This bread recipe changed my life. As a diabetic I’ve tried all kinds of keto “bread”. This bread is perfection. Thank you for all your hard work. You are appreciated and blessed. Thank you.
@@augustamariasilvadasilva6089Ela usa um mix de coisas,farinha de amêndoas ,fibra de bamboo,goma xantana ,psilium moído ,e até um pouco de trigo eikhorn ! Vá no canto de sua tela e coloque as funções legendas ,vc vai ter todo o vídeo legendado em português!
* KETO* *STOVETOP* *STUFFING* *RECIPE* (recipe below in comments): I used this bread to make "Stove Top Stuffing" and it was amazing. I baked a loaf of bread and then cut it into tiny cubes. Put it in an oven to dry out and then combine it with the seasonings, parsley, sage, thyme, etc. Cook with chicken stock and butter... DIVINE!!! My husband is a huge stuffing fan and this will be made again! Thank you again for your recipe.
@@arbonneladyTNKeto Stovetop Stuffing I am so grateful to Victoria for bringing us the best bread recipe yet. I’ve done the calculations and a loaf costs less than $4 each. My husband loves stuffing so I created a recipe to meet his cravings. Makes about 10 cups of stuffing, so adjust this recipe accordingly. You can reserve the spice blend and divide it to make smaller portions. I haven’t tried yet, but I’m sure it would freeze wonderfully. VICTORIA’S KETO BREAD RECIPE (1 LOAF): 50 G Blue Diamond Almond Flour, Blanched, Finely Sifted 57.4 G Zimermann’s Bamboo Fiber 23.8 G Now Brand Egg White Protein Powder 6 G Now Brand Psyllium Husk 3 G Xanthan Gum 1 T Fleischmann’s Instant Dry Yeast 1 T Allulose or other Keto Sweetener 1 T Rumford Baking Powder 1 C water, 115 degrees 4 Egg Whites, Fresh 2 T Avocado Oil 1 t. Pink Salt HERB BLEND: 2 T Dried Parsley Flakes 2 T Chicken Bouillon Powder 1/2 C Dried Minced Onion 1/3 C Celery Flakes or 1 T. Celery Seed 1 T. Dried Sage 1 T. Dried Oregano 1 T. Dried Thyme 1 T. Black Pepper 1/2 T. Pink Salt WET/FRESH INGREDIENTS: 2-3 C Chicken Stock 6 T Butter 4 celery stalks, chopped (including leaves) 4 carrots, chopped 1 onion, chopped 6 Cups Cubed Stale Bread (1 Loaf Victoria’s Keto Bread; recipe above) DIRECTIONS: Prepare yeast and sugar mix with warm water, stir to combine, cover with kitchen towel and let rest for 15 minutes. Carefully weigh out and mix dry ingredients. Add wet ingredients and use mixer to thoroughly combine. Mixture will be wet. (In the future, I may add some of the herbs and spices into the bread mixture to make the bread more flavorful for this recipe). Line a bread pan with parchment paper and pour bread mixture into pan. Level out and bake at 350 degrees for 40 minutes, turning once mid-way through cooking. Remove bread from the oven and allow it to cool completely. Cut into thin slices. Then stack slices to cut into strips, rotate and finally cut into tiny cubes. I found that smaller cubes work better and dry out much faster. They will shrink a lot. Place bread cubes on cookie sheets and return to a 200-250 degree oven for 60 minutes. Each oven is different, so keep an eye on it to check for them to be completely dried out. There should be no give when you pinch the cubes of bread. Do not allow it to over-brown. If they are browning too fast, turn down your oven. Combine spice mix and chop vegetables. In a large pan, saute vegetables in 2 T butter until softened. Add spices and stir to combine and release their goodness. Add chicken stock and remaining butter and bring to a boil. Turn off heat and add the dried cubes of bread and stir to combine. Place lid on pan and allow it to sit for 8 minutes. Use a fork to fluff. Adjust for more stock, butter and/or salt to your preference. Please let me know if you love it like we do!
@@lisacee3237 Yes, if you want to make ALL of it at once, you can combine all the spice blend with the vegetables. It will make a lot if you use a full loaf. I'm sure you could freeze it if it doesn't all get eaten, or you can reserve half of the bread/spices/veggies and make 2 batches. Hope it works out for you! Happy Thanksgiving!
With this being like a thick batter, I tried an experiment and made cheese bread that came out better than anything I've ever tried! I followed this recipe (though used whole eggs since I wasn't worried about rising so much) and added some italian seasonings like basil, oregano, garlic...to the batter. I then spread it on a silicon mat. It actually spread out to cover 1 and half mats. Then I just covered it with tons of cheese.On the smaller one I also added some pepperoni. Then into the 350 oven for maybe 10 min or so. Just watched it and about half way, I added additional cheese, because...well, Cheese! It has been amazing. Reheats in the toaster perfectly, though doesn't crisp, which is what I wanted. Thank you so much for sharing your efforts so freely. I expect to get a lot of usage from this recipe!
