Carbalose Flour, 3 lb. Bag (2 Pack)

I havebeen using this flour for one year. It has a low glycemic footprint (meaning that it does not dump sugar into the system like flour does.) Baking with this flour, I have found that the product is not soft like most baked goods, so have experimented with it. I find that if I use double the yeast in receipeis that call for yeast, add 1 teaspoon of baking powder even in recipes which don't call for it, add extra water, and use king arthurs cake enhancer, the baked goods turn out pretty much the way they do with regular flour. This flour has helped my husband control his type 2 diabetes with diet and exercise.

After diagnosed with type 2 diabetes, I thought my life was over. I am a baker. This has earned me a living for 40 years, now I can't eat anything I bake? I and my Husband stuffed through many attempts at low carb baking with seed flours. Nothing compares to wheat flour until I found Carbalose. You must add a few weeks drops of sucrose to everything you bake to take away the bitterness of this flour. I make light and fluffy bread, sugar free cake, pies, and cinnamon rolls. They taste pretty close to regular and my Husband can't tell the differ. Love this flour.

I am on a keto diet and have been looking for a “all purpose” flour instead of almond for coconut. I typed in keto flour and this one came up. It is a lower cab flour and If you are just on a lower carb diet this would work fine, but on a keto diet, this flour has way too many net carbs. I was trying to get the info before purchasing, but clicking on the image it was too blurry and there was nothing in the description that told you there were 19 net carbs in “about” a cup of this flour. I do not have a review on taste or anything other than this is not what I was looking for and am now stuck with the bag because I had to remove the amazon label with water as they put it over the nutritional facts. It also says approx 1cup per 100 frames. But everything I look up is .42 cups per 100 grams. So that would be 19 net carbs for for “about” a 1/2 cup, right?

It's OK for homemade pasta. I think boiling kills much of the weird flavor carbalose is known for.Semolina, which is normally used to make pasta, is 13% protein. Carbalose is 31% protein, much higher than semolina or any regular wheat flour. The noodles come out dense and very al dente, which is not necessarily a bad thing.If you make pasta with this I suggest making the noodles as thin or as fine as you possibly can to compensate for the dense texture they will have. A good pasta sauce should give you a nice flavor as almost all of the weird carbalose flavor will have been boiled off. Definitely add a little salt to the pasta water.

It is nice to have a low carb flour alternative with characteristics of traditional wheat flour. I made chocolate chip cookies with it and they were very good. This flour lends a more cake like texture but I enjoyed the end results. I like that Carbalose flour measures like traditional flour, has a flour like texture (not grainy like almond flour) and tastes like you would expect flour to taste. It is a good product and I will be experimenting with it in other recipes that call for wheat flour.

My number one use for low-carb mixes is for breading, such as in chicken fried steak, fried chicken, breaded pork chops, etc. I've tried Carb Quik (don't like the consistency, it retains too much oil/fat, and it burns easily), Bob's Red Mill low-carb baking mix (I like the consistency, but not the taste so much, to me tastes of soy) and now this. I prefer this to the others. I like the wheaty taste, something like whole wheat flour. I think it complements food. I also make corn or onion fritters, fried breaded mushrooms, chili rellenos. It works well for all. The consistency is very good, such as for fried chicken- crispy, crunchy. It works equally well with or without an eggwash. Highly recommended!

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!

This is a good low carb substitute for regular flour. I made pizza dough first using my regular (almost) recipe with a little added flaxseed flour to decrease the carbs more; ugh, not good. I am not a health nut. Then I used straight Carbalose with two times as much dry yeast, a packet of stevia, salt and water. I let it proof for ab out 15 minutes then added more Carbalose until the moisture and flour combination felt right. I let it mix in my mixer a few minutes and let it sit until it bulked up by about 1/3 (Watch it carefully, after a while it deflates.). Patted it out to the thickness I wanted, topped it, and put it on a 500 degree pizza stone. Success ! Almost as good as regular flour. Simple but good. Next I will try biscuits and cake. I have high hopes.

pas bonne du tout gout de vieille farine racis

Excellent addition to use sparingly on a low carb diet

Great for diabetics