So far experimenting with bread or roll recipes, I'm not having much luck with this. I'll keep trying but not to confident I'll bother with this again. Works okay for me as a gravy thickener but I don't make much gravy. Maybe I should try this in a brownie or cookie recipe, that might work better. I use sugar substitute (Pyure) as well which to me is the bomb. Staying on keto lifestyle has it challenges, for sure - lol. If I ever figure out a decent bread dough recipe using this, I'll post it.

For the things that work well, it's a great option.
It definitely takes some tweaking and it isn't a great choice for everything. It is a bit bitter and salty, so add a bit of sweetness (any way you like) and cut out any added salt. It is also much dryer when baking that flour, so you will need to increase your liquids. Depending on the recipe it seems adding 1/4 to 1/2 more is about right"¦. but could be more.
It is heavier than flour so raising is difficult. You can manage a pizza crust and even flat breads or rolls. Don't have too much hope for a loaf of bread. Regardless you'll have to double your leavening ingredients. Regular breads will be dense, but pizza crust with basil and garlic masks some of the unusual taste. I often make cheese bread sticks with garlic and parmesan. Cherry loaf also works. (I have strawberry walnut muffins in the oven as I type this)
Oh yeah. I find quick yeast and not punching down gives lighter results.

If you want to make confectionaries but are diabetic, this is the stuff for you!

You can use Carbalose flour for just about everything you can use flour for but there are much fewer carbs than wheat flour.

There is a lot of fiber in here, so be careful how much you eat at once.

I'm not a baker so I don't use this often, but I keep it around for when I do. I use Carbquik (which is made from this) much more.

This doesn't taste 100% like flour, so be prepared. It won't matter if you're making stuff that will have other flavors with it (cake, cookies with icing, etc.) as the other flavors can easily mask the difference. I haven't made bread with this, so I don't know how well that would work.

When replacing regular wheat flour with Carbalose flour you will need to up the fat / liquid content. With all of the fiber in here it will absorb more and can make your baked goods come out drier than you want. Also because of the fiber, everything will be a bit denser than normal and not rise as well.

I do use this and I do recommend it.

Prompt notification of delivery, flour is very good when I used for baking.

I havebeen using this flour for one year. It has a low glycemic footprint (meaning that it does not dump sugar into the system like flour does.) Baking with this flour, I have found that the product is not soft like most baked goods, so have experimented with it. I find that if I use double the yeast in receipeis that call for yeast, add 1 teaspoon of baking powder even in recipes which don't call for it, add extra water, and use king arthurs cake enhancer, the baked goods turn out pretty much the way they do with regular flour. This flour has helped my husband control his type 2 diabetes with diet and exercise.