I am the doctor who developed fiberflour. I did this after years of experimenting and blending loads of different ingredients at home. Nut flours are great but they are expensive and fail to hold together in your baked goods and are hopeless for bread ie no rise or texture. I know gluten has a bad reputation but it is what makes breads act and feel like bread. Much recent research points to lack of fibre as the likely cause of the recent rise in coeliac disease, even diabetes 1 & 2. This is because products of fibre fermentation (SCFA's) strengthen intestinal cells, the junctions between them, the depth of the mucus layer and decrease intestinal permeability (leaky gut) that leads to gluten and thousands of other much more hostile gut contents from entering the blood stream and sensitizing the immune system to allergies, inflammation and autoimmune conditions (eg asthma, arthritis, diabetes 1, coeliac, SLE.....).
To make dough for bread, pizza, chapatis, etc you just have to add water around 75% of the weight of fiberflour (eg for 500 g flour add 350 g water, 20 g yeast and 5g salt) mix, knead, form, let rise and bake. Guaranteed negligible glucose response, the cooked bread or flatbread has just 9 g carb (from oat bran) per 100 g and 27 g fibre from 9 different sources of soluble, insoluble and prebiotic fibres, so you can skip the prebiotic & probiotic supplements.