One of the things people most miss on a ketogenic diet is bread, perhaps a lovely toasted slice to go with your poached egg and avocado! A few low-carb bread products have started to creep their way onto supermarket shelves recently as the low-carb movement grows in popularity, so I have been taking the time to try a few out.
One such product, FiberFlour, caught my eye on Amazon recently, touting itself as a:
“Low Carb, High Fibre Ketogenic Bread Flour Substitute & Baking Mix, Ideal for Diabetic, Ketogenic or Low Carb Diets”
A check of the nutritional guidelines shows that a loaf baked from 400g of flour, sliced into 14 slices would have 4.5g of carbs per slice, making it comparable with other brands on the market.
For my first trial of baking with FiberFlour, I used it in a tried and tested breadmaker recipe in a straight 1:1 swap for regular flour. This recipe used:
- 400g FiberFlour
- 3.5g dried yeast
- 300mL water
- 20mL hemp oil
Baked on a ‘sandwich loaf’ setting on my Panasonic Breadmaker which is a 5 hour method. With standard white flour this gives a light, well risen perfect loaf every time.
My FiberFlour loaf was risen to about half the height of a standard high-carb loaf, giving it a significantly denser and spongier texture. However, I don’t think it is really fair to compare this product to a standard loaf of white bread, instead it is probably better to see how it stacks up to other products on the market such as Hi-Lo bread, a popular low-carb supermarket brand.
In this comparison, the FiberFlour homemade loaf actually fares rather well. for the same number of carbs you can have quite a generously sized slice compared to the rather meagre Hi-Lo portion. Also, I find the Hi-Lo bread so packed with whole linseed that it makes for a slightly unpleasant eating sensation, which is not an issue with the much smoother FiberFlour loaf.
FiberFlour can be used as a flour substitute in breadmaker recipes to give a tasty loaf that rivals or surpasses the commercially available low-carb bread products.
At £8.95 per kg, this flour is fairly costly, but if the bread is eaten as a weekly treat rather than a daily staple, should last quite a while.
I look forward to trying this recipe again with some tweaks, including doubling the amount of yeast, in an attempt to improve the texture.