Carbalose Flour can be used in place of wheat flour, but contains 80% less carbs. Use like regular flour in most recipes. Carbalose low carb flour is as close to real flour as you can get without being real flour.
Adjustments: Water or liquids may need slight adjustments. Increase yeast or leavening up to double the original recipe. Drop baking temperature by 25 degrees F and slightly increase cooking time.
In most recipes, Carbalose behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fiber carbohydrates. There are products that claim to be “low carb flour”, but they just don’t function as well. They are generally made from soy protein or other non-wheat components, and are not only difficult to work with, but also taste poorly.
Carbalose is made through a unique process and contains enzyme-modified wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products. Carbalose Flour does contain soy (vegetable fiber).
19 grams of “Net Carbs” per 100 grams (approximately 1 cup).