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Author Topic: Cellulose fiber (low-carb pizza)  (Read 272 times)

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Offline Steve

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Cellulose fiber (low-carb pizza)
« on: June 18, 2020, 12:18:19 PM »
As you all probably know, I'm trying to stick to a low-carb lifestyle.

I recently purchased some La Banderita low-carb flour tortillas and have fallen in love with them (only 45 calories and 4g net fiber -- 15 carbs, 11g insoluble fiber). The ingredient label lists "Cellulose fiber" as the main ingredient for the high fiber.

Has anyone had any luck (or tried) to substitute Cellulose for some of the flour in pizza dough to make a low-carb version?


https://bakerpedia.com/ingredients/cellulose/

Offline texmex

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Re: Cellulose fiber (low-carb pizza)
« Reply #1 on: June 18, 2020, 01:28:38 PM »
As you all probably know, I'm trying to stick to a low-carb lifestyle.

I recently purchased some La Banderita low-carb flour tortillas and have fallen in love with them (only 45 calories and 4g net fiber -- 15 carbs, 11g insoluble fiber). The ingredient label lists "Cellulose fiber" as the main ingredient for the high fiber.

Has anyone had any luck (or tried) to substitute Cellulose for some of the flour in pizza dough to make a low-carb version?


https://bakerpedia.com/ingredients/cellulose/


Steve, I was keen on trying a product known as fiberflour at one time, but the dense appearance of the few recipes I saw did not convince me, plus it was expensive. 
I do recall a reference to using 30% fiber for cake? I think it was acacia fiber, but not sure, but that was in addition to regular flour, reducing some carbs.  I never found suitable carb reduced  recipes for baked goods that were in any way satisfying. I admit that I gave up before really delving into it beyond using almond and coconut flours or egg based concoctions. 
Reesa

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