How much Guar and/or Xanthan Gum do you use for a given amount of smoothie liquid? I just started mixing 1/4 tsp of Xanthan Gum into my protein shakes that contain 16 oz of liquid (milk and cold brew coffee) and they come out with a nice consistency.
I wonder if I should try the Guar Gum given that my smoothie uses all cold ingredients.
How much Guar and/or Xanthan Gum do you use for a given amount of smoothie liquid? I just started mixing 1/4 tsp of Xanthan Gum into my protein shakes that contain 16 oz of liquid (milk and cold brew coffee) and they come out with a nice consistency.
I wonder if I should try the Guar Gum given that my smoothie uses all cold ingredients.
A whole bunch of the ingredients posted in this thread don't sound like food.
If I am making a thick strawberry/blueberry "orange" smoothie it looks something like this:
1-1/4 c. coconut beverage
1-2 Tbs heavy cream (optional)
dash citric acid
3-5 drops orange oil
3-4 Tbs equivalent sweetener (I like Truvia, Sucralose is good for this too)
Splash vanilla
mix
Then slowly add *while mixing*
1/8 tsp Xanthan
1/8- 1/6 tsp Guar Gum
Tip: If using Truvia, Erythritol, or other granular sweetener mix it with the gums and slowly add to the mixture.
Mix on low/medium low for 60 seconds and let sit.
Get/Add *frozen* fruit, ~ 3/4 c. to your desired thickness. Blend until smooth. You can omit the orange oil if you wish. Sometimes I throw in a couple tart cherries.
I don't think you understand how food chemistry works.
If I am making a thick strawberry/blueberry "orange" smoothie it looks something like this:
1-1/4 c. coconut beverage
1-2 Tbs heavy cream (optional)
dash citric acid
3-5 drops orange oil
3-4 Tbs equivalent sweetener (I like Truvia, Sucralose is good for this too)
Splash vanilla
mix
Then slowly add *while mixing*
1/8 tsp Xanthan
1/8- 1/6 tsp Guar Gum
Tip: If using Truvia, Erythritol, or other granular sweetener mix it with the gums and slowly add to the mixture.
Mix on low/medium low for 60 seconds and let sit.
Get/Add *frozen* fruit, ~ 3/4 c. to your desired thickness. Blend until smooth. You can omit the orange oil if you wish. Sometimes I throw in a couple tart cherries.
That would be an incorrect assumption. Those products are derived from mostly plant sources. I prefer consuming the plants themselves, rather than trust a manufacturing process that often removes beneficial things and may indeed add artificial ingredients along the whey.I don't think you understand how food chemistry works.
A whole bunch of the ingredients posted in this thread don't sound like food.
Have you tried using either guar or xanthan gum only to see how the consistency compares?
What's the point of slowing adding the gums in? Does high-speed blending break them down too much, or does it just gel better when added at the end?
I just made my traditional morning smoothie (carob, frozen banana, hemp seeds, and a sweetener) & added xanthan gum, WAY better mouthfeel! Very creamy. I've used stuff like arrowroot flour before with mediocre results, this was much better. Thank you for turning me onto this idea! :thumbsup:
Have you tried using either guar or xanthan gum only to see how the consistency compares?
That would be an incorrect assumption. Those products are derived from mostly plant sources. I prefer consuming the plants themselves, rather than trust a manufacturing process that often removes beneficial things and may indeed add artificial ingredients along the whey.
A single grape sample and a sweet bell pepper sample contained 15 pesticides.
Single samples of cherry tomatoes, nectarines, peaches, imported snap peas and strawberries showed 13 different pesticides apiece.
You add it slowly to avoid clumping.
I add the gums to the fluids, BEFORE the fruit, as it emulsifies better. Also the liquids "turn" faster pre-frozen fruit so it mixes in better.
BTW the gums work well for slushies. Water + your flavor/sweetener. Add in your gums. THEN you ice. The gums help suspend the ice better.
Oddly enough I prefer NOT to use gums in my real homemade ice cream. A good ice cream is about 1/2 cream and with sugar it is silky. If you need to "soften" it a tsp of vodka (we keep some on hand for making homemade vanilla) or a splash of corn syrup go a LONG way. You can use the gums but it changes the texture which for a GOOD homemade ice cream you don't need that.--but they would be helpful in making a fake low fat ice cream--YUCK. In that case just have a smoothie--the one I posted is 200 calories--even less if no cream.
Yes, after adding the gum powders to the active-mixing fluid it helps to let it mix on low or sit for a minute or two as the gums absorb.
Wait until you try polydextrose in low carb brownies...
No matter how many times I see this thread, I think it says "LowCarb Banking."
So what effect does it have? Binder?