I so appreciate the fact that you share everything for free. This is how Christians should be. Thankyou. I don't think it is wrong to make money and I know God blesses you for your generosity. If You were to sell your flour I know it would profit you and would also create a lot of work for you. I love that you wait upon the Lord. If he reveals to you that selling the flour is right and that it would help others...then that is when you would move forward with it. You inspire me to be better. Thankyou.
I used this recipe and made hamburger buns today. They turned out great!! One bread loaf batch filled my silicon bun pan and i got 7 beautiful buns. I added sesame seeds to the tops before baking. Thank you, Victoria!
Interesting. How a batter can make bread is baffling me. Surely tastes cakey. Most others I've seen end up dough like and to rest it etc. Tired of wasting ingredients and end up tasting horrid and bland.
@@KiLLaBushWooKiE The batter is more like the texture of a "quick bread" than a yeast bread. There is no gluten in the "flour" mix so it is not the consistency of a yeast bread when raw. The "magic" happens in the oven. 🍞
For those who are having issues with the inside being too wet, & I'm not saying this is the cure, but whenever I use Flaxseed meal, I always let the batter sit for 20 mins. to absorb liquid & expand the fiber before I bake it. Maybe the same will work for this recipe, as well. Just a thought. ❤❤❤❤❤
This just happened to me. So wet in the middle...but I used an almond/einkorn mix. I did put it right in my oven immediately after mixing it. I'll try to let it sit a few minutes next time. Its worth a try. Thank you.
I hope it works for you. I have made her recipe several times now, but I substitute equal amounts of flaxseed meal for the almond flour, just because I love flax, & it has turned out perfect everytime. I do let it sit the 20 mins before baking. I live in Arizona so the climate is dry. Not sure what specifically is making the difference between wet & dry batter. I sure hope it works out for you because it really is a great recipe.❤❤❤ ❤❤❤
@@lindabernard4298 Oh dang. I was hoping that would be the solution. I've made this recipe more times than I can count and have never had an issue. I've made it with both the almond and flaxseed, getting equal results. I only need to bake for 30 mins, as well. I don't know where you live, but I'm in AZ where it's very dry. Could that make a difference? Not sure, but I hope you find the solution. ❤ Maybe
I had to make this twice as the first one I made with carton egg whites and the bread never rose. It finished at a little over an inch tall. So I made a second loaf with actual egg whites and it turned out perfect. Yes the taste is amazing. Thank you! I dried the first loaf and made bread crumbs so I wasted nothing!
This is amazing!! My first batch from an earlier recipie of her flour came out too wet. I stumbled across her new one and thought I'd give it a try...heck I had all the ingrediants from over a year ago. Mine didn't come out very raised maybe 2 inches but the texture and flavor was awesome. Next time I'll use a smaller bread pan. Thank you!!!!
Love your presentation. I can't wait to make my first loaf of VKB. When you get your cook book completed I will buy one!! Let me buy one if the first ones and I will do a review of several of the recipes! I have been cooking since I was 10 yrs old, 76 yrs young now.
I just made this bread and I haven't had bread since January! I love it so much! My bread was a little moist inside, but it was still AMAZING! Thank you Victoria!
I used your flour in a 'Joy of Cooking' recipe for Peanut butter cupcakes. They were so good, no one realized they were gluten free and sugar free. This flour is a game changer. Can't wait for your cookbook to come out!
YESSSSSSSSS!! I *immediately* printed this recipe and made the bread before I was even finished watching your video. It just cooled down enough for me to slice. It is shockingly amazingly delicious. WOW. Just WOWWWW!!!!!!!! I made two loaves, one with a cinnamon swirl and one plain. I can't wait to try the cinnamon swirl for breakfast tomorrow!!!
@@julieanne89 I wondered the same thing but I went ahead and use the liquid egg whites anyway. You would obviously have to up the ratio of liquid in the recipe but I have no idea how much. I assume it will make the loaf too wet, but I don't really know at all. Good luck if you give it a try and let me know how it goes!
@@julieanne89 also, I'm on an extremely limited budget and wasting ingredients is pretty devastating to me so I get it, but this recipe turned out literally perfect for me. Victoria's recipes are extremely well-researched and have always turned out amazing for me. This is quite literally the best keto bread I've ever had by a long shot. This is my new permanent recipe!
@@Ohwhale79 Thank you so very much for taking the time to reply . I have asked Victoria also the same question but i. the mean time will make up the loaf exactly to Victoria recipe Thank you so much have a wonderful evening where ever you are in the World I am in New Zealand x
@@julieanne89 you are so welcome!! Keto baking is exceedingly difficult and we gotta stick together and help each other out! I sure hope this works for you. The only other advice I have is to make sure that your psyllium husk is ground correctly (to half it's volume) in the flour recipe. It's actually extremely important!
This is the best bread recipe that I've tried on Keto (9+ years!), hands down! I was surprised that you just posted it just a week ago because I've made it three times already. I think that it would also work great for buns and with sweetener for sweet buns, maybe with a SF jam topping. Thanks so much for you great ideas!
