The 42 g of fibre is from a 9 different sources, a third is soluble fibre. Oat bran and linseed has multiple fibre types and polyphenols eg beta-glucans and lignans. Regarding price it should not be compared with cheap high glycemic wheat flour but nutraceutical prebiotic and omega3 supplements which are very expensive. With fiberflour you can get all of this in your pizza dough, cookie or muffin and have fun too.Thats what Im hoping - the fibre flour is 42g fibre per 100g compared to 9g per 100g for oats - if nothing else itll be good for transit issues!
I might try that just out of curiosity but I suspect the pancakes will fall apart if they are thin due to the grainy nature of Fiberflour.I've bought some of this and thinking of using it for the first time tomorrow to make pancakes. Not sure what quantities I'll use yet but fingers crossed it will work as it will be nice to have pancakes with my son instead of just making them for him.
My pancakes made with Fiberflour were are failure. As I suspected, they didn't have enough elasticity and fell apart when I tried to turn them. I also forgot that they need sweetener and I don't have any! Fiberflour does make good chapattis though if you like the thin old school wholemeal type.I've bought some of this and thinking of using it for the first time tomorrow to make pancakes. Not sure what quantities I'll use yet but fingers crossed it will work as it will be nice to have pancakes with my son instead of just making them for him.
My pancakes made with Fiberflour were are failure. As I suspected, they didn't have enough elasticity and fell apart when I tried to turn them. I also forgot that they need sweetener and I don't have any! Fiberflour does make good chapattis though if you like the thin old school wholemeal type.
Yes. The chapattis were the reason I bought the flour. I read a report about a doctor in Slough who was recommending it to his South Asian diabetic patients. Note that they are flat chapattis a bit like a wholemeal wrap, not raised like naan bread.Sorry, only just see this. Yeah, mine didn't work either. Initially the batter was very thick - I had one pancake that fell apart but was edible. I then added some milk to make the batter thinner and then they just didn't work at all. Oh well, at least pancake day is only once a year!
Do you make the chappatis from the recipe on the fiberflour website? I made the biscuits from their recipe and they're a bit.......meh
Thanks Mr Pot, i'll give them a go.Yes. The chapattis were the reason I bought the flour. I read a report about a doctor in Slough who was recommending it to his South Asian diabetic patients. Note that they are flat chapattis a bit like a wholemeal wrap, not raised like naan bread.
I am assuming you are referring to the pancake experiments. No, I only left the batter for about an hour. I was making the pancakes alongside my daughter who was making conventional ones and the batter from the Fiberflour was more like a thin soup and didn't have the viscosity of the real batter. I don't think leaving it longer would have helped.Did people try letting the batter stand in the fridge overnight?
Do you have a recipe for the rolls please, we have some 100% beef burgers in the freezer and some halloumi fries that I want to use? TIAI just made my first batch of rolls. Texture is bread like but taste was bland so next time i will need more salt. I may try the chapattis.
Are people aware of the thickening properties of ground linseed? (Apologies - I haven't taken the time to read all the way through this thread.) I haven't used ground linseed for pancakes, but I mix it with Slim rice, Erythritol and double cream for an acceptable (and no-cook) version of rice pudding. Just one flat dessertspoon of linseed thickens up 5 dessert spoons of cream to a surprising degree. Perhaps those who make chia porridge are already aware of this.I am assuming you are referring to the pancake experiments. No, I only left the batter for about an hour. I was making the pancakes alongside my daughter who was making conventional ones and the batter from the Fiberflour was more like a thin soup and didn't have the viscosity of the real batter. I don't think leaving it longer would have helped.
Regarding pancakes, this recipe which uses Pysyllium Husk for the thickening, looks promising but I haven't tried it yet.Are people aware of the thickening properties of ground linseed? (Apologies - I haven't taken the time to read all the way through this thread.) I haven't used ground linseed for pancakes, but I mix it with Slim rice, Erythritol and double cream for an acceptable (and no-cook) version of rice pudding. Just one flat dessertspoon of linseed thickens up 5 dessert spoons of cream to a surprising degree. Perhaps those who make chia porridge are already aware of this.
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