Keto Wheat Baking Flour: 1:1 All-Purpose Flour Substitute, 1 lb (Pack of 1) - Low-Carb Baking Solution for Bread & More, Non-GMO, Resealable Bag - Perfect for Keto Diet & Reduced Carb Intake

I made flour tortillas with this within an hour of it being delivered. I followed the recipe on the King Arthur website with a couple of tweaks. I've been making flour tortillas all my life and have tried less carby recipes but am always disappointed. I'm not here to tell you this is the best flour (since sliced bread, haha), but it's pretty good. I used lard instead of butter and used 1/2 tsp of salt instead of the 1/4 tsp. I also used hot water instead of warm. I didn't really look at the instructions, just made them like normal. They had to rest longer because they kept pulling back. The dough left my hands greasy. They still shrunk in the pan and came out thick and not bendy although they were soft and pliable, if that makes sense, like a thin flatbread. Possibly it could have used a bit more water since I replaced the butter with lard. I tasted it with and without butter. Tortillas are really used to carry flavor and that's what these ones did. The chew was a little gummy but not really noticeable unless you're sitting there critiquing. I can very slightly taste (and smell?) the psyllium powder in it, but only if eating it without anything on it. I have to be careful what I make with this. I'm going to put the rest of the tortillas in the freezer. I made six 7" tortillas, ate 1 1/2 and it barely moved my blood glucose. I would recommend totally recommend this, especially for people watching carbohydrate intake. It's not no carb but close enough for once in awhile.

I was going to subtract a star at first, because the price is so high. But then I felt that would not be fair, because King Arthur really has a good product here, and it is probably not all that easy or cheap to produce it. And it isn't all that inexpensive to make low carb bread from the available recipes anyway... the individual ingredients for those are quite costly. This is by far the best way to make low-carb bread at home that I have yet come across. I have tried I think five other recipes from books and the internet, and none were a good substitute for the real thing. They sort of kinda work, but always have some flavors I am not really fond of, and I've never really gotten used to them. The flavors are wrong, and/or the texture is coarse, or rubbery. There was always something not quite "bread like" about them, despite the claims of the sources. But now I've used this King Arthur Keto flour in two loaves of bread in my old Goldstar bread machine, and cannot believe how nice this is! The flavor and texture is wonderful! If I were served this bread in a restaurant, I would be asking the waiter for the brand. The flavor is rich, the texture is perfect. It makes perfect toast, and is the first low carb bread which I have made, that works in making sandwiches. I really feel this "is the answer" for me, a newly discovered type 2 diabetic, who really thought my good bread days were over. Here is the recipe that worked well in my bread machine. It is very simple, and so far, fool proof: 1 cup warm water, about 110 degrees f. 2 tablespoons white sugar 1 pack rapid rise dry yeast ¼ cup vegetable oil 3 cups bread flour (one one pound bag of King Arthur Keto Wheat Flour) 1 teaspoon salt Put the oil and water in the bread machine. Fully mix the dry ingredients and place on top of the liquid. Make a small crater on the top, and place the yeast in that. Run the machine on the normal settings for white bread. The two tablespoons of sugar would be 26 carbs, and the flour is about 60 carbs. If the yeast ate none of the sugar, this would work out to about 7 carbs per slice, if you cut the loaf into 12 slices. But as I understand it, some or all of that sugar will be used up by the yeast rising process, so perhaps it would be even less. I'm no scientist... do your own calculations and research on all that! But in short, I feel this King Arthur flour is "the answer" I have been looking for. I want to try it for various other recipes, such as pasta and bagels. But for bread machine bread alone, I highly recommend it.

Not many "keto" products fit the bill in my opinion. But this one really does. Its excellent ! Tastes good and performs well. Only drawback is its expensive, so I won't be using it as much as I would like to. Thank you King Arthur for this wonderful product ! Please keep making it available to the keto public.

First time baking any kind of bread product. Thanks to another reviewer's recipe, my sister and I made some really delicious bagels! I didn't think they had a whole grain taste at all though. The only thing we did differently was use sour cream instead of non-fat yogurt and turned out great. They all came out with a perfectly baked shell and chewy center. I prefer bagels and bread that doesn't tear up my gums. Out of 6 bagels made, only 2 were boiled with added baking soda and I didn't notice any difference between them. Very rewarding to have bread made the same day of prep! Separately, I purchased a keto starter, but I'm not specifically after sour dough (i am just new and don't know the first thing about baking bread) and my sister asked me "are you doing the mid-life crisis sour dough trend?" So, while waiting for the baby to rise, we made something to eat now. My sister was also my experienced guide to make sure I followed the recipe without second guessing. Not sure if this is a baking rule for everything but I always sift my flour. SUMMARY- No issues with this flour and the bagels taste far superior to 547 keto bagels. Easy to use and worked well. One star deducted for the price. For the amount, I can probably make 10 bagels making this an $11 bag of bagels. Would i continue to purchase? Because the end result and taste was so much more satisfying, I probably will until I find something cheaper but bagels will not be a daily staple at this price.

