Flourish Fiber from The Farm - High Fiber/Low Carb, Unbleached All Purpose Flour, 5 lbs

Works great in place of all purpose flour. Have used for chocolate chip cookies with excellent results and no changes made to original recipe except for using the flourish flour in place of the all purpose, cookies came out exactly like they always do, except these had a little extra fiber :). ** The cookies required no additional liquid to be added**Also used in a yeast bread recipe with good results by substituting the flourish flour for the bread flour (recipe uses 4 cups bread flour). Added about 2TBSP of additional liquid to the yeast bread recipe (the bag suggests adding 1/4 cup of liquid when using- but this was waaay to much liquid for my recipe) the instructions on the bag regarding liquid are basically worthless bc they fail to say how much flourish fiber they are suggesting requires the 1/4 cup of extra liquid(ie-do u add an extra 1/4 c liquid for every cup of flour you replace? Every 2cups? 4 cups? Etc….there’s no guidance at all which is frustrating considering the flour is fairly pricey to be experimenting with over and over until you get it correct… Anyways, besides the issue with how much extra liquid to add, I had no issues with the flour and will likely continue to purchase.Might be helpful to use the flourish flour in recipes you’re already familiar with so you have an idea of what the consistency should be-which should help in determining how much additional liquid might be required.

I'm a type 2 diabetic, so I need to keep a close eye on my carb intake. I also love pizza, so you see where this is going. This flour still has carbs, but a lot more fiber than regular AP flour. More importantly in my book is the flavor - it doesn't have the funky flavor of something like Carbalose, and really fits into any recipe nicely where AP flour is called for. I use it a lot for homemade pizza dough, and find that I usually have to add a little more water (fiber loves liquid), and keep an eye on the crust as it does seem to get tough if it's in the oven too long (maybe cracker-like is a better way to describe it than tough is).

As a diabetic with a CGM I can honestly say I had a lower blood sugar response to the pasta I made with this flour than I do with pasta made with regular AP flour. I'm very impressed.

The media could not be loaded. Flourish is as advertised. I was impressed. I tested using two different flours using a sourdough sponge (½C Sponge & 2½C Flour or Flourish). The sponge was only white bread flour. The video shows 100% Flourish dough (minus the sponge) being kneaded. The following 2 pictures show bread flour loaf (left) along side the 100% Flourish (right). Recipes were the same amounts. The 100% Flourish seemed to be a smaller loaf although that could have been the duration of my raising. However, the reviews from others who tasted it were great. They believed the texture & tastes was more like European type loafs and like it better than the bread flour loaf.The Flourish took a little more water. Based on using about ⅞C water, the 100% Flourish took about ¼C more.The last picture is a comparison of a regular loaf and a loaf of ⅓ Flourish & ⅔ bread flour. Flourish is on the left. You can see that piece is torn because of taste tests. The Flourish was slightly heavier but a great texture. And it seemed to rise equal or more than the bread flour loaf. It took slightly more water...maybe a table spoon or two.I've made several loaves of ⅓ Flourish and they are quite excellent. I will continue to use it as it has proven to be really good in my homemade sourdough loaves.

I have to be careful with my carb intake and this is a healthy way to meet that requirement. Some experimenting is needed to determine how much extra liquid to add, but that’s not a problem. I can enjoy pancakes, biscuits and gravy without damaging my health.

I'd tried Keto flours and they tend to be too fibrous and make heavy baked goods - so this is a nice compromise. It basically has the same qualities of regular all-purpose flour, but you're getting a nice amount of fiber to make it easier to digest and better for you. I've mostly made cookies and pizza dough with this flour, and I really can't tell the difference between this flour and regular flour.

So far I have used this flour to bake basic white crusty bread. It turned out well, with a bit more flavour than ordinary white flour. It worked a bit better with extra water, and may need a little more proofing to get a lighter texture. A friend who bakes bread often recommends mixing a little regular flour to get the lightness. Overall we are very pleased to have this healthier option when we don’t want to use whole wheat flour. A family member ate several slices right away as soon as it came out of the oven—it smelled so nice!

I gave it 3 stars because they discontinued this product. I used it to make low carb baked goods. I loved the texture,the taste and the rise. I have'nt found another flour to replace it.I mixed it with other low carb flours to bake bread in the bread machine. I miss this flour.