What Is In Low Carb Flour?

Though once considered a diet fad, low-carb has become a lifestyle choice for many people. According to The Mayo Clinic, advocates of the low-carb diet believe that a decrease in carbohydrates results in lower insulin levels, which causes the body to burn stored fat for energy. With the increasing popularity of low-carb living, options are emerging to replace traditional flour.

Traditional Flour

Flour is made into a powder by finely grinding grains, a process that has been used for thousands of years by many cultures. Today, it is typically available as bleached white flour and contains 22 g of carbohydrates, 100 calories, 0 grams of fat and 3 grams of protein in each 1/4 cup serving. It is made with wheat flour and malted barley flour with niacin, iron, thiamine, mononitrate, riboflavin and folic acid added as nutrients. It is the main ingredient in most breads, cookies and cakes.

Low-Carb Flour Ingredients

Low-carb flours such as Carbalose Flour by Tova claim to have 80 percent less carbohydrates per serving that traditional flour. They are made from enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high-protein wheat flour, vegetable fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid and the preservative calcium propionate.

Nutritional Facts

Low-carb flours contain roughly 91 calories, 2 g of fat, 14.5 g of carbohydrates, 8 g of fiber and 9.5 g of protein per 1/4 cup serving. While containing significantly fewer carbohydrates than traditional flour, this type of low-carb flour contains three times more fat and protein per serving.

Misconceptions

Soy, coconut, seed and nut based flours are made from non-wheat components, and though mostly gluten free, generally contain more carbohydrates per serving than traditional flour. Often, these non-wheat options are called for in low-carb variations of traditional recipes, but generally contain 33 g to 36 g of carbohydrates per serving, as compared to 22 g of carbohydrates per serving of traditional flour. You should check the nutrition facts on the back of the product before incorporating it in your low-carb recipes.

Recommended Use

When integrating low-carb flour in your recipes, it can be used like regular flour in most cases. You may need to slightly adjust water or liquids and increase your yeast or leavening up to double what is called for in your original recipe. Lower your baking temperature by 25 degrees and slightly increase the cooking time for best results.