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I find I have become sensitive to zanthan gum and guar gum, but still need a binder for the breads, etc. that I make.? I have a couple of questions for the list.


Has anyone used carrageenan in place of zanthan and guar gums?? What was the result?

Do you have any web sites or other places that I can go to get reliable information?

Carrageenan is mentioned on Wikipedia, but I'm not a scientist and don't understand all of the information.? If someone has a good explanation of its properties and abilities to bind food molecules, I'd love to see it.


Thank you all.

Mary G. in California

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