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)
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):
- Judee's Whole Egg Powder
- Muscle Feast's Micellar Casein
- Isopure's Unflavored Whey Protein Isolate
- LC Food's Inulin Fiber
- Bob's Red Mill's Xanthan Gum
- Viva Naturals Organic Psyllium Husk Powder
- NOW Psyllium Husks Whole
- Anthony's Heavy Cream Powder
- Gluten Free You and Me LLC's Dried Egg Whites
- Magic Flavor's Egg Yolk Powder
- Food Scale
Support me on Cashapp: $ketolunatestkitchen
*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 album: https://imgur.com/a/CGWP7
I entered all that stuff in Myfitnesspal and got:
ReplyDelete816 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.
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!
DeleteI’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
DeleteActually 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
DeleteIs there any special procedure or do you just mix everything together as best you can?
ReplyDeleteHello! 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.
DeleteHello, 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.
ReplyDeleteIf I use whole egg powder instead, will the measurement come out to 40g?
ReplyDeleteYep! Folks have done just that and were quite successful!
DeleteHi 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!!
ReplyDeleteHello, from my readings it is casein+inulin that create the starch-like structures, so casein is essential to the formula. Hope this helps!
DeleteIt does - thanks so much :)
Delete@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 :(
DeleteHello, 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.
ReplyDeleteThe 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?
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 :)
DeleteAnyone 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!
ReplyDeleteI have also asked folks on Instagram to see if they know. Will post here once I find out!
DeleteHere 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
DeleteFound reasonably priced micellar casein, finally, at https://ca.myprotein.com
DeleteI buy all the ingredient from myprotein site. They always have interesting promo, so wait to buy when they give 33% disc for all item..
DeleteIf u like to add some flavor for your yoghurt or else, their 0 calorie Flavdrops are taste excellent too..
https://m.ca.myprotein.com
DeleteThats myprotein site in canada
Please let us know how it goes!
ReplyDeleteDid you ever give it a try with the wheat gluten? I'm curious about that as well
ReplyDeleteNot 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.
ReplyDeleteThe 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.
ReplyDeleteHello! 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 :)
DeleteThanks Anndrea! I didn't even catch that when I responded. Good find!
DeleteGreat 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
ReplyDeleteHello, 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!
DeleteI use whole egg powder (cheaper), and its works well too..
DeleteThanks a lot I cant wait to try it!! :)
ReplyDeleteI 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!
ReplyDeleteI 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.
DeleteI'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.
DeleteCool!! 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. ;-)
DeleteI'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!
DeleteAre there any reviews with using inulin from blue agave (NOW brand)? Hoping it'll work okay.
DeleteSome folks have tried blue agave, but it did not work for them.
DeleteMade a half loaf (didn't realize the keto flour recipe wasn't the entire amount needed) of buttermilk quick bread last night. It definitely rose. Being a half loaf I expected to be greeted with a very small block of bread, but instead it nearly doubled in size. I did cook it for a lesser time so imagine it would be even better if cooked longer, but otherwise it's a very cheerful loaf of bread :) Thanks!
DeleteI usually make a double batch and store the keto flour in an airtight container out of direct sunlight. The older recipes have instructions for making the keto flour first, and the newer recipes assume you already have a batch available :)
DeleteHave 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!
ReplyDeleteYes, you can make a large batch. Just be sure to whisk the ingredients together prior to each use, and you should be fine :)
DeleteSo is this flour able to be subbed cup for cup with AP flour? Trying to convert some of my recipes
ReplyDeleteHello, 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).
DeleteHello. Could you tell me what the difference is between micellar casin & whey protein isolate? Are they the same thing?
ReplyDeleteAlso, 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!
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.
DeleteHi 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?
ReplyDeletei meant more xanthan gum...
DeleteHello, 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.
DeleteHi,
ReplyDeleteThis looks like a really complex mixture. Can you tell me why you chose the ingredients and how you decided on proportions?
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.
DeleteIt 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?
ReplyDeleteHello, 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.
DeleteYes, its works better with gluten added..from basic formula, i always add 20% gluten(low carb).
ReplyDeleteFor 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
Can you replace the whey protein isolate with wheat protein isolate?
ReplyDeleteHello! 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.