OK. Not sure what I just ate, but I think it was bread. REAL bread! Like Victoria's keto bread. A-MAZING!! I made this recipe right after Victoria published it, but I made it with the VKF einkorn version. It was OK, but not even close to my liking. Today, I made her recipe (VKF ALMOND FLOUR version) with a couple of tweaks (just additions, no change to base recipe). I added a couple blobs of sour cream, Italian seasoning, and 3 drops liquid sucralose. (You can choose to add the slightest bit of your own sweetener of choice.) OH! MY! GOSH! This is by far THE BEST keto bread I've ever had!! I did not score the top, so the loaf looked like a tilted skyscraper after baking. No big deal to me. HOWEVER, I don't know how this is possible because it is gluten-free, but my loaf DID NOT FALL!! Lastly, I beat the batter until I thought the egg whites had fluffed up a bit which might be why it didn't fall. I am literally BLOWN AWAY! (Can you tell?😉) It FEELS like REAL BREAD and it's NOT DAMP!! Kudos to you, precious Victoria! THANK YOU for all you do for this community!!!💖💖💖
what a gift you are. one of my sons recently became gluten intolerant and your flour is exactly what didn't know i was looking for. you explain your process perfectly and in terms i can easily understand with the science thrown in. the ease of just replacing regular flour with VKF - i can't describe. thank you thank you thank you.
I had wetness issues inside, but I solved them. The wetness was because by cooking at 175C with a Philips air-fryer oven: at 160C the bread came lovely. Sharing this info here for those having similar wetness issues. I used VKF 2.0 from February 2024.
Step 1: Make a double batch of Victoria’s new Keto Flour. [The biscuits I’ve been making every 3 days are SOOO GOOD using your Almond/Bamboo Flour version just before this new one.] Step 2: Bake this bread! It will truly be a test for me since I’m not a bread baker… I cannot wait to be pleasantly surprised at how this bread tastes. I hear you say, “It tastes like bread… like normal bread.” You are adorable ❤ Thank you for not stopping, Victoria. The miracles God is creating through you are phenominal!
@@augustamariasilvadasilva6089 This link will take you to the printable recipe card for this bread. You will notice there is a box at the bottom. This will give you the alternative ingredients to make the bread in case you can't get any of the ingredients in the main recipe.
I made mine with two large egg whites as I didn't have 4; also forgot the oil; used soya milk instead of water and it turned out great for my first time using Victoria's recipe bread flour. This recipe is going to be a great blessing in my household. Thank you.
I can't wait to make the bread this weekend (need to make the new flour blend first). I have to tell you that I made the ATK dream biscuits last weekend with my leftover pecan NSF 2.0 and added some psyllium husk to the mix. It not only solved my "too wet" issue, but those biscuits were fantastic. This is coming from a Southern girl who knows her way around a biscuit. I can't thank you enough for all the hard work you have put in to give us a flour that makes everything taste like the real deal. God bless you!!! ❤
I will be first in line to buy your cookbook. Thank you so very much for taking the time and trouble to experiment and come up with these fabulous creations that make it easy for those of us who need to give up gluten and sugar to do it! Woody Allen once said,”You can live to be a hundred if you give up everything that makes you WANT to live to be a hundred.” Thanks to you, that is no longer true!
Hi Victoria! I'm new to your keto bread and absolutely look forward to trying out different recipes. Could you please test your perfected keto flour out with an English Muffins recipe? I'd love to see your approach. Thank you!
I've already made this once a few days ago and went to make another loaf today and realized I was out of avocado oil, so I used 3 T of butter instead (butter has water so I used 3 T to offset oil/water) and it worked VERY well and gave the bread such a LOVELY and delicious flavor. Next time I make it, I am going to use grass-fed butter instead to give it an even richer flavor. I also added "Everything but the Bagel" seasoning to the top this time. YUMMO! Thank you again, dear angel, for your lovely videos and recipes! God Bless! ❤
I made ghee from some organic pastured butter that process removes the water and milk solids and you get a nice nutty flavor. I use it to make mayo instead of oil and it is marvelous. And I use it for oil replacement in many recipes. I am just about to make my first loaf but gonna use avocado oil this time then try ghee for the follow on.
Victoria. You are amazing. I am. 67 yr old with osteoarthritis, osteoporosis, thyroid Graves’ disease, pernicious anemia and a couple others. I have been searching forever for diets. None of which have worked till keto. I am missing bread and you have made this possible. You are 35 years of age and please don’t feel old. You are beautiful and SMART and helping so many like me! I just started keto two weeks ago and am losing weight for the first time in my life. Been on shots, seen nutritions, every diet imaginable and taken supplements that don’t work. The magic is in the food. God gave us the food and we are to use it for nutrition. I thank you for your recipes. I can’t wait to try the bread! His bless you dear one!!❤
Interesting results with batch #2 that I tried to rise. It did but then flattened out horribly & is dense - still good but better yesterday when it was so light & airy. The difference was not using parchment paper. Apparently it helps the bread “climb”.
I plan on making this with seeds to 'bump up' the chewiness factor. I usually add 1 - 1 1/2 Tbsp. of pumpkin, sunflower and sesame seeds to my breads. I add them in at the very last minute before putting into the pan.
