Guar gum (pronounced like gwahr) is similar to xanthan gum, it is not an ingredient you eat alone, but is used to help ingredients bind together, thicken, and stabilize, and to create structure. Made from the seed of a cluster plant grown in India and Pakistan, guar gum is commonly found in commercial food products such as ice cream, puddings, cream cheese, and sauces. Guar gum is a powder that looks, smells, and feels like xanthan gum but is used less frequently in gluten-free baked goods. It is common to find gluten-free cookbook authors combine xanthan gum with a guar gum in the same recipe to capitalize on the structure building properties of both.
Gaur gum packs 6 grams of dietary fiber per 1 tablespoon. If consumed in excess, it can produce a laxative effect and it is recommended that only small amounts be used in baking. Use only as directed in recipes.
Both xanthan gum and guar gum are relatively expensive ingredients but are highly concentrated, and a bag will last you a long time.