This is the first time I have ever reviewed a product and can't think of a better one to choose to do so. Nothing will ever replace wheat flour for bread, cakes, etc., but this comes oh so close. Like any product that is new to you it takes a little time to adjust to it. Making a loaf of bread using yeast gives this very low carb flour quite an authentic flavour (I just love it as straight bread/toast and butter) and the lemon drizzle cake I made is delicious. I'm informed that an ultra refined flour for making pasta is due out next week. I'll certainly be looking out for it. As far as this type 2 diabetic in remission is concerned Fiberflour is a great discovery.