<<Disclaimer: Verify this information before applying it to your situation.>> 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.