Guar gum, also known as guaran, comes from the seed of the Indian tree. This gum is created by removing the husks from the guar seeds. The shells are then milled and sorted into the powder known as guar gum. Commonly used as an additive in baking, guar gum works to improve the texture and shelf life of baked goods. With eight times the thickening power of cornstarch, guar gum is an essential part of gluten free baking. When using this powder, it's important to remember that a little goes a long way. Guar gum has extremely high water-absorbing abilities. This means that it can instantly increase thickness, even when added to cold water. However, adding too much guar gum to any recipe can result in bulky, stringy baked goods that are very high in fiber. While fiber is an essential part of a healthy digestive system, too much of it may cause an upset stomach in sensitive individuals.