DeleteHi,
ReplyDeleteJust 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
Hello! I've been using the powdered form. It seems to make the product more cohesive in texture.
DeleteCan I substitute real eggs in place of powdered?
ReplyDeleteHello, 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.
DeleteCan you use just real eggs?
ReplyDeleteHi 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.
DeleteI'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.
ReplyDeleteHello, 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 :)
DeleteAnd I just realized you meant the actual keto flour ingredients. Unfortunately, no I don't have those measurements in cups :(
DeleteSo 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?
ReplyDeleteI 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).
ReplyDeleteCarlos, 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.
ReplyDeleteI bought this brand of chicory root inulin from Amazon:
ReplyDeleteCarlyle 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!
Another thought ketoluna! Have you ever experimented with flax instead of egg white/yolk powder.... ?
ReplyDeleteI 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!
DeleteWhere do you buy egg yolk powder or whole egg powder? What is the brand name. I've been looking for years unsuccessfully. Thanks
ReplyDeleteHello, I buy them from Amazon.com. I've been using Judee's Whole Egg Powder lately. That works quite well.
Delete'll look for it on Amazon. Thanks so much!
DeleteHi again. I checked with Judee's and they do not have whole egg powder. Do you recall what brand you have used? Thanks!
DeleteHi, it's this one: https://www.amazon.com/gp/product/B01IU2JGXG?th=1
DeleteI'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?
DeleteHi, 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.
DeleteThanks, I'll check those out. I just can't believe how hard it is to find yolks, whites are everywhere.
DeleteHey, 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!
ReplyDeleteThere 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.
This is incredibly interesting!! I'm adding this to my cart and will try it as soon as I can! Thank you so much!!
DeleteHoly 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.
DeleteOk 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?
ReplyDeleteIt tastes like soft, yeasty bread to me!
DeleteMy 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
ReplyDeleteHi 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.
Delete.
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/
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Waffles (3rd & 4th photos show she had lots of activity): https://www.instagram.com/p/BqAQSRagNIH/
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Happy baking!
Hi Luna, I have a question can I use your Keto flour recipe as substitute to regular flour for baking? Thanks
ReplyDeleteHello, 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.
DeleteI 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?
ReplyDeleteI 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.
DeleteI got my ingredients. Im mixing the X 50 to play around with
ReplyDeleteWhat is the sweetener you use? Im weaiting on heavy cream powder to come in tomorrow. I have the flour blend mixed up.
ReplyDeleteHello! I mainly use Lakanto Monkfruit and Allulose. I also have powdered Swerve, but don't use that one much.
DeleteAny alternatives for the inulin? Can't find it anywhere in South Africa.
ReplyDeleteNot that I know of. Micellar Casein + Inulin Fiber = net-like structures, so it's pretty important in the formula.
DeleteI'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!
ReplyDeleteYou 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.
DeleteHi there is this ok for keto?
ReplyDeleteIm 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??
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.
DeleteYour a life saver. Here's hoping I'm not allergic to anything in it, if not happy days. Thank you
DeleteSo 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?
ReplyDeleteI 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?
DeletePossibly, i'll check out your recipes and test it
DeleteIn 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!
ReplyDeleteHi, it's listed above. Anthony's Heavy Cream Powder with link.
DeleteYes, 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?
DeleteIf 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.
DeleteAhh, thanks for clarifying that! I'll do some further looking on your instagram :)
DeleteCan this flour be substituted 1:1 for regular flour in baking, or does it only work in your recipes with specific measurements?
ReplyDeleteIt's 1:1 by weight. I suggest finding recipes that have grams, otherwise you'd have to calculate the conversion.
DeleteAwesome, I'll have to poke about and see what I can find to try. Thank you :)
Deletehi, which one of ur bread recipes was the best gluten-free version? Thank you
ReplyDeleteHi, 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.
DeleteI 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.
ReplyDeleteThat'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
DeleteThank you so much!!
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?
ReplyDeleteYou can try that for cakes, crusts, batter type recipes (non-yeast recipes), but it won't work for breads. Inulin feeds the yeast.
DeletePerfect. Thank you!
DeleteI'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.
DeleteI 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!
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!
DeleteReducing 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.
