Hi everyone, I'm a newbie, my name is Heather and my husband and I recently went Keto/Low carb as we're both 2/2 1/2 stone overweight and wanted to be healthier. WE've both already lost weight in 5 weeks! But I'm so made up to discover Fibreflour products and boy am I sold on them! This flour is nothing short of a miracle and I so wished I'd found it when we went Low Carb 5 weeks ago. I've wasted £s on low carb flours of every kind, and sweeteners. I've already made a superb loaf with fibre flour and those gorgeous soft rolls with Superfine Fibreflour, thanks guys.
However, I notice there's no posts about Fibre Sugar itself and I'm still a little unsure about how to use the Fibre Sugar and wondered if anyone can help. I haven't actually used it in recipies because it's not very sweet at all (a bit like Inulin) and I don't know how much I should use. You'd have to use a lot of it to add sweetness if you're making, say cookies, & you need sweetness otherwise no point in making them, right? So, how much do I use? And do you need to add more liquid, eggs, butter whatever to make the texture right?? Is there a secret formula to use with this sugar as there's nothing on the pack.
Honestly I've tried every single sweetener out there, including some from my American supplier - Erithritol, Xylitol, Stevia, Allulose, Monkfruit sugar, Lakanto Brown sugar, Sukrin Brown sugar, Sukrin syrup, Skinny Syrups (BIG YUK on those!!). I find the only one that doesn't taste too bad is Xylitol, but it is toxic and a killer to dogs so loath to use it with 2 collies! You name it, I've tried it and no matter what they say, they are all pretty unpleasant and leave a nasty bitter or cooling taste in the mouth! Please help! What's your experience & opinion on the best nicest tasting sugar? And can I use Fibre Sugar in recipies and how? So appreciate everyone's help. I feel I've joined a family here and I love Dr Gerry's idea of a cooking workshop.
I just use it in exact replacement of 'normal' sugar. I like allulose for syrupy gooey stuff, but its very expensive! I feel the wierd taste issue seems to go after time....you get used to it; other people find it revolting and you become oblivious!
Nice one. Agree it’s all about the dose
I use it like any other sugar. It does clump sometimes when heating but it doesn’t affect the end result. I tend to add a couple of stevia drops if I want it sweeter. I am with you in finding sweetener without an aftertaste but just a couple of drops seems to work. Also though. Gerry is right. Several years on I don’t like things too sweet. And I had a real sweet tooth. Good luck and keep up the good work xx
Yes please do keep it available, it's a no brainer - prebiotic & sugar together! I wasn't complaining about it, just asking for advice on how much of it to use gram for gram for sweetener or sugar in recipies, and if and how it will affect consistencies, whether I should add more liquid etc. I was just after some help with using it, so thank you for your help.
I tried adding stevia and monk fruit extract to fibersugar to increase the sweetness but the after taste was unacceptable so decided to leave it as a not so sweet but useful prebiotic supplement sweetener. Some people love it and demanded we keep it available.
The fibersugar is 50/50 mix of erythritol and promitor, soluble prebiotic fibre. It’s not as sweet as sugar. Nothing is perfect so your on your own regarding your favourite choice of sweetener. Over time you can train your pallet to appreciate less sweet and detest sweet stuff. Try cold turkey on this one;)