Is King Arthur Keto Flour The MISSING Pizza Ingredient?
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- เผยแพร่เมื่อ 26 ก.พ. 2022
- Is King Arthur Keto Wheat Flour the flour we've been looking for?! Is it the key ingredient to the pizza we all want?
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HARDWARE
My oven thermometer: amzn.to/3sotoEw
My KitchenAid Mixer: amzn.to/33Wmop7
Dough Hook: amzn.to/3tcQayz
INGREDIENTS
King Arthur Keto Wheat Flour: amzn.to/3M8maMC
Instant yeast: amzn.to/3tgmLTR
For the recipe, check out King Arthur's website: www.kingarthurbaking.com/reci...
Amazon links are affiliate links. I make a small commission from sales of these items at NO cost to you!
#blacktiekitchen #keto #kingarthurbaking - แนวปฏิบัติและการใช้ชีวิต
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Thank you dear knight of the Black Tie order, I'm gkad to know you have not given up the quest for a perfect Keto pizza crust... Your efforts in this matter keep hope alive for so many of us pizza addicts when we are on the verge of ruin. As said previously mentioned Long may your youtube Kingdom reign.
I love this comment! 😊👏
me too =)
I tried using this stuff to make hot dog buns. I agree with you on the very wheat-y taste, sort of like when you make bread with ONLY wheat flour and not blended with all-purpose or bread flour. The texture was pretty dense and unpleasant. I'm pretty disappointed in the price point, as well. Thanks for confirming my feelings on this "keto" flour.
There is a better tasting variant out there for pizza. TH-cam 'I Don't Sugar Coat Pizza' to find the best tasting semi-mainstream keto pizza dough. I modified it and made a variant that tastes even better. The edges of the crust even poof up like a normal pizza. People can't tell it's not normal and I am proud to say my home made keto pizzas taste better than the pizza chains around here. Oh and no whole wheat almond or coconut taste.
I don't know if you can message people on youtube but I make some of the world's best tasting keto recipes (easily best, I'm not kidding). I haven't published them. If you want to feature them on your channel I imagine they'd be a hit.
I totally agree that I don’t sugar coats pizza is the very best. I’ve been using it for more than a year. Samaya has some fabulous recipes but her yeast dough recipes are the best
If it’s made from wheat then it’s still inflammatory
In 500 locarb recipes..Dana Carpender has a great Locarb Crust…and I really get thrilled when one of your videos pop up!
@@pandrew2081 nonsense, unless you have a sensitivity to wheat.
Thanks for continuing the quest for the holy grail of a good keto pizza crust. I look forward to your next video. And of course, LOVE the entertaining format. Long may you reign in the ketoverse!!
haha thanks cayce!
Absolutely love your presentations and content. Marvelous 👌
Thanks!
Made several pizzas with this. Results have approached great on more than one occasion. I find that the dough behaves differently with no real reason. Sometimes it's super sticky. Sometimes super wet. Sometimes super dry. Regardless of whether I use the same recipe or not. That said, I've gotten both a great rise and a perfect foldability out of it. You just need to form a wider, thinner, crust. You can really push the dough to the breaking point of thinness and still get a foldable rise out of it. Never had a problem with it sticking. But...the texture is a LOT dense and the overwhelming "whole wheat" taste is extremely distracting.
Glad youve found it to work well!
I doubt you've managed to do it the same every time unless you've managed to also control water temp and air temp, both of which are critical for consistent results when proofing any yeasted dough.
I'm always looking forward to your videos! Keep them coming bro!
Thanks!
I've seen this flour in my grocery store, but was hesitant. Thanks for testing it as pizza dough and look forward to your future experiments with this flour.
I love your recipes. I had been wondering about the new King Arthur Keto Flour. Thanks for the video.
Thanks for watching!
I had a similar reaction to using this flour - too pricey for the result. I love that you brought in Hold Grail, and your rendition of the ingredient zealot. Thank you for saying this, Keto is hard enough without being tracked and bullied like a criminal.
