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

Great low carb alternative.

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

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.

I put off buying Carbalose because of some of the negative reviews from people who didn't like the way it tasted, or believed it had an "after" taste. I imagine there's as many "tastes" as there are people so I decided to try it and give myself the opportunity to make up my own mind. Glad I did. It has been a god-send for me. Being a diabetic living a low carb lifestyle the biggest challenge for alternatives has been BREAD. I don't like the taste of almond flour, don't like the smell of coconut flour, which left me on the hunt for even less-common low carb/keto baking ingredients (ie., oat fiber, sesame seed flour, pecan flour, spelt, hemp hearts, etc.). I've lost track of the number of failures that have hit the trash can. For me, Carbalose takes all the guesswork out of it. Win-win.

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.

Somewhat disappointed. Have now tried with 4 different cookie recipes, with no real change between them. I bought this high priced flour specifically with the expectations of baking some crispy cookies that I haven't been able to achieve using almond flour and coconut flour in the keto recipes I have been trying.They have all tasted good, even looked good, just no crisp. More like a bread or cake.I will now try using different sweetener than the monk fruit/Allulose blend I have been using to see if that helps.

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.

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.