Guar gum and xanthan gum have some similar properties, but in general we've found that xanthan gum works better in most baked goods. Guar gum usually results in a more crumbly texture than using xanthan gum, making things like breads more challenging to slice. Most of the time, folks who avoid xanthan gum in favor of guar gum are doing so because xanthan gum is derived from a bacteria that is grown on a corn-based medium. While there's nothing wrong with useful bacteria in baking (that's what gives sourdough its amazing flavor, after all!) and there shouldn't be any corn actually *in* the xanthan gum itself, both of these facts make some people hesitant to use it. But it really is the best gum for the job in most recipes. Hope that helps clarify! Kat@KAF

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