Bake Smart, Live Well! 🍰
Carbalose All-Purpose Low-Carb Flour is a groundbreaking flour alternative that reduces net carbs by up to 90% while maintaining the taste and texture of traditional wheat flour. Perfect for low-carb baking, it comes in a convenient 2.2 lb resealable pouch, making it easy to store and use in your favorite recipes.
R**D
This product is awesome... 5 STARS!
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
I**L
Amazing for bread!
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.
J**M
Good for diabetics who want real pasta; still working on a bread recipe
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.
G**E
Great for low carbing
This is great stuff when you are low carbing but still need flour. I used it to make buffalo wings, fried fish, etc…It serves as a perfect substitute for those of us in dire need of flour but no carbs! I have ordered it many times.
S**T
Great for low-carb diets; not to be confused with Carbquik
This is just the flour they use in Carbquik, without Carbquik's palm oil, buttermilk, baking powder, egg whites, flavoring. It's much denser than regular flour, I assume due to lots of fiber and other things being added that bring down the carb-count. I use it for almost anything that needs flour.
L**T
Can't seem to make a crispy cookie!
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.
J**S
Carbalose is Great After Learning How to Work with It
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.
D**.
With some recipe adjustments you can make cake that has the same crumb as AP flour!
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.
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2 weeks ago
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