Yup! Im going to have to try the flour in some baked good tho (i.e. cookies/brownies) and see how it works for frying. It's still pricey, but I think we just need to find the right application!
I live in NH the town next to me is where King Author is Norwich,VT It’s a very interesting place many buildings and you can watch it all being made but…….you want to talk pricey they product store is even more expensive then online and in a store. They have a huge cafe where you pay $15 for 1 sandwich. I don’t understand why they are so expensive but they definitely cater to tourists
Oh my soul and body, this one had the added outdoor scenes and golfer/knight theatrics....so good.
Dennis.....you never disappoint.
I needed a Black Tie Kitchen fix and this did it.
Grinning like a cheshire cat.....now I must sleep.
Bon nuit!
Bon nuit!
Your video's keep getting better and better 🤣 Love em'
Thanks Cher!
Great video, thank you 😊
Thanks!
How entertaining! Nice for a laugh. Thanks for the amazing work you put into your videos
Thanks Ingrid!
Love you dude! Informative and Entertaining. Infotainment!
Thanks!
Binge watching your videos and laughing all the way! Great stuff, keep it up please.
Thanks!
This deserves more views
Thanks
Lovely episode once more 👏🏼👏🏼👏🏼! I’m informed and entertained!
Thanks Ren =)
@@BlackTieKitchen 🙏
Love the inclusion of the outtakes at the end! Ive been on the fence about this flour for awhile but still on the side of not getting it, just too many negative reviews of it around, plus I'm still really happy with your pizza dough 2.0 recipe.
2.0 > KA Keto flour, but that's just my opinion. Working on 3.0...
Educated and entertained. Thank you.
Thanks!
It’s just an amazing video my friend you are so funny I love watching your video
Thanks Vito!
Great job. Love the video. Again
Thanks Jared!
This was one of my most favorite videos! LOL!
Thanks! 😄
I really do love your videos!
Thanks Mary!
Great content! Thank you
Thanks!
What can I say? Another FAB video that had me laughing aloud, yet again! I can hardly wait for part II! I feel like I need popcorn when I watch your work - but that would be wrong, I suppose. (FYI - I'm still making your delicious ice cream recipe every week! Can't wait for some new flavors to add - hint, hint!)
Thanks! Those flavors are coming!
@@BlackTieKitchen caramel please 🙏🙏🙏
I bought the King Arthur Keto Wheat pizza crust mix, mine came in a box and had a package of yeast already inside the box which is awesome! It was super easy and rose and stretched just like real bread dough. It made an excellent keto pizza. I've made countless fathead doughs and they are barely edible for me. I'm sold on this King Arthur Crust! 1 box is $6.95 on Amazon and it's enough to make two 12" crusts. It says 1 net carb per serving and there's 16 servings in the box.... So between 2 pizzas cut into 8pcs each, that's 1 carb per slice for the dough. I added the lukewarm water, the oil and I added a teaspoon of honey because I know yeast needs sugar..it doesn't add too many carbs, not worried. I let it proof for 1 hr at 90 degrees and stretched it to a thin-medium thickness and then let it rise again for 10 mins and bake the dough only for 5 mins at 450 and then I take it out and fill it with toppings and then cook for another 13 mins. It's good stuff, as far as keto goes.
I have a few of those boxed pizzas that have been sitting on my shelf for 4 months now, waiting to be tried 🤷♂️
Yay, outtakes!!
Omg, I loved this video. You had me rolling...Subscribed today. Like finding out about this keto flour in the most entertaining way. 🤣😆
😂😂
Wonderful review Dennis! 🤗😊
Thanks!
Loved the wink after the Michael Scott "that's what she said"
😂😂
Have not seen you for a while. Glad you or me is back. This looks good.
Just posting a video every two weeks or so. Cant finish them any sooner with my current job schedule :/
Indeed, yes!
