Keto Flour


Experimental All-Purpose Keto Flour
Yields: 214 g (approx. 2 2/3 cups)
Nutrition: Per 20 g (1/4 cup) serving: 83 cal, 0. 1 g net carb, 1 g fat, 12 g protein

  • 60 g micellar casein
  • 40 g whey protein isolate, unflavored
  • 60 g inulin fiber
  • 20 g egg white powder
  • 20 g egg yolk powder
  • 4 g xanthan gum
  • 10 g psyllium husk (I use powdered)
*Note: Or replace the egg white and egg yolk powders with 40 g whole egg powder.

Simple chart if you need to scale up or down (click image to view full size).


  • 80 g = 1 cup
  • 30 g = 1 oz

Here are the brands that I use (folks have success with other brands, so please don't feel the need to limit yourself to these):




*Note: Folks have reported success using a 60/40 Micellar/Whey Protein blend. You can also use whole egg powder instead of the separate egg powders. I've been playing around without using psyllium husk, so if you want to make a large batch the psyllium husks work well for bread-like texture. Looks like cookie types don't need psyllium husk, but I'm still experimenting. This has been inspired by The Keto Iron Chef.  Please understand that these recipes are experiments, and I will only provide measurements in grams.

**Reported side effects: Bloating and gas if eating too much in one sitting.  There is A LOT of fiber in this. Please check your tolerance for the ingredients that you use. Some folks are sensitive to the inulin.

Old Imgur albumhttps://imgur.com/a/CGWP7

125 comments:

  1. I entered all that stuff in Myfitnesspal and got:

    816 kal
    70g carbs (i dont if if net or not net carbs, because here in austria it should be always net carbs on the labels)
    12g fat
    106g protein

    I think, thats really heavy on carbs and protein.

    ReplyDelete
    Replies
    1. Hello! Was that for 214 g? The net carb count should not be that high because the ingredients are predominately protein and fiber. If you are selecting from a pre-populated list from MFP that might be the cause for discrepancy. Those are user entries or barcode scans that do not take into account the net carbs. I manually enter and calculate the macros, and other folks have similar results (extremely low net carb). Hope this helps!

      Delete
    2. I’m guessing the discrepancy could also be in the servings. I got that amount roughly as well, but for the entire 2 2/3 cups of flour which really would be at least 8-10 servings at least. So if u divide by 10 it’s much less. I did get around 8 carbs per serving and couldn’t get it as low as 1 carb per serving, but that’s generally still better than the roughly 30 carbs u would get from similar sized wheat flour for one serving

      Delete
    3. Actually scratch that. I forgot to subtract the fiber. So looks like around 1.4 net carbs per serving from my calculation which is waaaayyy better

      Delete
  2. Is there any special procedure or do you just mix everything together as best you can?

    ReplyDelete
    Replies
    1. Hello! I just use a hand whisk and give a good round of stirring. You can also blitz it in a food processor if making a pasta or pie dough recipe.

      Delete
  3. have you tried adding wheat gluten to see if it holds air better when it proofs/cooks?

    ReplyDelete
    Replies
    1. Hello, I'm certain vital wheat gluten will add great texture and structure! However, I'm trying to stay as gluten-free as possible, so for now I don't think I'll be experimenting with it much.

      Delete
    2. Sounds good. I will give it a try when I order all the stuff and see how it works and let you know.

      Delete
    3. Please let us know how it goes!

      Delete
    4. Did you ever give it a try with the wheat gluten? I'm curious about that as well

      Delete
    5. Not yet personally, but I think someone mentioned they did and it came out pretty good! I believe they added 1-2 Tbsp per 200-250 g keto flour.

      Delete
    6. Yes, its works better with gluten added..from basic formula, i always add 20% gluten(low carb).
      For cookies, i'am happy with the crunchy teksture by mixing keto flour and almond flour 1:2, sometimes i add a gluten too if i want to get it more crunchy

      Delete
  4. If I use whole egg powder instead, will the measurement come out to 40g?

    ReplyDelete
    Replies
    1. Yep! Folks have done just that and were quite successful!

