£7.99
Out of stock
Our simple, clean low-carb flour blend that’s high in fibre and protein, containing only 3.1% carbs—and without the ingredient list as long as your arm…
Use it to make your own bread, pizza bases, muffins, and cakes…the choices are endless!
Not suitable for clean keto as it contains vital wheat gluten and oat fibre.
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per 100g
| per 100g | |
|---|---|
| Energy / kJ | 1544kJ |
| Energy / kcal | 374kcal |
| Fat | 17g |
| of which saturates | 1.7g |
| Carbohydrates | 3.1g |
| of which sugars | 0.4g |
| Fibre | 30.3g |
| Protein | 39.2g |
| Salt | 1.88g |
Golden Linseed, Oat Fibre, Psyllium Husk, Vital Wheat Gluten, Salt.
Allergens in bold.
Store in a cool, dry place.
Only logged in customers who have purchased this product may leave a review.
Jenny Malloch (verified owner) –
We made a loaf using the flour and ingredients mentioned on here. Really impressed with how light it is. We used our bread machine to make it and am currently enjoying a sausage sandwich! Thank you!
Gill Jones (verified owner) –
Made the bread recipe and was delighted with how it turned out.
Would be really useful for other ideas of how to use the flour maybe on the packaging as I tried making pakora and it was an epic fail. I thought I could replace it as a plain s/r flour my mistake 😆😆
Hollie Jarvis (verified owner) –
Just made my first loaf using the receipe above with the assistance of my bread maker and wow! Definitely recommend!
Linda Backhouse (verified owner) –
I made bread…. superb flop but managed to make yummy breadcrumbs. Also used the flour to make low carb KFC…. was delish! Will definitely buy again!
sophia khan (verified owner) –
The flour arrived today, super quick, couldn’t wait to try chapattis with it, and it didn’t disappoint. I made the dough, in normal way with just some lukewarm water. Let it rest for abit, then made parateh(oiled chapatti) with my Yoghurt curry. Cooked it with Coconut oil, took some getting used to, wish I could show you a pic, it was so soft and melt in the mouth good. A definite winner, great product.
yeldham57 (verified owner) –
Very impressed with the low carb flour. I made the loaf according the recipe, blending in a Kitchen Aid for a good 6 minutes with a dough hook like I do with normal bread. Proofed it as instructions for 90 mins and it doubled in size. I glazed the loaf with melted butter and poppy seeds then baked it for half a hour. Very pleased with the result, nice and light texture, slices beautifully and the next day was still moist and soft, in fact I think the flavour may have even improved a bit. Can’t wait to make the next one. Like the earlier comment, can we have more recipes please.
Merceline Kazadi (verified owner) –
Very nice for such little carb content, made a nice low carb pizza with it, the only thing stopping me from giving 5 stars is that it’s a bit more crumbly than normal flour but I guess it’s worth it anyway. Will buy again.
lesleycoullipad (verified owner) –
I made homemade Twiglets with this flour using a recipe I found on the net, substituting wheat flour for this. On my low carb diet…I’m in heaven. Thank you
lesleycoullipad (verified owner) –
…I also made sweet tea biscuits using 150g low carb flour, teaspoon bicarbonate of soda, four table spoons biscuit flavour(malt) zero carb coffee syrup, two table spoons water, and and egg white. Cooked for 10 mins at 180. Fab
isibez (verified owner) –
I have just made really great chapatis with this flour and will make them again to use as wraps or with curry. It rolled out beautifully and wasn’t crumbly at all. It was actually easier than using wholewheat flour! The whole family loved them – even the kids. So the trick was I added an egg to a normal chapati recipe. 250g of the low carb flour, 150ml water, 1 egg, 2 tablespoons of oil & some salt – whizzed in the food processor with the dough hook. Rolled them out and straight into a very hot pan. Quick cook on both sides. They puffed up just like they should and got the lovely colour and bubbled texture! That quantity made us 7 chapatis! I’m so pleased.
daphne theoff (verified owner) –
Just what i needed,so far i have made bread,bread rolls and pizza with the flour,tastes great,bacon sarny at last 🙂
lesleycoullipad (verified owner) –
Simply amazing flour. Biscuits with my cuppa are one thing I miss on low carb, so I make my own rich tea biscuits, with Skinny zero carb malt biscuit syrup. They are honestly fab and 0.2 carbs per biscuit! Have also made bread, buns, pizza base, crackers….thank you Low Carb Food Co for making this available.
jonn42 (verified owner) –
This is such a versatile product. I have been experimenting with scones to enjoy a cream tea!
