Missed crackers on keto so here are two different thickness crackers made with parmesan, rosemary, cheddar and of course ultra fine fibreflour. Used a pasta maker to roll them out. Tried with cream cheese and with cheddar and they were delicious. Will see how well they last and retain crispness and update on site. Have updated with recipe. I don't generally measure ingredients so had to go back and work out how much I used of ingredients and measure them to put them up on site. Also problem with no numbers left on oven :( Ingredients: 100g ultra fine fibreflour 28g parmesan (finely grated) 30g mature cheddar cheese (finely grated) 20g butter 1/2 tsp garlic powder 1/2 tsp onion powder 2 tsps of fresh rosemary (cut up finely) 1 tsp fresh thyme (cut up finely) 1 tsp dried oregano salt (1/4) tsp 1/2 tsp mustard powder Mix all dry ingredients in a bowl set aside. Cut up the butter into small pieces and add to dry mixture. Rub between fingers until butter is incorporated rather like crumble topping. Add small amounts of water until you have a firm dough. Knead for a few minutes. To get a really crispy texture the dough needs to be extremely thin. I used a Marcato 150 Atlas pasta maker but any pasta maker will do. Cut dough in two. Treat as you would pasta, flatten, flour and put through 0 setting of machine, flour again and repeat through to mark 6. This will give you a very thin piece. Use whichever cut out tool you have, I used a metal ring and a fluted edge smaller one. Use fork and mark centres then add any seeds you wish as topping. For larger crackers (in picture) I used 0 to 4 setting. Lightly grease two baking trays and arrange on tray. Place in oven on moderate setting for around 15 mins. Turn tray half way through cook time. Turn up heat towards the end just to brown but only for couple of mins. I have a fan assisted electric oven but the numbers are partially rubbed off. Have tried to find online but without success. I think it may be 125 fan assisted, 145 C, 280 F. I made a version of these a couple of months ago but rolled out dough with rolling pin. They were tasty but didn't have the snap the others do. Out of all the thinnest could pass, in flavour, for the cracker thins that are being sold.

Ingredients: 25g Gram/Besan Flour 50g Ultra fine fibreflour 1/4 tsp baking powder 1/4 tsp whole cumin 1/2 tsp ground cumin 1 tsp paprika 1/4 tsp black pepper 1/2 tsp ground coriander 1/2 tsp garam masala Salt - amount according to taste 1 Onion - very finely sliced 1 beaten egg 1/4 tsp oil Green Chillies - according to your taste Optional: Fresh coriander Oil to fry In a bowl mix together all dry ingredients then add egg, oil and small amount of water. Keep mixing and adding more water until it resembles a very thick pancake batter. Finely slice onion into rings and add to batter along with green chillies or chilli powder. Spoon drop into hot oil (can either be deep fried or in a pan with couple of inches of oil. and then turn down the heat. Cook on either side until browned (approx total 10-15 mins). I served it with mayonnaise and green salad with avocado They were a little firmer than normal pakoras, that are made entirely of gram flour, but tasty. Makes around 7-8 pakoras - very filling! The onion took longer to cook with this combination of flour. I generally don't use measurements, work by eye and didn't make notes so have tried to work from memory.

Added spinach powder to normal pasta dough (made with ultra-fine fibreflour). Had just received ravioli mould tray so had to try it out. Spinach and ricotta cheese filling topped with garlic, fresh basil, chillie and touch of tomato flesh with olive oil for dressing. Next on list: pasta making machine!

Basically same recipe as for lasagna, on this site, except I halved the ingredients. After dough has rested use rolling pin to roll out thinly in long strip about 8 inches/20cm wide. Dust with flour and fold two ends of pastry to meet in the middle (rather like an envelope). Cut into fine strips and unfold. Alternatively, cut into larger ribbons. Or use Pasta Machine, if you have one.