      Delete
  5. Hi there - thanks for this recipe, I’m excited to try it! I’m just wondering I If you know how necessary the casein is? Do you know if it would work to substitute with more whey, or something else? I can only find 1Lb tubs of the stuff (I’m in Canada) and don’t really want to buy that much! Thanks for your help!!

    ReplyDelete
    Replies
    1. Hello, from my readings it is casein+inulin that create the starch-like structures, so casein is essential to the formula. Hope this helps!

      Delete
    2. It does - thanks so much :)

      Delete
    3. @ketoluna, have have you ever tried making this without the inulin? I'm curious what effect it would have without it.... Does it add mild sweetness to it? or is it the structure when combined with casein that we need it for. Or both :) I want to try this recipe, but I don't have inulin yet :(

      Delete
  6. Hello, so I bought all the ingredients and made the buttermilk bread on your blog. I followed the directions just as you had them but my bread come out very dry. The taste was great but it came out hard and dry.

    The only thing that was different is that when I realized I was making the flour I accidentally bought egg white powder and whole egg power (thinking it was the yolk only power) and didn’t realize It. So I mixed 20g egg white and 20g of whole egg power. Could that be why? Is there anything I can do to make it more moist?

    ReplyDelete
    Replies
    1. Egg whites are known as drying agents, so that might be what happened. You can try using just the whole egg powder (40 g of it), and it should keep the moisture. For your current product, you can try making a bread pudding by soaking it in heavy cream or coconut milk or turning it into french toast :)

      Delete
    2. This comment has been removed by the author.

      Delete
  7. Anyone know where I might be able to purchase the ingredients in Canada? Amazon Canada doesn't have most and if they do crazy expensive. Thanks in advance!

    ReplyDelete
    Replies
    1. I have also asked folks on Instagram to see if they know. Will post here once I find out!

      Delete
    2. Here are some suggestions: Bulk Barn, health food stores, Amazon.ca (will be pricey), Zehrs, Sobeys, Well.ca, Noah's Natural Foods, Qi Natural Food, Walmart, Safeway, lowcarbcanada.ca, thelowcarbgrocery.com

      Delete
    3. Found reasonably priced micellar casein, finally, at https://ca.myprotein.com

      Delete
    4. I buy all the ingredient from myprotein site. They always have interesting promo, so wait to buy when they give 33% disc for all item..
      If u like to add some flavor for your yoghurt or else, their 0 calorie Flavdrops are taste excellent too..

      Delete
    5. https://m.ca.myprotein.com
      Thats myprotein site in canada

      Delete
  8. The pictures do show you are up to something here. I am definitely going to try this. The ingredient picture above does say that the quantities listed yields 2 2/3 cups, however the total grams for all ingredients equals 204 grams. According to my conversion table 225 grams = 8 oz. which is only 1/2 cup, as there are 16 oz in 1 cup. Not judging, am just trying to come up with the cost. Being healthy does have its prize, but the reward is more valuable in my opinion. Minus the Psyllium Husk, which I already have, and Xantam Ghum that I can get locally, my Amazon cart shows $71.85 for the rest of the ingredients. This is without looking for other brands/prices. But pizza... OMG pizza here I come.

    ReplyDelete
    Replies
    1. Hello! Are you basing the conversion off regular flour? Because that's heavier than the protein powders. I scooped into a 1/4 cup and it weighed approximately 20 g. That's another reason I don't use cups in my recipes because depending on how you scoop and level, it will be different each time. One thing I've noticed with this "flour" is it can change from "too dry" to "oh no that's way too sticky" with just a few grams of liquid. It's a learning process for me :)

      Delete
    2. ... There's 8 oz. per 1 cup. Not 16...

      Delete
    3. Thanks Anndrea! I didn't even catch that when I responded. Good find!

      Delete
  9. Great and very interesting post.Do you know for 100 % that it would work with a whole egg powder?Thanks a lot! You are a life saver :D

    ReplyDelete
    Replies
    1. Hello, I have not tried whole egg powder myself, but there have been quite a few reports of folks who have used whole egg powder and it is working for them. Just remember to not add egg white powder if you are using whole egg powder. Someone found out the hard way and their bread came out like a brick due to the extra whites (a drying agent). Hope this helps!

