Have you guys ever heard of Anthony’s Oak fiber? Here’s the nutritional label can anyone give me their perspective or understanding I would like to know the nutritional value and different perspective on people’s opinion on is there too many carbs in this? From my understanding of the nutritional label it doesn’t seem like there’s a lot of carbs and it’s used as a filler in baked good. Can I get some other different perspectives in opinion thank you in advance
Anthony's Oat fiber
OldDog
(Gregory - You can teach an old dog new tricks.)
#2
It looks pretty benign. No calories, no net carbs. No nutrients worth mentioning.
It doesn’t appear to be food.
What would you use it for ?
Karla_Sykes
(Karla Sykes)
#3
According to some of the recipes is more like a filler and gives it like softness to baked goods and gives it that fluffiness instead of that steak heart texture for example almond muffins it would give it a more fluffiness
Shinita
#4
I like data about 100g but it’s fiber so it’s probably very similar to other fibers. I currently have bamboo and oat fiber at home. They are pretty much the same to me. Very little net carbs and that’s important to me. Some limited use, I mostly put it into my keto bread. It absorbs water very well so one can minimize carbs when they want that role and the other options would be oily seed flours and other carby things (I don’t say this regarding the bread, that needs the fiber even if I use oily seeds and their flours, it uses a lot of fiber) . I can live without it, sure but my keto bread has its role sometimes. My default diet is carnivore now so its significance is about zero but I see no problem with it - for me. I never found an edible plant I have problems with in tiny enough amounts.
So I keep using fibers occasionally, very little and very rarely, it’s surely not the weak point of my diet.
Nutritional value? About zero I guess, we don’t eat fiber for nutrients. I surely don’t eat it for fiber either as I don’t need fiber.
OgreZed
#5
Because of rounding issues, a 4-gram serving size is pretty useless. That 4 grams of carbohydrates could be as much as 4.49 grams. The 3 grams of fiber could be as little as 2.5 grams. If so, that would mean nearly 2 net carbs in the 4-gram serving.
However, the NutritionData web site would seem to indicate the rounding errors are on the opposite end of the spectrum, since it says a 28 gram serving has 27.1 grams of carbs and 27.1 grams of fiber.
I know it’s used in some keto baked goods, especially breads.
velvet
#6
The brand is good anyway, I have some coconut flour and walnut halves from them and they are good quality.
Karla_Sykes
(Karla Sykes)
#7
Yes that’s exactly why I ordered it from Amazon it said it was good for making ribs that were fluffy and not so dense come in
Karla_Sykes
(Karla Sykes)
#8
I am looking on YouTube and there’s a lot of different keto recipes that use oat fiber as a filler and some of the baked goods the works for
kyarn
(Tracy)
#9
Oat fiber is a keto ingredient - I personally can’t stand the sawdust flavor. Whey protein powder and psyllium husk (I prefer whole, not powder) give baked goods a great texture. One website I HIGHLY recommend for baked goods is All Day I Dream About Food. I’ve never had a bad experience with her recipes and she has some excellent books. I trust everything she makes.
Karla_Sykes
(Karla Sykes)
#10
kyarn
(Tracy)
#11
It’s nothing but fiber. Ever hear of Metamucil? It’s made from psyllium husk and orange flavoring. I use psyllium husk all the time to make breads and tortillas. It’s pretty much flavorless. It just helps hold stuff together so it doesn’t fall apart.
Shinita
#13
I used psyllium husk in the past. I have found its surprisingly strong taste (I used it in small amounts and still) very distracting in sweet or even neutral things (it reminds me to mushrooms for some reason) so I just use the way less expensive bamboo/oat fiber now as they are completely tasteless to me and they work just fine in keto breads (I still need to handle the flavor of gluten but it’s doable. I have these things, I hate the flavor of oats too, not like it matters on keto :)). Bamboo fiber is very fluffy and a tad harder to use but maybe it’s just me. I think my cheaper fibers give a bit different results than psyllium husk but the difference is so tiny it makes no difference to me. It probably does for some others…?
But all are just some fiber, used in tiny amounts, they are fine IMO.
velvet
#14
I use a little psyllium husk for volume - a little goes a very long way. It swells up. It binds. And the small amounts needed are negligible in flavor, personally I can’t taste it.
Karla_Sykes
(Karla Sykes)
#16
I think I was getting all confused with these different fibers and earlier this week I asked about wheat bran which after doing research and so many people on this wonderful sight told me how terrible it was. I decided to it threw away
Keto6468
(Karen)
#17
I use oat fiber in my chaffles. It makes them soft and bread like.
Lots of indigestible fiber for your biome.
Mkellett
#18
I use psyllium husk as a partial replacement for almond flour in breads. I don’t really care for almond flour so I use that plus ground flax seed as partial replacements.
Karla_Sykes
(Karla Sykes)
#19
Wow it looks like I got a lot of great information. So originally I thought Oak brand but after getting all of the wonderful comments and advice from everybody on this site I realize that was not keto friendly so I start doing a digital research and I found out about Oak fiber. This is what I was originally supposed to get but I messed up by getting a brand which is totally different.
Gearloose
#20
There are very different types of psyllium husk available.
Some are very lightly colored and have nearly no taste nor odor.