I love this product. I went years unable to enjoy pizza and bread products until I found carbalose. The only difference I have found is the amount of yeast you need to use. I use about twice the amount of yeast as a dough Recipe calls . Love it.
Standing between me and a low-carb diet was my love of morning toast, so finding this product has been a huge help. I have yet to perfect the recipe for a loaf of rye bread from my bread maker, but I am close. Living at high altitude and using a product that recommends doubling yeast is a challenge, and anyone else trying this product should accept at face value the advice to double the yeast called for in the recipe. I also decreased salt by 1/3, and kept the increase in water required by altitude.
I have used this product religiously for the last year. It has a great taste. Almost like regular flour. After a couple of uses I didn't even notice the difference. It is great in any recipe that calls for regular all purpose flour. Makes delicious scones.
I find this to be exceptionally useful for low-carb cooking. It can be used to coat chicken or fish for frying, with results close enough to "real" flour to be useful.
For baked goods, I don't find it works quite as well by itself. I prefer mixing 1 c. carbalose flour, 1/4 c. coconut flour, and 1/4 c. flax seed meal to replace 2 c. of regular flour -- this works for moister quickbreads like pancakes and and muffins, but for dryer items like biscuits, you're better off using something like CarbQuick.
I have a type 1 diabetic husband and son. They have to inject every bit of insulin into their bodies because they make none - unlike type 2 diabetics. They check their blood before meals and after meals and hourly when we try new recipes. Every recipe I make with carbalose and carbquik works great. With only 2 units of insulin,a biscuit from Hardees raises them well above 220; a biscuit from carbquik -110. Pancakes - no raise at all, etc,etc.I've never found a product that works this well with diabetes. I am so grateful.
Better than soy, but it does cook differently than standard wheat flour, so be ready for this. The biggest problem I've had is that it tends to have a "flour-y" taste. However, this is by far the best of the low-carb flour alternatives.
I use this product to mix with other flours and grains to make a whole grain bread. It is perfect for this use and reduces the carb count as a bonus. It is best when mixed with other flours. a happy customer in Maine
I tried this flour about 6 months ago when my husband and I went lo carb. I have completely eliminated white flour from our diets, and use this daily in its place. The Carbalose doesn't always perform exactly like regular flour, but I have found that with just a little tweaking, most of my regular recipes that call for flour can be made lo carb using the carbalose. I've made pie crust, brownies, cookies and bake a loaf of lo carb bread every week. We love it and use it all the time.
I had good and bad results. Made regular recipe for coffee cake and pumpkin bread and substituted 1/2 carbalose and 1/2 soy flour and Splenda. They came out fine. However, tried to make banana bread and brownies and the batter did not cook thru. Noticed that the coffee cake and pumpkin used baking soda and baking powder and the banana bread and brownies did not. Is this my problem? Can't figure out what I did wrong. If anyone can help, I would appreciate it.