5 of 5 people found the following review helpful.

August 26, 2007 Reviewer: Sheryl in Oregon

Excellent product, I mix some with my Provision 6 Chocolate whey for my before bed meal....a little water and freeze for a superb "fudgesicle". Sometimes I add a little Cool Whip Free. I also add it to my whey shakes, it really smooths them out, also in my oatmeal. I plan on using it in our body building meal routines, great find!!

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1 of 1 people found the following review helpful.

February 05, 2010 Reviewer: julia in Oklahoma

I love this product along with Wheat Protein Isolate 5000 and 8000. It is a great flour substitute.

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1 of 1 people found the following review helpful.

January 30, 2010 Reviewer: Barbara J in Florida

I LOVE this product! It looks exactly like regular high carb flour. I use it in combination with other low carb flours for baking. Substitute some of it for flax meal in a recipe for a better texture and taste than flax meal alone. Yum.

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August 27, 2010 Reviewer: Donna H in Ohio

Use this for my flax meal buns--loads of fiber, very filling & sturdy little buns. RECIPE Preheat oven to 350 degrees F. Prepare 2 muffin top pans with oil and lethicin. Beat together: 5 jumbo eggs, 1/2 c water, 1/4 c olive oil. In another bowl, mix: 1-3/4 c golden flax meal, 3 T oat bran, 3 T almond meal, 1 T non-aluminum baking powder, 1 T xylitol, 1/2 t sea salt. Combine two mixtures, then divide into twelve muffin top wells. Bake 14-15 minutes. Remove and cool completely. These are the BOMB--even my girlfriends at work (who eschew low carb) like these.

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May 12, 2010 Reviewer: A customer in Maine

I use this product to add to different kinds of flours and grains to make whole grain bread and it effectively helps lower the carb count. This is a great product and will be buying more. a Happy Customer in Maine

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7 of 7 people found the following review helpful.

May 25, 2007 Reviewer: frederick in Massachusetts

I use PolyD Fiber daily: 2 Tbs mixed in my blender with a large glass of milk (I use a chocolate milk product I like). I add 1 TB of oat fiber, half a ripe banana and/or other fruit(s). In doing so, I make sure I get the fiber I need every day to stay "regular" and enjoy a delicious drink besides. I recommend you experiment a bit to determine the amount of fiber that's just right for you. The description of PolyD says it dissolves best in warm liquids and tends to gel in cold liquids. I find that sprinkling the fiber powders into the blending milk-&-fruit mixture is successful in taking care of any potential cold-liquid problem.

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2 of 2 people found the following review helpful.

July 21, 2008 Reviewer: Sue in California

I used this to make CarbQuick Peanut Butter bars (check their website for the recipe) and was so pleased with the way they came out. Very similar to brownies, only peanut butter flavored! When I ran out of PolyD, I tried the recipe with psyllum husks, which is another water soluble fiber, and the texture was not palpable. PolyD will give your baked goods a moist, almost chewy texture, which I imagine would be nice for low-carb cookies as well. I'm buying four more bags to try other recipes. I highly recommend this product for low carb baked goods.

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1 of 1 people found the following review helpful.

July 10, 2008 Reviewer: Jodi in Oklahoma

Well all I can say is polyd fiber rocks. I have been able to make chocolate syrup using a mix of sweetners,poly d, coconut oil, cocoa or baking chocolate and cream. I just ordered 4 more bags! Delicious!! Jodi

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1 of 2 people found the following review helpful.

June 04, 2008 Reviewer: Janet in South Carolina

This product adds a nice "chewiness" to baked goods- I use it a lot in brownies. Also keeps low carb baked goods from being too dry or crumbly.

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August 25, 2010 Reviewer: Kathleen in Illinois

I used to eat a cereal that was low carb. I found it helped me to be very regular. The cereal was discontinued and so were my regular bowls. I tracked down the manufacturer and got a list of ingredients. Poly D Fiber was the magic ingredient. I went on line and found it was available and cheap to boot. I am so thankful for Netrition. I was a stubborn case because the medications I take can cause constipation. I never ever have cramps. I sprinkle it on my cereal, add some fruit and away we go. Good Luck and happy pooping.

