Oat Fiber (2.5 lb) For Baking Low Carb and Keto, 0g Net Carbs, Keto Friendly, Essential for Low-Carb Bread, Gluten Free, Non-GMO, Ultra-Fine Powder

This oat fiber can be added to almost anything because it is a fine, almost pure white powder and is nearly tasteless. I have used this for making low carb cereal, cookies, protein pudding and many other things with excellent results. Some of the other oat fibers I have tried are unfortunately not tasteless, and as a consequence, don't work so well in many recipes. Highly recommend.

I add this when baking with almond flour. The ratio I use: for each cup of almond flour I add 1/4 cup oat fiber. The oat fiber creates a softer crumb and is more absorbent than almond flour. Because it absorbs more liquid you may need to add more liquid to your recipe. Baked goods hold together better and don't crumble as easily. Remember to bake at 325 rather than 350.

I'm delighted to have found a reasonably priced Oat Fiber product that I can use in my Keto recipes. It is a fine grain with no lumps and stores well.

Love it for low carb recipes but given it's the part of oats that gets discarded, it's far too expensive. This is my favorite brand for it though!

This is a super fine grind which acts like flour which you can use as a coating. It browns like flour and tastes like flour. A wonderful product for those of us watching our carbs. The fiber content equals the carbs so you have a net carb of zero and you get the added benefit of fiber in your diet. Used as a dry coating, no adjustments are needed but if you use it in a recipe since it is very absorbent, even more then coconut flour, you will need to increase the liquid in the recipe.

An ingredient in many keto recipes.

I use it for keto baking about 1/2 to 3/4 cup for every 3 cups of almond flour (whatever flour you use). Adds fiber (more fiber = fewer net carbs) and bulk/volume. I'm an experimenter--not sure I've hit the perfect ratio, but it hasn't negatively affected texture or taste at all.

The price is my only complaint. Why is this so expensive if it's actually the unused part of the oat? Because of the processing? Well, it's definitely worth it for me though either way. I use it in baking a lot (having mastered yeast doughs with this yet, but baking powder based cakes, cookies, cupcakes, sourdough based breads) and it is amazing! Bringing down the calories of so many usually high caloric baked goods and still having great taste and texture is really a godsend. If you have tried NuNaturals and swore off oat fiber, get this one. It's mich lighter and doesn't have the saw dust taste NuNaturals has. Far superior! So yes, it is expensive, but it does let me make magic 70 calorie cookie skillet a, 50 calorie breakfast muffins and 1/3 less calorie sourdough bread!

Slightly coarser than others. Made great keto bread. Needed slightly more liquid than finer grind

Great for Keto baking.