Perfected Keto Bread By Victoria's Keto Kitchen | Gluten free
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- Printable Recipe Link
www.canva.com/...
Who said bread can't be delicious, Keto & Gluten free!? NOT ME!
If you would like to donate to my channel anything is much appreciated!
Thank you for supporting me!
www.buymeacoff...
AMAZON LINKS
Almond Flour By Blue Diamond amzn.to/3DnYQc6
2 Oat Fiber Options ⬇
#1 By ModernMountain amzn.to/3ddb5gW
#2 By LifeSource amzn.to/3Z2FiSC
Egg White protein powder amzn.to/3Ld8uQr
Xanthan gum By Anthony's amzn.to/3UD0zj5
BakingPowder By Bob's red mill amzn.to/3dbBqfb
Allulose By Splenda amzn.to/3L8XZxL
⬇ GOOD NEWS! ⬇
John 3:16 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
1 John 1:9 KJV
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
Romans 10:9-10 KJV
9 That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
10 For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
May include affiliate links. As an Amazon associate I earn from qualifying purchases.
Music is from Epidemic sound.
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
*YOU MUST KNOW* I prefer this WITHOUT allulose :) and I BAKE IT FOR 1 solid hour! That’s my favorite way to have it!
You mentioned in the video that it doesn't brown without allulose. Does it still brown at least a little if you bake it uncovered for an hour? Also, how do you store it once it has completely cooled?
@@debbieduggan6796 it does brown a little
So if you don’t use the allulose do you use sugar? Or just the yeast and water?
@@terristokes3460 u can use 1 tsp of sugar but I don’t actually need any yeast to rise this bread the baking powder rises this bread the yeast is just for taste
@@corriemeyer3358 yes but u don’t have to add sugar but it’s better. The sugar helps the yeast make gasses that help taste however the baking powder will rise this bread without yeast
This bread is a total game changer for my husband and I-we’re both on keto. We made this tonight. I’m still in shock (in the best way). I think I have tried over 10 different keto breads. I finally settled on a couple but they were still subpar. This bread wins a 10 out of 10 in all respects: excellent taste, ease of assembly, simplicity ( in a very smart way) of the recipe, having an actual crust like a normal loaf of bread!!! Thank you, Victoria! I’m now saving all your recipes. You really figured things out through so much effort in order to master this. Wow! I rarely comment on TH-cam. My husband said I should in this case and I agree! Thank you is not enough. I’m sure this channel is going to help a lot of people! God bless you! For other users: I had to get the baking powder Victoria links to in her recipe because mine had a lot of carbs (from starch).
Thank you so much for your very kind comment! I truly appreciate it!!!
I bake bread a lot , and if you cut it while it’s hot it sometimes get wet or gummy , let it cool completely first and then cut it 💜 I love your videos 💜
I bake a lot of regular bread for my family and I was thinking the same thing. It is hard to wait sometimes but definitely helps it not be gummy if you let it cool all the way before cutting.
I made this last night! I used the allulose. It came out perfect. I started with a loose piece of foil over the top and removed it near the end of cooking. I allowed it to cool on a rack before cutting. I left the rest of it unsliced and it is perfect texture and moistness. It is delicious, and, most importantly, my blood sugar tolerated it! I cannot thank you enough for the work you're doing.
Yah that’s wonderful to read thank you for commenting!
Nah call it a rag girl. My Kentucky wife heard you and she said "did she call that a rag?". She was impressed 😂
I agree with your wife!
Lol ok
Dish rag here!!
Love Victoria and wonderful recipes.
Must be a Midwest thing, it’s either a dish rag or a face rag
I made this today. My husband is a strict diabetic and made an extra point to say how much he loved it. I made it with the allulose and loosely placed foil on it, it browned nicely. I took the foil off and cooked it for about 8 min. more, let it cool and it was perfect, not wet at all. Thank you for all of your work on this!
Since I'm from the south I didn't even think one thing about you saying it was a rag. You just be yourself, if it is a rag to you then just say it that way. You be you, we love 💕 you that way.
