One problem with being on a low-carbohydrate diet is how to thicken sauces and stews that ordinarily use flour. Stew without a thickener is really soup, in my book anyway. And sometimes I want stew, not soup.
That’s when guar gum comes to the rescue.
Guar gum is a galactomannan, meaning it’s a polysaccharide made from the sugars galactose and mannose. We can’t digest the polysaccharide, although bacteria in our intestines may eat the stuff. Thus guar gum is classified as a fiber.