      Delete
    2. I use whole egg powder (cheaper), and its works well too..

      Delete
  10. Thanks a lot I cant wait to try it!! :)

    ReplyDelete
  11. I am looking for a cheaper alternative for reorder and can't remember, does the inulin need to be chicory root or are other forms of inulin usable? I see other forms that are cheaper but can't remember which is required for the yeast to rise. Thank you!

    ReplyDelete
    Replies
    1. I think that this may be a likely suspect why my brioche rolls always fail to rise a second time--I've been using inulin derived from the Jerusalem artichokes. I've ordered some chicory root derived inulin and hopefully I will be successful.

      Delete
    2. I'm also playing with using a sponge, and then only doing 1 rise. It seemed to work well for the sandwich bread recipe. I'll have to try it on the brioche.

      Delete
    3. Cool!! If it works with one rise, that would be awesome. I've tried the brioche with the sponge before, but to no avail. I will know after this weekend though if the Jerusalem artichoke inulin is responsible for my low rise failures; the dough otherwise looks perfect. I just have a hunch that it's the reason...perhaps the yeast do not thrive off of it like they do with the chicory root, which seems to be the gold standard for inulin. ;-)

      Delete
    4. I've had reports of folks using inulin fiber derived from Jerusalem Artichoke, but they mentioned it had a strong taste and did not rise as well. Hope this helps!

      Delete
  12. Have you tried mixing a big batch and storing it pre-mixed? I’m wondering if the heavier ingredients will settle enough that I won’t have a proper ratio if I come back to it in a week. Thank you!

    ReplyDelete
    Replies
    1. Yes, you can make a large batch. Just be sure to whisk the ingredients together prior to each use, and you should be fine :)

      Delete
  13. So is this flour able to be subbed cup for cup with AP flour? Trying to convert some of my recipes

    ReplyDelete
    Replies
    1. Hello, you can start with a 1:1 conversion, and make adjustments as needed. I normally do grams/ounces, and have been successful so far with 1:1 (except for pancake batter which I had to do 0.5:1).

      Delete
  14. Hello. Could you tell me what the difference is between micellar casin & whey protein isolate? Are they the same thing?

    Also, what brands do you use to make your Keto AP flour? I have some Isopure unflavored whey protein in my pantry. Would that work ok.

    What is the difference between egg white powder & egg yolk powder? And what brands do you use of these? Thank you! So happy I ran across your Instagram!

    ReplyDelete
    Replies
    1. Hello, I apologize for the super delayed response! I'm somehow not receiving notifications. Micellar casin works with the inulin fiber to create gluten-like structures. Whey is for helping with a more "fluffy" texture. The difference between the egg powders is the whites is only whites, and yolks are only yolks. Whites are drying agents, while yolks are emulsifiers (helps with mouthfeel and keeping fats/oils blended with the rest of the ingredients). You can use whole egg powder if you can't find them separate. I have the brands listed in the links above.

      Delete
  15. Hi Fantastic job! Have you tried not to put in the eggs and add gluten and/or xanatham gum instead? Do you think that would work well?

    ReplyDelete
    Replies
    1. i meant more xanthan gum...

      Delete
    2. Hello, I apologize for the super late response. I have not been receiving notifications. I've heard too much xanthan gum can change the texture (make it slimy/strange). You can try flaxseed if you can't have egg products.

      Delete
  16. Hi,

    This looks like a really complex mixture. Can you tell me why you chose the ingredients and how you decided on proportions?

    ReplyDelete
    Replies
    1. Hi, sorry for the super late response! I didn't receive a notification for some reason. This is based off of The Keto Iron Chef's recipes. I noticed a pattern in his recipes, and using those I made this "all-purpose" blend.

      Delete
  17. It don’t doubt that this would make a wonderful texture, especially considering the thought you’ve put into it, but I’m concerned about it relying so much on protein. I’ve baked with protein powder in the past and that typical protein taste never bakes out. How noticeable is it with this mixture?