You need a “real’ bread knife and WAIT until it cools!
lol 🥰
I finally had the time to mix the ingredients today and then I gave it my first shot to make your bread. So I didn’t add the sweetener and then to make things worse I didn’t have yeast so I used 2 eggs instead. The result ended up great in my opinion. Next go around I will be sticking to the recipe but without the sweetener. I really appreciate you sharing. I will be following more of your recipes.
Im really really impressed by this. Got all the ingredients and tried this out today, and I’m blown away. Hands down the best keto bread (and pizza) dough I have ever had. Thank you so much!
Awe thank you for coming back and letting us all know!!!!
Oh, I'll have to try this as a pizza dough, as well!
I just put this bread in the oven. When making the Perfected Keto Flour, I ran out of almond flour 🥲 so I had to use about 15-20 grams of coconut flour. I used 1 and 3/4 cups of water instead of 2 cups because I tend to get very moist/dense results to keto recipes. I realized that since I had to use to coconut flour I probably should've used the full 2 cups lol . I used allulose. The dough was much more like a bread dough than a batter like yours because of the less water.
I hope the bread still turns out tasty! I'll update once it's out of the oven and cooled 😊 I am very excited!
Edit: the bread is a little dense. The flavor is okay. I'll have to try again to get it right. It's not bad though!
Fixed my problem with the bread not rising enough. Changed 2 variables so I'm not sure which fixed it. First, Increased the baking powder from 2 Tbsp to 3 Tbsp. Second, I increased the
mixing time to 60s.
I had the same problem, although haven't found a solution yet. I thought it was maybe the yeast, that was gonna be my next step. I will try increasing the baking powder 1st.
In Australia, we call that type of cloth a tea towel but dish towel makes more sense. I can't wait to try this recipe. Thank you so much for uploading this vid.
Your little girl is so precious! "I would like to have a ham sandwich with that." 🥰 I will try your recipe. I've been trying other keto breads and they are just "off". I appreciate your details in this video. Thanks!
I have yet to try your bread, but it sure looks amazing. My husband is tired of eggs every morning and french toast would be wonderful. Thank you Victoria for the way you are serving the LORD and blessing us! ❤️❤️❤️
I like it better without the allulose and I bake it for 1 solid hour. That’s THE BEST
@@victoriasketokitchen okay that's good to know ❤️
I just made my first loaf of bread and it turned out amazing! I have been searching for a gluten-free, sugar free and keto recipe for so long that is good! This solves my problems! Thank you so much! I wish I could show you my beautiful pictures of it!
Wooooo! Whipped up a batch of perfected keto flour and the bread is in the oven as I type! So excited!!!!
Yah! 1 hr is at it’s best
We always called them Dish Rags. Great work, I'm enjoying your recipes. Thanks
It's ludicrous someone was so nit picky about what she called her rag/towel/dish cloth. She should just ignore people like that.
Isn't it funny how we all call things different names according to how we were raised or our location. I was taught that the dish rag was the little rag you washed the dishes with, The dish towels were those floursack-like towels to keep lint from getting on the glass, etc and the terry cloth towel is the hand towel. My hubby and I differ in our kitchen language. Lol. I love that she called it a rag. Just let's all be true to ourselves and our own way of life.
Thank YOU, you gloriously GIFTED Keto baker and soooo much MORE!!! Wife, mother AND a marvelously blessed creator of amazing Keto foods! I must also include here the 'scientist' in you and your experiments! I LOVE it!!!!
May the Lord bless you and your entire family this entire NEW year ahead, 2023!
Getting to see your children try your recipes is PRECIOUS!!! Children are a true blessing, even after they are grown adults as mine are! Plus I get the extra benefits of 'grandchildren!' 3 granddaughters and 1 grandson who is brand NEW!!!
I really look forward to MORE of your very well-thought-out videos, as always!!!! YOU have really helped to expand my own mind when cooking/baking Keto! I thank you for that, as well!!!
Be SAFE this weekend, and ENJOY the family time!
Thank you so much friend
I always use Allulose to raise my bread. In the recipe I make, I use 1 cup hot water (110°), 1 tbsp. Allulose, and 1 tbsp. Yeast.I get about 1 inch of activity above the water line in less than 10minutes, but it needs to sit in a warm area. If the water gets too cold, it looks like yours. I get a much better rise to my bread with allulose too. I use a completely different recipe from yours and make it in a bread machine, but it is still a completely keto loaf.
