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List Members,  I've been trying to research the use of Tara Gum and Acacia
Gum as a replacement for Xanthan Gum and Gar Gum in making bread.  I
understand these gums are used extensively in Europe and the Middle East for
baking, but are only recently available in the USA as food additives.  Can
anyone identify a source for these gums? Is there a source of data for
substituting Tara for Xanthan gum in bread recipies?  Any drawbacks?  Are
the Tara and Acacia gums GF?  Thanks for your help.  Dave Taylor, Mentor,
Ohio  USA.