    ReplyDelete
    Replies
    1. Hello, I apologize for the super late response! I have not been receiving any notifications. It tastes like baked goods to me, but maybe my taste buds are not as sensitive. With recipes that have yeast, you definitely taste the yeasty goodness.

      Delete
  18. Can you replace the whey protein isolate with wheat protein isolate?

    ReplyDelete
    Replies
    1. Hello! I'm so sorry for the late response. I have not been receiving notifications. Yes, The Keto Iron Chef does use wheat protein isolate, so that should work. I just don't know the ratios because I have not tested it myself.

      Delete
  19. Hi,

    Just wondering if you prefer whole psyllium husk or powdered husks in your recipes? Which do you prefer texture wise in the product overall?
    Ive got all my ingridents..just waiting to find out which way to go with the psyllium for best texture

    ReplyDelete
    Replies
    1. Hello! I've been using the powdered form. It seems to make the product more cohesive in texture.

      Delete
  20. Can I substitute real eggs in place of powdered?

    ReplyDelete
    Replies
    1. Hello, it will throw off the liquid balance because other recipes actually use real eggs. You can substitute whole egg powder, and maybe you can test leaving it out all together to see if that makes a difference.

      Delete
  21. Replies
    1. Hi there! I think it will throw off the balance of the liquids; keto flour can go from dry to sticky mess with just a few grams of water. You can substitute whole egg powder, and maybe you can test leaving it out all together to see if that makes a difference. Some recipes use actual eggs as well, so you don't want to be doubling up on eggs.

      Delete
  22. I'm just curious if anyone had tried using cup measurement instead of gram with success. If you do can you please share this Keto Flour conversion please.

    ReplyDelete
    Replies
    1. Hello, I have the conversion listed above as 20 grams = 1/4 cup (spooned in, not scooped). Some folks have been converting their personal recipes and subbing keto flour 1:1 using cups. This flour blend can be finicky, so I strongly urge you to invest in a kitchen scale (they are not expensive actually). Everything becomes easier when cooking/baking using one :)

      Delete
    2. And I just realized you meant the actual keto flour ingredients. Unfortunately, no I don't have those measurements in cups :(

      Delete
  23. So I accidentally bought egg replacement powder and thought I had bought egg whites and egg yoke powders. Would that still work and would it measure the same?

    ReplyDelete
  24. I have not tried that, but when I went to look up the Bob's Red Mill brand the ingredients listed included: potato starch and tapioca flour. Whole egg powder works fine (I'm using that now).

    ReplyDelete
  25. Carlos, there are 4oz in half a cup and 8oz in one cup. You are thinking of 8oz in half a pound and 16oz in one pound.

    ReplyDelete
  26. I bought this brand of chicory root inulin from Amazon:
    Carlyle Pure Inulin FOS Powder 30 oz from 100% Chicory Root

    At ~$18 for 30 oz, it is less than half the price of the one you listed, which make it $.90 per recipe of 40 grams (had to do lots of math, lol!)If the inulin alone is nearly a dollar per recipe (or more than $2 per recipe with the one you buy), it seems like this bread would be super expensive to make! I haven't begun to figure how much the other ingredients come to. Gonna make it anyway, since my inulin is on the way--I have high hopes!

    ReplyDelete
  27. Another thought ketoluna! Have you ever experimented with flax instead of egg white/yolk powder.... ?

    ReplyDelete
    Replies
    1. I worry about texture. Flaxseed has a gritty texture whereas egg powders blend easily and are emulsifiers. Flaxseed might be a good alternative for folks who cannot have eggs. Thanks for the food for thought!

      Delete
  28. Where do you buy egg yolk powder or whole egg powder? What is the brand name. I've been looking for years unsuccessfully. Thanks

    ReplyDelete
    Replies
    1. Hello, I buy them from Amazon.com. I've been using Judee's Whole Egg Powder lately. That works quite well.

      Delete
    2. 'll look for it on Amazon. Thanks so much!

      Delete
    3. Hi again. I checked with Judee's and they do not have whole egg powder. Do you recall what brand you have used? Thanks!