Can you share your recipe? I have been trying to find a good keto recipe for bread machine.
Me, too!
And me!
May I have the recipe for your loaf please
you can use inulin to feed the yeast instead of allulose.
Have to admit I was dubious because evry other gluten free bread ive tried iseither cakey or eggy. This bread texture is very close to real bread and it has a neutral taste, not overpowered by any ingredient used. My husband is a very fussy keto bread eater but he even liked it, especially the crust texture. Up until now I have made a bread containing vital wheat gluten and flaxseed meal so its nice to have an alternative. I used honey, not allulose and it toasts great too. Thanks so much.😋
Thanks for sharing!
You are great! I am waiting on my oat fiber to arrive tomorrow and then I will be trying ALL your recipes! Thank you for sharing your baking genius!
I made this bread today! So good!! I made it exactly like you did! I like it more moist. So good! I couldn’t wait, I sliced a piece right out of the oven, I added butter and Keto grape jelly from ChocZero. Yum! Thank you! I
Victoria I found your page a couple of weeks ago and I feel like I was supposed to find you. Pre- diabetic and overweight. You have been such a ray of sunshine to me. I'm trying keto pizza crust tonight. Thank you for taking the time and sharing your recipes with the world. You need to write a cookbook!! Btw it's okay to say rag!! We're from the south and that's what my momma taught me to call dishrags too!!😂
❤️
praise god i got the last protien powder on amazon need oat fiber replacment please cant wait to make
I have 2 oat fiber replacements in the description box :)
Ok; so I just made the bread. Centre, while not 'wet' is a little too moist. I will make again and reduce the water content as you suggested. What I did do, so as not to waste my initial batch, is to cut the entire loaf into slices and set them 2 slices side by side with paper towels in between, stacked on a plate to 'dry'... I nibbled a few crumbs that fell off when I cut them and the flavour is pretty good. My plan is to 'toast' the slices in the oven on a cookie sheet/or to pan fry them as French toast bread, so the loaf will definitely be consumed. At the moment, in the oven, is your chocolate cake recipe. Instead of 2 round pans, because I don't really want a layer cake or to add icing, have put the entire batter in a 9x12 rectangular pan. The cake is looking good...another 15 mins to the taste test. At this rate, my meals today will have consisted of pieces of bread and cake....lol. Seriously, though; your channel is fantastic. Love the idea of a flour mix (I have made a batch of each of your flours) is a game changer. Thanks very much from your northern neighbour (Canada). Hugs, Susan
Your bread 🍞 look like very soft thank you for sharing 🎥 enjoy your day 🤗 sister 💕🙏
Just made this today. It is wonderful! I used honey for the yeast and it gave it a bit of a honey wheat flavor, yummy! Can’t wait to try as toast! Thank you so much! Should this be stored in the fridge or can it stay out on the counter.
Either :)
How will this affect the carb count?
Love your recipes! I tried making hamburger buns and they came out great but more like biscuits - even with yeast, so used for breakfast sandwiches. But I’d love a soft, fluffy version for burgers! Thanks!!
I'm definitely making this! Hubby has been harassing me about bread for a while now. Kids always tell you the truth when it comes to food 😍🇦🇺
I am so happy I found your channel I just love how you teach I'm making this for sure tomorrow and I'm not going to do it today but tomorrow I'm going to do and I'll let you know how I did thank you for sharing
Hot out of the oven! I CANNOT wait to taste it! I took a picture, but don't see how to attach it. BTW, I didn't cover with foil and it came out a beautiful golden brown.
Hi Victoria, I am so glad I found your channel! Thank you!!! My question is about the possibility of freezing your bread recipes. I would like to freeze so I can take it on vacation. Thanks for your advice.
If your going to freeze it you may need to add a little more flour not much but enough to make it a more dry bread because freezing can add moisture when defrosting. I’d definitely do a test run
I’m definitely going to try this for sandwiches. Your daughter is so adorable and mannerly.😊
This IS the BEST keto bread recipe. ⭐️⭐️⭐️⭐️⭐️
Hey Victoria. I made this bread for the first time. As far as the look and texture it was awesome I did not use Allulose or yeast. Was I supposed to use yeast if no Allulose? I would say that to me the flavor was very neutral. I considered it a great success though, because whatever I use in the sandwich will take on that flavor as primary and thats fine.II look forward to trying the recipe with the updated recipe with bamboo flour. Thank you so much for your work.
