Spiegelhauer Kartoffelfaser - potato fiber for keto baking

Spiegelhauer Kartoffelfaser is pure potato fiber, extremely finely ground and therefore suitable not only for bread but also for pastry, also absolutely NO sandy mouth feeling because of its best quality!

Potato fiber improves the freshness of bakery products as they bind extremely high amounts of water, even low addition at the level of 3% on the amount of flour gives very good effects.

Key facts about Spiegelhauer Kartoffelfaser potato fiber

• 65% fiber
• 8% carbohydrates
• 8% protein
• ideal with dietary nutrition
• keto friendly
• also suitable for binding sauces and soups
• for low carb baking bread and cakes 
• very filling

Please do not confuse potato fiber with potato flour / potato starch! Potato fiber is unsuitable for making mashed potatoes.  They differ in flavor, texture and properties. For potato starch, all non-carbohydrate portions of the potato are removed and the pure starch remains, whereas potato fiber consists of these removed remnants and has only a very low carbohydrate content which consists mainly of fiber.

If you want or have to do without flour while cooking and baking, potato fiber isan ideal kitchen helper. With 65% fiber, high swelling and binding capacity, potato fiber is not only very popular in gluten-free or dietetic cuisine, but generally a very versatile food.

How is potato fiber extracted?

After the separation of amniotic fluid and starch, the fiber-rich fibers of the potato remain at the end of the production process. The fibers are ground to fine flour after drying. These contain only little digestable carbohydrates and have excellent properties.

Recipe for low carb moist fitness rolls with potato fibers (8 buns / 2-3 persons)

• 200g quark
• 80g oatmeal
• 2 tsp psyllium husk
• 30g potato fiber
• 4 tsp sunflower seeds
• 3 teaspoons chia seeds
• 4 tablespoons warm water + ¼ packet of yeast

1. All ingredients except water and cream cheese in a crusher chop something, so that a few sunflower seeds are visible.
2. Add the warm water and cream cheese and knead the dough well.
3. Form small dough pieces and place on the baking sheet with baking paper and leave for 1 h in a warm place.
4. Preheat the oven to 200°C and bake the rolls for about 10 minutes at 180°C.

Thanks to the potato fibers and the cream cheese, the rolls stay moist for several days.