Always remember, these recipes are intended as general guidelines only. The uses for gums are endless and before you know it, you will have developed your own secret recipes.

“Clear Shots” (Gelatin Free Jello Shots)

These lovable little Alcohol containing goodies will hold up to 40% alcohol by weight and once the Clear Shots set (with refrigeration), they will not “melt away” at room temperature. (Of course, to go alcohol free for the youngsters and tea toters, simply replace the alcohol with water or juice.) Wine, especially fruity wine, typically adds sufficient flavor. To flavor rum or vodka shots, simply replace ¼ cup of water with your favorite juice.


Sugar, Granulated White – ½ cup
GP-Clear Shot Mix – 1 teaspoonful
Alcohol of Choice – 1 cup
Water – 1 cup

  1. Mix the GP-Clear Shot thoroughly into the sugar.
  2. In a saucer, heat the water to a gentle boil. As soon as the first bubbles form, thoroughly mix in and dissolve the sugar blend into the water, about 10 seconds.
  3. Add in the alcohol while stirring.
  4. Remove from heat, pour into 1 – 2 ounce plastic cups and refrigerate until cool and ready to serve. Party Time!

Because of calcium that may be present in your of your tap water, softer Clear Shots may result with distilled water.

Barbecue Sauce

This is an all-time favorite. But any BBQ sauce that contains a decent amount of water can be thickened with gums. Gums will also give cling to your sauce, so the sauce will not roll off the meat to your grill. We allow the BBQ sauce to sit in refrigeration for 2 -4 hours prior to using. This allows the flavors to blend and the gum to add thickness and body.


Crushed Garlic – 1 tsp
White Vinegar – ¾ cup
Tomato Paste – 1 – 6oz container
Brown Sugar – ½ cup
Water – ¼ cup
Grape Jelly – 2 TBS
Salt – 1½ tsp
Black Pepper – ½ tsp
Ginger – ½ tsp
Ground Mustard – ½ tsp
Allspice – ¼ tsp
GP-XG Gum – ¼ – ½ tsp
Thyme – ¼ tsp
Cayenne Pepper – ¼ tsp Blend
Liquid Smoke – 1 TBS
Bay Leaf – 1 (Optional)

  1. Combine all dry ingredients together into a cup (except GP-XG Gum).
  2. Combine the water and vinegar in a blender and blend at low speed.
  3. Slowly sprinkle in GP-XG Gum and blend for 30 seconds.
  4. Add in the combined dry ingredients and blend for 15 seconds.
  5. Add in the tomato paste and blend for 15 seconds.
  6. Add in the grape jelly and blend for 15 seconds.
  7. Add in the liquid smoke and blend for 15 seconds.
  8. Pour into canning jar, top and refrigerate. (Add bay leaf if desired.)

Sugar Free BBQ Sauce

Replacing the brown sugar in the above BBQ sauce with a sweetner that allows for a one-to-one sugar equivalency makes for a sugar free but equally tasty BBQ Sauce.

Gum Paste


Confectioner’s Sugar – Sifted 3/4 pound
Corn Syrup – 1 tbs
GP-Tragacanth Gum – 1 tbs, heeping
Water – Warm ¼ cup

  1. Thoroughly mix GP-Tragacanth Gum into 1 cup of sugar.
  2. Combine water and corn syrup in a sauce pan and heat until just warm and stir. Remove from heat.
  3. Mix in the sugar/gum mix into the warmed water/corn syrup.
  4. Remove from sauce pan, place on countertop.

Lip Burning Salsa (Please Eat With Caution!)


Water – 1 cup
Paprika – 1 tsp
Chile Powder – 1 tsp
Chicken Bouillon – Powdered 1 tsp
Beef Bouillon – Powdered 1 tsp
Jalapeno – Medium size 1
Salt – 1 tsp
Black Pepper – ½ tsp
GP-Xanthan Gum – ¼ – ½ tsp
Red Peppers – Crushed 1 tsp
Cayenne – 1 tsp
Onion – 1/3 cup
Sugar – ¼ cup
Vinegar – ¾ cup
Tomato Paste – 1 – 6oz
Thoroughly mix the GP-Xanthan Gum into the sugar.