Fried chicken is absolutely brilliant with a spiced coating and deep fried in avacado oil.
Chapati’s as featured elsewhere on the reviews make a great Chilli Enchiladas
Interesting Lemon and Nigella Seed cake is possible
Lemon Drizzle loaf is a firm favourite.
looking to try a shortcrust and flakey pastry for sausage rolls and Pies
More recipes please or somewhere on the website to upload community experiments
Claire Kerr (verified owner) –
I made the bread using the recipe – it was delicious just with some salted butter.
Kona Kante (verified owner) –
Hi, I received my items today. I can’t wait to try it. I wish the recipe was at the back of the bag and other recipes to try.
Sarah Clark (verified owner) –
Excellent flour. We’ve used it for chicken coating and crumbles so far, things we’ve been missing. I even sent it as a replacement for wholemeal flour with my son for his food tech class.
Zoe Butterworth (verified owner) –
Amazing flour! Really great for baking, so far I’ve made pastry, pancakes and waffles and they’ve all turned out great! A slightly different texture to normal obviously but still very tasty!
lindasusangomez (verified owner) –
This flour has saved my sanity. So happy with the results. I add tepid water at 34 c to aid yeast and use my mixer with the universal paddle until I see the dough is elastic and nearly see through when stretched. I have also tweaked the recipe by adding 1/2 TSP zanthum gum to dry ingredients. Just before rising I press sunflowe seeds into top to give a crunch. It rises perfectly into a 2lb tin and half hour in oven and a couple of hours to cool and I can slice it into 22 pieces which I individually wrap in 2s to put in freezer and take out as I like. It is the most ‘bread’ like product I have tasted and I love it. I can have a sandwich again without feeling guilty. Fantastic product. I wish I could put up photos to show you. Hurry up please and get more in. One bag makes 4 loaves and I think it’s extremely good value. Thanks low carb co for giving me one pleasure in my diabetic control
Lea Hawkins (verified owner) –
I thought I’d try making keto scones with this. I found a basic scone recipe and swapped sugar for stevia and flour for this keto flour. The scones baked well and turned out perfectly. They do not taste low carb, they taste like normal wheat flour scones and are miles better than almond flour scones. I am now excited to explore more keto baking with this flour.
jglaff (verified owner) –
I make bread using a Panasonic bread- maker (SD-ZB2502) with this flour. Low- carb and high protein and it tastes pretty good. Not perfect and better toasted, for sure, but this is a cheaper way of getting bread than buying low-carb loaves either here or from other companies which, although well meaning, are not always reliable with their deliveries as this company. Pre-cut loaves are much more expensive than buying flour and doing it yourself. But I understand that will work for some.
I haven’t tried using the oven to make bread with this flour as I have a bread-maker and wanted to utilise it.
I was nervous about this as there do not appear to be any instructions/recipes for using this flour with a bread-maker either on the website, in the reviews or on Youtube etc. Hopefully this will help.
I cannot be sure that this will work with your bread-maker (it might) but hopefully it will or at least help and give some idea of what to do.
I use 250g not 268g of flour. That way you can get 4 loaves out of a bag. I add 1 teaspoon of pink Himalayan salt and one tablespoon of Erythritol in with the flour into the bread pan. I use 7g of yeast but I think I have used 6g and 8g previously and think these were fine too. Lidl sell this cheaply, I discovered today.
I add 30g of olive oil to two eggs and whisk that together. I didn’t know how to measure 30g of olive oil before I did this. It is easy. For people just starting out like me, this is what you do. Get electronic scales. Put a bowl on the scales. Set the scales to zero. Pour in 30g of oil. Crack and add two eggs stir/whisk. Obvious, but if you have never done this it doesn’t help when recipes etc assume knowledge.