Who would have thought the narrator was a knight of the round table. You learn something new every day.
😂
I love your channel. We need to get you to one million subscribers!
Working towards it, but it's been really really slow 🙁😂
This was funny.😂😂 I'm going to see if they have this in my grocery and try it.
You'll have to let me know what you think of it!
I love everything about this....Mike and the cheese...ingredient zealot....you managed to hand yourself something...golf interlude...the outtakes....all of it. I officially knight thee Sir Dennis. May your TH-cam kingdom continue to prosper. And I'm totally with Norma #whatshesaid. ;)
Thanks Irene 😄
Cute video. I have been making pizza with 1 cup mozzarella, 1/4 cup Parmesan & 1 egg. Mix it up, add Italian seasoning, put it on a silicone mat. Add toppings & bake 15 minutes at 350. Turns out awesome.
Glad that works!
I so enjoy watching your videos. And love your recipes. But I don’t think I’ll be drinking out this flower anytime soon
love your videos
Thanks!
Thank you my good knight! I will try to find this ingerdient and mix it maybe with an almond fllour or cheese to enjoy while sitting in the round table.
It can definitely use a little help from some other ingredients!
Great video... I'm so glad that I *finally* found your channel! This looks easier than your other pizza dough recipe (2.0) and less ingredients to purchase, but I wonder if it's more expensive in the long run, especially in a pizza-loving house... and if it's not as tasty, then it's definitely not worth it. I'm looking for THE pizza dough recipe, and I'm dying to try your Pizza Dough 2.0 version.
I'd love to know how these recipes affect blood glucose and ketones. I don't mind "dirty" keto if it keeps me from eating the carbs that stick to my hips and throws my body into a tizzy, but if it spikes my insulin, it's not worth it at this point in my keto journey 9 years running now, when I try to follow keto a majority of the time (yes, I still "cheat" but recipes like this will hopefully keep me from wandering down that rabbit hole... as often). Thanks for your recipes and videos!
EDIT: DUDE! I forgot to say... you for sure should have a million subscribers! I'll be sure to spread the word of your wonderful channel. I just told my fellow keto friend about you today!
Thanks for spreading the channel! As far as how it affects BG, I can't say. But I CAN say that 2.0 will be waaaay cheaper in the long run. Each package of the KA Keto Flour can make roughly 2.15 pizzas. I AM working on a slight pizza variation where it works well though, but I need to see if I can substitute some ingredients and make it cheaper!
What an entertaining video. I enjoy all of your videos. 😂
Thanks Angie!
That was so great video.
Thanks Alan!
Excited to see how you will improve the recipe. I know you will
Thanks!
Thanks Dennis my friend..
Oh how i miss you and your vids..
You always make me smile and laugh..
I really do have to try and replicate you pizza recipe..
Oh how i miss pizza...
Again thank you good sir..
And until the next time keep up the great work..👨🍳🍕🍕
Thanks!
I freakin' love your videos! I am going to look at your 2.0 recipe shortly. I made a crust that was not bad yesterday---thin crust pie---was not a fat-head dough that I got from "Cook with Mel" whose channel I also adore. Glad you reviewed this flour---this has been the hardest part for me. Some recipes out there are truly vile and you get annoyed wasting $$$$ and time with an outcome that you can't even eat! Keto is required for my high blood sugar and I think many people give up because of the great difficulty replacing staples in our diet.
Awesome video!
Thanks!
It's nice that we finally get to see your narrorator's face, he could almost be your twin!
I have a few twins ;-)
Omg! This is great cinema!
💋🧚🏻♀️❤️🇺🇸
Thanks!
I have the King Arthur pizza dough flavor and it adds a great smell and flavor. I have not made this pizza recipe, but am experimenting with Thunder Iron family’s pizza dough substituting lupine flour for the flaxseed meal as we do not care for that at all. I have the dough in the freezer and will try it later this week. The King Arthur flour is quite expensive for sure.
