I am diabetic trying to lower my carbs, but I not following keto. I am pleased to find lower carb wheat flour that seems to have more soluble fiber. But I find the ratio of fiber/carbs very high. I tried this recipe tonight with fairly good success, the result tasted good but it didn't have the structural integrity of a true wheat crust.

I have been considering cutting this with some regular wheat flour to make a ratio I am happy with? I've already tried and failed to make crepes with this flour and finally figured out a little corn starch can make a huge difference.

In your kitchen have you tried this recipe (or your bread/rolls) by changing out the proportions a bit? I'm thinking 50/50 or maybe 70/30? Do you think it would work to modify this recipe or any of your others in this way?

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