Ultra Fine Fiberflour 3 KG low carb keto prebiotic high fibre baking mix

Much better than faffing around with almond flour. It mostly just substitutes 1 for 1 in normal recipes. I have made not bad Naan bread, and a reasonable pizza crust. It has some of the qualities of dough that most keto flours are short on. Failed on pancakes. Looked good but just wouldn't stay in one piece as I slid the turner underneath. If it wasn't so mortifyingly expensive, I'd get this all the time.

Failed at making batter for fish,it came off in frying pan and disbursed into lots of tiny soggy particles.worked well for pastry and cake batter.

If you follow the low carb lifestyle you miss certain things..pastry and cakes being some of them. Most recipes call for almond and coconut flour and these make dense, and to me, unpalatable bakes. When I discovered fibreflour it was a game changer. On Lonjevity Foods website there are recipes...puff pastry one is awesome. This is my sausage rolls and cheesy swirls using it and also as the pastry base for a totally sugarfree low carb bakewell tart. It really is awesome 👌

Yes scones were ok, better than with other keto bread flours. However the pizza base had a strange bitter taste that affected the browned edges mostly. Took a while to come out while chewing but was unpleasant. V disappointing and odd. All we added was olive oil and a bit of bicarb. Perhaps it doesn't like being heated too much? Also eating a normal portion rocketed my blood sugar despite the carbs being made from 'resistant carbs'. Relegated to small scones and the odd pancake I'm afraid.

Easy to work with, excellent results. Cannot recommend highly enough.

This stuff is incredible - I use it 1-1 in cakes, pastry, pancakes and cookies and they all come out so close to the original you couldn't tell its low carb. My daughter is type 1 diabetic and this does not spike her blood sugar at all to the point where if I use a low carb sweetener (we prefer allulose) she doesn't need to inject for it. Amazing- thank you!

Is super fine and excellent to work with ...

I used 500g to make 8 small pizzas. They are visually small but very filling. The taste was pretty good but the crust a bit stiffer than regular pizza. If I were to make it again I would add some melted butter to the dough to get some softness. Overall, on the basis of taste I would give it four stars.Unfortunately, the pizza made my daughter’s glucose levels shoot up above 10 even though we had carefully calculated the insulin dosage. We try and keep it in the 4-6 range so this doesn’t really work for us and it’s back to almond flour based pizzas for us. That’s a shame as although we all like almond flour pizzas they are a bit of a palaver (for me) to make.But if you aren’t trying to tightly manage your blood glucose, or aren’t diabetic but trying to loose weight, then by all means give it a go.