Flourish Fiber from the Farm - High Fiber/Low Carb, Unbleached All Purpose Flour, 2 lbs

The bread I make is soft and great tasting, much better than almond flour which makes the bread crumble to nothing. It was tasteless as well. I do recommend cutting this bread while it is on its side with an electric knife, you will get more unified slices. I am so glad I found this flour! The total carbs for one slice of bread with my recipe, has 4 carbs a slice and uses quick rising yeast and I also use one egg. I used a base recipe and modified it for my keto diet. I also made cinnamon swirl bread and it was really, good, plus no extra carbs! I have this flour on subscription! Of course it is expensive, but you can’t get away from that if you are keto, a vegan or vegetarian. It’s only me so I allow myself this indulgence, if you have a family at home, it could become a little pricy, but we’ll worth it!

Works great in place of all purpose flour. Have used for chocolate chip cookies with excellent results and no changes made to original recipe except for using the flourish flour in place of the all purpose, cookies came out exactly like they always do, except these had a little extra fiber :). ** The cookies required no additional liquid to be added** Also used in a yeast bread recipe with good results by substituting the flourish flour for the bread flour (recipe uses 4 cups bread flour). Added about 2TBSP of additional liquid to the yeast bread recipe (the bag suggests adding 1/4 cup of liquid when using- but this was waaay to much liquid for my recipe) the instructions on the bag regarding liquid are basically worthless bc they fail to say how much flourish fiber they are suggesting requires the 1/4 cup of extra liquid(ie-do u add an extra 1/4 c liquid for every cup of flour you replace? Every 2cups? 4 cups? Etc….there’s no guidance at all which is frustrating considering the flour is fairly pricey to be experimenting with over and over until you get it correct… Anyways, besides the issue with how much extra liquid to add, I had no issues with the flour and will likely continue to purchase. Might be helpful to use the flourish flour in recipes you’re already familiar with so you have an idea of what the consistency should be-which should help in determining how much additional liquid might be required.

I should have researched this flour more. It is a quality flour, but not low enough in carbs to be keto friendly. Somehow I got on subscription for it and before I realized, I had 30 lbs. of flour I cannot use. Very disappointing.

The first time I used this flour I wasn't impressed. I've been using King Arthur's unbleached all-purpose flour for over 20 years and found no real difference. So... I put it in my refrigerator and forgot All about it. Until--- I wanted to bake bread recently. I hadn't baked bread in a very long time and I wanted to make pita pockets. I found the almost full bag of Flourish when I went searching for the yeast I needed. I decided to go ahead and use it because I didn't want it to go to waste. First thing- it's been in my fridge since at least October 2021 and it's July 2022. The flour was still good. No faint stale smell and definitely no rancid smell or taste. Second thing-- I am in total shock at how incredibly good this was! Those pitas baked up soft, pillowy, and chewy. They were So good. I'm sorry that I forgot to take pictures but we were hungry ...and it slipped my mind. 😊 I would've never thought that they'd be practically identical to the ones that I made with King Arthur's AP(All purpose flour- With the added bonus or higher protein and higher fiber content. The Flourish site says that you can use it in equal amounts as unbleached all purpose flour - but if you look at their recipes they state that you may have to add more moisture to your recipe because of the fiber content. You may only need to add a tablespoon of water or two. In the recipe that I used to make the pita pockets I had to add about ¼ more water. I want to try this with my cinnamon roll recipe. Can't wait!

I'm a type 2 diabetic, so I need to keep a close eye on my carb intake. I also love pizza, so you see where this is going. This flour still has carbs, but a lot more fiber than regular AP flour. More importantly in my book is the flavor - it doesn't have the funky flavor of something like Carbalose, and really fits into any recipe nicely where AP flour is called for. I use it a lot for homemade pizza dough, and find that I usually have to add a little more water (fiber loves liquid), and keep an eye on the crust as it does seem to get tough if it's in the oven too long (maybe cracker-like is a better way to describe it than tough is).

I'd tried Keto flours and they tend to be too fibrous and make heavy baked goods - so this is a nice compromise. It basically has the same qualities of regular all-purpose flour, but you're getting a nice amount of fiber to make it easier to digest and better for you. I've mostly made cookies and pizza dough with this flour, and I really can't tell the difference between this flour and regular flour.

Both my husband and I are diabetics and I looked all over for a flour that could be used just like regular flour and was thrilled to find Fiber flour. When first being diagnosed with type 2 diabetes I started using Almond flour. Although Almond flour is low in carbs, it just doesn't cook like regular flour and Coconut flour is even worse because you have to add tons more liquid to it and it doesn't give you the same taste. With Fiber Flour, the fiber lowers the amount of carbs and it makes cookies and cakes with Stevia added as a sweetener taste just like all those high sugar and regular flour products. We have been using Fiber Flour in place of regular flour and have kept our A1C below 7 for over 2 years now. The Fiber Flour web site has some great recipes. So if you are a diabetic and don't want to take a lot of meds to control it, I recommend you look into changing the things you eat and go on a sugar free, low carb diet and use Fiber Flour to make all those delicious dishes you used to be able to eat before becoming diabetic.