Hi Victoria...thank you for sharing your bread recipes...I cannot find oat fiber in South Africa...please suggest substitutes...thank you!
Lupin flour but I don’t like I’m and I’m so sorry u can’t get oat fiber!
Best way to store this bread
I have noticed that I need to weigh the xanthan gum for Victoria’s all purpose keto flour on a jeweler’s scale that weighs tiny amounts. My regular kitchen scale does not have the sensitivity for such a small amount and so I think I was adding too much, which seems to make harder biscuits, etc. My baked goods have come out much lighter and fluffier since I changed to a different scale. Just a thought….Thanks Victoria, for all your recipes!
Great tip!
Thanks!
This happened to me. I ended up adding way too much Xanthan gum and had to throw it out. Measured by Tbs and came out much better.
Will you please teach us how to make Lemon Loaf (like Starbucks) ❤❤❤
I've noticed allulose helps stuff rise. Might not necessarily feed yeast but that rise is what we want out of yeast most times anyways. It's been a game changer in my low carb bakes for sure
What kind of yeast do you use? I just made this using Red Star Quick Rise instant yeast, made sure the 2 cups of water was 110 degree, let it sit for 10 min., but it didn't rise like yours did. Love all your videos and the cinnamon rolls are wonderful. Thank you
Thank you, thank you, thank you for this recipe (and for the flour recipe, as well)...and thank you for all the comments! Honestly, I'm new to your recipes and look forward to learning from you! P.S. I'm from the North, and in my family we call them tea towels, dish cloths AND dish rags. Clearly, we're geographical mutts... or hybrids. ☺ Have a good day!
What an adorable taste tester you have 🙂 I look forward to trying this recipe. Thanks for sharing as always and Happy New Year to you and your family!
Same to you!
Victoria, in my experience, I would go ahead and cook it the full hour. It will get darker on the outside, but you will notice that it doesn’t taste burned. It will be fully baked without that wetness in the inside. Just my opinion based upon my experience baking keto bread.
I agree… so I like it without allulose and the full hours 100%
So this one doesn't need proofing before baking? Terrific! I just ordered a couple of loaf pans from King Arthur Flour designed specifically for Gluten Free Bread, since it doesn't rise as much as the typical yeast raised bread. I'm waiting for those to come in, and I'll try this recipe!
LOOKS FAB!
Victoria, you are a baking genius. I have watched all your videos and am so grateful to you for what you share with us. God bless you and your family.
Honey needs to cool completely before cutting thats why the moisture.
Hi, Victoria! Thank you for the recipes. I have recently discovered that I am am allergic to wheat & corn, so I need to go gluten-free. I am also trying to lose weight, so I'm doing Keto. However, I need some technical help, please. I just tried to make your Perfected Keto Bread. The dough came out like pie crust dough--it was dry and crumbly. Not a batter like in your video. Full disclosure, I substituted guar gum in your flour recipe-xantham gum is made from corn, so I can't eat it. I used 2 cups of water to bloom the yeast. I added a little more in the mixer, but I was afraid to add too much. Any suggestions? Thanks, again!
Don’t use this… use the newest bread recipe with my new standard keto flour 2.0
Are you using a metal loaf pan? What size? A metal pan makes a difference with the taste, texture, and baking time of the cookies so perhaps that is the difference between success and failure. I used a silicone pan to make my bread with no success. Maybe I’ll try again with a metal pan.
100% aluminum is the best way to go with my flour
Do you have a link for your pan? Thanks
If this makes a great French Toast, I bet it would make an awesome Bread Pudding (topped with keto caramel and/or custard sauce :)
I made bread pudding with the bread with Victoria's self-rising flour. It was delicious!!!!! 😋🤩
I also had the problem with the bread being dense with no rise. I use all your recommended brands for the PKF and measure everything to the gram. Mine was inedible. It’s odd how some have such great results and others don’t. Wish I was one of the lucky ones where it worked out!