      Delete
    4. Hi, it's this one: https://www.amazon.com/gp/product/B01IU2JGXG?th=1

      Delete
    5. I'm so sorry, I mis-spoke. It's egg yolk powder I'm trying to find. Do you recall what brand you've used in the past?

      Delete
    6. Hi, it's posted above: Magic Flavor's Egg Yolk Powder. They seem to be out of stock a lot. Others have used Modernist Pantry or other brands, and it seemed to work out.

      Delete
    7. Thanks, I'll check those out. I just can't believe how hard it is to find yolks, whites are everywhere.

      Delete
  29. Hey, I just found your site and would like to thank you for publishing all of your experiments! I've tried a few already and am looking forward to trying more!

    There is something that I'd like to suggest though. When it comes to powdered eggs, they can be powdered using one of two methods. The cheaper and more traditional method is to spray a fine mist of watered down liquid egg at a high temperature plate that flash evaporates the liquid, resulting a a fine dry powder. The other is to freeze dry them.

    When using the spray method, the eggs are exposed to high heat briefly, that while not fully cooking the egg droplets, imparts what can only be called a very unpleasant taste on them. Not quite burned or cooked, but something that really bears no resemblance to the taste of eggs. Freeze dried eggs by comparison maintain their original flavor and original nutrient levels. Once rehydrated, freeze dried eggs are almost indistinguishable from fresh when making omelets or the like, where spray dried eggs taste, well, nasty.

    I own a freeze dryer, and have tons of freeze dried eggs in storage that I've done myself. I still decided to buy some of the Judee's powdered eggs to recreate your recipe exactly before changing anything. I haven't tried bread yet, but the noodles definitely had that unpleasant powdered egg taste.

    I would suggest changing your recipe to using freeze dried as opposed to spray dried eggs. The flavor difference is noticeably better, at least with the noodles. Like I said I freeze dry my own eggs (and many other things), so I haven't bought this product myself, but I believe that this would be a much better ingredient to use:https://www.amazon.com/Legacy-Essentials-Long-Powdered-Whole/dp/B00GCF2LUO/ref=sr_1_6_s_it?th=1

    Please give this a try, and let me know if you don't agree that the resulting flavor is better.

    ReplyDelete
    Replies
    1. This is incredibly interesting!! I'm adding this to my cart and will try it as soon as I can! Thank you so much!!

      Delete
    2. Holy crap that explains why some people say they dislike the anthony's dried eggs that comes in bulk that taste they said makes sense, anthony probably uses the spray method.

      Delete
  30. Ok after watching the as my wife called it "pornographic" gif of that bread, the only question I have is, how close is it to say, holsum taste wise?

    ReplyDelete
  31. My name is peter Im a type 1 diabetic that has been doing Keto for 3-4 years. Im also baker who works at a little bakery in Plymouth, MA . I do sourdough breads and whole grain loaves. Im very into fitness(running,HIIT) I consider myself to be fighting diabetes not just living with it. I have recently discovered smart buns at a local health food store. Being the inquisitive baker i am i went online to figure out how to make a flour that is protein based, and this is far by the best method i have seen. Im wondering if you have a spreadsheet or a Bakers Percentage i could use on a bigger scale. I ordered the ingredients and cannot wait to experiment. Keep up the good work

    ReplyDelete
    Replies
    1. Hi Peter! That's wonderful that you are taking care of your health! I'm a home baker who recently started baking (around 2018), so I've only been doing small batches. I've mostly been using the chart above at the x25 with some rounding (instead of 12.5 psyllium husk I do 12, and instead of 5 xanthan gum I do 6). My most up to date recipes are on my Instagram, and I do try to include the baker's percentage (sometimes I forget). Example: 4th photo of https://www.instagram.com/p/BuN8-OFAWJU/ I hope we keep in touch as I would love to learn from a professional! I am more active on Instagram, so that's the quickest way to get a hold of me.
      .
      I also have a keto sourdough started named Princess Bubblepop, but I've only made sourdough discard waffles and cinnamon rolls with her, not any breads yet. float test: https://www.instagram.com/p/BpUgZa2AVZf/
      .
      Waffles (3rd & 4th photos show she had lots of activity): https://www.instagram.com/p/BqAQSRagNIH/
      .
      Happy baking!

