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| 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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