It is odd and I put this video on private for a while but ppl where asking me to bring it back they needed it so I did. It’s just weird. I’m sorry I don’t get it either
@@victoriasketokitchen Thanks for responding! I may try it again…will let you know if I have better luck and what I did differently. 🙂
My first attempt flopped too but I got some new baking powder and I'm going to try again.
@@technicolorbutterfly9756 Could it have anything to do with the weather on the day you baked? Sometimes humidity can effect baking? Take care.
Can I make this bread with egg whites in stead of egg white powder? I don't want to invest in a bag of egg white powder, if i don't know if we will like this bread. I gathered all the other ingrediënts for the perfected keto floor. Apreciate answer 😊
I have this bread in the oven right now. I can't wait to try it! 🥰
Thank you!! This looks so good! I can’t wait to try it!
First...Thank You! And 2nd, please dont let ppl change your jargon...it's what makes you, you and why we love watching you. I'm from the south and my grandmothers said, rag or dish rag. It's your roots!🤩 I'm a lover of Lupin Flour and often wonder if I can sub it for almond flour, I think it's more absorbent though. Guess I'll just have to experiment🤷♀️ But I Can't wait to try this when I get my Egg Protein Powder. Keep up the awesome breakthroughs🤗
U can substitute it for oat fiber but I didn’t like it however it works :)
@@victoriasketokitchen Hi! So would that 406 Grams of Oat fiber if I take out the Almond flour which is 336 grams...sorry my baking knowledge is limited, great cook but baking, not so much!Lol!
@@TastyWeightlossWinsoat fiber is absorbent like coconut flour and if used on its own it changes the dry to liquid ratio and is no long a 1:1 for white flour recipes.
@@victoriasketokitchen Thank you! I may try it but 1st I'm going w/ you're tried n true perfected keto flour🤩
There is nothing better than home made bread. Looks really good.
Love your recipes.I made your flour and made the blueberry muffins..they were wonderful.
If possible, can you add macros to the recipes. A lot of us really find it helpful.
Maybe let it cool completely on a rack so the steam escapes on all sides, only slice when completely cooled. ???
I have your rolls in the oven RIGHT NOW! Can't wait. I kept thinking you were going to get your toaster out for this bread. I wonder how grilled cheese would work!
How were the rolls?
@@katesamm235 To be honest, I am a little disappointed. Not as fluffy as hers, though I used the exact brands she did. And the taste is a little....strong? I don't know. My husband said, sliced and buttered, they're good, but they ARE tough. Honest. I won't give up. Maybe this bread will be different.
I made the biscuits too, and was disappointed. They were like hockey pucks. Good flavor. But, my yeast was almost expired so I'm blaming it on that. I bought some new yeast and will try again.
OK. Mine were like hockey pucks too! BUT tonight I realized that I put in too little of the xanthan gum. Could that be it? Anyway, tonight made the "corn" bread. Oh my!! It's AMAZING. Could not find corn extract in two stores SO I used Butter Extract instead. SO GOOD! I could live with this "corn" bread as rolls any day of the week!!
Enjoying your videos. Both Sis and I are Type2 Diabetics. I’m staying over Sis’ for the new year. Excited to try your recipes. I lost 70 lbs. last year, mostly Keto and calorie counting. Sis is already 6 lbs down in 2 days. We will both have fun baking your recipes and staying on Keto to goal. No one is epileptic. We are the ones that need Keto to keep blood sugars under control. Yes, we’re both following Lazy Keto. Glad to meet you! We’re from Florida so yes, we both especially loved that we can enjoy Corn bread again. No allergies or sensitivities to any of the sweeteners. Lots of ideas. Since we both have hypertension, we are going to enjoy your pretzels but use a little glaze and top it with crushed nuts, brown sugar substitute and cinnamon instead of coarse salt.
All your recipes looks great , a game changer really ! But I live in Sweden and I don’t have access to the specific brands you name in recipes so I’m so afraid to fail ordering the shorn stuff ..
Thank you so much
Pls. Can I know what kind of flower you use ?
th-cam.com/video/iiPerJqEZ_c/w-d-xo.html
I use my own flour mixture creation
Hey Victoria
Been all over your channel checking all your recipes out.
I’m searching for a good roll recipe , for egg Sandwhiches and Hamburgers.
