| 12 of 12 people found the following review helpful. |
 July 09, 2007
Reviewer: Jessica in California |
| I did not love this product at first, tried to make brownies and while they were good (better than any other way I've baked) they had a funny taste. I've since started making cookies with this flour, and I use about 1/2 Carbalose and 1/2 almond flour, and with this ratio I take any cookie recipe from my non-lowcarb cookbooks and they taste fantastic (also using Splenda in place of sugar). I have made peanut butter, coconut pecan, and chocolate cookies using my formula, they are so good my husband eats them up and people I work with can't tell they are low-carb. If you don't like the strange taste of the Carbalose, replace some w/ the almond flour. (I haven't tried doing this w/ other flours like the coconut, but might be just as good.) |
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| 12 of 12 people found the following review helpful. |
September 22, 2006
Reviewer: Amanda in North Carolina |
| I have baked and breaded foods with this flour and not one of my family members knew the difference. I'm diabetic and occasionally will sneak in something low carb on the rest of the family who tend to snub anything low carb. This is one product that can and does fool them. |
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| 9 of 13 people found the following review helpful. |
August 20, 2007
Reviewer: Gail in Oregon |
| I have a business where we create zero or low-carb and no sugar treats and I bought this product to create a negative
(where there is more fiber than carbs in the item) carb brownie. I took them to a family reunion and have several relatives who are Diabetics. First of all, they could not tell the difference,secondly, when they found out that they were negative carb, refined-sugar free, they went crazy over them. I used Erythritol, and Sugar Not as the sweeteners and
I used 3 different flours in the brownies. I used Flax meal, Coconut flour, and the Carbalose. They baked faster, even after reducing the baking temp and required more liquid than a regular brownie batter. But they melt in your mouth!!!
I too plan to revamp all of my high carb recipes for the holidays subbing the flours and sweeteners for what I purchased. I will be ordering more of these products. They are awesome and versatile and guilt-free! |
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| 7 of 7 people found the following review helpful. |
March 26, 2007
Reviewer: Linda in Alabama |
| Carbalose Flour is the closest thing to white flour. It bakes like white flour and has a very similar taste. It works well in baked goods. I combine it on a 3/1 ratio with three parts Carbalose to one part whole wheat flour. It does have a slight aftertaste and baked goods are best when eaten the same day they are baked. I notice the after taste more on the second day after baking. It takes more Carbalose to thicken hot liquids than white flour but is great as a coating on meats when frying. Do add extra (double) baking powder than you would normally use with white all purpose flour. For diabetics or low carb dieters, Carbalose is a must! I am very pleased with this product and will continue to purchase it. |
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| 4 of 4 people found the following review helpful. |
September 18, 2006
Reviewer: Marisol in Illinois |
| I used a recipe (Strawberry Danish) from another Lowcarb flour mix and Carbalose worked wonderfully. It baked great and the taste is excellent. I can't wait to try other recipes with this product. Highly recommended. I will definately purchase over and over. Thanks for a great product. |
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| 3 of 3 people found the following review helpful. |
February 14, 2007
Reviewer: Sharon in Kentucky |
| I have made pancakes and banana nut bread so far with Carbalose and the results were wonderful! My husband and son loved them. Until Carbalose there was nothing that gave the same results as regular flour and actually tasted good. I can't wait to try other recipes, and I will be a customer for life! |
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| 3 of 4 people found the following review helpful. |
February 04, 2007
Reviewer: Steven in Pennsylvania |
| Works great for certain recipes like pound cakes, etc ... but not so good for other. Over all, it's definitely worth it because when it works well, it's wonderful. I can enjoy cakes again on low-carb now. |
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| 2 of 2 people found the following review helpful. |
May 31, 2011
Reviewer: A customer in California |
| I really like this product. I've come up with a decent pie crust using 2/3 carbalose and 1/3 almond flour to make a crust with minimal "carbalose aftertaste"; I've come with a cookie dough I like using half carbalose and half almond flour. I still have to come with a flour combination for a cake batter I like, but will continue working on it. Definitely a great product when used with other low carb "flours"; by itself, I don't care for the aftertaste. |
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| 2 of 2 people found the following review helpful. |
April 30, 2010
Reviewer: Jay in New Mexico |
| I never bake anything without it. Works great with bread maker.. |
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| 2 of 2 people found the following review helpful. |
January 02, 2009
Reviewer: John in Colorado |
| This stuff is great! I use it for everything and have never been disappointed. I've even used it to make home-made pasta and it worked very well. |
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| 2 of 3 people found the following review helpful. |
July 10, 2008
Reviewer: Jodi in Oklahoma |
| My first experience with carbalose flour was enhanced by others tips, so here goes. About 2/3rds of the carbalose is needed per cup of regular flour. I have found that adding resistant wheat starch is also a great help for baked goods. For pancakes, it only takes 1/2 of the flour of the regular recipe. I am reordering 2 bags this time and some almond flour to try mixing them. Good luck in baking. Jodi |
