Carbalose Low Carb Flour, 2.2 lb Resealable Pouch – 90% Fewer Net Carbs – Wheat-Based for Bread, Pizza Crust, Cookies, Cakes, Pancakes and Waffles.

I used this to make homemade Low Carb Sugar Free bread and it came out amazing!!! I used a regular white bread recipe but added 1 egg and used butter instead of oil. My husband is diabetic and doesn't care for the low carb bread we buy at the store. He said this tastes delicious!

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

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.

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

Good sub

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.

Got this for a replacement for my all purpose flour in baking but the taste is pretty noticeable and unfortunately affects the taste of the baked products. Additionally, the resealable bag doesn’t work? Probably not worth the $

MY GO TO - for keto baking.