King Arthur Flour, Keto Wheat Flour Blend, 16 oz (454 g)

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!

Made the loaf recipe on the back of the pack. It was delicious

Always reliable!

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.

This keto wheat flour allowed me to use my old pie crust recipe for pies and quiches that won't spike glucose. Unlike other low carb flour alternatives, it doesn't leave a funky taste or have a grainy, gritty texture. It tasted very close to the pies crusts I used to make with all-purpose flour. The only drawback is that it's quite expensive for the amount of flour you get, so I can only justify using it once in a great while for special occasions.