Hello! I saw this 1:1 flour replacement product called "Fit Flour" and am interested based on the nutrition facts and how it seems to bake well (according to the reviews). Unfortunately the product does not ship to my area, but I'm able to find all the listed ingredients easily.
I'm not too knowledgable on this so if you have any guesses on the ratios of the ingredients to get a similar product please do leave a comment and I'll try to whip it up. 🙂
by nic3lee
1 Comment
King Arthur has a similar flour. It’s difficult to use for bread. The vital wheat gluten latches onto any liquid and immediately forms the gluten strands. They say to mix/knead for no more than five minutes. Using the package directions, I found that not all of the water mixes into the dough. I kneaded it, probably too long, and it didn’t rise very well. I’ll probably try again, but it seems a little bit tricky.