Both xanthan gum and guar gum are used in gluten-free baking to help mimic the structure traditionally provided by gluten (protein) in wheat flour. In sum: you can use either xanthan gum or guar gum in my recipes. Guar gum is less expensive, but it might give you gas until you get used to it. Up to you.
Similarly, it is asked, can I replace gelatin with xanthan gum?
It can safely replace gelatin in any recipe that calls for it, with no extra preparation or baking needed. For example, if the recipe calls for 2 tbsp. of gelatin, use 1 tbsp. of xanthan gum. For baked products, the amount of xanthan gum is typically around 1 tsp. for every cup of flour added.
Why is guar gum used in ice cream?
Ice cream is full of water that turns into crunchy ice crystals when it freezes. Stabilizers, including natural, plant-derived ingredients like guar gum, xantham gum, and carageenan, are just another kind of emulsifier that manipulates ice cream texture. (And FYI, egg yolks are a kind of stabilizer.)