I'm jumping up and down, and I'm so excited to make it, and you brought it just in time. I dont have to wait for the weekend. ❤ Thank you for all you do 😊
I just made this for the first time and it was AMAZING! I loved the smell, consistency, and taste. The interior was really moist, and with some butter the slice was melt-in-my-mouth good. Next time I might let it bake another five minutes and let it dry out a little more, for more of a sandwich-bread consistency, but I couldn't be more impressed with how it turned out. It's tough not to just grab some butter and eat half a loaf immediately.
I made this recipe with your perfected flour and it came out wet & heavy. It sank to about an inch tall & I did not like the taste. I made the next loaf with 50% more flour -- 210 grams -- and it was much much better. I also made a couple of changes for taste, like a little less salt (1/2 tsp) and a little sweeter (1/2 Tbsp inulin, 1/2 Tbsp maple syrup). The small increase in carbs per slice was worth it to me for the taste, plus with such a huge amount of yeast, at least some of the carb will be eaten by the yeast. I baked it in a 9 x 5 pan but I think I'll do the next one in a 4 x 8 so that it will be taller. The texture was perfectamundo.
Two different batches I've made, 1st was way wet had to throw away but thay was with her last flour. Her new flour was better but still damp. I thought I'd go woth the 82 gram x2 164. But since ypu did the 210 I'll follow what you did...thank you so much for posting
I love you keto flour with bamboo fiber wow what difference. I make pumpkin spice muffins there amazing that all I can say its wow . Thanks for your creativity
Thank you so much and God bless you for this bread. This is the real deal and is truly keto bread unlike what is in the grocery store. So glad the Lord blessed you this way because now I am blessed and can have sandwiches and toast again. My first try❤ came out great!
Has anybody used a regular loaf pan and had it rise ? The dimensions of my pan are 1/2 larger in both directions. I baked 2 loaves and neither one rose past 2 inches. I used clabber girl baking powder if that makes a difference. I precisely measured my flour batch. I also weighed the 2 cups which was 140 grams. Wondering if I should double the recipe???
I baked the previous recipe of this bread, and I was pleased with the results. This version, however, is much, much better. I think the addition of proofed yeast made the taste and texture difference! I continue to have a collapsing sides issue, so I will continue to experiment with time and temperature. Thanks for the flour recipes and breads!
I’ve got a loaf in the oven right now and already smell the deliciousness! Now I’m about to roll out some tortillas for the first time using your recipe.
Thank you, dear keto sister. I made this bread today. I must say that after letting it cool completely and slicing it, it was not WET inside. It's a bit salty for me. I will use half teaspoon of salt the next time I make it. You're right, it doesn't taste like egg. What's the minimum quantity of yeast that would give a nice flavor? The yeast flavor is a bit overwhelming. Maybe it will simmer down later. Of course, i don't expect a gluten-free keto bread to taste like wheat bread, but I must say that I am pretty impressed by the taste of this bread. I can adapt my taste bud to it. Thank you, Victoria for your tenacity. God bless.
real food does mold fairly quickly so the fact that we need to use it or freeze it within 3 days is a good sign. Thank you so much Victoria! I will keep my eye out for more tips and recipes using this wonderful flour.
I made this. I didn't have inulin so I used honey and quick rise yeast and I added a 1 tbl of truvia. This bread is amazing! It tastes and acts just like Udi's gluten free bread. ❤
@@Divinesparklebb mine riced out of the form and got deformation because of it in the middle but used parchment paiper so sure it was that so then i did one more with paiper only in the bottom and oil on the sides but raised again over my form and now again deformation but above my form. Took it out before i let it cool down and it zink together as nothing else i seen before. So im sure let it cool in the bread form fist atleast. But the first one did hold the height atleast from inside the parshment paiper and tested really good but not cooked enough in the middle so have needed more time in my oven
Cooking loaf #6. So far the results have been . . #1 was very wet and fell as it cool, but solid top to bottom, but still inedible, I thought it was just undercooked. #2 came out like #1 although I cooked it 15 minutes longer. Then I read egg whites from the carton can have an effect so loaf #3 was strictly using egg whites from eggs, it didn't fall when cooled although it did have a large air pocket between the upper crust and lower part of the loaf, still super wet and inedible. I rewatched her video and noticed my yeast didn't look like hers, so I went with sugar instead of inulin. Yeast proofed up like hers so loaf #4 was using all egg whites from eggs, not carton and yeast that looked similar to hers. Loaf didn't fall when cooling although it still was super wet and had an air pocket. I decided to go with the recipe that called for 160 grams of flour but while reading the recipe, I didn't see the part about increasing to 168 grams. The loaf came out a lot better than the prior ones but still wet, the current loaf has the 168 grams, so fingers crossed. I'm not sure why I'm having such a hard time with this, everyone else seems to be doing ok with the 140 gram flour recipe!
I just want to say, I prayed last week to find somebody that made bread in a bread maker that would turn out normal!! I know this recipe is not in the bread maker but I would make this one too!! You are an answer to prayer!! I have to wait until my husband gets paid to buy all the ingredients. I have been telling all friends about you and your TH-cam channel!!