  1. Combine all the other dry ingredients into a cup and set aside.
  2. Combine the water and vinegar into a blender, set to lowest speed and sprinkle in the sugar/gum mixture. Blend for 30 seconds.
  3. Add in the combined dry ingredients and blend for 15 seconds.
  4. Add in the tomato paste and blend for 15 seconds.
  5. Add in the jalapeno and blend for 20 seconds.
  6. Pour into a canning jar, top and refrigerate for two hours.

Low Calorie Blue Cheese Dressing


Vinegar – 1/4 cup + 1/8 cup
Blue Cheese – Crumbled 1/4 cup
Oil, Vegetable – 3 tbs
Water – 1 cup
Egg Yolk – 1/8 cup
Salt – 1 tbs
Sugar Substitute – 2 tsp
Onion, Powdered – 1 tsp
GP-AGX Gum – 1 tsp
Black Pepper – 1/8 tsp
Garlic, Powdered – 1/8 tsp
Celery Salt – 1/8 tsp

  1. Pour the water into blender
  2. Combine the oil and GP-AGX Gum into a slurry.
  3. With the blender on low, add the slurry into the water. Blend for 30 seconds.
  4. Add the egg and the dry ingredients. Blend for 15 seconds.
  5. Add the blue cheese. Blend for 15 seconds.

Fried Corn Muffins

Any of the instant corn muffin mixes should work fine for preparing delicious Fried Corn Muffins. They’re generally purchased in 8½ ounce size cartons.


Corn Muffin Mix – 1
All ingredients as per carton directions
GP-XG Gum – ½ tsp

  1. Thoroughly blend the GP-XG Gum into the the corn muffin mix.
  2. Follow carton instructions.
  3. While the muffins are baking, begin to warm heat to 250 – 275 degrees, a sufficient volume of vegetable oil that will allow a cornbread cake to completely submerge.
  4. One by one, using tongs, completely submerge the cornbread cake into the heated oil for 20 – 25 seconds.
  5. Place on a paper towel lined tray and serve warm.

Cheese Pizza Crust

Because this recipe contains the added cheese product, the GP-Guar Gum acts like a binder, therby giving the crust the strength and the body that the cheese product might tend to take away.


All Purpose Flour – 1 1/3 cup
Trio Cheese Sauce* – 1/3 cup
Water – 2/3 cup
GP-Guar Gum – ½ tsp
Sugar – 2 tsp
Active Dry Yeast – 1 packet (0.7 gm)
Butter or vegetable oil – 1 tbs
Salt –  Pinch or 1/8 tsp

  1. Pre-heat oven to 350 degrees.
  2. Dissolve sugar in water and heat in microwave for 1 minute.
  3. Dissolve yeast in sugar water and let sit for a couple of minutes.
  4. Dry blend GP-Guar Gum with flour.
  5. Dry blend gum/flour with Trio Cheese Sauce* and salt.
  6. Add yeast mixture and stir until thoroughly combined.
  7. Refrigerate for 1 hour.
  8. Roll out into a 12 inch circle on parchment paper (for pizza stone) or in a pizza pan. If the dough is sticky, use additional flour while rolling.
  9. Bake for 10-12 minutes or until crust is crispy or browned.

* “Trio Cheese Sauce is a registered trademark of Nestle’ USA, Inc.”

Fettuccine Alfredo Sauce

The small amount of GP-Tragacanth Gum is here to act as an emulsifier, thereby helping to prevent the sauce from breaking.


Margarine –  1 tbs
Small Garlic Cloves – Minced 2
All purpose Flour – 1 tbs
GP-Tragacanth Gum – 1/8 tsp
Skim Milk – 1 cup
Water – 1/3 cup
Cream Cheese – 2 tbs
Parmesan Cheese – Grated Fresh 1 cup

  1. Over medium heat, melt margarine in a sauce pan.
  2. Add garlic and saute’ for 1 minute.
  3. Dry blend Flour and GP-Tragacanth Gum, then stir into sauce pan.
  4. Gradually add milk with continuous stirring, about 8 minutes or until thickened and bubbling.
  5. Stir in cheese cream for 2 minutes.
  6. Stir in parmesan cheese until melts.

Gum Capsules (For that “Full Feeling”)


Empty Gelatin Capsules
GP-Guar Gum and/or GP-Xanthan Gum

  1. Obtain empty gelatin capsules from your local pharmacy, or over the Internet.
  2. Fill the empty capsules with either of, or a blend of the two GP-Gums.
  3. Because gums love water, for a “full feeling”, try one of your gum capsules with a full glass of water.