| 8 of 8 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. |
| Was this review helpful to you? Yes No |
|
| 4 of 4 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. |
| Was this review helpful to you? Yes No |
|
| 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. |
| Was this review helpful to you? Yes No |
|
| 3 of 3 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.) |
| Was this review helpful to you? Yes No |
|
| 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! |
| Was this review helpful to you? Yes No |
|
| 2 of 3 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! |
| Was this review helpful to you? Yes No |
|
| 2 of 2 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. |
| Was this review helpful to you? Yes No |
|
| 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. |
| Was this review helpful to you? Yes No |
|
| 1 of 1 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. |
| Was this review helpful to you? Yes No |
|
| 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. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
February 27, 2009
Reviewer: A customer in Michigan |
| Best flour substitute I've found, works well with everything I've tried. |
| Was this review helpful to you? Yes No |
|
January 04, 2009
Reviewer: Randolph in Louisiana |
| An invaluable staple for low-cab dieters. |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
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 |
| Was this review helpful to you? Yes No |
|
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! |
| Was this review helpful to you? Yes No |
|
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. |
| Was this review helpful to you? Yes No |
|
January 29, 2008
Reviewer: Cyndi in New Jersey |
| This flour is amazing!! I have made Pie Crust, Pizza Crust, Biscuits, Cake and Shortbreads.. just to name a few uses and they ALL tasted as good as if I had used White Flour!! Even my 80 year old mother who loves to cook could not believe that the flour in my recipes is Low Carb with 80% less carbs than reg flour!! THIS ONE IS A KEEPER!! |
| Was this review helpful to you? Yes No |
|
November 22, 2007
Reviewer: William in Oregon |
| This is an excellent product for people who need to restrict carbohydrate intake. It needs to be cooked a little hotter and longer than ordinary wheat flour. We make a baking mix by blending baking powder and Smart Balance Buttery spread. We fortify it with flax seed meal and wheat germ or oat bran. |
| Was this review helpful to you? Yes No |
|
November 11, 2007
Reviewer: Dawn in Minnesota |
| This is the absolute best low carb flour available. You can use it in any recipe as a substitute for regular flour, but start with about 3/4 cup Carbalose flour for every 1 cup regular flour called for, then stir in just enough more to make the batter the correct consistency. Makes great pancakes and waffles, muffins, breading base for fish or chicken, and can even make bread, although it doesn't rise quite the same. |
| Was this review helpful to you? Yes No |
|
November 02, 2007
Reviewer: Marilyn in Tennessee |
| Hallelujah I can bake again! I make low carb bread in my bread machine with this flour and it is DEE-Licious - and only 3 net carbs per slice. I make pie crust, gravy, anything I would use regular flour for, I use this flour. My pumpkin muffins are made at least once a week and have become a staple in our house. Thank you Lord for Tova Industries coming up with this product. I use the Carbquik too - it's also a God-send! Yes, you have to learn to adjust SOME recipes, not all of them, but it's well-worth the effort for me as I am a life-time low-carber, never will go back to eating high carbs again. |
| Was this review helpful to you? Yes No |
|
October 21, 2007
Reviewer: Cathy in Maine |
| I don't know where us low-carbers would be without the Carbalose and Carbquik flours from Tova. |
| Was this review helpful to you? Yes No |
|
September 28, 2007
Reviewer: A customer in Colorado |
| I find this flour really easy to work with. It functions pretty much like regular white flour in making rues and sauces, batters for fried food and dredging. In baking, I too cut the full flour amount with almond or other nut flour, or coconut flour and even whey protein isolate sometimes to add body. I don't detect a taste difference. I'm just so thrilled to have a flour substitute for all of my low carb cooking! |
| Was this review helpful to you? Yes No |
|
September 03, 2007
Reviewer: Barbara Ann in California |
| Bought lbs. of CarbQuick and 3 lbs. of Carbalose flour.
Love the stuff. Made yeast rolls yesterday and they are very
good. Today I made chile rellenos stuffed with cheese and a wonderful batter from the Carbalose flour. They were the best I ever made. I am so thrilled to have this flour.
I also made a cinnamon swirl cake that was outstanding.
Happy with this product. |
| Was this review helpful to you? Yes No |
|
August 18, 2007
Reviewer: karen in Arizona |
| Makes awesome waffles & pancakes!!!! As a low carb dieter, haven't had such good stuff in 4 years! Makes a good pie crust too! Still experimenting with breads... or thinking about experimenting.... |
| Was this review helpful to you? Yes No |
|
April 18, 2007
Reviewer: Robert in Georgia |
| Marvelous stuff. I use it for pancakes mostly. |
| Was this review helpful to you? Yes No |
|
 April 24, 2009
Reviewer: John in Illinois |
| Carbalose flour improved the texture of my low carb bread recipes that called for just protein powders. A good product! |
| Was this review helpful to you? Yes No |
|
October 26, 2007
Reviewer: sue in New York |
| 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. |
| Was this review helpful to you? Yes No |
|
| 0 of 1 people found the following review helpful. |
 November 05, 2007
Reviewer: A customer in Washington |
| I have been disappointed using this flour for baking. Everything I have tried has come out extremely dry. Would appreciate it if someone would tell what I am doing wrong. Have tried the comments here to no avail. It is fine for making batter or as breading, but not for cakes. |
| Was this review helpful to you? Yes No |
|
| 2 of 3 people found the following review helpful. |
 March 15, 2008
Reviewer: A customer in California |
| Seems like it is as low carb as regular flour.
We have tried this "low carb" flour 3 times in 3 different recipes.
My mom is diabetic, her blood glucose is the same after using products w/Carbalose and products with the "regular" flour.
What is the point of paying 5x for this flour?
Absolutely no benefits had been noticed for the people on LC or w/diabetes.
Will not order again. |
| Was this review helpful to you? Yes No |
|
| 2 of 6 people found the following review helpful. |
January 27, 2007
Reviewer: Lloyd in Arkansas |
| I made drop biscuits,for the first time. Not good. Perhaps I did not mix properly. mixed by hand. Taste no way close to biscuit. |
| Was this review helpful to you? Yes No |
|