So, as a recently diagnosed prediabetic, I was very excited to try this based on the reviews. I made her all purpose flour and this bread earlier today. Visually, and texture-wise, it turned out just like hers. But boy, the taste does not work for me, either as bread or toast. As it stands, I suppose that I need to completely forget what bread tastes and feels like before I can appreciate something like this. But two thumbs up to her for the effort she is putting into these recipes.
Hi Vicoria, I tried this bread ,tasty but mine got a bit dry. I suggest set your oven to 35 minutes and check, you will not have dry bread. God bless 🙌 🙏
"I just wanna thank the Lord" is what sold me!!! I haven't tried to make your flour yet, but this many people (and the Lord) cannot be wrong!!! I'm not keto, but I'm lactose and gluten intolerant to the point that my autoimmune situation had gotten really bad by my ignoring it. I have been working on making a GF sourdough starter, but I kinda just want a regular loaf of yeast bread (without butter or milk already added which a lot of the GF breads have for better flavor). Thank YOU for getting this on a platform so many of us can easily access & your great explanations/in-depth instructions. Woo Hoo!!!!!
Made this bread today using Victoria’s Einkorn flour blend ( I use pecan flour in place of almond flour in this blend). It smelled so good in the oven! We’ve only tasted an end piece-with butter of course!-and it turned out nicely! Pretty tasty, though next time I will use 1/2 tsp salt rather than 1 tsp. Looking forward to toasting a slice tomorrow.
I made this bread for my Type 1 diabetic Son. Thank yoy So much Victoria. This Bread is soo good. Finally somewhere that won't spike his blood sugar. We had found a protein Bread at Aldi's but it got discontinued. The store product are not as clean also. You do hVe to measure. My first loaf i didnt measure. It didnt come out the same❤
What if 1 tablespoon of vital wheat gluten was added (with a total of 3 grams of net carbs per tablespoon) to help with chewiness and bread rise? I used to add it to all purpose flour when I baked bread
I just made this and wow amazing. 3 cheers to Victoria! I have a few thoughts and questions, for anyone, as I know Victoria is mighty busy. My mistake so you don’t make it: I left it in the bread pan a little longer than I should have after removing from the oven so the bottom got a little too much moisture. Take it out right away. I know duh, but I’m a new baker. I use organic bamboo fiber, more expensive but as I do not know where or how this stuff is processed I don’t want to trade off carbs for pesticides and herbicides. I am new to baking period and very new to gluten free/keto/low carb. My partner can’t eat gluten and I need to watch carbs so trying to figure things out. As far as store-bought carbonaut has been the go to, but expensive and truthfully I think this is better in many ways. Carbonaut does give nice full sized slices and may still be a back up. Since I know what is in this it does have a bit of a cellulose mouth feel to it and that will take getting used to. This may also be the psyllium husk? What purpose does the psyllium husk serve in gf baking? The yeast I know was added for flavor and it is good but as it is not rising I wonder if it breaks down in the same way, ie is it good/healthy to eat this much of it? I am just asking cause I don’t know. Is there a way to get a similar yeasty flavor without yeast? I know it is an optional ingredient but I’m game for trying things. And can you do an actual slow rise with this flour? Slices are on the small side, any ideas on adjusting the recipe and cooking time to get standard size slices? That said they are very filling so this isn’t a big deal. In other baking I use king author or bobs 1-1 gluten free flour mixes, not remotely keto. Most gf flours have a higher GI than regular flour, but my question would be, is there a way to modify this to make it similar to one of those types of flours? It is remarkable stuff though really and Victoria needs to be given a medal for doing this and answering people’s questions.
I will try to answer some of your questions...I am an amateur baker myself, Type 2 Diabetic and like Victoria, very much a Keto advocate. First I used Carbonaut breads almost exclusively a few years back. I have always loved bread, biscuits and rolls as part of my diet. The problem I found with Carbonaut, as great as the carb content is (like 2gm / slice), it doesn't work well with strict Keto, where one is limited to 20 gm carbs, 60 gm +/- Protein and 140 gm +/- Fat per day. One sandwich can be over half your allowance of nutrients in a day... As Victoria's base recipes do not include a wheat gluten, the psyllium husk provides some structure to provide a binder the flour mix. Xanthan Gum also helps. Yes, it does have a different taste. She does have one recipe that does include Vital Wheat Gluten, but I have been disappointed in the results...perhaps it needs to be proportionate to the weight of the flour...my base flour, because of the manufacturers I use, weighs a bit more (93 gm/cup vs 70 gm), and may require more than 1/2 a cup in the recipe. As her mixes contain no wheat (therefore no wheat gluten), there is no flour structure for which with the yeast to interact...it is there for the flavor...the leavening from Baking Powder is what gives the dough lift during baking, but my experience is that the amount required may need to increase...she uses 1 Tbs BP for her flour @140 gm / 2 cups, I use 1-1/4 Tbs for my 186 gm / 2 cups...I also use different flour mixes, which also weigh more than that (Oat Fiber for Bamboo Fiber). I use King Arthur Keto Flours for Pizza Crusts, Sourdough breads/rolls. They are Gluten Free as well, but seem to have a decent GI. I hope this helps!
