The preparation and use of guar bread in diet therapy

Guar bread rolls were prepared in the hospital diet kitchen from a recipe developed in the Food Science Department of Queen Elizabeth College, using a bread mix to which was added 30 g of guar gum (French, 1982). Four bread rolls per day provided 15 g guar. The dose can be varied as required. The method was satisfactory for home baking providing a regular supply of guar in small quantities can be made available.