Carbalose Flour, 3 lb. Bag

If you want a low carb flour that is like flour, this is it. It is actually made from wheat. The result is almost exactly like regular wheat. We still use the other low carb flours and meals but may not for much longer or at least not as much. Some of the bread recipes call for a little almond, flaxseed or coconut depending on what you are making. So far I have made biscuits, scones, spätzle, and pretzel rolls with it. All turned out pretty good. Baking times and amounts are a little different than with regular flour. Also, some recipes say there is a bitterness with this flour but it is usually counteracted by adding a couple of drops or so of a sucralose sweetener that does not give what you are baking a sweet taste. We have not noticed any bitterness. Have not tried frying with it yet, but plan to. I am already on my second bag. Definitely recommend.

I was initially skeptical as to how good this flour worked, but I was blown away by how versatile it is. I have previous purchased the Carbquik Flour, which does have fewer carbs per cup [significantly fewer] though it does have added substances like Eggs etc. This Carbalose flour does not have eggs and is vegetarian safe. It works just like any other flour. I can make pancakes with it, which taste great! I can even make Roti with it, which, while it does not taste as good as everyone's favorite carb heavy white flour, it is still quite good with an assortment of dishes not limited to curry or dahl. I bought it for my father who's blood sugar has been getting a little too high for his liking and it has worked well. The glycemic index [how fast sugar is metabolized] appears to be not as high as white flour/white flour derived products. Bread also tastes great [especially with a little added cinnamonm, pepper, etc.]. Overall if you are hesitant in purchasing, I would at least give it a try. This can ease the way to a healthier lifestyle without having to completely abandon many of the comforts an individual is accustomed to. Thank you for reading and enjoy your flour!

If you need/want to reduce your net carbs, this is a great choice. I am still learning how to best use it, but have made yeast bread, muffins, pizza crust, and biscuits with success using some of the modifications described in other reviews. It does taste different than regular flour, with some bitterness, but this can be muted with sweeteners and other flavors. I find the serving size and the related nutritional information to be misleading. Who eats 100 g of flour at a time? Most all-purpose flours list a much more reasonable serving size of 30 g. Almond flours typically use an even smaller serving size, 14 g. So be sure to consider this in making nutrition comparisons with other flours. For example, the muffins I made used approximately 16 g of Carbalose each, which is about 3 net carbs from Carbalose per muffin.

So glad I found this flour. Is it pricey, yes. Is it worth it, yes. As the packaging recommends you should increase liquids and double yeast. I have found I get great results baking by following that guidance. I also sometimes sift it to make it lighter as it is definitely more dense then AP flour. I also found using a scant cup when measuring also helps. The texture of my baked goods has been almost as good as with AP flour but really the average person probably would be none the wiser. It does brown faster so less time to bake and or reduced temp. The smell is definitely different but I don't feel it impacts the finish product. What it does for your post meal blood sugar is a miracle. I have experienced no spikes in my blood sugar using this flour which is what I think makes it worth the price. Great product if you like baking and need to keep your blood sugar in line.

This is made by the folks who make Carbquik, a low carb version of Bisquick that I love. Supposedly one can substitute carbalose flour for regular all-purpose flower. And you sort of can, but not quite. So far I've only tried it once but that experience (combine with more extensive experience with Carbquik) lead me to two observations. First, you need to increase the liquid in your recipes substantially. Carbalose just sucks up moisture like crazy. I've been experimenting, but lately I've been using about twice as much liquid as called for in recipes. I just keep adding it until the texture of the batter seems right. Second, carbalose bakes faster than conventional wheat flour. Set you timer for half the time recommended in the recipe. Given that I'm still experimenting, I can't guarantee success using carbalose as a flour substitute. As I learn more, I'll update this review.

Because I have been diagnosed as pre-diabetic I started looking for low carb options for my favorite foods. I experimented with a lot of Keto pasta recipes that are available on the internet and all of them missed the mark for me. This product works well for my needs and allows me to manage my carb intake. It will never taste as good as semolina flour recipes but I found it more acceptable than the above mentioned Keto recipes. I have made fettuccine and cavatelli with this flour. For those that are interested I used the following ingredients. 1-1/2 cup carbaflour, 3 TBS Vita Wheat Gluten. 1/2 tsp xanthan gum, 1 Tbs all purpose flour, 2 eggs, 1 Tbs olive oil. I used a stand mixer with a paddle blade to form a ball and then switched to a dough hook for 5 minutes. I usually wrap in cling wrap and put in the fridge for a few hours and then bring back to room temperature. Remove from cling wrap, otherwise condensation will form inside the cling wrap. The product does contain Vita Wheat Gluten but based on a video posted by Debbie's Back Porch on Youtube I decided to add more to my concoction. I am really happy I found this product, it's made my low carb diet much easier.

Excellent addition to use sparingly on a low carb diet

Great for diabetics

pas bonne du tout gout de vieille farine racis