Carbalose All-Purpose Low-Carb Flour (2.2 lb Resealable Pouch)

Good stuff....great to make lower carb pastas and other foods

LC Carbalose Bread Ingredients 3 cups Carbalose flour 1 T active dry yeast 2 tsp white sugar 1T sugar sub (magic baker white) 1 tsp salt 1 large egg 4 T butter, melted 1 cup water warm Pre-heat oven to 350 degrees. Mix all dry. Then add wet while mixing. Mix in mixer for 2 min to knead dough. Divided into two and rolled into loaves. 2 Mini loaf pans. Rise in insta pot on yogurt setting twice until doubled in size. Bake for 20-30 min. Let cool before eating. This bread is just like my mother in laws homemade white wheat bread. It's a 10/10! It's soft, moist, and tastes just and I mean just like regular bread. No aftertaste or weird texture. I'm super picky and this is my ride or die recipe.

This Carbalose All purpose low carb flour is so good. I us u ally buy the carb quick but thought Id try this. I love it n great price. Just got 2 more pkgs. I recommened this

When I opened the bag and smelled the flour, it smelled like the canola oil had gone a bit rancid. Some of that smell stayed in the flour even when it was cooked. But it wasn't so bad that I couldn't tolerate flour tortillas made from it. In fact, homemade tortillas with carbalose were significantly better than any store-bought low-carb flour tortillas I've tried. The package is definitely right about doubling the leavening. My tortillas barely puffed up at all when cooking them. Also, the flour is a bit salty, so you might want to use less salt than the recipe calls for when cooking with it (especially if you're doubling the baking powder, which is also salty). And the flour didn't seem to naturally form layers when kneaded with water and fat, so it might not work so well for pastry. This is a decent product. But I think I'll be trying the King Arthur low-carb flour or looking for a fresher source of carbalose before buying again.

Glad I found this ! I'm recently prediabetic and this is a perfect low glycemic flour. Just made a quiche and looking forward to baking more !

I have been using Carbalose flour for over two years now. There is a STEEP learning curve on working with this particular flour. It requires more moisture than conventional flour, additional leavening as it tends not to rise as much and has a slight aftertaste that can be covered up with some artificial sweetener and/or extracts. I have made pasta with this flour (tastes similar to whole wheat pasta and has a definite heavier "chew") as well as heavy cream scones and a quick "dinette" cake. After getting used to working with the flour, it is a really nice way to have occasional treats that usually require traditional wheat flour. I know that many would not consider this "clean" because of the processing to lower the carb count, but to have a special pasta or dessert once in a while, this surely comes in handy.

I love this product! It’s the only flower that I use for things like cookies and cakes. The reason for my mediocre review is the reclosable bag. I have yet to buy one, at least from Amazon, that the closer worked, which means I always have it double bagged. At the price we pay, I would think the manufacturer could AT LEAST package it in a reclosable bag that actually works, or stop making it look like a reclosable bag.

I made some birthday cupcakes for a diabetic. It took me several attempts to get a light airy sponge texture from this. My first attempt had the texture of banana bread. After doing some research, I doubled the leavening, doubled the amount of eggs, separated them and whipped the whites to soft peaks to add in at the end to add a lighter texture. I used oil instead of butter, since it is much lighter in cakes. And this is really important, I added a tablespoon of cornstarch to the flour (yes, I KNOW, cornstarch has some carbs in it, but that added 7 carbs divided between 18 cupcakes, so less than a half of carb per cupcake. You have to add back in some starch for texture since that is what is stripped out of carbalose flour. Everyone was amazed the cupcakes were low carb and sugar free! I made a regular batch and the carbalose batch, everyone was eating the carbalose cupcakes! It is a little pricey for the amount is my only complaint.