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

See more reviews