VERY expensive!
Absolutely love your videos! A bit concerned about the ingredients in this flour, but interested to see what you do about it.
Thanks Kathy
Great video!
Thanks Chase!
Subscribing…absolutely hilarious and helpful!
Thanks!
Great video! Lots of the complaints about this flour seem to be more when making food like breads and pizza crust, while there seemed to be pretty better reviews when it came to other food like cakes and cookies....basically, food that is favored A LOT and sweetened. I ended up buying it anyways, since I really want to be able to make a decent cake, cupcake, donut, or batch of cookies once in awhile (the keto flour is pretty expensive per oz) without the texture of almond flour, and I'm not a fan of coconut flour. As for pizza, I'm pretty satisfied right now just using slices of store bought keto bread (toasted before topping) or low carb whole wheat Mission tortillas for thin crust. I'm just to lazy and impatient when it comes to making pizza dough. BUT I still want to get some lupin flour (which is only slightly cheaper than the keto flour) so I can try the Pizza 2.0 recipe.
Thats a good point - I'll have to see how it works in something like cookies!
Love the knight! Thought he and Mike were going to put that punk in his place 🤣 Boo!
haha, that was the _original_ plan lol
You are my new favorite to watch...just hilarious. I've been doing keto for almost two years and have dropped five sizes. Still in search of that perfect pizza dough though. Good luck on your quest; I will be watching!
Thanks! My pizza 2.0 is pretty good, if you havent tried it!
@@BlackTieKitchen I want to try it! The pizzas I have made...shaking my head. I will look for 2.0. Meanwhile, keep doing what you do. You are so funny. And don't lose the "British" accent narrative--love that.
Here ya go! th-cam.com/video/iNlgX2EJeJo/w-d-xo.html
@@BlackTieKitchen thanks!
This reminds me of the poured pizza of school days
I'm with @Norma Peniche!! Delightful!! But as I'm completely gluten & dairy intolerant the content is worthless to me.
But ahhhh... seeing one of Your comedic videos is humorously entertaining sooo...
I watch ;-)
SO happy to see anything from You!
Pray You are feeling well & ready to educate, encourage & enthrall us regularly once again!!
@@regular-joe yup... & that wouldn't be SO bad but my lower functions completely shut down for 2-3 days also & that makes it super difficult to loose weight ;-)
A lot of recipes are easy to sub stuff... Not this one ;-)
Let's stay healthy!!
thanks Becky
I just bought and used the keto flour (I didn't notice it saying "wheat") for making biscuits. I thought the flour made delicious biscuits, but you're right about it being a bit pricey. I haven't tried any other recipe yet, but I must say, I've missed eating biscuits.
I like I Don't Sugar Coat's recipes, in theory. It's just that I don't have a stand mixer, and I don't have a kitchen large enough to store one. So I don't know if my attempts at her recipes (or any other one that requires a stand mixer) will turn out how it should. Stand mixers are about a pricey as the King Arthur flour...lol
This guy is the next alton brown, give him a food network segment! Keto chef segment or something.
Ahhhh hahahaha Monty python!!! Love it great job black tie !!! ❤️
Thanks Ana!
Binging With Babish/Alton Brown meets Keto! Love it
I dont do keto but loving your videos! I see your subs has risen too! I've been here at around 20k or less? Cant quite remember 😂 great job! Cheers from Borneo!
Thanks Jo! Yeah - Im working on getting out the healthy cooking to the world. just takes time when you havent quite figured it out lol
@@BlackTieKitchen thats cool. you're taking all of us on a journey to figure it out together. Hahaha
Love Monty Python! Thanks for reviewing this for us! 💗💗
Thanks for watching!
I just adore you! That's all
thanks Norma =)
Amazing. Not just in production but content. ...and hairstyle.
haha thanks Garrett!
"Pizza Dough Flavor" - I'm using one on one sourdough and garlic flavorings in pizza dough, and the rye flavoring for my reuben keto bread. Highly recommended.