Which it seems you don’t specifically seem to have. Could use this bread recipe and make rolls with this ??
I hadn’t made one of your recipes yet ( have to buy a stand up mixer ) 😊.
I cook I usually don’t bake , but your videos will be a great help once I get a stand up mixer , and get to it.
I’ve made keto rolls , form other recipes , but with a
food processor. They were alright , but not great.
This bread looks good I’ll make it for French toast. Looks good can’t wait.
👍👍
Thanks
Mike
To make rolls you would need a mold or maybe a cupcake tray because the batter is very loose. I use my mixer very OFTEN :)
You don't need anything but water to activate yeast a sugar is used to feed and make it happy. My great grandmother would use plain water or milk with her yeast so I don't believe all the only sugar stories either
Thank you so much for your hard work. God bless You!
Thank you so much! God bless you as well!
I just made this bread and it turned out delicious! Thank you so much. The only trouble I had was slicing it as it is so crusty, which I love, but the bread seems to break a part as you slice it. Do you use a special type of knife?
I’m was told I needed a real bread knife :) I’m in agreement
Hi Victoria, what's the status of the cook book, and also you should have a website with links to all cooking hardware and ingredients you use.
How do you store this bread? Can it sit out on the counter or does it need to be in the refrigerator? Also, does it need to be in an air tight container or can it be stored in a ziploc bag?
I like slicing it and freezing it
What if you let the yeast bloom with one tablespoon of real sugar, that wouldn't throw anyone off ketosis. I'm sure there is a reason???
Yes, I was waiting for it! Thank you so much, Victoria!
Tried this today. Used splenda monkfruit blend instead if allulose. Scored, then baked it for a complete hour, it rose beautifully, smelled great and browned so well!
Sadly, when i took it out of the oven it deflated :( stuck a knife in it to check doneness, it was completely raw in the center. I use an over thermometer and am an avid baker so I had followed instructions to the T, same temperature, mixing, all other steps, etc. I feel like the problem might be in my baking soda, i think i accidentally used an old box ;_;
Have sliced it now and put the slices on a silicone sheet to dry out on a low temp in the oven. Really heartbroken :( especially because the ingredients are so expensive here in Pakistan and difficult to find.
I’m so sorry. I recommend my Facebook to see how others are able to do it. I know brand makes all the difference. If your not able to use my exact brands you won’t get the exact results I’m sorry I am definitely a brand snob
@@victoriasketokitchen it's not your fault :) I know brands make a huge difference! This was my first time trying your recipes and i was super excited for the keto flour... i opted for this older version because I couldn't find bamboo fiber where i live. Would've definitely gone for the latest flour recipe otherwise.
I knew something must've gone wrong at my end, which is why I ran diagnostics and got it down to the potential baking powder issue. :)
That looks interesting....I will make that next week for sure! I will make sure to follow the baking tips as well. Thank you -Silvia NY
I think I will try this with honey, maybe get a better rise. There would be so little honey spread out over each slice that it would be negligible.
I use allulose when making yogurt all the time
Just finished making this bread. For some reason I have great success with all your recipes except the ones with yeast. The bread, rolls, and pizza crust all failed to rise and were very dense. I even bought new yeast and let it rise longer with no success. Unless anyone has some tips, I guess I’ll just stick to the recipes without yeast. 😢
It’s definitely a rag😂don’t change your ways lol Thank you again for the recipes
What yeast do you recommend? I am at the store and these are my options. Maybe it doesn't matter since it is just for flavor, please let me know if one works better or tastes better without time to rise. SAF YEAST, ACTIVE DRY YEAST
Fleischmann's Active Dry Yeast, 4 Oz
It’s in a little glass jar I get from Walmart
@@victoriasketokitchen thank you
Parabens!!! Amei a receita !! Beijos carinhosos do Brasil! 😍🟩🟨
Thank you friend!
I made it with 1& 3/4C water, no allulose, brushed with butter and baked for about 45mins in a cast iron loaf pan. Turned out super cute and held together like real sandwich bread. What do you think about adding seeds? I'm a little bit of a baker so I presoak my seeds before adding them to my sourdough loaves. Do you think I could add 1/4C to a 1/2C seeds and not have it fall apart? I definitely want to experiment! Appreciate any thoughts. Thanks!
