On 2011-12-03 22:56:58 -0600, Arch said:

Has anyone ever tried to bake bread using Carbalose Flour? It's a flour
that is treated with certain enzymes so most of the carbs are not
digestible. I tried to bake a bread with it but it came out too dense
and heavy.

Has anyone used it successfully?

I've used it, but generally not straight-up. Rather, I often have used
it in the past in combination with almond or soy flours. I've never
baked bread with it as you tried. Did you increase the leavening agent,
lower baking temp by 25F and increase baking time (relative to regular
flour) as it suggests?
--
Bill
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not)