The labelling on my wheat gluten package says 6 g carb per quarter cup but doesn't list fiber. Can't find it listed on any of the sites I know. Does anyone know what is the net count? If it's really as high as 6 g per 1/4 cup, how is it considered low carb?

is there something that can be used instead of wheat gluten? a protein powder or ground flax seed or something?

It's used in fairly small amounts relative to the other ingredients. In certain recipes, it's needed to provide gluten so things like yeast, quick breads and cakes can rise, or have a firmer texture. It is never used straight across the board as a flour substitute.

Karen

Thanks Karen!