What's it taste like when you eat it straight from the bottle? Im curious lol
@@BlackTieKitchen Not good, ha! It's highly concentrated, like a candy flavoring/extract. For breads I've tried sourdough, garlic, rye, squaw bread, corn tortilla and mashed potato - with varying degrees of success. There is also a "Pizza" flavor I have yet to try. Experimenting is affordable with 10ml/.33 oz minimums.
OMG! I busted a gut *that's what she said*!
BWAAAAHAHAHAHAHAHAHA!
You are a creative GENIUS!
LMAO @ the golf ball and bloopers! I love your videos & recipies!
thanks Sofia!
I’ve been using this flour for a while and I use it when I want to make the right consistency of baked goods. The chocolate chip cookies come out looking and feeling realistic even if they don’t taste that way. I make dinner rolls with it but you need to put a lot of butter on them when you eat them because there’s just no flavor. The same with the pizza crust… there’s just no flavor. But it’s easy to travel with so that you don’t have to take all of your different flours. I use the sweetener when I travel, too. Then I don’t have to take bags of erythritol, allulose, Bochasweet… although the sweetener is not very sweet and it’s pricey. I pay the high price for Bochasweet because it’s worth it but King Arthur is not really worth it.
Im gonna try some other things with this flour!
The dough is best if your make it super thin, "bar" style. Also, I leave it in the fridge to find ferment for 24-72 hours
Love seeing the Narrator in person here.
😂😂😂
Thanks for ‘The Holy Grail’ takeoff, long time fan of Monty Python. A lot of Italian spices in the dough help. Not my favorite thing to do, but needs must.
Your videos are so super funny and entertaining!! You have some great accents too!!
Thanks!😂
@@BlackTieKitchen Couls you try to make piroshky with that flour?
Potentially. We need to find the right dish for it! May not be great for pizza, but I havent given up
Thanks for all the pizza videos. I have your same addiction. I am convinced the missing ingredient to avoid that whole wheat taste is potato starch. My basic pizza flour is 25% each of gluten, lupin, potato and parm. Is that keto? I don't know but it makes a damn good crust!
It wont be keto, but def low-carb! It sounds good for sure. It really is the holy grail that we are looking for 😂
Anything that has wheat starch in bothers my blood sugars. I can feel the difference too.
You sir are such a great actor. I bet you can sing and tap dance too!
tried the bread flour....produced some pretty decent bread....downsides are the price and the carbs.....if I can get to Aldis I can buy pretty good bread with 1/4 the carbs.
I would have done it differently. For me personally, I would have poof the yeast and then add it to the dough which would allow it to rise and give that yeast aroma.
Good sir knight, who are you so wise in the ways of baking?
Need to ask Arthur!
You are great and I love your videos, but how is this flour any different from regular flour?
Thanks! Regular flour is just wheat. This is a bunch of parts OF wheat (such as the gluten), mixed with some other stuff to try and imitate flour. King Arthur's normal flours are SUPERB, but the keto flour for pizza, is... a little subpar
You gotta love a video that makes you actually LOL
Yay!
Cute haha. Enjoyed.
Thanks!
Thank Dennis for your genius Monty Python and the Holy Grail references- having one of those days and your dry humor Def made things much much better, plus enjoyed your alter ego voices and ant references- don't change!☺🚫🐜🐜🐜
Thanks Lucy! Glad I could help brighten your day, even if for just a bit
Great video!😂
Thanks!
I’ve been playing with this stuff for a while and I have a mixed reaction. I suspect that the cheese and Italian seasoning in the recipe are to mask the weird smell/taste of this “flour.” It’s not strong or overly offensive, but it’s weird. My first experiment was bread (per their recipe), but made it an Italian style loaf and covered it with sesame seeds. Most of the odd smell did not carry over to the baked bread, but it was tasteless. It works as a thickener for sauces (yup, it will make a roux) but only if there are going to be some other flavors to counter the weirdness. Just my experience.
