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

Absolutely a great product! Last night we made homemade pizza using Carbalose for the crust, along with pepperoni, olives, homemade sauce, and extra cheese. My blood sugars never went above 125 even having 3 slices! We made delicious sugar free chocolate chip cookies using this product and am greatful we can have a treat again without our blood sugars going through the roof! We have had fun experimenting with this flour and look forward to all the new recipes we will be able to make again! We are not picky how the food turns out, just extremely thankful we can cook and bake again! Bruce in Minnesota, USA

Due to my diabetes, I need to watch my carb intake. This product works great as a replacement for flour when making biscuits, gravy, etc.There are many recipes in the Internet using this product and I am happy with the taste.

Being diabetic, I appreciate the much lower carb count. Works well with all the press forms in my Philips Pasta Maker (add 50% more water). The taste is not quite the same as regular flour, but it is not noticeable with a robust sauce or in a lasagna. To improve the taste, I also will substitute 20% of the Carbalose with Semolina flour and adjust the extra water by only 40% instead of 50%. I have tried baking it in my bread machine, but haven't gotten a good rise (still have to experiment with the yeast and baking powder/soda recipes). Not really sure why it is so much more expensive than regular wheat, though.

LC Carbalose BreadIngredients3 cups Carbalose flour1 T active dry yeast2 tsp white sugar1T sugar sub (magic baker white)1 tsp salt1 large egg4 T butter, melted1 cup water warmPre-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.

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.

It's expensive. It's not gluten free. Other ingredients may give you pause. Still I prefer it to Carbquick. It doesn't have palm oil and some of the other stuff contained in their bisquick-like product. I use it primarily for making biscuits, waffles, pancakes and dredging meats.I've been disappointed using it for roux. Making a roux with it will not thicken a sauce like all purpose wheat flour. So, I end up using more of it or adding additional thickeners. But if you want the flavor of a darker roux, this can help you achieve that with fewer carbs than regular flour.It has a place in my keto-friendly pantry. Unfortunately, I cannot highly recommend it.

I was bit skeptical about this flour because of all the reviews seeing how it has bitter taste, and all. I consider myself a very seasoned baker and I can tell you that this is the best flower I have used in terms of low carb diet. I am pre-diabetic and this is the only flower that taste like the real deal without spiking my sugar almost at all I am going to be using it to make a lot more things to experiment but so far I love this flour and the taste of it.

Never wrote a review about Carbolose, but I've used it for years. It's not exactly like flour, but quite close. It's necessary to use more Baking Powder to get a good rise. If I'm really looking for a certain texture in a recipe, I might add potato starch or a little regular flour to lighten it up, but most of the time I use it only. I make biscuits with it often, but add a bit of ground flax to hold it together well.