rise I wanted.

    There was still a tendency to be tacky inside (worse when toasted), so the 3rd loaf uses no xanthan gum –and molasses instead of sugar. My wife says it will work. I think it won’t raise enough. We’ll know in the morning.

    (Our dry active yeast is from-the-store two days ago fresh.)

    Craig

    • Craig, thank you for sharing your experiences! Looking forward to hearing how the third loaf turns out.
      - Amanda

  33. Thanks for your interest and encouragement, Amanda :-)

    Loaf #3 (without xanthan gum) rose enough and tasted good enough to be “passable” (as my wife rated it), but I decided to reprogram the Zojirushi (easily done) to provide more kneading time (30 minutes instead of 15) and a longer final (third) rise of 45 minutes.

    Loaf #4 also benefited from using 100% rye flour (3-1/4 cups, home ground), 3 tbsp of molasses (instead of 2), 3 tsp of dry active yeast (instead of 2) –and once again: no xanthan gum.

    Wife Peggy pronounced it “good”, though I much prefer it with strawberry jam. It rose as well as the first loaf (with a full load of xanthan gum), but still not as much as I’d like, so the final rise for loaf #5 will last an hour (at 92 degrees Fahrenheit).

    I’m also going to try oat flour.

    ** The point of these efforts was to make bread without wheat –per Dr. Davis’ book: “Wheat Belly”. At this point, however, I’m not even sure if rye, barley and oat flour are blessed by Dr. Davis as replacement grains.

    Craig

  34. Thank you for that link, Amanda. Shauna sure seems to know what she’s doing –and making bread stick together with starch instead of (wheaty) gluten is an interesting alternative to explore. I look forward to trying her recipes –and your oat flour –for “loaf #5″ –and not having to beat up the dough for half an hour (to maximize the sparse gluten content).

    It turns out that Dr. (“Wheat Belly”) Davis is against eating nearly everything on might make a decent loaf of bread out of, while we’ve noticed improvements (weight loss, lower blood sugar levels) simply by eliminating wheat. My wife had to cut back on her sugar pills (Metformin).

    We’re reading Dr. Klaper now.

    Craig

  35. Hi there,

    I have a question in regards to xantham gum in sauces. I as a rule do not normally use any thickeners. However we are starting a range of glazing sauces, so the need a nice syrupy viscosity.

    My problem is with the air bubbles. It seems I need to blend the gum to have it emulsify consistently.The resulting air bubble are not the look I was hoping for. Any suggested changes to the method??

    Thanks

    • Warrick, our Recipe Specialist suggests you try making a slurry using the xanthan gum and a small amount of water and then slowly add the remaining liquid ingredients until fully incorporated. Hope this helps! ~ Amanda

    • At Bob’s Red Mill, we have made a commitment to purchase only non-GMO grains. All of our products are made from ingredients that were grown from identity-preserved, non-GMO seed. For more information about our GMO policy, please call our customer service team: 1-800-349-2173.

  36. Peter, I used Bob’s Red Mill Xanthan gum. While what Cassidy tells us is welcome news, the package describes its contents as “All Natural”, while other Red Mill packaging proudly proclaims when the contents are “Organic” (which, I presume, means “GMO free”). That being said, I put a lot of faith into Bob’s Red Mill products, organic and “natural”.

    PS: I mixed only a teaspoon of xanthan to 3-1/2 cups of oat flour (+ 1 tsp salt and 3 tbsp cane sugar) on the dry side. (The yeast is added last and on top in this bread maker: 3 teaspoons.)

    On the wet side I added 2 whole eggs and 3 tbsp melted butter to 2 cups of very warm water. Our bread machine turned out the best loaf ever. You might try organic honey for sweetener and use 1/3rd potato flour instead of eggs (adding more warm water as needed).

    I suggest that you don’t increase the xanthan unless you stand by to add a lot more warm water.

  37. I have been trying to make spelt bread using xanthan gum and cannot get a decent rise out of the bread dough. I am using 1 tsp per cup of flour and the rise is minimal at best. I let it rise for 2 hours and then shaped into log and put in bread pan. I let it rise again for another hour and nothing. It does not even double in size. I have tried 6 different loafs of bread adding a little more xanthan gum then adding less. Any advice would be appreciated.

    • Hi Jennifer,

      It sounds to me like it might not be xanthan gum that is at issue. Is your yeast proofing? If your yeast is reacting just fine, you might try adding some vital wheat gluten (unless, of course, you’re using spelt flour because you are avoiding wheat and gluten). For further assistance, please contact our customer service team at 800-349-2173 and ask to speak with our recipe specialist.

  38. Hi, Jennifer!
    I have been successfully making spelt bread in my bread machine for the past couple of months. This is my recipe:

    1 c. warm water
    l 1/2 tsp. vegetable oil
    1 1/2 tsp honey or sweetner of choice
    2 tsp. active dry yeast
    Add the yeast, oil and honey to the cup of very warm water. Set aside and make sure it’s active.

    Set bread machine on dough cycle.
    Add:
    1/2 tsp. lecithin
    3 cups spelt flour
    3 TBS. dry milk powder
    l 1/2 tsp. salt
    3 tsp. guar gum

    Add liquid yeast mixture.

    Start machine on “dough cycle”.

    When finished on dough cycle, take out.( it may be a little “sticky” )
    Knead a couple of mins. on floured surface.
    Shape into loaf and put into greased loaf pan.

    Bake at 350 for 30 mins.

    Cook’s notes:

    You can add herbs, nuts, or seeds to the dry ingredients.
    ____________________________________________

    Also, peek at the dough during first few mins. of mixing and if it seems too “sticky”
    add a sprinkle of spelt flour. On the other hand..if it seems a little too dry, add a couple drops of water. Work with a spatula and keep the dough scraped off the sides.
    Once you see the mixture looks like regular dough, leave the rest to the machine.
    ____________________________________________

    Jennifer, I am not a chef, just a housewife and avid vegetable gardener who loves a warm loaf of homebaked bread once in a while. I have made this a couple times for my friends and they loved it too.
    I hope it turns out beautifully for you. :)

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