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See more ","brand":{"@type":"Brand","name":"fiberflour"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.4"},"review":[{"@type":"Review","author":{"@type":"Person","name":"S***Y"},"reviewBody":"In future I am going re use this amazingly light textured flour for baking as the results were far superior to ordinary flour. My cakes turn out delicious with a nuttier taste and they have less carbohydrates than other flour.","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"K***S"},"reviewBody":"It's taken me some time and tweaking to get it right, but both the regular flour and the ultrafine version can make really excellent \"normal\" bread. The regular version, like any wholemeal flour, can result in dense loaves. (And some people prefer that.) Add extra gluten, a little dough improver, double the yeast, and bake after the first proofing, though, and it's transformed.I'm currently lunching on soft, fluffy pita made from the regular flour, and they're better than the full-carb versions ones I can buy. (And they don't have that odd greaseproof paper texture and strange sour smell that some low-carb manufactured tortillas do.) They puff up perfectly when you're baking them because there's more water in the dough to create steam inside. I wouldn't have believed it could work so well if I hadn't seen it for myself.I've also made great flatbreads with the ultrafine version. I'm still getting the ratios right for tin loaves to match the type I normally bake, but the gluten-improver-extra yeast combo makes the difference. I also like the way the dough handles. It's easy to knead, roll, and clean up. The flavour's great. Next: pasta and noodles.","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"N***D"},"reviewBody":"I used this flour in rhe past ,I don't like almond flour breadsBut this flour does actually somewhat taste like real bread just wish they reduce the price and make it affordable","reviewRating":{"@type":"Rating","ratingValue":"4.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"M***W"},"reviewBody":"I have been on a low carb diet for a few years now but struggled to make decent bread and cakes with low carb recipes and as a professional baker this was important to me. I tried making the bread ( there are lots of recipes on their website) and this turned out really well as did the flatbreads and the pastry is divine. They also make an ultra fine version which is availabe from them direct. I have made cheese scones with the ultra fine and some caraway cake and they are totally delicious, you can't even tell the difference. My next mission is pasta with the ultra fine flour. I will be buying this brand from on now and wish I had discovered it years ago. I'm not diabetic just struggle with my weight so now I can enjoy lovely treats again.","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"K***R"},"reviewBody":"As always the perfect keto flour for baking","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"J***P"},"reviewBody":"I’ve been low carb for a while and have had to learn how to adapt recipes so they fit to macros but also taste good!This product and the ultra fine version are great. I use ratio of 50/50 with almond flour for cakes and muffins and this really works for me.","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"N***I"},"reviewBody":"Good product","reviewRating":{"@type":"Rating","ratingValue":"3.0","bestRating":5}},{"@type":"Review","author":{"@type":"Person","name":"L***Y"},"reviewBody":"I went Low carb last year and I had been using Almond Flour. But many things just don't taste right with Almond Flour. I'd also been making Fat Head Pastry but again, it only worked for some things.Someone had mentioned this flour in a recipe so I decided to give it a try.It has more Carbs than Almond Flour, but less than regular Flour. But it has a much better taste than Nut Flours. Depending on the amount of flour the recipe requires will determine if it tastes more like wholemeal flour or flapjack.I've found biscuits and cakes tend to be more flapjack, but with pastry that is on a quiche or sausage roll, other flavours take over.I'm still experimenting, some recipes require water to be added. I've also found that leaving the mixture for a while allows liquid to absorb into the flour so if your mixture looks too sloppy, put it in the fridge for a while.I will definitely be buying more, even though it is expensive, and look forward to trying the finer flour if and when it comes back in stock.Photo is Lemon Drizzle Cake. 225g FibreFlour, 225g Butter, 225g Sugar/Sweetener, Lemon Zest & 4 Eggs. Lemon Juice & Sugar/Sweetener for the top.","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":5}}]}]}}