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2 comments

  1. Pene SchrockNo Gravatar says:

    I am interested to learn more about Vitafiber. I saw that you use it in some of your recipes and have never heard of it before. I avoid sugar and sweeteners, using honey minimally. How and why would Vitafiber be a good addition to my recipes? Thank you very much!

    • KimNo Gravatar says:

      Hey! It’s pretty awesome. It provides a fibrous support to baked goods, without needing as much gluten or some kind of fiber to provide that dense structure/support. It also adds a nice brown crisp to baked goods as the fiber gets baked!! I am the same way and try to avoid sweeteners so it’s awesome. Vitafiber is IMO – which is non digestible by the body so very minimal calories from it are actually digested and broken down into the body; supposedly the rest just passes through.

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