      Delete
  32. Hi Luna, I have a question can I use your Keto flour recipe as substitute to regular flour for baking? Thanks

    ReplyDelete
    Replies
    1. Hello, so far I have had success doing a 1:1 substitute by weight (please do not use cups). For bread flour, I've been adding vital wheat gluten to help strengthen the dough.

      Delete
  33. I would say you would be the professional in this case. Im waiting on a couple ingredients which will be here on Monday. Does this stuff hold up in a kitchen Aid planetary Mixer?

    ReplyDelete
    Replies
    1. I haven't tried that model, but it should be fine. I have the old Kitchen Aid Classic model, and haven't had issues with it.

      Delete
  34. I got my ingredients. Im mixing the X 50 to play around with

    ReplyDelete
  35. What is the sweetener you use? Im weaiting on heavy cream powder to come in tomorrow. I have the flour blend mixed up.

    ReplyDelete
    Replies
    1. Hello! I mainly use Lakanto Monkfruit and Allulose. I also have powdered Swerve, but don't use that one much.

      Delete
  36. Any alternatives for the inulin? Can't find it anywhere in South Africa.

    ReplyDelete
    Replies
    1. Not that I know of. Micellar Casein + Inulin Fiber = net-like structures, so it's pretty important in the formula.

      Delete
  37. I'm planning to make bread (looks so good!) but want to know if there is anything I can (or should) omit if I'm using the flour as a fish fry or bake coating (with seasonings)? Have you used it for this? Thanks for all the great info!

    ReplyDelete
    Replies
    1. You can use it as a 1:1 substitute for All-purpose flour. I've used it to bread and bake chicken. I'd be careful with frying because protein powders burn more quickly.

      Delete
  38. Hi there is this ok for keto?

    Im allergic to coconut flour (really bad), dessicated coconut, almond flour, almonds, almond butter but only a little bit, surpringly not allergic to coconut oil, so was looking for an alternative flour to use in baking, i feel as though im missing out :( Can i use this for baking cakes??

    ReplyDelete
    Replies
    1. Yes, you can make bread, cakes, cookies, pasta, etc. You can use as a 1:1 substitute for All-purpose flour (by weight, please don't use cups). Check https://www.instagram.com/explore/tags/ketolunarecipepost/ for some examples.

      Delete
    2. Your a life saver. Here's hoping I'm not allergic to anything in it, if not happy days. Thank you

      Delete
  39. So I made 90 sec bread last night to try it and it seemed a bit eggy I was wondering if this could be due to the egg powders already being in the flour? How would I overcome this if I wanted to bake cakes etc?

    ReplyDelete
    Replies
    1. I haven't tried 90 second bread with this flour mix. If you bake it in a normal oven, it shouldn't taste eggy. The egg powders make up less that 20% of the mix. Perhaps microwaves make it behave differently?

      Delete
    2. Possibly, i'll check out your recipes and test it

      Delete
  40. In the recommended brands section, you mention a heavy cream powder, but I don't see that listed anywhere in the ingredients list? I just want to make sure I have all the proper ingredients to try this :) Thank you!

    ReplyDelete
    Replies
    1. Hi, it's listed above. Anthony's Heavy Cream Powder with link.

      Delete
    2. Yes, that's where I saw the heavy cream powder was in the link section. But I didn't see where it was used in the recipe itself? That's why I was confused, and wondering if it's needed. Or would that be replacing the casein?

      Delete
    3. If you browse my Instagram, the newer recipes use heavy cream powder for flavoring and added fat (it's just an ingredient for the bread recipe). It is not part of the keto flour formula.

      Delete
    4. Ahh, thanks for clarifying that! I'll do some further looking on your instagram :)

      Delete
  41. Can this flour be substituted 1:1 for regular flour in baking, or does it only work in your recipes with specific measurements?

    ReplyDelete
    Replies
    1. It's 1:1 by weight. I suggest finding recipes that have grams, otherwise you'd have to calculate the conversion.