I think that would be fine either amount :) please let me know how it goes!
@Victoria's Keto Kitchen Ok I will let you know! Thanks Victoria
Good morning Victoria. I have made your flour recipes. Now I made your self rising bread and I think I messed up and put to much baking powder in because it taste bitter and leaves an aftertaste. I’m thinking back to the drawing board. Start over. Do you think that is the problem? Thank you and God bless you for all your help.
What brand oat fiber did u use?
Modern mountain oat fiber
Hi Victoria, I just love your channel and really enjoy your videos, you have a great, cheerful personality. I am a newcomer to your channel (but not to Keto) and love to bake as well, but none of the keto flours have done justice to my old recipes so when my cravings aren't satisfied, I've gone back to my old ways. I'm really looking forward to trying some of these recipes (just waiting on egg white protein). Since I am new to your channel I get quite confused about your different flour recipes; which is the latest version, is the cookie and cake flour the same as the all purpose flour, etc. I was wondering whether you could direct me to the videos that have your latest versions or just post them in one video? Thank you and God bless you and your family!
th-cam.com/video/iiPerJqEZ_c/w-d-xo.html
This is my best flour recipe. The mixture has been slight revised due to hearing everyone’s options. I no longer use my cakes and cookies flour lot self rising flour
@@victoriasketokitchen Thank you for clarifying this for me and responding so quickly. Actually the video you referred me to was the first one I had viewed, hence the confusion I had after viewing your older videos (using the original versions). Amazon is supposed to deliver the egg white protein powder tomorrow, then I can start enjoying some good baked goods again!!😃
I'm having trouble downloading your recipe on my computer. I copy other recipes from other keto but i have to hand write it and then type it out . I do love the bread that much
Awe sorry but I do have a website now with easier to print recipes I just haven’t made my old ones
Well i made the bread and it didn't turn out or rise. I used all the same ingredients and brands with the exception of the oat fiber because mod mountain was out of stock. I used one of the others listed in your list. I don't know what went wrong!. 😔. I took a picture to post but it doesn't let me.
This bread will likely be deleted some love it some it just doesn’t work. Without being in your kitchen I don’t know what’s happening why for some it works wonders and some it doesn’t rise. Baking powder is it’s power to rise. Took little water will cause it to also not rise. The water actually helps the rise. That’s why I use a full 2 cups warm water not cold
If you make a sandwich with this bread and take a bite, does it crumble or stay together like rye or sour dough?
It tastes great. Mine deflated a bit. Baked it for an hour. How long do you leave it in the pan? Do you wait until completely cooled until you slice a little of the end off?
No I usually can’t wait so I eat it when it’s pretty moist
Then why did mine deflate?
I made it & the taste is great! I made it the way you instructed but it didn’t rise. I don’t have a proofer so I heated the oven to 110. Still no rise! Help!!!
Did u add baking powder? Did y weigh EVERY INGREDIENT when making the flour with a gram scale?
Hey, can I put a little less water and some melted cooled butter in there?
Or even some butter on top after you score it...?? Brush it on or pour it down the middle. Maybe some everything seasoning 😋 I heard that the yeast eats the sugar and we don't so does a little bit of real sugar really matter in that entire loaf of bread I don't think so... or some people use honey.
This looks a lot better than that egg white concoction they call "bread" on another channel 🤢🤣🤣🤣🤣
Thanks Victoria! 🥰🥰🥰
Yes just try to keep the liquids where you have been successful in past loaves :)
I’m trying this with my sourdough starter instead. Praying it works!
I’ve made one and yes it works, just focus on consistency when u start. Make sure the consistency your used to is what u get, even if u need to add or take away flour amounts when following the recipe
I used my einkorn sourdough recipe and kept my liquid and flour the same. I’ll let you know when it’s all done! 🙏🏻💞
@@victoriasketokitchen well, it didn’t rise. How much starter idi you use and did you feed it and let the starter come to maturity before mixing into the Keto flour?
@@Gracenglory5 yes I fed it for 1 month before making bread with it.