Bread rolls that look like wholemeal. The yeasty bread flavour is divine. These really are the closest thing to bread and the smell is just yum. Only had ultra-fine fibre flour so I added a small amount of linseed meal, wheat gluten and oat bran to 150gm of ultra fine FF. They were denser than normal rolls but wonderful and oh so moreish. Didn't take too long to make as only had to proof once. They didn't rise very much, during proofing, but that may have been due to the yeast being teeny bit old. Once in the oven they rose a little which was enough to make them look incredibly appetizing. As it was a first try I didn't add anything such as nuts or seeds but next time! Also made a broccoli & quorn cream pie a couple of days ago but sadly, or not so sadly, it was so good we ate it all before camera got anywhere near it :( Recipe: 150g Ultra Fine FibreFlour 8 gm yeast (I used Allison's fast acting yeast) 1 tsp raw honey (can use any honey, yeast will eat it up) 1/2 cup tepid water 1/2 tsp Himalayan salt 1 Tbsp ground linseed (grind mine at home) 1 Tbsp oat bran 1 Tbsp wheat gluten 1) Add yeast and honey to tepid water and put to one side in a warm place for about 10 mins till it forms bubbles 2) Add all dry ingredients into a bowl and mix thoroughly 3) Add yeast mixture to bowl with dry ingredients Add small quantities of additional water, a little at a time until it forms a soft dough. Knead for a few minutes until all flour from sides of bowl are incorporated into dough ball and bowl is clean. Split into 4 equal pieces and roll into balls. Then leave in a warm place to proof for between 45 mins - 1 hour. Cook, on non stick tray for approx. 20 mins - initially on low setting 100c for about 10 then increase to 130c for a further 10 mins. I have a fan assisted electric oven. Hope below makes sense! If not try this: Set to, as if clock dial: quarter past the hour and then half past...lol Celsius (fan-forced oven) Celsius (conventional oven) Fahrenheit 100 120 250 130 150 300

I've been on the keto eating plan for a while. I've tried a variety of low carb 'flours'. I find almond has too much of a cakey texture in the mouth, other mixtures haven't tasted right. This fibreflour is the closest. The pizza in the photo was easy to make. I used 250grams of FFlour, which made enough for 2, thinly rolled, pizzas. Added yeast, water , oregano, garlic granules then let it proof for about an hour, stretched out and then rolled. The texture and taste of yeast was great . On adding up the macros I realised it is almost my entire allowance of carbs for the day, but once I started eating it, I couldn't finish it. Ended up eating 2/3rds of it, fibrer probably makes it more filling. But meant I still had a few carbs left for other foods. I would recommend it as it is like eating normal flour. Looking forward to making pies and bread. Ingredients: 250 g ultra fine fibre-flour 8gms yeast - 2 tsps of inulin or 1 tsp of raw honey 1/2 tsp garlic powder/granules 1/2 tsp oregan or marjoram 2 tsp parmesan cheese Use tepid water with yeast and either inulin or raw honey and leave somewhere warm for about 10/15 minutes until yeast forms bubbles. Mix together flour, oregano and parmesan cheese in a mixing bowl. Add yeast and more water if necessary and knead until dough ball forms and bowl is clean. You can either make two pizzas or divide dough in two. For one pizza wrap second ball in cellophane and put in fridge. I find the perforated metal pizza plate works best but you can use a ceramic pizza dish or just a normal metal baking tray. Bake base until top is just turning brown. Turn pizza base over and either bake other side or alternatively you can put topping on side that is browned. Add sauce, mozzarella and toppings and drizzle olive oil over it and bake. First attempt at making nan bread using 100gm of FF, (6gm)yeast, yogurt (2 tbsp) and onion seeds. It looked like nan but texture wasn't as soft, fluffy and pliable. Despite that it did puff up with air pockets. Was wonderful to have something that actually tastes bready to accompany the spinach paneer I made to go with it. It was all delicious, albeit extremely filling. Update: Add two tsp of cream cheese for a better texture