DeleteOne 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 🤔
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.
DeleteCan I sub with a actual egg??
ReplyDeleteNo, 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.
DeleteCan't find heavy cream powder in Canada anywhere. Anyone?
ReplyDeleteCan we sub whole egg powder with whole egg crystals ?? I don't know what's the difference but I can't find egg powder here in Canada at reasonable price
ReplyDeleteI've never heard of egg crystals before. Are they made from whole eggs? You can try and let us know!
DeleteHihi.. read ur comment above that if we were to use the keto flour as a substitution for bread flour, there is a need to add vital wheat gluten. May I know the ratio for the substitution? Like for example, for 100g of bread flour, how much keto flour and vital wheat gluten should I use instead? Thank you :)
ReplyDelete100g bread flour = 55g keto flour, 45g vwg, 11g water
DeleteHi, Thank you for the reply. The 11g of water will be an addition to what the original non keto recipe would need?
DeleteYep, you got it! Vwg needs extra water.
DeleteThank you so much for the replies. Just received all my ingredients. Looking forward to try your recipes and exploring more 😊
Deletethat Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!
ReplyDeleteKeto Bread diet to lose weight
Hi. A lot of your recipes call for heavy cream powder, and being in Canada, I'm not able to find any (what I've found on Amazon is unavailable, and they aren't sure it will be restocked). Can I substitute it with whole milk powder?
ReplyDeleteHello! If you don't mind the extra carb count from using whole milk powder, that should work. It's adding fat in dry form. You can also just sub it with keto flour. Hope that helps!
DeleteSame amount of keto flour as heavy cream powder?
DeleteThanks!
DeleteI have recently discovered I am allergic to egg yolks :( Is there something I can substitute?
ReplyDeleteHmm, it's part of the base formula so I have not tried excluding. The yolk powder is for flavor, mouthfeel, fat, so you can try with just the whites or omit the egg powders altogether and see if that works for you.
DeleteI am allergic to ragweed and birch pollen. After some research and eating a protein bar with chicory root, I found that you have the same allergic reaction as with the ragweed and birch pollen as you do eating chicory root. (shortness of breath) Is there an inulin powder that can be used as a subsitute.
ReplyDeleteThere is inulin derived from Jerusalem artichoke that you could try. I've heard that it doesn't work as well in breads, but that could be from improper windowpane development.
DeleteHi Keto Luna, I'm really excited to start making some tasty treats with this recipe, but the inulin powder linked is unavailable. I read the comments and noticed that agave and Jerusalem artichoke aren't great substitutes. Is there a different brand other brand you could recommend? Thanks so much for your help.
ReplyDeleteI did a quick search on Amazon. Perhaps you can try this one? https://www.amazon.com/Prebiotic-Supplement-Intestinal-Digestive-Function/dp/B07P3GKXKK/
DeleteTook a look on amazon too, but wasn't sure if you tried a different brand and were successful. Thanks! I will try it.
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ReplyDeleteHello! Unfortunately, I don't think they provided the brand. I do recall they mentioned finding it at a local gym/health store. I did use oat fiber a few times when I first started keto, but have not had the chance to revisit. I've also wanted to try wheat protein isolate 5000 at some point to see if that can replace vwg. So many exciting experiments for the future!!
DeleteHello! Love your recipes. Any hints to fix dough that's too sticky?
ReplyDeleteThank you! The dough will be very sticky at first but should become more workable as you knead. One tip I found helpful was to hold back some of the water. You can always add in more water at the end of the kneading, but you cannot remove too much added water. Check out this post for other tips you can try: https://www.instagram.com/p/CARZZJXAvwS/
DeleteIF the heavy cream powder is just add powdered fats, perhaps try powdered MCT oil instead. It would be quite keto... ;-)
ReplyDeleteThanks for the suggestion! Did not know there was a powdered version of MCT oil.
DeleteI feel silly but I want to make a large batch of the flour. I am unsure of how to read that chart.
ReplyDeleteFor example I want to 50x it how does 50 x 60grams of casein = 150?
ReplyDeleteThe great thing about metrics is you can easily scale up or down. If you want to make 50x, then 50 x 60 = 3000. Simply multiply everything on the chart by 50. Hope this helps!