@@victoriasketokitchen what kind of starter did you make? I used my starter that’s well over a year old. But it is a flour based starter. (Looking for other ways to use it and decrease carbs too) Fed it like normal for bread making to get 200g , let it ripen for 6-8hrs (can’t remember the time exactly but it was ripe!) Didn’t work at all, tried again, and still no luck. Made my regular sandwich loaf the same day and it gets super tall, came out perfect! (Gotta feed the fam 😉) Not sure what to try next. This is a puzzle but I’m not giving up! I have heard of people using active yeast and starter together, might try that. I really want the flavor from the sourdough! 😆
Hi Victoria. After several fails with different recipes, I order the Modern Mountain Oat fiber and waited one month for it to come. I told myself that this would be the last attempt. So after making your perfected keto flour with all the correct brand ingredients, I made the biscuits from the biscuits and gravy recipe and they were great!! First keto bread I have ever made that was actually light and fluffy. Just now, I have made this bread recipe and it turned out dense like most keto breads. I will be trying the cinnamon rolls on Saturday and hoping for better results. I don't understand the flop on this one since you said the baking powder would be handling the rise and the yeast was for flavor. I used King Arthur double acting baking powder. Same used in the biscuits. Can anyone help me figure this out? I have wasted lots of product and am close to giving up?
Yea I’ll be removing this video I just don’t understand why it fails so often. It isn’t you I’ll be taking this down. If u read comments some adore this others hate it. It’s just not worth causing ppl problems. Please look at my perfected keto flour recipe link I’ve updated the xanthan gum today. I took it to 18 grams because after EIGHT experiments in the last 24 hrs 2 being bread the 18 grams is a must. 16 just is too small regardless of how many ppl don’t like xanthan gum. It has to be there
Please let me know when u read this I’ll be removing the video
@@victoriasketokitchen I've read it. Thanks for the quick response.
Read
@@victoriasketokitchen I was going to try this, but then saw this comment. Since the video is still up 3 months later, does that mean it works with your new perfected keto flour?
What I would really like to see is making bread for the purppose of making breadcrumbs - like panko style, or the Italian seasoned style. Then, make chicken cutlets, meatnalls, etc. I have been gathering the ingredients for your Keto flour 2.0 and plan on it EVENTUALLY, but if this is something you plan on doing, let us (me) know :)
So excited, finally ordered my egg protein & oat flour, so I’ll be able to make your flour & try your recipes. I’m a bit confused on the allulose, is to make it sweeter? I normally use monk fruit, so not sure if I should add that or not. Txs
Allulose causes the browning and without it it isn’t as brown and I prefer it Without. Also please check if u got oat flour or oat fiber. Your comment said oat flour which is not keto friendly it’s high in carbs but oat fiber is keto and low pretty much zero carbs
@@victoriasketokitchen Sorry, I got what you told us to, even the brand names! My mistake 🤦♀️
Looks good
Hey lovely lady your recipes that you show us look delicious but you must create a site where we can just go in to make it easier for us, step by step like many others. You are a special keto baker. I'am just suggesting. I hope you don't get offended
Yes it’s definitely on my to do list as well as a cook book I’ve started. I truly had no idea this would take off. I just wanted to share my flour recipe lol
I was wondering if you could use your keto flour to make a hawaiian tight roll?
Victoria, I have a question to ask you .one of your bread recipes that I was watching. You put an egg in your recipe and also your liquid was half water and heavy whip cream. Is there a reason you have chosen not to use that in this recipe? I will make some more of your self rising bread flour. This time I will not put in the baking soda. Until I make the bread.
I prefer 3 parts water & 1 part heavy cream when substitute for milk. That’s the best ratio for the fats that u need that I’ve found.
Also my new perfected keto flour does not contain baking powder any longer. Add the rising agent according to the recipe your wanting to follow
So, I've been using this flour for most everything for a few months, so I was really excited to try baking this bread. I'm not sure what I did wrong, but mine was away too heavy and didn't have a good flavor. I think I could live with one or the other, but not both. I'm going to try again and measure the flour out using 420 grams rather than 4 cups. I'm not sure how to change the flavor though. Even putting Kerrygold butter on the bread didn't help the taste. Any suggestions?
Which flour mixture?
I have been using only one Tbsp. of allulose in my egg white breads. I assume that the same would be sufficient in your recipe.