Comments on: Low Carb Carbalose Cinnamon Walnut Rolls

By: Deborah Krueger

Deborah Krueger — Fri, 16 May 2025 20:29:45 +0000

In reply to Andie Le. Hi Andie. My first suggestion is to read about Carbalose Flour in the All Things Carbalose Tab on the right and if it sounds OK for you, then have a ball with it. It does not have the same properties as regular flour, very little Gluten and I’m sorry but I don’t think subbing any ingredients but the listed ones and definitely not with any almond flour will help you. Hope this helps, Deborah

By: Andie Le

Andie Le — Fri, 16 May 2025 09:14:09 +0000

Hi – I’m unsure what carbulose is. Can I substitute Almond flour for any of your flour type items in the same amounts? And thank you, Andie

By: Cindy

Cindy — Thu, 03 Apr 2025 01:19:34 +0000

In reply to marsha.

I don’t know how old the question is but I’m guessing based on low carb baking and doing a quick search—use “Vital Wheat Gluten”, which helps with rising, lighter texture. The starch has been removed.

By: Deborah Krueger

Deborah Krueger — Tue, 26 Sep 2023 03:17:23 +0000

In reply to ROSEMARY MASTROPOLO.

Sorry Rosemary, I do not. Carbalose Flour Bread does not get crispy like white flour bread and does not lend itself well to pasta. I would suggest you look at all the Carbalose Flour Recipes https://diabeticchefsrecipes.com/all-things-carbalose/ and see if there is anything close. There are some pretty terrific Italian recipes, just not in your narrow criteria range.

By: ROSEMARY MASTROPOLO

ROSEMARY MASTROPOLO — Mon, 25 Sep 2023 14:42:59 +0000

HI, I WAS WONDERING IF YOU HAVE ANY RECIPE FOR PASTA OR CRISPY ITALITAN BREAD LOAVES WITH THE CARBALOSE FLOUR?

THANK YOU,

ROSEMARY

By: Deborah Krueger

Deborah Krueger — Mon, 24 Apr 2023 22:26:19 +0000

In reply to Mari. Hi Mari, Honestly don't know because I have and would not try it. Different viscosity etc. However, if you want to try it then be my guest and let us know.

By: Mari

Mari — Mon, 24 Apr 2023 15:57:01 +0000

Hi there! If you had to replace the heavy cream with something like cashew milk, do you think that would work well here?

By: Deborah Krueger

Deborah Krueger — Fri, 18 Mar 2022 02:10:14 +0000

In reply to Lisa.

Hi Lisa, so glad you liked the rolls. The last ½ t butter is to grease the baking pan and since the dough does not stick it really is not needed but thanks for pointing it out and I have changed it.
I think I mentioned they don’t really rise much but they should nearly fill the pan as they get bigger in girth.
Because I am now using Allulose instead of “Just Like Sugar” they will not have that warm brown coloring.

By: Lisa

Lisa — Thu, 17 Mar 2022 19:30:34 +0000

The 1/2 t butter listed in the ingredients for the dough wasn’t mentioned in the directions. So I didn’t use it. When were we supposed to add it into the mix? The rolls are delicious! I was a little disappointed that they didn’t rise much at all. My yeast is good it proofed huge. But not much if any rising. In your pictures it looks like you get them to rise. I did let them rise in a warm spot for 45 min. Also ended up baking for 40 min. they were so pale at 30 and 35 min. When I took out at 40 min the bottoms were nicely browned but top still pale. Thanks for the recipe and any advice you can share is appreciated.

By: marsha

marsha — Wed, 02 Dec 2015 03:17:00 +0000

well, i went ahead and used vwp 8000 in place of the gluten. i was really expecting them to form like the picture you provided and they did not. this was the first time using carbalose and vwp 8000, so the taste different to other low carb products using almond or coconut flour. In other words, they tasted more like “bread” than anything else i have made low carb. Now, if i can just make them rise and fluff up like your in the picture i’d be set!! any pointers would be appreciated!