      Delete
    2. Awesome, I'll have to poke about and see what I can find to try. Thank you :)

      Delete
  42. hi, which one of ur bread recipes was the best gluten-free version? Thank you

    ReplyDelete
    Replies
    1. Hi, you can check the Keto Bread page. I try to add "not gluten free" to the ones that contain vital wheat gluten. The Quick Bread recipe should be easier to follow especially if you have no experience with yeast, but also because the gluten free yields a very, very sticky dough.

      Delete
  43. I have begun to formulate some recipes using your flour. Where would be the best place for me to post them? I have started posting them in Keto groups on Facebook (giving you credit for the flour) but it would be nice to share them.

    ReplyDelete
    Replies
    1. That's a wonderful idea! I created a form for recipe sharing. If you don't mind helping me test it out, the link is here: https://ketotestkitchen.blogspot.com/p/share-your-recipes.html

      Thank you so much!!

      Delete
  44. Hi! I've been reading a bit about gluten sensitivity and that gluten itself may not be the culprit (for non celiac sufferers) and instead it may be FODMAP, which I believe inulin may cause some issues for me. I'm wondering if it's possible to sub the casein + inulin with vital wheat gluten?

    ReplyDelete
    Replies
    1. You can try that for cakes, crusts, batter type recipes (non-yeast recipes), but it won't work for breads. Inulin feeds the yeast.

      Delete
    2. I've been experimenting with the flour and have been loving the taste results of the original Keto Flour mixture, although I haven't tried subbing out the VWG yet since I haven't attempted bread yet.

      I do have a question about the original mixture, however. It seems like no matter what I make with it, it seems to puff up really nicely in the oven, but once removed the things shrink to almost 1/2 the size and wrinkle like crazy. I've followed recipes and measurements very closely (especially for leaveners), and use an oven thermometer to make sure things are baking at the right temperature, and I don't open the oven to check on things until they are nearly done. I used the sheet pancake recipe to make griddle pancakes (which turned out delicious), and they did the same thing! Puffed up quite a bit on the griddle, got nicely pancakey, but once plated they wrinkled up. I'm new to baking so I'm wondering if you have any ideas as to what I could do to avoid having wrinkly baked goods!

      Delete
    3. Wrinkling can be caused by several things, but the most common is temperature change - moving too quickly from direct heat to a cooler location. Another cause could be the product was heated too quickly and didn't have time to set. For the sheetpan pancakes, you can try lower temperature of 300F. Same for the griddle, try turning the heat lower so it produces a more gentle cook. If those are still giving you trouble, you can try to reduce the amount of liquid that you add. Every kitchen is slightly different, and finding the "sweet spot" for your kitchen is key to the perfect bake! Good luck and let me know if this helps!

      Delete
    4. Reducing the liquid helped a lot! They did not deflate this time but were quite a bit shorter over all. I also made some traditional flaky lard biscuits using a 1:1 and they came out amaaaazing. The dough was a bit too sticky and wet too, which I remedied by coating a bit with a tiny bit of coconut flour.

      One other question, is do you know of any good substitute for inulin in this flour mixture? My poor boyfriend has a very urgent reaction to eating anything I bake with keto flour and I'm assuming the inulin fiber is probably the reason. He has been sacrificing his GI for the noms! Trying to think of other keto-friendly sticky starchy ingredients, but it seems like inulin is pretty unique in structure. I have oat fiber on hand, but that's probably opposite of what I'm looking for 🤔

      Delete
    5. The inulin is mainly there to form networks with the casein, as well as to feed yeast. You can try leaving or reducing the amount, but I haven't tried that. I believe your gut microbes take some time to adjust to the inulin. When I first started consuming, I'd have slight bloating/irritation. I think now my gut microbes are happily interacting with the inulin. I've seen some recipes use tapioca starch if you are okay experimenting with that. The carb count is a bit higher.

      Delete
  45. Can I sub with a actual egg??

    ReplyDelete
    Replies
    1. No, you are making a dry flour so adding a wet ingredient defeats the purpose. You will use regular eggs in recipes that use the keto flour. Hope that makes sense.

      Delete
  46. Can't find heavy cream powder in Canada anywhere. Anyone?

    ReplyDelete