Catalina Flour

Catalina Flour is a proprietary blend of ingredients designed to mimic the taste and texture of traditional wheat flour but with significantly fewer carbohydrates. It is primarily made from plant-based proteins and fibers, often including ingredients like pea protein, potato starch, and various fibers. The specific formulation is a trade secret of the manufacturer.

Manufacturers use Catalina Flour as a low-carbohydrate alternative to wheat flour in baked goods and other food products. Its primary function is to provide structure and bulk in recipes while reducing the overall carbohydrate and calorie content. It is commonly found in keto-friendly cereals, bread, and baking mixes.

Catalina Flour is generally recognized as safe (GRAS) by the FDA when used as intended in food. As it is a blend of common food ingredients, it does not typically raise safety concerns at the levels used in food. Regulatory bodies like JECFA and EFSA have evaluated many of the individual components of such blends, generally finding them safe for consumption. Evidence does not suggest adverse health effects from typical consumption of foods containing this ingredient.