Low Net Carb Flour Blend - 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!

I use this flower to make delicious low-carb ricotta coffee cake. For every 1 cup of this, I use 3/8 cup of regular all-purpose flour, and the result is a very nicely textured cake that satisfies my sweet tooth.

Fairly close to regular flour in performance and properties, a bit spongy but way better than lupini flour. If it wasn't so expensive I'd use it more often.

Great. Allows people on a low carb diet (not sure about keto) to bake scones and breads etc. that are WAY lighter and, frankly, much better tasting than almond flour or almond flour/coconut flour combos. I replace the flour in otherwise keto recipes and get a fabulous low carb high fibre result. My “keto” scones made with this flour were amazing! Almond flour is so heavy, and always has that almond flour taste. I wish they would grind it much finer. This flour is SOOOOO expensive though - but not nearly as expensive as some of these new “keto flour” creations. Almond flour is quite expensive too. When you compare what people who bother to look after their health (i.e. don’t eat processed flour/grain products) have to pay over and above the unhealthy “norm,” it’s just not right. No wonder so many people are sick with diabetes, cancers, heart disease and multiple metabolic disorders. I will definitely order this flour again... unless they raise the price.

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.

I've made a few things with this, cookies, brownies, pancakes, etc. and they all turned out as expected. Seems to work great.

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.

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.

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!