Before adding the oil and eggs to the flour etc I boil water and mix with some cold water until I get the water (250ml) to between 61-63 or 64 C. (I use a thermometer I got cheaply on Ebay) I then pour the oil and eggs into the bread-maker pan where the flour, salt and erythritol are waiting. (The yeast is in a separate dispenser on my bread-maker but you may need to add it to the bread pan itself, depending on the make etc)
Once I have added the egg and oil mixture into the pan I pour the water in as well and try to do so as evenly as possible. (Remember to have the stirring blade fixed in the bread-pan!)
I turn the bread-maker on. I select menu 2 which is “Rapid white loaf” on my bread-maker. I set the size to extra large. I don’t know why extra large (I suspect that it just defaults to that) but medium or large may work fine as well? I set the crust to dark and I press start. Dark crust takes 2 hours. Light crust 1 hours 55 mins. Dark crust is not very dark and is just golden brown. It looks lovely when the bread has baked.
After 2 hours I take the bread out. It has risen and is hot. I leave it for at least 2 hours on a wire rack. Sometimes 4 hours and often overnight. You are advised to let the bread cool before cutting it so it is not rubbery.
It is not perfect, but if you are on Keto or watching your carbs and missing bread, you will be grateful for this bread and it is enjoyable, especially if toasted.
I tend to cut and freeze in slices. I have a bamboo bread slicing guide, the sort which are available on amazon or eBay. I got mine new and unused from marketplace for a fiver. I have a long breadknife for cutting the bread. If you use the guide you need the bread knife to be long to enable the movement you need to slice the bread. My knife is 12 inches long and perfect for this. Any smaller and you may not be able to move the knife back and forward in a cutting motion through the guide. (That may not sound clear. Look at the reviews for cutting guides on Amazon and look at the pictures and you will see what I mean) The guide means the bread is cut quite thick though so toasting, especially from frozen, can take a while.
I find 2 slices is about 100g so, therefore, 374 calories and 3.1 carbs, I think. Erythritol (low-carb sugar replacement) can be bought in the supermarket but is much cheaper if bought in bulk on Amazon or eBay etc, for instance. The same with the salt.
I forget, but I think, off the top of my head, I get about 10-12 slices (12 I think, with two being the smaller end pieces) It is delicious hot but I try to leave the bread to cool down but sometimes the smell (and the smell is really nice) forces me to cut off and scoff just the two ends and leave the rest to cool.
I haven’t tried using the timer on my bread-maker. I am not sure if that is advisable to have raw egg standing around? Also, I have found that my bread-maker needs to cool down after use so batch cooking caught me out and I had to wait 30 minutes before I started a second loaf. But that was ok.
I am not sure how this will apply to other bread-makers but I imagine it might work across the board for Panasonic ones? Hopefully for other makes too. I used the rapid loaf setting. 2 hours and dark crust.
The bread-maker was set to extra large but other size settings may work too, possibly? The loaf size setting recipes in the Panasonic guide are for normal flour which may act differently to this flour, due to density, perhaps? With normal flour 400g is Medium, 500g is large and 600g is extra large. I am using 250g and setting the bread-maker at extra-large. To re-iterate, I don’t know why. But it works. Medium or large may also work, I suppose. They may be better/worse or make no difference.
Anyway, I hope that this helps. I wish there had been some instructions like this for me when I started. That said, I think this is a good product and the Low Carb Food Company are a good company. Healthy and ethical without virtue-signalling etc. I have lost nearly 11 stone in weight. Keto works for me. I am now in shape and now fit and healthy. This bread (flour) is a major factor in my diet/lifestyle.
shell.osullivan07 (verified owner) –
I made a rhubarb and strawberry crumble (keto) and I’ve tried so many recipes found online for the crumble topping and none of them hit quite right. I’m a bit of a mad scientist in the kitchen and I was determined to make a great crumble topping! This flour mix was key in perfecting the almighty crumble! I haven’t used it for anything else as of yet, but I’m looking forward to more creations!