Many people who have celiac disease and must avoid gluten also have IBS, and like me, xanthan gum bothers our guts. Why don't more manufacturers use guar gum rather than xanthan gum, in their baking mixes or prepared baked products? (Thank you, King Arthur for having at least your regular Gluten Free All Purpose Flour without the xanthan gum!) I have been gluten free since 1975 (before most people ever heard of it!) and, although there were not many products out there, I could make my own using guar gum as a binder. Now that there are so many gluten free products "off the shelf ready to eat", I still can't use them because nearly all companies use xanthan gum in them. This is very frustrating!! Please consider switching to guar gum in your GF Measure for Measure flour, pie, muffin, and other mixes, etc. since the ratio is, as you say, 1:1 as a substitute for xanthan gum. It would be great if you could influence other manufacturers of the gluten free industry as a whole in this as well. (could you email me also with a separate response besides posting here? Thanks.)

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