Carob flour is a natural, gluten-free flour that is obtained from the seeds of the carob tree, a Mediterranean tree. It is rich in fiber, antioxidants and vitamins and is therefore a healthy and nutritious alternative to wheat flour. Carob flour has a slightly sweet taste and is often used to make desserts and breads, but can also be used to thicken sauces and soups.

Manual:

To use carob flour in your recipes, you can replace it with wheat flour at a ratio of 1:1. However, because carob flour is gluten-free, it does not behave the same way as wheat flour and may require a bit of adjustment in your recipes. It is recommended to start by replacing about 25% of the wheat flour with carob flour and adjust the quantity according to the results. Carob flour can also be used as a substitute for cocoa powder in hot chocolate or chocolate dessert recipes.