- Keto Crazy Dough Test 3
- Keto Cinnamon Rolls - Recipe: https://www.instagram.com/p/BZGxICGF8A_/
- Keto Blueberry Rolls - Recipe: https://www.instagram.com/p/BdV5qaJFVuN/
- Keto Stuffed Buns - Recipe: https://www.instagram.com/p/BeLPEJZlUep/
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Keto Bacon and Cream Cheese Pinwheels - Recipe: https://www.instagram.com/p/Ba_0pc_lhz2/
- Keto Pizza Dough - Recipe: https://www.instagram.com/p/BY8jXOGDH9q/
Older versions:
- Keto Crazy Dough Test 1 - Recipe: https://www.instagram.com/p/BZEbsxlF6eX/
Hello! I am thinking about buying all the ingredients for your keto flower because you recipes look amazing! I am especially excited about your breads. It's the thing I miss the most.
ReplyDeleteI noticed that you have different proportions for your crazy dough and keto dough. Which do you recommend for bread and pizza dough?
Thank you! This all looks amzing
Hi there! One batch of the brioche dough was enough for a 9" pizza + leftover dough for some dinner roll sized buns. You could easily make a 12" pizza (I didn't have a large enough pan). The really cool thing about it is if you have leftover dough, you can always keep in the fridge and use for another recipe! I would recommend using it within 2-3 days. Happy baking!
DeleteHave you used the flour to make tortillas and been successful? I just tried a classic tortilla recipe with lard and it did not work replacing regular flour 1:1
ReplyDeleteHello, I have not attempted tortillas yet. Someone did try naan, and they were able to get that to work. If the dough is too sticky, you can try pressing the tortilla shape in a Ziploc bag. Are you measuring ingredients by weight?
DeleteDid you ever get a tortilla recipe to work?
DeleteI've been meaning to revisit this, but may have to introduce vital wheat gluten to get the dough to be more pliable.
DeleteWell... after trying the biscuit recipe and nailing the texture but having an "off taste", I attempted the Cinnamon Bun recipe. Here are the Pros and Cons..
ReplyDeletePros: Dough was cohesive, sweet and no strange taste. The cinnamon mixture caramalized lightly creating a gooey bun. ( i used allulose) It smelled and looked like a cinnamon roll more than a cinnamon bun. It actually doubled in volume when rising.
Cons- The cooked cinnamon bun had a spongy consistency after being cooked. It did not have a fluffy feel. It was very similar to a fathead dough consistency which is weird given it had a very elastic dough in raw form.
Overall..great taste but off texture. I so wanted this one to work cause I followed it and measured to a "T" using a scale. I wonder why my dough looked different then yours? Yours looks lighter and fluffier and mine looks dense and cinnamon roll like...hmm.
Off to try your brownie recipe..will it be fudgy?
Thank you so much for taking the time to compose feedback for me. I really appreciate this!! When you say dense, do you mean cake-like type of dense or keto bread type of dense? I know this flour blend is quite finicky when it comes to moisture. Are you perhaps in a more humid location or at an altitude? When I tried this the texture was like a cinnamon roll without a lot of "chew". I will definitely revisit this recipe with perhaps some vital wheat gluten or something else added to create a "chew". Thank you for kick starting the thinking process!! I have some ideas I want to try :)
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