Our range of natural Whole Food flours are gluten-free, low in carbohydrates and make great, tasty alternatives to wheat flour. Perfect for your healthy cooking & baking, and to use as natural protein or fibre supplements.
Sukrin FibreFine flour: raw, high-fibre gluten-free flour.
About Sukrin Fibrefine
Fibrefine - the naturally fine flour that is rich in fibre
Fibrefine can be used by anyone who wants to eat a little healthier, either as a supplement, or for baking and cooking.
- Contains an amazing 60% fibre
- Contributes to a reduction in the rise in blood glucose after eating
- Promotes a healthy digestive system
- Use for baking and cooking, or as a dietary supplement
Super fibre with health benefits
Many people are eating too little fibre. The recommended amount of dietary fibre per day is about 30 grams. Fibrefine contains 6 grams of dietary fibre per tablespoon (10 grams). Fibrefine contains a particularly beneficial fibre and is very easy to use in your daily diet.
Make baking healthier
With Fibrefine you can easily increase the fibre content and lower the GI of bread, pizza, pies, pancakes, waffles, muffins and cakes. It is a white flour that can be added to food without changing its taste, texture or appearance. Fibrefine contains 60% fibre, and only 31% carbohydrate. One tablespoon of Fibrefine provides as much fibre as 100g of wholemeal flour. You only need a small amount to make food healthier. Fibrefine is naturally gluten-free.
How to use Fibrefine?
As a supplement:
You rarely bake? Try Fibrefine in your porridge, mix it with juice, milk or yoghurt, or blend into a smoothie or protein shake. A tablespoon of Fibrefine provides 6 grams of fibre.
Wherever you use flour, you can also use Fibrefine, simply replace 10-20% of the flour. Taste and appearance are unchanged! If you substitute, for example, 7% of the flour in a pizza recipe, the fibre content will be as high as in wholemeal bread.
Nutrition per 100g
- -of which saturated fat.................0g
- -of which sugars............................0g
- Dietary Fibre................................60g
Benefits of Fibrefine
Resistant starch, the natural fibre
Regular starch is broken down into dextrose in the body and used as energy. Resistant starch is starch that is not digested in the usual way, but behaves like dietary fibre. This type of starch has been eaten by humans for thousands of years in foods such as beans and lentils.
Scientists worldwide have now taken notice of this particular fibre and the beneficial health effects it has. The WHO calls the discovery of resistant starch as the biggest breakthrough in research on carbohydrates in the last 20 years.
The recommended daily intake of dietary fibre is 30 grams, but today we only consume 18 grams. A tablespoon of Fibrefine provides 6 grams of fibre, and is an easy and tasty way to increase your fibre intake. To get the equivalent through food you can eat: 4 carrots, 8 tomatoes, 2.5 portions of broccoli, 2 apples, 3 slices of brown bread or a big portion of oatmeal.
Over the past 15 years, a series of studies have been published that confirm the health benefits of Fibrefine:
- 9 studies show positive effects in terms of weight control (increased satiety, increased fat burning and increased insulin sensitivity).
- 23 studies show reduced glucose load (GI/GB) when flour was substituted by Fibrefine.
- 5 studies show lower blood sugar and insulin impact on the next meal.
- 13 studies show positive effects for the digestive system, including the production of beneficial short-chain fatty acids, lower pH and lower concentrations of ammonia.
- 4 studies show reduced duration and severity of diarrhea in adults and children when they received Fibrefine in nutritional drinks.
A new study, published by American Society for Nutrition in February 2012 showing that resistant starch can increase insulin sensitivity in men.
Frequently asked questions about Sukrin Fibrefine
What is Fibrefine?
Sukrin Fibrefine High-Fibre White Flour is a very special type of beneficial fibre called ´Resistant Starch´.
What is resistant starch?
Resistant starch passes all the way through the small intestine without being digested, thus acting like fibre, sweeping the digestive system. When it reaches the colon it’s used by the bacteria there as fuel, producing a healthy type of fat, which protects colon cells, promoting good bacteria and suppressing bad. It helps with bowel regularity and causes less storage of fat in the body from food. Resistant starch is a great addition to the diabetic diet as not only does it improve insulin sensitivity, there is improved tolerance of insulin the next day. Resistant starch can help greatly with mineral absorption, especially calcium and magnesium.
How do I use Fibrefine?
To use as a supplement, simply whizz a tablespoon or two into your shakes or smoothies, or stir into porridge, soups or stews.
Use to make your baking healthier, substituting some of your usual flour. Has a binding effect that makes gluten free baking less crumbly.
Can I use it as a thickener in sauces?
No, Fiberfine will not thicken sauces like regular starch.
Fibrefine helps to control blood sugar levels. How does it work?
Sukrin Fibrefine has the effect of reducing the amount of high GI carbohydrates that are digested when you eat. So for example if you add some Fibrefine to a regular cake recipe containing flour and sugar, you will experience less of an impact on your blood sugar levels when you eat the cake. Fibrefine can be added to any recipe to have this effect, and so is a great supplement for diabetics and those who struggle to maintain their blood sugar levels.
Sukrin Fibrefine helps your body to use the insulin it produces properly, maintaining healthy blood sugar levels.
After you have eaten Sukrin Fibrefine, it will help to lower the glycemic impact of your next meal, whenever that might be, even 10-14 hours later.
Can I replace all the flour in my cooking with fibrefine?
Sukrin Fibrefine is to be used as a supplement to add beneficial fibre to your diet. Replace your regular flour in baking by 10-20% to reap the benefits. For example if you add 7% Sukrin Fibrefine to your regular pizza dough, it will have the same fibre content as a wholewheat pizza!
I didn`t think cornstarch was healthy. What´s so different about Fibrefine?
Fibrefine is made from a special type of corn grown in Australia that contains very high levels of beneficial fibre. It acts like a broom in the digestive system, promotes good bacteria and protects colon cells. It helps keep blood sugar levels stable, and assists with mineral absorption. It is not the same as regular cornstarch!
Is Fibrefine gluten-free?
Sukrin Fibrefine is a pure, natural, gluten-free flour.
Baking with FiberFine
How much Fibrefine should I use when baking?
You gain a lot by replacing 10% of the flour with Fibrefine. If you find it difficult to know how much to use, you can simply mix a tub of Fibrefine (400 g) with 2 kg of wheat flour. The finished flour mixture contains 17% of Fibrefine and can be used whenever you want to bake healthier.
|Wheat flour||FiberFine||% FiberFine||Fibre content in bread||Equivalent amount of wholemeal flour|
|500||0||0 %||2,1||0 %|
|465||35||7 %||4,7||50 %|
|450||50||10 %||5,9||75 %|
|425||75||15 %||11,6||Not possible (more than 100%)|
|400||100||20 %||14,5||Not possible (more than 100%)|
The examples are based on a loaf of bread with 350ml of water and 500 grams of flour.
Our range of natural Whole Food flours are delicious gluten-free low carbohydrate alternatives to wheat flour. Use for cooking & baking, and as raw food supplements.
Fat-reduced flour from
- 50% pure fibre
- from organic coconuts
- only 9% carbs
- adds natural sweetness
- fine, creamy coloured flour
- a little goes a long way
- for sweet and savoury dishes
- as a fibre supplement
Fat-reduced flour from ground peanuts
- 50% pure protein
- delicious peanut taste and aroma
- make low-fat peanut butter
- use in curries, stews and stir-fries
- low GI
- naturally Gluten-Free
Fat-reduced flour from ground almonds
- 40% pure protein
- 80% fat-reduced
- mild almond flavour
- finely ground
- low GI
- excellent for use in baking