Pür gum is a clean sugar-free chewing gum sweetened with xylitol and containing no problematic seed oils. The main challenge is replacing the synthetic gum base with natural chicle gum from sustainable sources. DIY is better for avoiding any processing chemicals and ensuring truly organic ingredients.
Based on: Pür gum
· Makes approximately 60 pieces (30 servings)
· Serving: 2 pieces (2.8g)
Why This Recipe is Seed Oil Free
Commercial Pür gum from Pür gum, PUR often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural wax that provides shine and helps prevent sticking
Natural vitamin E oil
3-4 drops · NOW Foods Natural Vitamin E Oil
Natural antioxidant that prevents rancidity and extends shelf life
Instructions
Step 1. Prepare your workspace by lining a small baking sheet with parchment paper and having small cookie cutters or a knife ready for shaping. Measure out all dry ingredients (45g xylitol, 15g gum arabic, 1g citric acid, 2g carnauba wax) into separate bowls. The precision is critical because gum chemistry is sensitive to ratios.
Step 2. In a double boiler or heatproof bowl over simmering water, gently melt the chicle gum base (60g) over low heat, stirring constantly with a wooden spoon. This takes 8-12 minutes - the chicle will become soft and pliable, not liquid. Do not overheat as this can break down the natural polymers and make the gum too soft.
Step 3. Once the chicle is soft and workable, remove from heat and immediately stir in the carnauba wax (2g) until fully incorporated. The wax will melt instantly from the residual heat. Then add the vegetable glycerin (8g) and mix thoroughly - this prevents the gum from becoming too firm.
Step 4. Working quickly while still warm, gradually mix in the xylitol (45g) and gum arabic (15g), kneading with your hands once cool enough to handle. The mixture will be sticky initially. Add the citric acid (1g), peppermint oil (8-10 drops), and vitamin E oil (3-4 drops). Knead for 2-3 minutes until the texture is uniform and no longer sticky.
Step 5. Roll the gum mixture into a log about 1 inch in diameter on the parchment-lined surface. Let it cool and firm up for 15-20 minutes at room temperature. The gum should hold its shape but still have some give when pressed.
Step 6. Using a sharp knife or small cookie cutters, cut the log into 60 small pieces, each about 1/2 inch thick (approximately 2.8g per 2-piece serving). Dust lightly with additional xylitol if pieces stick together. Let pieces air-dry for another 30 minutes until surfaces are no longer tacky.
Step 7. Store individual pieces in small parchment squares or wax paper wraps to prevent sticking. Place wrapped pieces in an airtight container. The gum will keep its texture best at room temperature and should be consumed within 2-3 weeks for optimal chewiness and flavor.
Step 8. To use, chew 1-2 pieces as desired. The xylitol provides dental benefits and the natural chicle base is biodegradable, unlike synthetic gum. The flavor will last 15-30 minutes depending on chewing intensity.
Storage
Store wrapped pieces in airtight container at room temperature. Avoid heat and humidity which can make gum soft. Best consumed within 2-3 weeks for optimal texture and flavor.
Cost Comparison
Cost per serving (homemade)$0.095
Cost per serving (store-bought)$0.25
Savings62%
High upfront ingredient costs but massive long-term savings due to bulk purchasing. The chicle gum base is the most expensive component but creates 120+ servings. Quality is significantly higher with guaranteed organic certification.