Great aren't they? Firm family favourite in our house.😀

Going to give steak and kidney pudding a whirl myself. Did you do a straight swap of UFF for normal flour?

@Jan Resounding success! Thank you so much for sharing.

Thanks for this. Got it in the bread maker now. Will let you know how it goes for me!

I make Yorkies every week using a 50:50 mix of Ultra Fine Fiber Flour and normal wheat flour. Look and taste exactly like traditional yorkshire puds and work out at around 5g net carbs (for 12 puds): 75g wheat flour 75g Ultra Fine Fiberflour 200ml skimmed milk 4 large eggs 1tsp sea salt • Mix, chill • Heat yorkshire pudding tin until scorching hot filled with beef dripping or lard • Pour pudding mix 2/3 into each cup • Cook 50 mins at 180-190 degrees Foolproof and delicious!

Not soggy. As Gerry previously mentioned its slightly wetter than regular bread. Negligible though.

I struggled with these and it took several attempts to get them right. See my comments on bread making here - https://www.lonjevity-foods.com/forum/recipes/soft-loaf-of-bread For the benefit of anyone else having difficulties, I thought I'd let you know how I managed to make them. I followed QueenKeto's blog post - https://queenketo.com/fiberflour-low-carb-olive-bread-buns/ - (without the olives) but with 2 tsp inulin added to the warm water and yeast. For me, the important point she makes was the need to proof twice (an hour each time) and to ensure that the initial kneading results in an elastic dough to ensure the dough rises properly and the rolls are cooked in the middle. I cooked the rolls the baking oven of my Aga (which is roughly 180 degrees) for 35 minutes and then left them to cool completely for a couple of hours. It's also worth noting to others trying to make bread/rolls that, as Gerry says, the finished product is wetter than regular bread in the middle.

Here's an update on my bread/roll making odyssey. After several attempts at rolls I finally had a successful batch; which went down a storm. Hurrah! For the benefit of anyone else having difficulties, I thought I'd let you know how I managed it (NB: haven't achieved a good loaf yet though). I followed QueenKeto's blog post - https://queenketo.com/fiberflour-low-carb-olive-bread-buns/ - (without the olives) but with 2 tsp inulin added to the warm water and yeast. For me, the important point she makes was the need to proof twice (an hour each time) and to ensure that the initial kneading results in an elastic dough to ensure the dough rises properly and the rolls are cooked in the middle. I cooked the rolls the baking oven of my Aga (which is roughly 180 degrees) for 35 minutes and then left them to cool completely for a couple of hours. FYI - the inulin definitely results in a frothier reaction with the yeast than sugar does. It's also worth noting to others trying to make bread/rolls that, as Gerry says, the finished product is wetter than regular bread in the middle.

HELP! For me FiberFlour is the best thing since .... I'm afraid I can't say sliced bread because making any kind of bread or roll for me is consistently an epic fail! I've followed all recipes (this and for soft rolls) to the letter but its always sticky in the middle. Even the flatbreads! I'm otherwise pretty handy in the kitchen so I'm incredibly frustrated at not being able to do this. The dough proofs beautifully and gets a good rise in the oven, but is always sticky - even when I shove it back in for a while. I'm using an Aga and have tried both ovens - Baking (180 degrees) and Roasting (220 degrees). I've even tried a breadmaker which was a disaster. Thanks in advance.