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| 1 of 1 people found the following review helpful. |
August 18, 2012
Reviewer: nancy in Florida |
| This product is fantastic. I use it for all my baking and food prep needs. If I need additional structure for my baked goods such as breads and cookies I just add some xanthan gum to my recipe. As with anything new the user must gauge how much to use. I find a range of 1/2 to 1 tbsp is all I need to add. My friends who are not into low carb are amazed that this is low carb cooking. It is great for diabetics. When baking bread do not "punch the dough down" as it only rises once. It is a great partner to carbquick it's sister product (which I find lighter than bisquick). |
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| 1 of 1 people found the following review helpful. |
November 05, 2011
Reviewer: lauri in Nevada |
| This item is GREAT. I've made Cream Biscuits and they were wonderful. This week I purchased a Ronco Pasta Maker and made my first Pasta. Oh they were very tasty and I can't wait to try making some cookies. I really like the idea of not having all those preservatives in my food. Since I must learn to live on lowCarb this flour solves a whole lot of problems. You will not be unhappy with this flour. I also use it half and half with CarbQuick. Also have used it 1/2 & 1/2 with Almond flour when making a cake. |
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| 1 of 1 people found the following review helpful. |
November 22, 2010
Reviewer: Ginger in Florida |
| I love this flour better than the carbquik for some applications. Carbquik is good for quick muffins, breads, etc., but if yeast or pie crust applications are called for this is most like real flour, rolls out nicer and does not tear. Like this stuff alot!!! I can have a pretty pie crust again and nice looking pizza dough that raises and fills a pizza pan!!! |
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| 1 of 1 people found the following review helpful. |
June 12, 2010
Reviewer: Marilyn in Massachusetts |
| Carbalose is terrific. It has given me back the joy of baking in a low carb way of life. I have used it in many recipes from my old standbys. It might take a little finagling to find the right amounts but the results are worth it. I usually add almond meal with it to get great results. I have also added coconut flour to fine tune the flavor. The only slightly negative comment I might offer is that it can be a little too salty for some recipes. I always leave out any salt asked for in a recipe when converting it to use carbalose. Love it! |
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| 1 of 1 people found the following review helpful. |
June 06, 2010
Reviewer: Jacque in South Carolina |
| After several years of maintaining blood glucose levels with our diet, my husband and I were thrilled to use Carbalose and enjoy muffins, waffles, and more. This product is very easy to use; I add roughly double the amount of leavening (baking powder or baking soda) and increase the liquids in the recipe to get the consistency needed. I also use unsalted butter with it, to avoid the salty taste some people mention. I have not experienced the "off" flavors that some folks have. I have used splenda and erythritol successfully with the flour - both seem to work well. If you are managing diabetes, or weight, and using a low carb diet to do so, this is a product you will enjoy! Netrition's price is the best I have found, especially when you factor in the low shipping rates. |
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| 1 of 1 people found the following review helpful. |
January 02, 2010
Reviewer: joanne in Arizona |
| This, along with the wheat isolate 5000 and the wheat isolate 8000, almond flour, resistant wheat starch 75 and Thickenthin not/sugar make a wonderful overall cooking and baking mix. My blood sugar does not surge and neither does the scale. I recommend to anyone looking for a low-carb lifestyle. I've lost 80 pounds using these and other products from Netrition and have kept it off for 2 years. |
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| 1 of 1 people found the following review helpful. |
October 15, 2009
Reviewer: William in Ohio |
| I have been looking for a flour with which to deep fry chicken. Other lo-carb flours (mostly soy) have been too wet too fry. This flour is so dry and fine that it adheres to the chicken perfectly and the taste is slightly sweet. The fried chicken ends up crispy, tender, tasty and low-carb. Perfect. |
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| 1 of 1 people found the following review helpful. |
July 23, 2007
Reviewer: Marilyn in Tennessee |
| This is great stuff! I am gradually taking my old high carb recipes and making them with Carbalose Flour. They taste great - I can't tell that I'm not using white flour. This stuff has brought the fun back to cooking for me. |
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April 26, 2013
Reviewer: Joy in Texas |
| I love this product. I have diabetes and this product does not affect my blood sugar. But best of all it really has a great taste just like white bread. |
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April 09, 2013
Reviewer: mary in Minnesota |
| I really, really like this product! I am on a low carb diet. Recently I discovered Carbalose. I have been baking bread and making dough for hamburger/hot dog buns in my bread machine. Once again I can have sandwiches for lunch. Even more wonderful is I can have my hamburger on a bun! I am able to lose weight and not feel deprived at the same time. What kind of wonderful miracle is that? |
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February 10, 2013
Reviewer: Connie in Arizona |
