Since we last posted about it, many of you have been interested to learn more about Resistant Wheat Starch. This seemingly miraculous, even magical, ingredient is a result of years and years of scientific research and development – it’s pretty amazing, really. The best part? It’s completely, 100% natural.
Let’s break down some of the key features for you:
1. What does Resistant Wheat Starch look and taste like?
Resistant Wheat Starch looks and tastes a lot like regular flour, a pretty familiar foodstuff; it’s a white powder which has no strong taste or odor.
2. How is Resistant Wheat Starch used in baked goods?
Resistant Wheat Starch can essentially be used as a direct substitute for all or part of the flour content when making baked goods such as bread, cakes, and cookies, as well as pizza dough, pasta or noodles.
It has a like-for-like texture to regular flour (meaning there’s no danger of things getting dry and crumbly when you’re looking for that signature fluff!).
3. What are the benefits of Resistant Wheat Starch?
Resistant Wheat Starch contains an incredibly high percentage of dietary fiber (75%), in comparison to regular flour (25%), and a much lower starch content. This is great for your gut, for maintaining a healthy weight, and for regulating blood glucose levels.
4. How do foods made with Resistant Wheat Starch compare to those made with regular flour?
Foods made with Resistant Wheat Starch, to either partly or completely replace regular flour, are:
5. How do you use Resistant Wheat Starch at ROYO?
We use resistant wheat starch in all of our products, including our 30 Calorie Low Carb Artisan Bread, and our Low Carb Plain, Sesame and Everything Bagels. This allows us to keep carb and calorie content low, while still providing you with unbelievably delicious bread that’s so darn good for you!
Do you have any other pressing questions about Resistant Wheat Starch? Send us a message to firstname.lastname@example.org, and we’ll make sure to address it! Happy bread day, amigos.