I just recently went on a shopping spree at Modernist Pantry and I purchased perfected guar gum. Supposedly it doesn't have a taste like regular guar gum has. It says it can be used for soup. I make a yummy chicken and wild rice soup that I thicken with a roux made from butter and flour. I need to cut down on calories and carbs so I wanted to do away with the roux and use the PGG. Has anyone had any experience with it? I don't know how much to use and I don't want to ruin my soup. Help a sista out please!