Its 5am and i haven't slept a wink. Stumbled on your page and, wow, i am so excited to try your flour out! Amazon will deliver on monday. I was diagnosed 3 years ago with type 2 diabetes. I love to cook. I really love to bake! So, for 3 years, I not only had to give up eating many things I love but I had to give up my joy of baking. I so look forward to trying out your flour and recipes. When you publish your cookbook, I would really love a first edition to treasure! Signed would really be nice too.😅 Your new best friend (along with half of America,) 😊 Heidi
Thank you Victoria - Your flour and bread is FANTASTIC. Any tips for making a larger loaf (Cook time for double loaf? Cook to temperature?)? Your work in perfecting this will help millions of people, and for that I hope you are proud of yourself.❤❤❤
I just ordered all of the missing ingredients. I will be looking forward to trying out your bread recipe and dream biscuits. I will let you know how they turn out. I am so excited to bake now.
Somehow ours has a fine grittiness in every bite. Not sure what happened. We missed adding the oil, but everything else was spot on... we will try it again. Also it had a dry powdery texture on the outside.Didnt look like yours. Will go round 2 !
What did I do wrong?? Oh golly. Victoria makes this bread look so delicious I couldn't wait to try it! The only bread I've ever made in my life would be "regular" flour and sugar zucchini bread or pumpkin bread, before going keto a year ago. I was so hungry for a sandwich! Or Victoria's jelly on bread. So I watched this video umpteen times first, printed and followed the recipe card exactly, let the warm yeast water sit for 15 minutes, measured slowly and carefully brand new fresh ingredients in grams, used the same products and brands that Victoria uses. But my bread was not fluffy. It was heavy and dense with a memory foam texture. And it didn't taste like real bread at all. It had kind of an odd "off" flavor. But I made an egg sandwich with it anyway and ate it!!--because those ingredients are expensive and I didn't want it to go to waste. I used Victoria's all-einkorn (no almond) flour recipe to get the flour, then followed the recipe in this video to make the bread. I am inexperienced in the kitchen and don't know what I'm doing! But I'd sure love to learn. Somehow I messed this up! If Victoria is too busy to reply (understandable!), can anybody else suggest where I may have gone wrong to get a bread so different from Victoria's? I'll try try again!
Two things I can think of… 1. Mixing: could you be mixing the dough too much? That’s been a frequent problem for me., 2: BAKING PANS! With most keto breads I’ve made, the size, shape and material of the pans makes a huge difference. It took me forever to get to reliable successes, but the big turning point was new pans. I wanted a nice, tall bread slice. Hadddàcdddddddddving seen a lot of videos with great looking results, using a cube shaped PULLMAN pan, about 5” a side. I had to go right to a site (maybe had “Chloe” and “bakeware,” in the name). Had ordered one on Amazon, thinking it was 4”cubed, but it was too small. The ones I ended up getting are not cubes, but slightly elongated (roughly 5”wide x 5”tall x 6”long). I got 2. Most loaves I bake, I use both) And boy were they worth it. The challenges of low carb or gluten free baking are amplified in a pan too big for the inside to cook easily. I haven’t made this recipe yet - but looking forward to it - so I don’t know how big it’ll be, ‘til Ido. These pans have a kinda nonstick coating. Again, not having baked this one yet, I can’t be sure, but you might try not oiling the pan or lining with Parchment at all. I use tinfoil just on the bottom (and a little way up the sides), SHINY SIDE AWAY FROM BREAD, just wanting to keep the outside from browning too fast, so I can bake longer. The bread candy then rise higher by ‘climbing’ up the sides. Those pans were revolutionary for me. I proof the bread (if using a recipe that includes rising/proofing) I do that with the pan covers on which gives the inside a chance to get warmer. I remove the covers halfway through baking time, to let moisture escape. Can also try leaving in the oven after baking, with heat off and door partly open so the outside doesn’t burn, for about 15-20mins. Or longer bake, lower heat. Don’t open the door to check, etc., while baking? Don’t know if any of those will help, but I have often considered myself the Queen of Failed Bread. When l try this one, hopefully tomorrow, if I think of anything else, I’ll come follow up. And best of luck to you! 🍀
Mine failed. I asked for recommendations but I fear I will not get any. Mine was only 2 inches high and the loaf itself was very heavy. I used Oat Fiber vs Bamboo Fiber. Victoria has it listed as a substitute but I get the feeling that was not fully tested, I would like to see her make a loaf using Oat Fiber
Oat fiber vs bamboo fiber will work, but nowhere near as light and soft as with bamboo fiber. I used a brand called “Saludvita” (I think), which was ok, until I was able to get “Zimmermans,” (only recently, in Canada), bamboo fiber - which I prefer. It is probably THE magic ingredient for me. But I also don’t do great with too much bamboo fiber (taste or tummy) so have used half oat fiber, half bamboo. But it’s more dense. Last mix I added calcium carbonate (like what tums are made of, but flavourless powder), after searching if that was ok - about a Tbsp - into the bamboo fiber directly, first. I think it’s really helped with stomach. Again, bamboo is the secret to all keto baking for me, wherever possible. Loads of trial and error getting to successful adaptations. In things like pancakes, I couldn’t get them to not be VERY wet for the longest time. I finally just added some coconut flour to take up that moisture. I like to let the coconut flour sit a bit with some of the liquid in the recipe to avoid the over drying of coconut flour). I wonder if that - with maybe some extra psyllium husk fiber (too much will be wet or may give a different colour, but it will also add ‘fluff,’ in the right amount). I haven’t yet ground my WHOLE PSYLLIUM HUSK, with very good results, but will try with next batch. But if you use already ground psyllium husk, “powder” 🚫, you’ll get dense - and not pretty - results. HUGE DIFFERENCE. I’ve also tried warming the dough before putting in the pans, and/or proofing on “rapid proof” in my oven, with Pullman lid on (my preferred method), to give the inside a better chance of fully cooking and not being wet or dense. And 2 smaller pans is much better than one big one! My Pullman pans are from Chloe Bakeware. LOVE them. Even multiple mini loaves. I’ve been in this keto bread struggle for a long time. Finally, with Victoria’s recipes (adapted as above in some cases), I actually - FINALLY - have more successes than fails. (SO GRATEFUL FOR HER BREAKTHROUGHS - for which she’s worked endlessly! 💝).
