ZimmermannBamboo Fiber 2.2lb 1000g, gluten free flour, Non GMO, Keto Flour, 100% Bamboo, Keto & Low-Carb Baking & Cooking, Low Calorie Flour

I've been using Zimmermann bamboo fiber flour for a few years and it's a great quality flour. I've been low carb for about 10 years, and this flour has been a life changer for baked goods. Quality is consistent. It is expensive compared to white flour, but it's worth it to me for health reasons. A bag will last me 3 to 4 months. Rolls and cakes have a great texture. In my opinion, the taste is very good.

I manage my T2 diabetes A1C 5.3 by diet, no meds. Means less than 30 gm carbs a day. Bamboo fiber is a God send. This is a very fine Bamboo fiber. It's not gritty, adds no flavor, blends and bakes well. Make a low carb fluffy bread, cookies, with this as the main ingredient. Highly recommend.

I use this for baking gluten free low carb bread, pancakes, muffins, and pastries. I love it. I have ordered it numerous times and it ships on time and is consistently fabulous.

Great product. Used in keto flour recipe. Recipe very similar to real flour.

Expensive, but worth it! Being diabetic & eating clean can be hard especially when you crave bread and/or baked products. Bamboo Fiber makes it possible to have baked products with very low carb results that don't spike your blood sugar with the right ingredients. Give it a try, I have cakes, biscuits, muffins, pancakes, & a slew of other things that were off limits before because of my diagnosis of diabetes, but not anymore.

Very light & airy. Good for making Gluten free/ Keto flour mix for recipes

I discovered bamboo fiber on Victoria's Keto Kitchen on YouTube. I used to make Victoria's perfected flour with oat fiber and almond flour (along with some other ingredients). The cupcakes, and biscuits were excellent with that flour. Then she introduced the bamboo fiber. I made the perfected keto flour with 1/3 oat flour to 2/3 bamboo flour. I mainly did this to start using up the oat fiber. I don't like the pecan version, so I continued with the almond flour one. Then I made her vanilla birthday cake into cupcakes. WOW! It was absolutely delicious. The cupcakes were moist, but not soggy, and the crumb was delicate. I used a combination of xylitol, monkfruit and allulose as the sweetener. My husband couldn't tell that the cupcakes were sugar-free and low carb. They sort of remind me of Hostess Twinkies' cake. I haven't made the flour with all bamboo flour, and I won't until I'm out of oat flour. But I don't know if the cupcakes could possibly taste any better. If nothing else, buy this flour for the cupcakes.Update: I made strawberry scones using the Victoria's flour (still 2/3 bamboo flour and 1/3 oat fiber) and All Day I Dream About Food scone recipe. Oh my gosh! So good. My non-keto relatives were impressed and had no problem gobbling them up. The texture was just right, a bit dense like a scone should be, but soft and buttery. And I can't even get started on the waffles and pancakes made with Victoria's flour. They taste so much like wheat pancakes and waffles, that when I make a batch for the week, my kids keep stealing them.

Works very well for my keto, gluten free bread