Carbalose Flour, 3 lb. Bag

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.

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.

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.

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 tasted kind of like stale crackers. It made everything I baked taste a little weird. This is coming from someone who is used to eating oat fiber, wheat bran, chickpea flour, all kinds of crazy baking substitutions -- I'm not planning on buying Carbalose again anytime soon. Idk if I got a bad batch or what. It's really hard to get the ratio right; I always end up putting too much and getting a dry crumbly result, even if I use less than I would of regular flour. I wish the manufacturer would publish like WAY more tested recipes online so you can get a better feel for how much to use. I'm beginning to think this might be like almond flour where you have to increase your eggs, not just your liquids.

But you must know how to handle it. The leavening whether it be yeast or baking powder etc must be doubled.I use traditional bread/pancake/waffle/biscuit recipes simply using this flour but double the leavening and slightly decrease the flour-measure the cups "scant" . Dont do a second rise for yeast breads-as soon as you knead, form your rolls or loaf raise it and bake. Dont over knead. make sure your batter or dough is a little looser or wetter than for a regular flour product. It is easy to use too much flour and have a heavy brick. adding a bit of xanthum gum does wonders to condition the dough. I have to have a low carb diet due to diabetes forever, so it is worth it to me to experiment and get it right because I cant eat traditional bread pasta etc. This flour is amazing because it lets me eat regular food sometimes. I make pasta bread rolls waffles cookies etc. and love it.