Low-Carb Baking at Your Fingertips

Real ingredients. Nothing else.

Start enjoying the amazing benefits of our low-carb, fiber flour mix today! CoreBake is perfect for all lifestyles and dietary needs. It will quickly become your kitchen essential – you'll wonder how you ever baked without it.

Ready to bake smarter?

Shop CoreBake now

A new way of baking low-carb

Where taste, texture, and clean ingredients finally meet



The Perfect Flour for Every Diet

With CoreBake, you can easily incorporate more fiber into your diet, supporting digestion and promoting feeling of fullness. The good news is that it is also as delicious as bakes made with wheat flour and can be included in almost all diets.
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How We Are Different

CoreBake

Only 4.2 g carbs / 100 g
Fits into balanced lifestyle
High in dietary fibre
Fibre supports a healthy digestive system
Supports reduced-sugar diets
Slow-release ingredients for steady energy
No xanthan gum
​Gentler on digestion, no binders
No corn
No artificial ingredients or preservatives
No sugar or sweetener
Truly clean, no hidden carbs

Other GF Flours

60-80 g carbs / 100 g
Over 10x more than ours
Low or no fibre
Missing the digestive benefits of whole ingredients
May lead to energy crash
Refined flours may lead to rapid energy swings
Contains xanthan gum
May cause bloating or sensitivity
Uses corn (maize)
Often includes GMO corn
Contains sugar, sorbitol, maltitol
Many substitutes still count as carbs

Let customers speak for us

from 8 reviews

Smooth ordering process

Shannel
ReWild Baking

Absolutely delicious! I tried pack two weeks ago and today I placed an order for 3!

Shannel
CoreBake 500 g

Great gluten free flour mix, the best I’ve used so far. The texture of the muffins and the cocoa swirls are almost like the regular ones, it’s light and fluffy. The recipes are great, not a lot of ingredients needed and I can put my own twist on it and still works. I’ll be definitely buying more in the future.

Kata
CoreBake 500 g

Excellent postage delivery speed! Very well packaged too. Very chuffed with the email communication too.

Lizkeeling
ReWild Baking

My first go at using CoreBake was to make the lemon Swiss roll.

As I haven’t got any lemons, I made it with low sugar, blackcurrant jam and some whipped cream.The 25 minutes as suggested in the recipe was the perfect baking time, although I needed to set my fan oven a little lower in temperature as I think I slightly overbaked it.

It rose really well during baking and I didn’t think it would roll up in the tea towel as suggested, but surprisingly it did without any breaking or cracking.
The taste is fantastic. The texture is lovely and light.

Aesthetically it’s really good too. I’m very used to baking with almond flour and getting disappointing results on flavour, consistency and appearance. However, CoreBake It’s definitely different and a vast improvement. It gives the same consistency and colouring of when you bake with plain flour - definitely a very light, springy texture and the colour of a normal Swiss roll sponge.And it tastes like it too!
My husband said it wasn’t sweet enough, but the low sugar black current jam is quite sour and he has a very sweet tooth. He didn’t realise it wasn’t a normal sponge! I’m looking forward to trying the other recipes and hope that Yorkshire puddings and pastry will appear on the website soon!

Lizkeeling
CoreBake 500 g

I tried this new low-carb, high-fibre flour in a baked cocoa swirl, and it delivered exactly what it promised. The texture came out surprisingly good. It’s a solid option for anyone looking to cut carbs while still enjoying baked treats, especially recipes where you want other flavors to shine.

Bernadett
CoreBake 500 g
First bake

Made the bundt cake and it tasted like the real thing. Will definitely try other recipes.

Cath
CoreBake 500 g

Our Ingredients

Oat fibre

Oat fibre

Naturally gluten-free and rich in beta-glucan, oat fibre is packed with dietary fibre. Low in calories with a mild nutty taste and light beige colour that gently deepens when baked. It’s a smart, nutritious addition to gluten-free baking.

Psyllium husk

Psyllium husk

Psyllium husk is a soluble dietary fiber that comes from the seeds of the plantago ovata plant.  It grows worldwide but is most common in India. It is a binding agent that improves the structure and texture of gluten-free baked goods. It also helps distribute air bubbles, ensuring a uniform rise.

Potassium Bitartrate

Potassium Bitartrate

Potassium Bitartrate is a natural byproduct of wine making. This fine white powder has been used for centuries in cooking and baking. It provides stability and helps create the perfect texture in our formulations.

Sodium Bicarbonate

Sodium Bicarbonate

Sodium Bicarbonate is a versatile and gentle compound that has been used for generations. It's completely natural and environmentally friendly, making it perfect for our eco-conscious formulations. It provides the perfect balance to our other ingredients.

Cookies? Cakes? Bread?

All your favourites. Less carbs, more fibre, same comfort.
View Recipes

Latest Blog Posts

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If you’re new to gluten-free and/or high-fibre baking, this post is for you. I’ve tried to gather the most important things to keep in mind — whether you’re just starting out or simply looking for some helpful reminders.
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Finding Balance: Why Every Diet Still Craves Comfort Food

I find it interesting that most of us who choose a certain diet still want to enjoy the taste of traditional foods. What I mean is that a vegan still wants a "vegan burger", a carnivore still craves "carnivore ice cream", and someone on keto still wants "sugar-free cake". It’s funny, isn’t it? We’re all looking for "our version" of the foods we love.
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How to Make Your Own Erythritol–Stevia Triple Strength Sweetener

While there are a few commercial “triple-strength” sweeteners on the market, many of them include additives or fillers. Making your own ensures you know exactly what’s in it—and what’s not.
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Cacao vs Cocoa: What’s the Difference?

Cacao usually refers to chocolate products made from beans that are raw or minimally processed. The beans are either unroasted or roasted at low temperatures, which helps preserve more of their naturally occurring compounds.
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