Ok, revolutionize may be a strong word. However, they have definitely been a positive addition to my pantry. These two ingredients are all-natural thickeners. They will make your protein shakes nice and milkshake-thick, and will prevent your ice cream from forming hard ice crystals.
From Bob's Redmill
"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.
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 Camestris that is fed a diet of corn or soy.
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. Using a blender or a food processor is a great way to get the gums to dissolve properly."
Anyhoo, I'm not a "gluten-free" baker, so my practical application of these two gums has been limited to protein shakes and ice cream.
For ice cream, it is recommended that you use both gums together. Xanthan thickens the ice-cream, and guar gum makes it creamy. You should use roughly half the amount of xanthan as guar. In 4 cups of liquid I would use 1/2 tsp guar gum and 1/4 tsp of xanthan gum. Don't overdo it! Too much of this stuff and you will have a solid gelatinous blob.
For protein shakes I generally use 1/4 tsp guar gum in 16 oz of fluid.
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