In short
High-fiber carob flour from Campo Foods publishes the fullest nutrition panel in the category: about 40 g of fiber, 350 mg of calcium, 1,400 mg of potassium and 6 mg of iron per 100 g, at about 217 kcal. It’s milled from carob pods, naturally sweet, naturally gluten free, and sold in six sizes from 100 g to 5 kg.
What is carob flour?
Milled carob pod: naturally sweet, caffeine free, and with about 40 g of fiber per 100 g. The pod is dried and ground whole, minus the seeds, which is why so much of its weight is fiber rather than starch.
That sets it apart from every cereal flour. Wheat flour is mostly starch; carob flour is mostly sugar and fiber, with very little starch and almost no fat. It behaves accordingly in a recipe: it sweetens, colors, adds bulk and fiber, and does nothing structural.
What makes this carob different
The fiber figure is remarkable
About 40 g per 100 g. For context: whole wheat flour has about 10 g, oat bran about 15 g, and unsweetened cocoa powder about 34 g. At 40 g, carob is among the highest-fiber ingredients in an ordinary kitchen.
The lowest calorie density in the category
About 217 kcal per 100 g, against about 353 for most carob flours and about 370 for grain flours. Fiber adds few calories, which is why a flour with this much fiber is lower in calories.
Six sizes including commercial
100 g to 5 kg. Very few Peruvian producers cover retail and wholesale in one line.
Taste profile
Naturally sweet with the characteristic roasted, cocoa-toffee carob character. As a whole-pod flour with this much fiber, it’s slightly more textured than a finely sifted carob.
How to use it
Daily serving
1–2 tablespoons (15–30 g). If you’re not used to fiber-dense foods, start with a teaspoon and build up.
Ways to use it
| Use | How |
|---|---|
| Wheat flour substitute | Up to 20% of the flour weight |
| Baking | 1:1 for cocoa, cut sugar 25% |
| Hot drinks | 15 g in milk or water |
| Sauces | 1 tbsp as a sweet thickener |
| Desserts | Puddings, mousses, date balls |
| Porridge and yogurt | 15 g stirred in |
Note on substitution: because carob is mostly sugar and fiber rather than starch, keep it under 20% of the flour weight in baking. Above that, the crumb gets heavy and overly sweet.
Where it comes from
Peru. The listing doesn’t state the botanical species.
Who it’s for
A good fit if you want a fiber-dense baking ingredient, want a published nutrition panel, bake regularly, or need wholesale quantities.
Look elsewhere if you want to use a lot at once and aren’t used to fiber-dense foods: 6 g of fiber in a tablespoon is a lot, so start with a teaspoon. It’s also not the choice if you use carob rarely; anything above 1 kg will harden before you finish it.
Nutrition
Values per 100 g as published by the producer. A 15 g serving has about 33 kcal, 6 g of fiber, 53 mg of calcium and 210 mg of potassium.
| Energy | About 217 kcal |
|---|---|
| Protein | About 4 g |
| Fat | About 0.5 g |
| Carbohydrate | About 51 g |
| Fiber | About 40 g |
| Calcium | About 350 mg |
| Iron | About 6 mg |
| Potassium | About 1,400 mg |
Specifications
| Common name | Carob / algarrobo |
|---|---|
| Species declared | Not stated |
| Processing | Pods milled |
| Additives | None declared |
| Gluten | Naturally gluten free |
| Sizes | 100 g, 250 g, 500 g, 1 kg, 3 kg, 5 kg |
| Nutrition panel | Published |
| Origin | Peru |
Fiber in common foods, per 100 g
| Fiber per 100 g | |
|---|---|
| Psyllium husk | About 80 g |
| Wheat bran | About 43 g |
| Carob flour (this one) | About 40 g |
| Cocoa powder | About 34 g |
| Chia seeds | About 34 g |
| Oat bran | About 15 g |
| Whole wheat flour | About 10 g |
| White wheat flour | About 3 g |
Storage
Keep it airtight, cool and dry. For 1 kg and above, decant a working portion and keep the rest firmly sealed. Carob’s sugar makes it hygroscopic.
Questions
How much fiber is in carob flour?
About 40 g per 100 g in this product, among the highest of any ordinary kitchen ingredient. A 15 g tablespoon gives about 6 g, roughly a fifth of the 28 g Daily Value.
Why is carob flour lower in calories than other flours?
Because so much of its weight is fiber, which adds few calories. At about 217 kcal per 100 g, it’s well below grain flours at about 370.
Can carob flour replace wheat flour?
Only partly, up to about 20% of the flour weight. It has no gluten and very little starch, so it can’t do structural work, and its sweetness dominates at higher proportions.
How much carob flour should I use?
The suggested serving is 1–2 tablespoons (15–30 g). If you’re not used to fiber-dense foods, start with a teaspoon a day and build up over a couple of weeks.
What does this carob flour taste like?
Naturally sweet, with carob’s roasted, cocoa-toffee character. As a whole-pod flour with this much fiber, it’s slightly more textured than a finely sifted carob.
How much potassium is in carob flour?
About 1,400 mg per 100 g in this product, or roughly 210 mg in a tablespoon. If you’re on a potassium-restricted diet, take that into account.
Is a 5 kg bag practical for home use?
Only for a bakery or a food business. At 15 g a day, one person would take nearly a year, and carob hardens long before that unless stored very carefully.