King Arthur 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

The media could not be loaded. 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!

This is an excellent product! While on Keto, I used it to make delicious, crusty and tasty bread (without cheese!). I’ve baked and breaded with it. A little pricey for the size, but no more than a loaf of good bread. The recipe on the bag is ideal for a loaf of bread. Two modifications; I used 2tsp’s of salt and I baked it on a baking stone, not in a loaf pan. It’s great fresh, cold, or toasted. I will continue making this as our primary bread, it is that good!

Love this, its literally perfect, I use this to make flour tortillas since most low carb ones are too small for my taste and I can make them pretty big at home for almost half the carbs and they still taste great. My only reason as to why its a 4 star weather than a 5 is I wish they offered a bigger package like a 5lb one rather than having to buy 5 separately and open a new one as I go if im almost done with one. Taste is so similar to regular you wouldn't notice much of a difference other then while mixing and kneeding as its still a little sticky due to the vital wheat gluten. Woth the price for a 1:1 ratio flour substitute just wish they offered a bigger bag. Very easy to use. Functions exactly like regular flour and texture is almost identical.

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 tspHoney (optional) 1 tspEgg (for egg wash) 1---Macros (Per Bagel, No Toppings)(Estimate for 6 bagels)Nutrient AmountCalories ~160 kcalProtein ~14gCarbs ~22gFat ~1.5gFiber ~2g1. Activate YeastIn 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 DoughIn 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 RisePlace 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 BagelsPunch 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 BagelsPreheat 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 & ToppingsBeat the egg and brush over bagels.Add toppings if desired (e.g., sesame, poppy, everything bagel seasoning).7. BakeBake 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.

Was able to do a 1/1 substitution for the flour tortilla recipe I had already and the results were good, obviously taste and texture aren't completely the same but close enough. The flour has a vaguely graham-cracker type of smell to it when mixed that doesn't seem to get into the final product. It dries out a lot quicker than regular KA AP flour, so you'll want to work a bit more quickly and not leave uncovered dough sitting for too long. Requires a little less kneading than normal, it is slightly more difficult to roll out but nothing unmanageable. I will probably update this review once I experiment more with it, I can foresee it not being suited to croissants and the like, but tortillas are my main thing I use flour for.