Hi Amy--Super post! Thanks! 2 things: Check the Blackbird Bakery site. She gives a detailed description of xanthan gum and guar gum. I only use guar gum now. I don't think xanthan gum is very good for you, and I don't like its taste. The second thing is a question: I made a banana bread today, and when I added the buttermilk it "curdled" and lost its thickness. I called the King's help number and was told to add 1/4 cup more flour SLOWLY. It was explained that I was using a 2-stage recipe and that that can happen. Can you explain why and what I can do next time so this won't happen. I have used the recipe successfully 4 times in the past. Thank you!! Hi Sherry! Great to hear from you and thanks so much about the information and feedback on the guar vs. xanthan! If there is any possibility for you to call the hotline again and ask for me in the next few days, I would love to chat about what happened with the banana bread. Hope to hear from you soon. ~Amy

• Reply