Bake pure nature with locust bean gum!

The carob tree is native to the Mediterranean and the Near East. It bears legumes that are initially green, later brown and between 10 and 30 cm long. Under the leathery skin is soft, sweet flesh that hardens with maturity and has a long shelf life. Derived from Arabic, the pulp is called carob. The pips in the pulp always show the same average weight of around 200 mg, which is why they were used as a unit of measure for diamonds and gold in the past. The word karat still reminds us of this. Today, a gelling and thickening agent, locust bean gum, is produced from the kernels. It is approved as an additive in the EU under number E 410.

Locust bean gum and its properties

The legume is highly nutritious and is processed fresh or dried in native areas. Juice is pressed from the fresh pulp, the so-called kaftan. It is fermented into the popular Palo. Locust bean gum is ideal for dietary use , for example for baking gluten-free products. The good tolerability of locust bean gum also allows it to be used in baby food. In the food industry it is often added to lemonades, soft drinks and fruit juices because it prevents the beverages from becoming cloudy. If locust bean gum is roasted, it is used to produce substitute coffee. However, it can cause diarrhea if overdosed. The locust bean gum is available in organic shops and health food stores.

Already tried?

If you mix 300 g of corn flour with 30 g of locust bean gum well and keep the mixture in a screw-top jar, you always have an egg substitute at home. Simply mix 2 teaspoons of the mixture with 40 g of water and use it instead of an egg, suitable for any recipe. Or have you always wanted to make your own cream? No magic with locust bean gum. Mix 150 ml milk with a teaspoon of locust bean gum, beat with a mixer and sweeten, done. Simply add cocoa for chocolate cream and all those with a sweet tooth are satisfied without having to watch out for calories . Are you one of those people who are not allowed to eat chocolate, but still want a chocolate cake? Beat 3 eggs with 100 g margarine and 300 g sugar until fluffy, stir in a pinch of salt, 100 g locust bean gum and 500 ml milk. Mix 500g flour with half a packet of baking powder and fold in. Pour the batter into a greased cake tin and bake at 200 degrees for around 60 minutes to create a delicious fake chocolate cake. Have you ever made spinach spaetzle without egg and milk ? Mix 250 g flour with 2 teaspoons of locust bean gum in a bowl, add around 100 ml water and 250 g pureed spinach and stir. The dough should be chewy, not runny. Using a spaetzle slicer, drop into boiling salted water and cook until done, sprinkle with Parmesan or herbs. In relevant books about locust bean gum and its application you will find many more recipes and ideas. And by the way, with locust bean gum you will also achieve your bikini figure faster.

Viet Trinh

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