Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free

Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free
Multipurpose Fiber Blend / Universal flour substitute / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free

Fiber Baker multipurpose fiber blend does not contain carbohydrates, gluten, lactose, soy, sugar, starch, or oily seed flour. It has low calorie content and is high in fiber (both soluble and insoluble). The high fiber content helps control appetite and creates a sense of satiety, making it ideal for those who want to lose weight. Additionally, fiber aids in blood sugar control, may help lower total blood cholesterol levels, and supports bowel health.

This innovative product can help maintain a healthy diet, whether you are following a diabetic, ketogenic, or paleo diet, or if you have gluten sensitivities or allergies. It is also suitable for individuals with allergies to oily seeds, those looking to lose weight, athletes (especially in weight-category sports), bodybuilders, and health-conscious individuals.

Unique, innovative, and free from:

  • Carbohydrates
  • Gluten
  • Soy
  • Grains
  • Starches
  • Oily seed flours
  • Lactose and other dairy derivatives

Fiber Baker multipurpose blend of fibers is an ideal replacement for traditional white wheat flour. The texture and taste of our products closely resemble traditional options—there is no dry, sawdust-like texture and no aftertaste—just the perfect texture and mouthfeel. This is achieved through the optimal combination of different fiber properties, mechanisms of action, binding, and evaporation of moisture and fat, as well as the synergistic effects and precisely engineered proportions of various types of fibers, often utilizing the same fibers with different properties and mechanisms of action.

It can also be used for almost any cookie (with the exception of croissants).

Use ratio compared to flour: 100 g of Fiber Baker's fiber blend is equal to 250 g - 700 g of wheat flour (depending on the recipe).

Note: Foods with a high fiber content require more water. Therefore, don't forget to drink regular and adequate amounts of water! After eating a cookie made from our fiber blend we recommend that you drink a glass of water, so that the fibers exert their beneficial effect and the feeling of fullness lasts longer.

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Ingredients: dietary fibers, thickener: konjac gum, tara gum, stabilizer: psyllium husks; xanthan gum, carob bean gum, pectin (apple, citrus)

Recommended recipe for doughnuts:
• 125 g fiber blend,
• 3 large eggs (170 g),
• 20-30 ml oil, or melted butter
• 200 g yogurt (Greek type)
• 20 g Fiber Baker baking powder
• 15 g fresh yeast
• 30 g warm water or milk
• 125 g erythritol
• pinch of salt, vanilla and / or lemon zest and juice

Method: Dissolve the yeast in the warm water or milk. Put the eggs, yoghurt, oil, vanilla and lemon zest and juice, and the dissolved yeast in a bowl and mix well. In a separate bowl mix the fiber blend, erythritol and baking powder. Add the fiber blend to the wet ingredients and incorporate until the mixture is even. If you are baking in a baking form, thoroughly grease the form before adding the batter. If not using a form, shape the batter into doughnut shapes by hand (wet or oily) and place them on parchment paper. This batter is enough for 12-15 doughnuts. After shaping, let the doughnuts rise, then bake in a preheated oven (170°C-180°C) for 25 minutes, or until it passes the toothpick test.

Note: For perfect results, always measure the amount of ingredients specified in the recipe precisely!

 

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