Cruciani Guar Seed Flour: The Natural Thickener for Your Recipes!

If you're looking for a natural product that can replace gluten in a functional way, Cruciani Guar Seed Flour is an excellent choice. It's a flour obtained by grinding the seeds of the Cyamopsis tetragonolus L. plant, a legume typical of tropical Asia. The flour is made up of 80% a highly water-soluble polysaccharide, with which it forms a gelatinous mass. This product is an excellent ally for dieters, as it allows for faster gastric filling , accelerates intestinal transit , and reduces the absorption of carbohydrates and lipids .

How to use Cruciani Guar Seed Flour?

To use Cruciani Guar Flour, it's recommended to dissolve it in water. It can be added to foods and beverages by mixing it cold with dry or liquid ingredients. In the case of liquids, the guar flour should be dissolved in the liquid (and not vice versa). The dosage varies depending on the desired product, but is always very low (0.15-0.20%). Be careful not to form lumps when mixing the guar flour, otherwise its thickening effect will be lost.