Not at all! Many of my recipes do include a thickener, and locust bean gum and guar gum are two of my preferred options, especially when making commercial gelato. Try searching “locust bean gum” within the app to find recipes that use it. Locust bean gum comes from the seeds of the carob tree, which is commonly grown in Sicily, and it’s one of the preferred stabilizers used in gelato shops. Guar gum is also often found in stabilizer blends such as neutro, where it’s combined with other ingredients. So, there’s definitely no need to abandon either one! Have you tried using dextrose as well in your recipes?