🍞 Elevate your baking game with fiber-fueled, keto-friendly flour!
FIBER FUELED ENERGY - 42g of prebiotic fiber for lasting vitality and gut health
GUT FRIENDLY LOW CARB - Supports digestion while perfectly fitting your ketogenic goals
KETO APPROVED CARB COUNT - Stay in ketosis with just 16g net carbs per serving
PROTEIN PACKED PERFORMANCE - 23g of protein to fuel your active lifestyle
AUTHENTIC BAKING EXPERIENCE - Same taste and texture as whole wheat flour—no compromise
This 1kg Fiberflour baking mix is a low-carb, high-fiber flour substitute designed for ketogenic and low-carb diets. With 16g net carbs, 42g prebiotic fiber, and 23g protein per 100g serving, it delivers lasting energy and digestive support without sacrificing the authentic taste and texture of whole wheat flour.
Specifications
Allergen Information
Contains: Wheat
Weight
1 Kilograms
Units
1.0 gram
Use By Recommendation
March 2018
Serving Recommendation
100g
Country of origin
United Kingdom
Brand
Fiberflour
Cuisine
Ingredients for baking
Format
Dried
Serving Size
100 g
Energy (kcal)
339.86 kcal
Fat
11 g
of which:
-
- Saturates
.5 g
- Poly-unsaturates
5g of omega 3 alphalinolenic acid per 100g g
Carbohydrate
16 g
of which:
-
- Sugars
1 g
- Starch
15 g
Fibre
42 g
Protein
23 g
Have a Question? See What Others Asked
Isn’t wheat a no-no for keto diet? I am confused as to how this product can be used for keto when it has wheat in it?
The ingredients are different from those listed for the ultra fine version of this flour Why is this? I expected this to be just a coarser version
i cannot open the webside that you provide? does someone who can share the recipes of this product? thanks
do you need to use more liquid when baking with this flour
Reviews
4.4
All from verified purchases
S**Y
Fiberflour
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.
K**S
Makes brilliant pita
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.
N**D
It's good but too expensive
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
M**W
The best, most versitile low carb baking mix
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.
K**R
Exactly as required
As always the perfect keto flour for baking
J**P
Fab product
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.
N**I
Good
Good product
L**Y
Not quite, but Almost.
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.
Common Questions
Trustpilot
TrustScore 4.5 | 7,300+ reviews
Yusuf A.
Fantastic experience overall. Will recommend to friends and family.
1 month ago
Suresh K.
Very impressed with the quality and fast delivery. Will shop here again.
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","image":["https://m.media-amazon.com/images/I/71dxcBQm9YL.jpg","https://m.media-amazon.com/images/I/81jOoC8uK7L.jpg"],"offers":{"@type":"Offer","priceCurrency":"RON","price":"46.64","itemCondition":"https://schema.org/NewCondition","availability":"https://schema.org/OutOfStock","shippingDetails":{"deliveryTime":{"@type":"ShippingDeliveryTime","minValue":7,"maxValue":7,"unitCode":"d"}}},"category":" bakingmixes","review":[{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"S***Y"},"datePublished":"15 August 2024","name":"Fiberflour","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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"K***S"},"datePublished":"8 April 2021","name":"Makes brilliant pita","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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"4.0"},"author":{"@type":"Person","name":"N***D"},"datePublished":"30 October 2022","name":"It's good but too expensive","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"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"M***W"},"datePublished":"2 May 2019","name":"The best, most versitile low carb baking mix","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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"K***R"},"datePublished":"5 November 2024","name":"Exactly as required","reviewBody":"As always the perfect keto flour for baking"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***P"},"datePublished":"6 November 2023","name":"Fab product","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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"3.0"},"author":{"@type":"Person","name":"N***I"},"datePublished":"11 November 2018","name":"Good","reviewBody":"Good product"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"L***Y"},"datePublished":"5 April 2019","name":"Not quite, but Almost.","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."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.625,"bestRating":5,"ratingCount":8}},{"@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Isn’t wheat a no-no for keto diet? I am confused as to how this product can be used for keto when it has wheat in it?","acceptedAnswer":{"@type":"Answer","text":"May I say something....the main thing on ketogenic lifestyle is the word \"low carb\". As long as you know your macros, keep track of it, you can eat anything including the wheat and oat brand in this product. 16% of carbs in a kg is very low and it's not like you're gonna use the whole bag to make a loaf of bread."}},{"@type":"Question","name":"The ingredients are different from those listed for the ultra fine version of this flour Why is this? I expected this to be just a coarser version","acceptedAnswer":{"@type":"Answer","text":"The ingredients are very different because oat bran and linseed meal are coarsley ground products. They were omitted in order to make ultra fine"}},{"@type":"Question","name":"i cannot open the webside that you provide? does someone who can share the recipes of this product? thanks","acceptedAnswer":{"@type":"Answer","text":"Sometimes safari does not work when using an Apple computer. Try using a different browser or another computer. Best of luck, Gerry"}},{"@type":"Question","name":"do you need to use more liquid when baking with this flour","acceptedAnswer":{"@type":"Answer","text":"If you are making bread and other dough recipes yes. I find 76% water to fiberflour in basic yeast dough works best. If using 500g flour add 380 ml water 20g dry active yeast, 8g salt. Knead for 5 mins, divide into shape of choice (e.g. 100g rolls) proof for 60 min, bake hot 210C for 10 mins turn down temp for next 10 mins. Good luck, Gerry"}}]}]}
