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1 of 1 people found the following review helpfulAugust 15, 2020Reviewer: Curt in Missouri* Since my go-to for low-carb dough enhancement, Resistant Wheat Starch 75, is nowhere to be found (at the moment), I tried Resistant Corn Starch 260 as a substitute. Its not a perfect replacement, but it is nonetheless very good. I've found it absorbs less liquid than RWS, so you need to adjust your recipes for less liquid.
6 of 6 people found the following review helpfulMay 03, 2010Reviewer: A customer in Washington* WOW! I switched from Resistant Wheat Starch to Resistant Corn starch and could not believe the difference it made in my low-carb biscuits. Before, they had a crumbly texture, now they totally look and feel like country biscuits, soft and beautiful. Unfortunately, the flavor did not improve, but you can't have everything without real flour. The flavor certainly did not get worse, and I am grading it against the resistant wheat starch. The 4 stars is due to its much higher carb count.
10 of 11 people found the following review helpfulApril 27, 2007Reviewer: A customer in Pennsylvania* Resistant Starch is great *if you use it for what is was designed for*. The person who gave a bad review obviously did not do any reading about what to use it for. I've used it and love it. It helps my glucose/insulin issues and I'd never bake without it again.