High-Fiber Flour That Tastes Like the Real Thing

As a grown woman and mom, I think about fiber a lot more than my younger self ever would have imagined. I’m always sprinkling seeds into yogurt, stretching ground meat dishes with beans when the combo feels right, choosing whole wheat flour for many baking projects and generally looking for small, low-effort ways to make my food a little more nourishing.

Still, there are plenty of times when all I really want is a fluffy stack of pancakes or a tender chocolate chip muffin that tastes like it came from a diner or bakery.

So when I learned about Bob’s Red Mill’s new High Fiber Flourmy curiosity was piqued. It’s designed to be a cup-for-cup replacement for all-purpose flour, but with significantly more fiber baked-in—pun intended. As someone who bakes frequently but doesn’t want to significantly overhaul the recipes my family already loves, the promise that I could swap it one-to-one for regular all-purpose flour and get six times the fiber sounded almost too good to be true. (That’s 6 grams per 1/4 cup serving instead of the usual less than 1 gram!) I’ve already used it half a dozen times, and, as it turns out, it’s kind of a game-changer.

What immediately appealed to me was how approachable it’s meant to be. I reached out to Sarena Shasteen, culinary content specialist at Bob’s Red Mill, to ask for tips on using it, and she assured me it could be substituted for all-purpose flour in any recipe, adding that “cookies and muffins are great places to start.” And that’s exactly how I ended up using it–in the same muffins, pancakes and cookies I make on repeat.

Out of the bag, it looks pretty similar to regular flour–maybe just slightly more off-white, like unbleached all-purpose. It doesn’t have that strong, earthy smell you get from whole wheat flour, which was my first clue that this might actually work in my regular recipes without anyone noticing. It also comes in a 3-pound resealable bag, which makes it feel like it’s meant for everyday baking.

I started with our usual banana muffins, because that’s a recipe where I usually notice flour swaps the most. I was pleasantly surprised when they baked up beautifully. They had domed, golden tops and a moist crumb, and made a great addition to lunchboxes. The banana and cinnamon flavors were still the main focus (not the wheatiness of the flour), and, if anything, the muffins stayed surprisingly soft longer than usual.

The following weekend, I swapped it into my pancakes in one-to-one without changing anything else. The batter looked the same, the pancakes puffed up nicely, and no one at the table even noticed, which I took as a great success. They were fluffy, tender and maybe a little more filling. I can’t know for sure about the last point, but my kids definitely took longer than usual to ask for something to eat after finishing their meal. That, in and of itself, felt like a Christmas miracle.

Cookies were the only place I noticed a real difference, though not a bad one. Made with a straight cup-for-cup swap, they spread a bit less and baked up slightly thicker and chewier, more bakery-style than thin and lacy. My kids happily ate them warm off the tray, but if you’re loyal to crisp edges, you might prefer using a half-and-half blend with regular all-purpose flour.

One thing I noticed is that this flour likes moisture. When I asked about this, Shasteen said that flours with a higher fiber content usually require a bit of extra liquid to achieve the same consistency you’re used to with all-purpose flour. In practice, that meant adding a splash or two of milk to thicker batters, or letting pancake and muffin batters rest for a few minutes before baking. I eyeballed my additions, and everything turned out well. But if you want a specific result for a special occasion, I’d recommend experimenting with it before the special day.

Flavor-wise, the flour stays nicely in the background. Nothing tasted “healthy” or wheat-forward. I just tasted maple syrup, bananas, chocolate and vanilla—not the flour itself.

The real change was in knowing how much more substantial everything was. The fiber boost is meaningful. At 6 grams per 1/4 cup (compared to under a gram in a standard cup of AP flour), it’s a big difference. But the best part is that it quietly fits into all of my common baking projects without any problems. I love that this one ingredient swap lets me make foods my family already loves feel a little more nourishing—and with no extra effort.

When this bag runs out, I know I’ll replace it immediately. And how could I not? With more fiber, the same taste and zero extra effort, it’s the perfect upgrade.