Lean Baking Flour
plantCarb Lean Baking Flour is a healthy flour that in most flour-based products can replace wheat and maize flour by 50-100% depending on recipe.
Propagated from an ancient, Viking-age so-called “naked” (hulless) baking barley variant, plantCarb Lean Baking Barley has a golden color, taste and bake well (not like modern barley) and reduces blood glucose by >40% compared to wheat bread. This effect is due to a high content of amylose (double compared to normal levels).
Moreover, plantCarb Lean Baking Flour has a high concentration of beta-glucans, recognized to reduce blood cholesterol.
Therefore, bread made of plantCarb Lean Baking Flour is the healthy choice, including for people with overweight and type 2 diabetes.
To reach even higher anti-glycemic effect, try instead using plantCarb Lean Baking Flour Plus. Here the amylose content is tripled compared to normal levels. In bread, use plantCarb Lean Baking Flour Plus mainly in combination with wheat flour.
- Bread (50-100% replacement)
- Buns (50-100% replacement)
- Pancakes, waffles, blinis, crackers, wraps, tortilla (100% replacement)
European Journal of Clinical Nutrition (2023)
Journal of Functional Foods (2018)
Expected submitted in Q1 2023. Please contact PlantCarb for further details. (2023)