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3 of 4 people found the following review helpful.

April 27, 2007 Reviewer: A customer in Pennsylvania

Resistant Starch is great *if you use it for what is was designed for*. The person who gave a bad review obviously did not do any reading about what to use it for. I've used it and love it. It helps my glucose/insulin issues and I'd never bake without it again.

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May 03, 2010 Reviewer: A customer in Virginia

WOW! I switched from Resistant Wheat Starch to Resistant Corn starch and could not believe the difference it made in my low-carb biscuits. Before, they had a crumbly texture, now they totally look and feel like country biscuits, soft and beautiful. Unfortunately, the flavor did not improve, but you can't have everything without real flour. The flavor certainly did not get worse, and I am grading it against the resistant wheat starch. The 4 stars is due to its much higher carb count.

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3 of 7 people found the following review helpful.

October 14, 2006 Reviewer: Carolyn in Maryland

I assumed that this corn starch would thicken sauces and gravies like normal corn starch. It does NOT! "Resistant" may be lower carbs than normal corn starch, but you'll just be adding carbs without the benefit of thickening foods, which is why I'd add corn starch in the first place. It may be useful to bakers, but it was a waste of money for me.

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6 of 6 people found the following review helpful.

December 15, 2007 Reviewer: Helen in California

Great addition to Carbquik or Carbalose based baked goods giving perfect texture to biscuits, bread doughs, etc. Low Carb Friends Message Board has many shared recipes using WPI 5000.

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1 of 1 people found the following review helpful.

September 27, 2007 Reviewer: Anita in Ohio

WPI 5000 is an amazing product. You can use it with almond flour to create amazing things. We make pizza all the time that is great! I buy it from Netrition often.

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May 12, 2010 Reviewer: A customer in Maine

I use a small amount of this to mix with other flours and grains to make whole grain bread and this keeps it moist and really helps to give it a nice texture. a Customer in Maine

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February 05, 2010 Reviewer: julia in Oklahoma

I love this product along with WPI 8000 and Oat Fiber. It makes a great flour substitute.

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March 05, 2009 Reviewer: Michelle in Ohio

This puts me back in the arena of baking the best breads again...and low carb friendly, too. I couldn't be more pleased with the results. Easy to work with, tastes good, no bad smell...even looks good. Sounds good, too -when the beeper goes off letting me know that it's done baking. Butter my buns and call me a biscuit, look what's here...Bread again!

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8 of 8 people found the following review helpful.

February 20, 2007 Reviewer: Kristin in Michigan

I used the Wheat Protein Isolate 8000 to bake some bread using it as a replacement for wheat flour. It came out fantastic!! Wow, bread with only 4 carbs per slice, and it looks like, tastes like real bread, not the dry fibrous stuff that you can buy for 7-8$ per loaf. I will be buying a lot of this!!!!

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May 12, 2010 Reviewer: A customer in Maine

This is a great product to add a bit of chewiness to bread. I use it in a recipe with other flours, whole grains, fiber and isolate to make whole grain bread and it works really well while helping to keep the carb count lower. A customer in Maine

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February 05, 2010 Reviewer: julia in Oklahoma

I love this product along with WPI 5000 and oat fiber. It makes a great flour Substitute.

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6 of 6 people found the following review helpful.

November 28, 2008 Reviewer: Melissa in Pennsylvania

I used this to make a pizza crust, and after having done so, I must urge anyone wanting to buy it to use it only in conjunction with other low carb flour products. The reason being is that alone the texture is a little tough and spongey, and the taste a little strong and off-putting(it overpowered the ingredients atop the pizza). When I made George Stella muffins however, I used the wheat protein only as 1/4 of the entire flour composition (along with 1/4 oat fiber, 1/4 almond meal, and 1/4 flax meal) and the muffins turned out great. So overall the product does what it promises, but don't rely on it too heavily in your baking recipes.

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