Carbalose Flour, 3 lb. Bag (3 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.

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.

I love baking with carbalose flour. All I do is measure cup to cup, increase the leavening to double amount in recipe, use some extra liquid.Whatever the recipe baking temperature is, subtract 25° with carbalose flour baking.Now, I want to see about making bread in my bread machine with the carbalose flour.My Hubby is Diabetic 2, and I love the carbalose flour to curtail the carbs.It's fun to take my recipes and adjust them to bake with carbalose flour.Hubby loves my mode of baking and it is music to my ears when he says : " It's a do again!"

Am diabetic, found this on the web and some recipes. For those who complain of the taste, for pie dough and cookies try mixing almond flour.For pie shell, 1 cup carbalose, 1/2 cup almond flour, 1 1/2 Smart Balance Buttery Stick, 1/4 cup COLD water. I make mine the night before, wrap and chill it overnight, roll it out and use for either pumpkin or apple with crumb topping.

pas bonne du tout gout de vieille farine racis

Excellent addition to use sparingly on a low carb diet

Great for diabetics