I have to second your opinion (in my experience). It's... just... odd.
A keto freindly roux flour could easily be worth what they charge... 🤔
Great video and the monty python play! That bitter wheat or strong wheat pizza crust taste is a tough one....I'm seriously wondering if a dry califlower and ground finer than " riced" was mixed with another binder such as tapioca starch or xantham gum and coconut flour could pull off a pizza crust without the strong wheat taste
Not sure, but it's difficult to get a more neutral 'taste' with whatever it is you use
King Arthur advertises their "King Arthur Flour Pizza Dough Flavor" as being the secret ingredient in any good pizza dough, with "the flavor of cheese and garlic" -- so just add a bit of garlic to this recipe and you've got that one covered. Both the Keto Wheat Flour and the Pizza Dough Flavor are pretty pricey, and sunflower oil isn't on my list of "clean keto" ingredients, plus I recently discovered I'm wheat-sensitive (imagine an Italian-American who can't eat regular pasta!) so will definitely use some other keto dough recipe for now. Still, very entertaining video, oh and by the way, did Sir Knight ever give Mike change from his $20 -- I thought not!!
Sucks that you cant consume wheat :(
Very entertaining! :) And I mean that in a good way! The recipe seems to take a LONG time to make. Too much time for a pizza that's for sure! Thanks for the suggestion though!
Thanks! How quick does it usually take you to make pizza?
Victoria’s keto kitchen for her best keto flour recipe.
Super cute 😊
Thanks! 😄
As much as I loved King Arthur's flours, I'm glad that I didn't pick this up. Looking at the ingredient list and the price, I couldn't do it. (Not that I'm a zealot -- I buy Carbquik, lol.) Awaiting your tweaks to see if you can fix this. . .
Agreed! It's so dang expensive. I HAD to try and see if it was worth it.
I always use parchment for pizza. I've never been able to find a method to reliably prevent sticking.
It depends on the dough. For my 2.0 recipe, I like to use a mesh tray type thing - but the recipe called for a baking sheet!
I enjoyed a good laugh watching this video, so well done! Unfortunately I can't eat gluten, wheat of any kind so pass on making this one. 😄
That sucks that you can't eat gluten. It's such a magical ingredient
Monty Python step aside! Excellent.
Thanks Kelly =)
Well I was going to try it but now...................................... Thanks for the heads up
Im working in finding what it's good at!
I have a bag of this sitting in my pantry and haven't gotten around to anything using it yet. Bread and pizza dough are on the short list.
Were you ultimately happy with the rise on this? I guess you don't technically *need* to add sugar for the hungry yeast since there'd presumably be starch in the wheat flour. The crumb structure looks similar to what I've gotten with my own jury-rigged gluten + oat fiber + almond flour mixture. Which is unfortunately not super similar to the huge, heterogeneous bubbles you might see in a conventional carby crust.
Of course the other potential confound with all these recipes is, as always, the lack of an industrial-grade oven that can absolutely blast the pizza over a short time to cook it in just the right way.
The oven is a difficult one, but there are some options out there (for pizza at least). As far as the rise - I'm sure you _might_ be able to get more rise out of it, but the flavor was just... odd.
Thanks Dennis for the fantastic throwback MP romp!
I dare say . . What is your favorite color? Black, of course! And did we finally have the reveal of your “narrator” in previous videos?? Forget the grail; we have a new quest: “Pizza Dough Flavor” 🗡
Lol @ pizza dough flavor. Is it just... Yeast?
procrastination of paper: check
Entertainment: check
Thanks for the help again. :)
No problem Maria - thanks for watching!
We need more teamwork on the quest for the (w)holy grail (all purpose keto flour or just pizza dough).
Agreed Shen!
I would try making it much, much thinner. 2 pies at 12" with that size dough ball?
🤷♂️ just followed their instructions lol