Fiber Gourmet Low Net Carb Flour Blend, Keto Friendly, Non-GMO, Vegan All-Purpose flour, 55% Less Calories Compared to White Flour, 32 Ounces (907g), Pack of 1

I’ve been looking for something exactly like this for awhile. So glad a company has created it. Works well for most recipes, especially pizza. I will be a lifelong customer of this!

I use this flour almost daily. My favorite recipe is high fiber waffles.

Every diabetic should know about this line. This flour is a bit on the expensive side but worth every penny. I use it 1 for 1 for baked goods and texture turns out great. I use it as my regular flour, do not make any allowances for it, and have not noticed any difference in anything I make. Thank you Fiber Gourmet; keep up the good work.

Great value for money taste good easy to use.

It is a good replacement but I will say, listen to the comments because you can end up with a very dry product. I didn't because one comment in particular stated 25% more liquid is needed. So in my muffin recipe that called 1/2 cup or buttermilk, I doubled it. Came out with the most perfect and delicious blueberry muffins. In my apple muffins, I used 2 cups of reduced applesauce which is standard but added 1/2 cup of caramel apple milk and once again perfect. I did not use the full flour ratio, I did a 2-1 ratio of 2 cups Fiber gourmet to 1 cup of all purpose. This flour is expensive so I did not want to use a lot but wanted a significant nutrient difference in my daughter's muffins. They freeze well too. I have successfully frozen 3 bags of muffins and unthawed one, they are still soft and delicious. So far I have only used it to make muffins but I am sure with other baked recipes adding 1/2-3/4 cup of liquid if the recipe calls for 2-3 cups of flour will make it perfect if using all flour, but if using 2:1 ration 1/4-1/2 should be good.

I’m excited to say that contrary to what the product website says, their flour blend works for bread, even sourdough.The bread shown was made with my usual recipe, Everyday Sourdough from “Sourdough Made Simple,” by Emilie Rafa. I subbed all 500 g of bread flour out for FG flour blend, upped the water by 25%, and added 1 tablespoon vital wheat gluten per cup flour, totaling 4 T. The dough was elastic and not sticky. Super easy to work with.I entered the recipe into MyFitnessPal and it comes to 65 calories per 56 g slice. The loaf comes to 16 servings.It has a great consistency, crumb, and flavor. Even my husband likes it.Best of all, as long as I pair it with protein, I can eat it without spiking my blood sugar. (I haven’t tried it alone) The graphic shows my reaction after a breakfast with 200 ml liquid egg whites, a 42 g slice of bread (a generous half loaf slice), and 5 g of butter.The graph shows poor recovery, but time of day is a factor; my blood sugar goes higher as I move into the day. NO SPIKE!

I had high hopes for this flour, however it was a disaster. To test the flour I made something easy pasta. I used the standard recipe as I saw a picture of the pasta that another user of this flour made. I followed the directions, put a few tablespoons of water and the pasta did come together to form a dough. that dough was a very soft dough, I let the dough rest for 30 minutes. However the dough was still very soft. It did go through my pasta machine with out any problems. When the dough was cooked in salted water, and I took it out it was rubbery and did not taste anything near pasta. I do have some left over dough which I put in the refrigerator and will try to make it again tomorrow, but for now I would not recommend this flour unless there are recipes that come with it.

I’m on WW and this flour is super low points I do a half and half ratio with regular flour to make two ingredient dough and it’s delicious.