I was baking a lot with oat fiber, vital wheat gluten, almond flour, carbalose, lupin and coconut flours but this is SO MUCH easier and better! Yep, my original bread mix was only 2.5 net carbs I made myself and this is 4 net per serving but it’s worth the few measly extra carbs to get the taste and texture I want in my baked goods. So much closer to white flour in my opinion! Just sub your sugars out in any good bread recipe with inulin to activate yeast and use this flour in place of regular white or wheat flour in your recipe!! You may need to add a little more sugar sub in with flour later in mix in process before knead as inulin isn’t as sweet as real sugar. I use inulin and yeast in warm water to bloom, then add all the ingredients after in the recipe with a little more sugar sub. I do a swerve and allulose mix to avoid the total cool effect that swerve gives to bake goods! This flour is also good for a sub for cake recipes, deep fry breading, flour tortillas, homemade noodles , Dutch babies, biscuits, wonton wrappers, pizza dough, pancakes, waffles, doughnuts, fried dough, bagels, pretzels, crackers (I missed ritz ones so I found a copycat recipe and used this flour!) and softer type chewy cookies. It thickens pretty good if you are not a fan of xanthan gum! I even found a copy cat Schlotzkys bread recipe and made it so I could have that without all the guilt, added carbs and bloat!!! If you want a crispier cookie try making a half batch using this flour in a regular recipe with a 3/4 swerve and 1/4 Splenda sugar mix ratio (no allulose it makes things to soft) and then mix up a half batch of a keto one using almond flour and the sugar mix suggested above again and mix both cookie doughs after and form and bake at 25 degree lower temp (keto sugars and flours do better at lower oven temps) for crispier cookies! To crisp up your crackers or cookies even more, just let them cool and reheat just roll warm agai several times cooling down after and after an hour cook down you will have very crispy cookies/crackers! I have been using this flour for a while now and lost 60 pounds eating good things so close to regular tasting baked goods! It’s helped me stay eating healthy and still having what I want! It has 17 grams of protein per 1/4 cup serving with only 4 net carbs!

Makes great protein bagels! Tastes a little like whole grain, but that's not necessarily a bad thing. Ingredients: King Arthur Protein Flour 2 cups (240g) Warm water (110°F) ¾ cup (180 ml) Greek yogurt (nonfat) ¼ cup (60g) Instant yeast 1 packet (2¼ tsp) Salt ¾ tsp Honey (optional) 1 tsp Egg (for egg wash) 1 --- Macros (Per Bagel, No Toppings) (Estimate for 6 bagels) Nutrient Amount Calories ~160 kcal Protein ~14g Carbs ~22g Fat ~1.5g Fiber ~2g 1. Activate Yeast In a bowl, mix the warm water and honey (optional). Sprinkle yeast on top and let it sit for 5–10 minutes until foamy. 2. Make Dough In a mixing bowl, combine flour and salt. Add the foamy yeast mixture and Greek yogurt. Mix with a spoon or dough hook until combined. Knead for about 7–10 minutes by hand (or 5 with a mixer) until smooth and elastic. 3. Let Dough Rise Place the dough in a greased bowl, cover with a towel or plastic wrap. Let rise in a warm place for 60–90 minutes or until doubled in size. 4. Shape the Bagels Punch down the dough and divide into 6 equal pieces (~70g each). Roll each into a ball, poke a hole in the middle, and stretch into a bagel shape. 5. Boil the Bagels Preheat oven to 425°F (220°C). Boil a large pot of water. Optional: add 1 tbsp baking soda for a chewier crust. Boil each bagel for 30–45 seconds per side. Remove and place on parchment-lined baking sheet. 6. Add Egg Wash & Toppings Beat the egg and brush over bagels. Add toppings if desired (e.g., sesame, poppy, everything bagel seasoning). 7. Bake Bake at 425°F for 20–22 minutes until golden brown. Cool on wire rack. Store in fridge up to 5 days or freeze for later.

I've begun my keto journey again after all of the recent research on the benefits of ketones for protecting brain health. Keto bread and wraps can easily be purchased from grocery stores but pasta remains absurdly expensive. I bought this flour hoping to make dumplings and asian dough dishes having read that others have had good luck using it as a sub for Italian pasta. First thing I tried to make was spaetzle, which was a wondrous success! The pasta was chewy and flavorful, just like regular spaetzle. I could use the keto flour in equal parts as a direct sub for regular flour. The recipe I used is from Daring Gourmet for 8 servings: 1 and 1/2 tsp salt 2 cups keto flour 4 large eggs 1/2 cup whole milk Mixed on medium with dough hook for 10 min and then grated into a pot of boiling salted water and cooked until they floated, which was about 2 min. Then scooped into an ice bath before draining. Can be stored in the fridge for a few days and just pan fry with butter to reheat. I'm hoping this will keep in the freezer as well. Next I'm going to try making fried scallion pancakes!

Too expensive and not terribly impressed by it. But like try out new products.