DeleteHas anyone tried to replace eggs? or a vegetarian or vegan recipe?
ReplyDeleteI haven't heard from anyone that has tried to replace the egg powders. Would be interested to learn from you if you do try a replacer!
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ReplyDeleteHi! You mentioned reading about casein+inulin to mimic starch... I've been trying to understand those substitutions but I can't find any info on Google. Do you think you could share your sources? Thank you!
ReplyDeleteHello, this was from a book I read from She Calls Me Hobbit (Scott Swenson) & the Keto Iron Chef (Tyo Prasetyo) - "Ketofy Everything".
DeleteThank you so much for the info! ^_^ I went straight to Amazon to get their book, but it's unavailable :( I guess I'll have to live without for now!
DeleteOrdered all the ingredients and can't wait to try this out! How do you think it compares with the lupin flour?
ReplyDeleteI've tried those keto fries by Heavenly Fan with almond, coconut and lupin flour. Now trying a mixture of the lupin and almond flour today 1:1 to see how it comes out. So far, have preferred the almond flour alone.
How do u think this flour compares with the Lupin flour?
ReplyDeleteAlso...I have sooo many powdered ingredients! Do u do anything for storage organization of all the powders?
I haven't tried Lupin flour, so won't have anything to compare against. The bags that the powders come in all have either twist lids or built in ziploc. I do make a double batch of keto flour, and just store that in an airtight container away from direct sunlight. Hope this helps!
DeleteHow to replace inulin? Thank))
ReplyDeleteHello, since inulin is part of the base formula I don't know of any substitutions.
DeleteIf you are making non-yeasted things (cookies, cakes, etc), I've had success with replacing the Inulin with Acacia Fiber. I'm currently experimenting with Corn and Wheat fibers right now, as well as cellulose and glucomannan (konjac). The textures have been... interesting.
DeleteI haven't heard of Acacia fiber before! I'll need to read up on that, thank you! In terms of texture, would you be able to describe it? Is it rubbery or slimy? I heard too much glucomannan can make the outcome extremely slimy.
DeleteSorry I forgot to reply! The acacia texture was very similar to the inulin texture. Glucomannan made the texture VERY spongey, kind of firm? Rubbery is accurate. It does make for a really good rise but not a fan of the texture. Corn fiber gives a bit of a mealy / creamy texture and cellulose is a little bit closer to the Konjac.
DeleteHi! I was wondering if we can replace the inulin and casein with oat fiber or chicory root fiber? From reading the comments, it seems like they might serve the same or similar purpose in baking.
ReplyDeleteAlso, have you tried making this without the egg powders or with flaxseed instead? How does it turn out?
Lastly, I’m new to keto, so I was wondering how this keto flour blend compares to almond flour and coconut flour, as well as how it interacts with them in baking (I noticed both are missing, and both are common in keto baking it seems)? Also, can you use this keto flour 1:1 as a substitute for regular (wheat) flour in recipes? Thank you!
The original formula uses the chemical bonds between inulin and casein to form gluten-like structures. Oat fiber would not be a good replacement for this as that is more of a bulking agent, and the water absorption rate is much higher. There are other blends that use oat fiber, lupin flour, vital wheat gluten, wheat protein isolate, etc.
DeleteI haven't tried without the egg powders or flaxseed myself, but you can definitely try without. The egg yolks help with mouthfeel and provide more fats, while the whites are a drying agent. Flaxseed is often used as an egg replacement, so that might work but the texture might be gritty.
I've had folks report back that this blend tastes like regular flour products. I've made waffles, and they reminded me of Eggo's. You don't get that strong almond flavor or heaviness from the almond flour, or the grainy, coconutiness from the coconut flour. I tend to only use almond flour for tart bases. Almond and coconut flours are typical ingredients because they are widely available, and not a lot of the community experiments with alternatives. You can use keto flour as a 1:1 substitute by weight for all-purpose flour in cakes and cookies. For bread, I do recommend a blend with vital wheat gluten to get that bread-tear texture when working with yeast. But if you do a 1:1, this is great for quick breads (no yeast). Hope this helps!