I agree with your assessment of how different the grams are. I measured 1-1/2 cups two different ways. I spooned the new flour into a 1-1/2 measuring cup and leveled. That was about 89 grams. When I scooped from the container then leveled, it was 98 grams. Of course not all measuring cups are created equal. So, the grams will likely vary for everyone. I tried the 98 gram measure in a lemon cake with lemon glaze. The cake was light and fluffy and tasted great. I think I will stick with using the measuring cup unless the recipe calls for grams and even then, I will have to determine if the consistency needs less or more flour. I am really excited about what I can do with you new flour. Oh, I had some of the 2.0 left and did a little math calculation and added more egg white powder and some of the psyllium husk. That is the flour I used in the recipe and it worked great. I plan to experiment more and look forward to making all types of bread. Thank you Victoria for just taking the time to keep making flours and recipes.
Ok.... I made this bread. OMG! It's fabulous! And so good toasted, just as you say! I've tried tons of keto breads over the last 7 years. No one comes close to what you're doing here Victoria!
I made this bread a few days ago....My Husband LOVED it...thank you for all your hard work in creating a bread for all of us, and it doesn't taste like almond flour. Can you create a tortilla for us?? We would love to have a tortilla. Much love ❤
Thank you so much, Victoria for sharing this with us. Someone mentioned a poke cake, could you drop a printed recipe for us? Someone else asked for a carb count, would I be right at thinking 2.5 carbs a slice? I’ll happily add 5 carbs a day if I can have really good tasting TOAST. One more thing, have you made pasta with this yet? My Sweetie of >50 years can’t tolerate the faux pastas I’ve made. Thank you again for all your hard work and brain power. God bless!
You are so filled with brightness with your wonderful eyes and smile ! :) Question Does this taste like regular bread or about how close thank you ??? !!!
Did you know that Steve over at Serious Keto gave your flour a mention? It's his video about how to batch cook poached eggs - he served them on biscuits made with your flour!
For Thanksgiving I wanted to see if I could make dinner rolls with the Amazing Keto Bread batter. I had tried the dinner rolls but they were too hard and dry. But since i LOVE the Amazing Keto Bread I tried putting the batter into a greased silicon cupcake pan. and it worked.!! I will try to upload pic to FB. The cupcake pan only held 6 at 3/4 full of batter so I poured the rest into a little ramekin.
So I live above 5,000 feet above sea level, and I have an air fryer so I’m practicing now your gluten free bread! It looks beautiful but it’s browning fast. So I have reduced the heat to 300 degrees F. And placed aluminum foil loosely over the top. We will see how it turns out!
So I made this bread today, used only 1/2 Tbsp of baking powder because I don't like the taste of it. I made some milk toast, sweetened with allulose, cinnamon and use hemp milk. Was so good. Wished I could add pictures.
Hey everyone, VICTORIA has done it, "This is BREAD", I have been Healthy Keto (Dr. Berg) for 6 years and Ketovore (Dr. Berry and Niesha Berry) the last year, down 50 lbs, 65 years old, no aches, pains or medicine all blood work is great! This is the best bread I have had ( I have had them all, store bought and internet) and this taste like real bread!!!!!!!!! I got a great rise and Victoria is right, definitely give the yeast 15 minutes to rise before adding the dry ingredients, I think this is crucial! I did do the 140 grams of the flour. The next loaf I will try with the Pecans, much healthier (Far lower in Lectins). I wonder if Walnuts would make a good flour, has anyone tried (Very low in Lectins)? I made hamburger buns for the Super Bowl today to try them out, I think they will be great! Thank you sooo much Victoria for all your hard work, you are greatly appreciated!
This bread recipe changed my life. As a diabetic I’ve tried all kinds of keto “bread”. This bread is perfection. Thank you for all your hard work. You are appreciated and blessed. Thank you.
Have you tested your blood sugars after eating this bread? I find even high fiber low net carb foods, my BS still rise as much as 50-70 point!!
