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  • 3 of 3 people found the following review helpful
    3/5 January 20, 2019
    * Behaves just like carbquik but slightly more affordable. Disappointed to read ingredient list contains GMOs and inflammatory oils. Also, not 80% carb reduction, more like 60% and my blood sugar reading concur. Use sparingly.
    Tova Carbalose Flour
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  • 3/5 April 16, 2018
    * The flour works in recipes but I'm Not repurchasing. It has a weird taste and smell that permeates even after cooking! I don't recommend making cookies or anything with a delicate taste. I'll continue trying different recipes using my carbalose flour mixed with other low carb flours.. I recommend using extra herbs/seasonings.
    Tova Carbalose Flour
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  • 3/5 December 19, 2017
    * I tried (first attempt) to use Carbalose in my biscotti recipe. The instructions said to increase the amount of leavening, which I did. Also, to increase the moisture, which I did. Although, the instructions weren't specific on how much to increase these things. As for the moisture i increased it by adding orange juice until the consistency of the dough was similar to using regular wheat flour. I kept the oven temp and duration the same. Basically, the recipe calls for 3.5 cups of flour and 2 tsp baking powder and 1/2 tsp baking soda. The biscotti came out a little heavy. The taste was definitely different from regular flour. Kind of musty. The Biscotti were twice baked and came out crumbly not light and crisp like the reg biscotti. Not nearly as pleasant as the reg. biscotti. I won't try this again unless someone has better tips for me. I gave this product only 3 stars because the first attempt was unsuccessful. Unless someone can give me better advise on using this product I cannot recommend this product at this time.
    Tova Carbalose Flour
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  • 3/5 March 16, 2012
    * I read others reviews, and suggestions, on this before I bought it, and figured mine would turn out as good as theirs! Wrong! I'm not a great cook, I admit, but I sure was hoping I could make this one recipe I have to taste almost as good as the original. But everything I did caused it to come out dry and kinda chaulky. :o( The recipe is, 3 cups flour (I used 1/2 carbalose and 1/2 almond flour), 2 cups sugar,(I used Stevia) 1 tsp. salt, 2 tsp. soda, 2 Tbsp. vinegar, 2/3 cup oil, 2 tsp. vanilla, 2 c. warm water, and 1/2 c. cocoa. Due to the reviews/suggestions, I also added 2 tsp. baking powder and about 1/4 c. more water. The original, carb loaded, recipe is great, but with me using the carb free stuff, it tasted terrible.
    Tova Carbalose Flour
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  • 3/5 September 15, 2011
    * Usable for coating. For thickening you need twice as much as regular flour so no savings in carbs there. Makes rather pasty and floury tasting spaetzle noodles.
    Tova Carbalose Flour
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