Thank you so much! This does help indeed, and I wish I had seen your response before I made a batch of the flour for a brownie recipe (off your website). I didn’t have both egg powders, so I tried it with ground flax seed instead. I made the keto flour recipe x50, so I used 50 g flax seed. I also added 25 g oat fiber to the recipe. I used some of that flour mix to make brownies. The brownies came out dense and with a nice crust, but I was surprised by how dry they were. They weren’t moist and fudgy. Reading your reply now, I wonder if the small quantity of oat fiber in the flour could have caused the dryness, as you said it has a high water absorption rate, or if it was due to the lack of egg powders. The recipe included eggs though.
DeleteIf the dryness is attributed to the flour blend, how do you think I could fix it? Should I just add more liquid to the recipe, to compensate? (In the case of brownies, the recipe did not call for any milk, cream, water, oil etc., so I wonder if I would just add more eggs or butter?) Or do you think if I added egg yolk powder, it might help provide more moisture and fat to the flour?
Thanks again! Also - I’m so glad I stumbled on your site; your recipes are amazing and I appreciate you sharing your knowledge!!
Btw, I saw that you’ve been experimenting to try to get a nice brownie crust. One thing you could try is “ribboning” the eggs; I whipped the eggs with the sweetener until it tripled in size and became thick and fluffy. I then added the whipped eggs and sweetener to the melted butter and chocolate in stages. The egg mixture was airy/foamy and it felt like I was stirring in merengue. Then I added the dry ingredients in stages and mixed slightly until everything was combined. The resulting batter was thick, kind of like cookie dough, and not pourable like cake batter. But when it came out of the oven, it has a nice, dark crust!
For a moist interior, you would probably want to increase the fat and melted chocolate. I don't think the egg powders would've caused the dryness. It is most definitely coming from the oat fiber. Sometimes when the ingredients are not all around the same temperature, they can seize up and start clumping together. I've had that happen before and fixed it with some gentle heat via bain marie.
DeleteI've read quite a few blogs and articles about the crinkle top brownie crust in the past few weeks, and the beating the eggs is partially the cause. The actual cause is the completely dissolved sugar crystals. Beating the meringue a lot helps dissolve the crystals, as does letting the batter rest. A very fine graining, like confectioner's sugar, is what boxed brownies use, and they have a wonderful shiny top every single time. I want to revisit this some time when I'm craving brownies :)
If were to add egg yolk powder to the flour, would it help mitigate the dryness caused by the oat fiber?
DeleteAlso, thanks for that tip about using confectioners sugar for brownies!
Yolk powder is still a dry ingredient. I think your best bet is to increase the water content if it's feeling too dry. After kneading, the dough should feel tacky and slightly stick to the surface.
DeleteWhen I tried to make your bread with this flour recipe, it became so sticky that I almost screamed in my kitchen - why??
ReplyDeleteYes, this is very sticky but traditional bread flour can also be very sticky. I suggest when you first start mixing the ingredients that you only add enough water to make a dough the texture of pasta dough or playdough. Knead that until strong windowpane, then when you add the butter you can add splashes of the water you didn't use. Put in as much water as the dough can absorb. I've been able to put in over 100% water, so it can take a lot. Most of these bread recipes are around 70%. Resting the dough can also help absorb the water already present. Also chilling the dough can help slow the fermentation process from overheated dough. Yeasted bread takes a little patience. I sometimes knead 30-60 min depending on weather and dough condition.
DeleteCan you use eggs instead of powder?
ReplyDeleteHello! Because you are making a flour all ingredients should be dry. You would use this in place of All Purpose flours in traditional recipes, some of which call for fresh eggs.
DeleteDo you have a post on how to prepare egg white powder?
ReplyDeleteHello! I haven't made my own before. I just purchase it premade from Amazon. You may need to search Google and how to dry egg white powder. I suspect you may need to use a dehydrator.
DeleteThanks for sharing this informative information about Organic Psyllium Husk Powder with us. It's very helpful. Keep it up!
ReplyDeleteVegan protein powder in Canada offers a versatile solution for meeting protein requirements while adhering to a plant-based diet. Whether you're an athlete or simply health-conscious, these products provide essential amino acids, aiding muscle recovery and overall wellness. They're an eco-friendly choice in a country with a growing interest in sustainable living.
ReplyDelete