| Amazing. We are officially on a low-carb diet (for life due to hubby's pre-diabetes and daughter's PCOS), and while substitute flours like almond, flax and the like are fine for some things, there is just nothing like a REAL biscuit, or pizza, etc. Nuts and grains just do NOT react the same way wheat does. You can add all kinds of miracle substitutes, but it's never exactly right. Until now. This stuff tastes and acts like real wheat because it IS real wheat, but with a fraction of the carbs! I was reluctant, but bought one bag and made biscuits last night. I found that I hadn't increased the leavening quite enough (I will double next time), and I should have just eliminated the salt from the recipe entirely, because this product is salty enough on its own. Still, they were AMAZING. This morning, I ordered 3 more bags. Tonight, I made pizza using Carbalose flour and doubling the yeast. It was perfect, and only 3 carbs per slice! Tomorrow, brownies! Don't hesitate. Buy it! You will be glad you did. It will transform your limited low-carb world. It did for us! |
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January 24, 2013
Reviewer: Regina in Ohio |
| This stuff is great! My daughter is on a modified Atkins diet to help control her seizures and she really misses breads and baked goods. With a little practice and not much tweaking (need to add liquids!) this stuff has helped us enjoy eating as close to a "normal" diet as possible. 1 more year of this diet and then hopefully back to normal! |
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January 24, 2013
Reviewer: Ron in Kansas |
| This product is a lifesaver. I use it in a low carb pie crust that tastes just like the real thing. My family members are big pie lovers and it great to be able to create a diabetic friendly dessert. |
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January 17, 2013
Reviewer: Elizabeth in Colorado |
| This flour allows me to make a low-carb bread for my daughter. I also use Wheat Protein Isolate 8000, ground flax, eggs and butter. This gives a high protein bread with very low carbs, and makes my 14-yr-old very very happy! I also make my own pasta with this flour, using a bit of salt, 80 grams of flour and one egg. I have an old Atlas pasta machine (hand crank) and I roll out the noodles fairly thin (otherwise they are a bit rubbery). A terrific sub for supermarket noodles. |
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January 04, 2013
Reviewer: christine in Minnesota |
| I love this flour. It's a great low carb replacement for regular flour. I had no problem making choc. chips cookies with it(combining almond flour and flax seed). I will order this again. |
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April 26, 2012
Reviewer: Daniele in Florida |
| Great Flour I used it in cake & muffins, can't tell that you didn't use regular flour. I just ordered more. |
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April 12, 2012
Reviewer: Linda in California |
| I just got this product. First try was my beloved bran muffins. 3 c. bran with 1 c. flour substituted Carbalose. Revamped the whole recipe for low carb. Substitutes I used were PolyD, Flax Meal, Truvia (Erythritol), Splenda (will try EZ-Sweetz instead next) splenda lost sugar strength, added whey for more protein, kifer instead of buttermilk (I make my own from kifer grains). They were lighter than my normal recipe which was surprising. IMO the fiber in these muffins are certainly worth the few carbs they have. I LOVE THIS PRODUCT! In fact I love this online store! |
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March 06, 2012
Reviewer: DIANE in Indiana |
| Simply amazing! This makes the best homemade pizza crust and brownies ever! |
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March 01, 2012
Reviewer: Rebecca in California |
| I use it as a flour sub in other recipes that call for regular flour like an old red velvet cake recipe from my mother and it turns out fantastic! Love this stuff. |
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January 21, 2012
Reviewer: Jennifer in New Mexico |
| A+ This is great the kids can't tell between this and the real thing. Oh and how it rises. I made pizza with this and it was amazing. Great find. We've tried the almond crust but it doesn't rise well even with yeast. But wow this did great!!! Very happy...taste is great! This makes me feel like I'm deprived of nothing! Thanks for such a great product :) |
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January 07, 2011
Reviewer: Kenneth in New York |
| I make pancakes with a mixture of Carbalose flour and over the counter egg whites. I mix a quarter cup of water with a quarter cup of flour and 1/2 cup of egg whites. Shake/mix it well and it makes a breakfast halfway between a souffle and a pancake. Tastes great with sugar free syrup. |
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| 0 of 1 people found the following review helpful. |
December 26, 2010
Reviewer: Tina in Connecticut |
| Love it....sure made the holiday baking easier for my pre-diabetic husband. It prevented him from eating all the wrong foods as long as I had some "replacements" available. |
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December 02, 2010
Reviewer: Daniel in New York |
| This stuff is great for those on a diet who love baking. Takes some getting used to on yeast increase, and I am having to combine Baking Powder with yeast in my breads to compensate. |
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November 05, 2010
Reviewer: heather in Florida |
| This is wonderful. Baked goods taste great, low carb and low fat. It's just great. Makes pie crust taste like the real deal and using it to coat things for frying is just great too would not use anything else. |
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September 19, 2010
Reviewer: Deidre in Texas |
| I am so happy to have found this wonderful product! We are now able to have real bread, and now I can make my famous fried chicken.
