Low Net Carb Flour Blend - Keto Friendly All-Purpose Baking Flour with 55% Fewer Calories, 81% Fewer Net Carbs, 17g Fiber, Non-GMO Vegan - 32 Ounce (pack of 1)

I absolutely love the Fiber Gourmet Low Net Carb Flour Blend! It’s a fantastic option for anyone following a low-carb or keto lifestyle. The texture is smooth, and it bakes beautifully in breads, muffins, pancakes, and even pizza crusts without tasting gritty or chalky like some other low-carb flours. What impressed me most is how close it comes to regular flour in terms of texture and consistency. My baked goods rise well and have a great crumb, and it doesn’t leave an aftertaste. It’s also high in fiber, which is a huge bonus for digestion. It mixes easily with both sweet and savory recipes, making it extremely versatile. If you’re looking for a reliable low-carb flour that actually works in everyday baking, this is hands down one of the best options out there. Highly recommend!

So good!!! I made fried chicken and to fully coat one huge boneless but with skin chicken thigh took exactly 2 tablespoons. It was crunchy and delicious. I highly recommend. I fried at 350 degrees for nine minutes. I would recommend starting at 300 and ending at 325 degrees to prevent such a dark color though. Taste was great. Remember to season the flour.

This has gotten more and more expensive but it’s so great to bake with! I make breads and cakes with a 50 / 50 ratio to whole wheat. The finished products come out looking and tasting great at a calorie discount with way more fiber, and no one knows the difference! Carbalose is a cheaper alternative but this product is superior.

It took some experimenting but I found what works best in terms of texture and flavor is to substitute 50% of all purpose flour for this flour. I have only made pancakes but will try bagels next. My recipe for 4 medium sized pancakes is: 25g all purpose flour, 25g Fiber Gourmet flour blend, 1/8 tsp baking powder, pinch of salt, 11g Forest Leaf advanced collagen peptides, 15g PEscience Cake Pop protein powder. See attached photo for macros.

I was seaching for a flour to replace the discontinued Flourish flour. I like this blend but not the price. It's value goes up for me because I use it as an added ingredient in my blend. Flourish was great,on its own as well as in a blend. On my low carb life style journey,I've tried a lot of ingredients to make that perfect loaf of bread. This flour helped my non grain flours to rise and make a nice crumb. The wonderful aroma fills the air with old fashion comfort. My bread is moist,soft and airy. I just disappointted with all the high prices on better quality products. They harvest grains,over process them and sell them cheap enough to help us destroy our health. Now we have to pay much more to recapture our well being.

This flour works awesome for recipes I make. Although I use just a tad bit less than what the regular flour recipe calls for. I just take regular flour recipes and replace it with this flour along with substitute sugars I use. Love that it’s low carb and tastes great in cookies and muffins and such. Even a cookie in a mug recipe I make. I would recommend it for your baking needs.

Just using it as a replacement for flour with only 4 net carbs and lots of fiber, as a diabetic it seemed too good to be true. Well, it was. I tried to make several recipes, cup cakes, shortbread, Brownies, cookies, every single one failed and was like eating dry chalk with a grainy consistency that just simply never cooked. Just hot soggy mush that had a horrible aftertaste, I ended up throwing the rest of the flour away because it's simply unusable and unpleasant. I've made dozens of recipes and experiments with baking due to my dietary restrictions, almond flour, peanut flour, coconut flour, buckwheat flour, casava flour, etc. and I've never had one fail as spectacularly as this flour. Very disappointed.

Rather expensive but it's a good low carb flour. It's very crumbly for vegan bakes but I think it needs something like xanthan and a bit more liquid which I've yet to try. Needs a bit longer in the oven too. The end result smells and tastes OK.

I have tried to make 3 recipes with this flour - bread, Welsh cakes, and a basic crumble mix. All epic fails! The bread was soggy on the inside, the Welsh cakes turned into soggy broken bits while on the griddle and the crumble mix sank into a gooey caked mess on top of the fruit. I’m throwing the rest of a very expensive bag out! I’ve been cooking low carb for 25 years + and am familiar with wheat flour substitutes, but this is unworkable!