Having made bread with the original fibre flour I always felt it was a little dense and had a strong flavour. I have now made rolls with the extra fine fibre flour and wow, sooooo good. I followed the recipe exactly as the bread recipe on the website but added a couple of teaspoons of inulin with the yeast. Inulin is practically carb free but it gives the yeast something to work on so makes the rolls rise more. The dough is lovely and silky as well. Excellent with Sugar Free Londoners Lemon Curd https://sugarfreelondoner.com/how-to-make-sugar-free-lemon-curd/ I purchased my inulin online from that well known website for buying things.
Not the best pic but have eaten all but the last 2 rolls seen here
These rolls are quite stunning! Just that one finding ingredient, despite all changes in your baking, can make a perfect change in the results; that's how important it is to get the right assistance in other areas too. I have recently used the assignment writing service in Brisbane, which helped me avoid deadline stress, like adding inulin to get that perfect rise.