How we have missed being able to eat some of the things we love - and Carbalose makes it possible. |
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September 07, 2010
Reviewer: Betty in Texas |
| This carbalose flour has been a spectacular addition to our low carb eating. It does such a good job of breading, so that we can actually fry in good oils. It works in the recipes we always have used--no after taste. We have really enjoyed it, and already are sharing the secret with family and friends to their delight. |
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March 31, 2010
Reviewer: Wendy in Pennsylvania |
| I started buying this product a year ago after I tried the Carbquick mix and was so extremely satisfied with it. I make everything with this flour. I bake a lot of pies, and my family cannot tell I am using the low carb flour for the crust. I would highly recommend this to anyone. My husband was diagnosed with diabetes last year, and this has been a great aid in keeping our carb count down and helping him not to feel deprived. |
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December 13, 2009
Reviewer: Cynthia in South Carolina |
| We've enjoyed this product for a few years and love the many uses for this product. Taste is wonderful, and it is so easy to use. We have lost 70lbs between us while enjoying cookies, pancakes and so many baked goods and more. We highly recommend this product and thankful for the many recipes on the product site.
Enjoy
Cindy Tucker |
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December 12, 2009
Reviewer: Valerie in Tennessee |
| I really like this flour since I have been on a low carb diet. You can make anything with this flour that you would with regular white flour. |
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July 27, 2009
Reviewer: Michael in Michigan |
| I wanted to express my opinion of this product. It is very very good. I have type 2 diabetes. I do not take medications for this condition. I severely limit my carb intake. My wife makes, among other things, pancakes with this flour. She uses eggs and cream in the recipe. There are no other carbs other than the flour. My BG readings after this meal are either not changed or go down because I ate a meal with practically zero carbs. I use Walden Farms pancake syrup. It is thicker and tastes better than Davinci. I am not bad mouthing the Davinci. It was all I had for years. Carbalose is priced right and I personally love the taste. |
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July 16, 2009
Reviewer: A customer in Ohio |
| If I could give this a 10, I would! I love to bake breads and baked goods for our own use and also for bake sales and for fish fry's. This product is definitely a staple in our house. We couldn't do a low carb food plan without it. I wish that the price were a bit lower in this economy, but I make this product one of our priorities, to keep it on hand. |
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July 08, 2009
Reviewer: Deb in California |
| Carbalose flour is the most economical way to bake low-carb breads. Use it to replace wheat flours in any recipe. There is a "different" taste to it, but it is not unpleasant and often it is disguised by the flavors of the rest of the recipe. I much prefer it to any soya taste in some baking mixes. |
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June 09, 2009
Reviewer: JEAN in Arizona |
| I just baked brownies using the traditional Betty Crocker recipe, using this flour and substituting Splenda for sugar, and they are delicious! I can't wait to bake more things with this product. This will make low carb living easier. |
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April 06, 2009
Reviewer: Rosalie in Oregon |
| The greatest low carb product I've ever used! I always mix it with a little regular flour, 1/2 or 1/3, because that way it makes a really superior tasting item with considerably lowered carbs. I'd hate to be without it for my from-scratch baking. |
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February 27, 2009
Reviewer: A customer in Michigan |
| Best flour substitute I've found, works well with everything I've tried. |
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January 04, 2009
Reviewer: Randolph in Louisiana |
| An invaluable staple for low-cab dieters. |
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September 04, 2008
Reviewer: laura in Illinois |
| We LOVE this product!!! My Husband & I enjoy cooking & baking together so, as we have been on lower carb/high fiber/low sodium lifestyles over 8 yrs. we read every label & are shocked at what gets thrown in supposedly "healthy" stuff! We've made cookies/bars, a thickener for gravies, many coffee cakes, a killer pound cake & a big old Bundt! I wish Local stores would sell this item. |
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April 17, 2008
Reviewer: Pamela in Florida |
| I used the flour to make a very old recipe from my Grandmother for Zuchinni bread. It was wonderful. Everyone loved it. No one knew anything was different! |
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February 07, 2008
Reviewer: Stephanie in Maryland |
| Wow. I don't know how I'll ever go back to life without Carbalose flour. I want to give you a list of things that I've made with this flour that fool every non-low-carber that tries them: pie crusts, hot dog buns, hamburger buns, biscuits, monkey bread, chicken francaise, shnitzel, muffins, pizza gough, tarts, fried chicken, garlic bread, french toast . . . the list is endless. Some recipes need to be adjusted because of Carbalose's special properties, and sometimes it has a weird taste. However, I've been able to eliminate those problems by mixing 3/4 cup carbalose with 1/4th part Resistant Wheat Starch or almond flour or flax meal. |
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