@@digimom82 mine did rise a bit. The almond flour I surmised. But the spike was gone when I took my BS at 1 hour and again at 2 hours.
Mine didn’t rise much but it is delicious feels a little wet. I’ve only cut off the end piece so far and was very excited at how good it tasted.
@@digimom82boa tarde!
Qual farinha ela usa, sou diabética e não entendo inglês. Obrigada
@@augustamariasilvadasilva6089Ela usa um mix de coisas,farinha de amêndoas ,fibra de bamboo,goma xantana ,psilium moído ,e até um pouco de trigo eikhorn ! Vá no canto de sua tela e coloque as funções legendas ,vc vai ter todo o vídeo legendado em português!
* KETO* *STOVETOP* *STUFFING* *RECIPE* (recipe below in comments): I used this bread to make "Stove Top Stuffing" and it was amazing. I baked a loaf of bread and then cut it into tiny cubes. Put it in an oven to dry out and then combine it with the seasonings, parsley, sage, thyme, etc. Cook with chicken stock and butter... DIVINE!!! My husband is a huge stuffing fan and this will be made again! Thank you again for your recipe.
Recipe PLEASE!
My husband has a major stuffing ‘addiction’💁🏻♀️
@@arbonneladyTNKeto Stovetop Stuffing
I am so grateful to Victoria for bringing us the best bread recipe yet. I’ve done the calculations and a loaf costs less than $4 each. My husband loves stuffing so I created a recipe to meet his cravings. Makes about 10 cups of stuffing, so adjust this recipe accordingly. You can reserve the spice blend and divide it to make smaller portions. I haven’t tried yet, but I’m sure it would freeze wonderfully.
VICTORIA’S KETO BREAD RECIPE (1 LOAF):
50 G Blue Diamond Almond Flour, Blanched, Finely Sifted
57.4 G Zimermann’s Bamboo Fiber
23.8 G Now Brand Egg White Protein Powder
6 G Now Brand Psyllium Husk
3 G Xanthan Gum
1 T Fleischmann’s Instant Dry Yeast
1 T Allulose or other Keto Sweetener
1 T Rumford Baking Powder
1 C water, 115 degrees
4 Egg Whites, Fresh
2 T Avocado Oil
1 t. Pink Salt
HERB BLEND:
2 T Dried Parsley Flakes
2 T Chicken Bouillon Powder
1/2 C Dried Minced Onion
1/3 C Celery Flakes or 1 T. Celery Seed
1 T. Dried Sage
1 T. Dried Oregano
1 T. Dried Thyme
1 T. Black Pepper
1/2 T. Pink Salt
WET/FRESH INGREDIENTS:
2-3 C Chicken Stock
6 T Butter
4 celery stalks, chopped (including leaves)
4 carrots, chopped
1 onion, chopped
6 Cups Cubed Stale Bread (1 Loaf Victoria’s Keto Bread; recipe above)
DIRECTIONS:
Prepare yeast and sugar mix with warm water, stir to combine, cover with kitchen towel and let rest for 15 minutes.
Carefully weigh out and mix dry ingredients. Add wet ingredients and use mixer to thoroughly combine. Mixture will be wet. (In the future, I may add some of the herbs and spices into the bread mixture to make the bread more flavorful for this recipe).
Line a bread pan with parchment paper and pour bread mixture into pan. Level out and bake at 350 degrees for 40 minutes, turning once mid-way through cooking.
Remove bread from the oven and allow it to cool completely. Cut into thin slices. Then stack slices to cut into strips, rotate and finally cut into tiny cubes. I found that smaller cubes work better and dry out much faster. They will shrink a lot.
Place bread cubes on cookie sheets and return to a 200-250 degree oven for 60 minutes. Each oven is different, so keep an eye on it to check for them to be completely dried out. There should be no give when you pinch the cubes of bread. Do not allow it to over-brown. If they are browning too fast, turn down your oven.
Combine spice mix and chop vegetables.
In a large pan, saute vegetables in 2 T butter until softened. Add spices and stir to combine and release their goodness. Add chicken stock and remaining butter and bring to a boil. Turn off heat and add the dried cubes of bread and stir to combine. Place lid on pan and allow it to sit for 8 minutes. Use a fork to fluff. Adjust for more stock, butter and/or salt to your preference.
Please let me know if you love it like we do!
@@Bee_Hive_10134 Do you mix the entire Herb Blend recipe in with the vegetables? Thanks for the recipe - sounds delish!
@@lisacee3237 Yes, if you want to make ALL of it at once, you can combine all the spice blend with the vegetables. It will make a lot if you use a full loaf. I'm sure you could freeze it if it doesn't all get eaten, or you can reserve half of the bread/spices/veggies and make 2 batches. Hope it works out for you! Happy Thanksgiving!
@ Thank you!
With this being like a thick batter, I tried an experiment and made cheese bread that came out better than anything I've ever tried! I followed this recipe (though used whole eggs since I wasn't worried about rising so much) and added some italian seasonings like basil, oregano, garlic...to the batter. I then spread it on a silicon mat. It actually spread out to cover 1 and half mats. Then I just covered it with tons of cheese.On the smaller one I also added some pepperoni. Then into the 350 oven for maybe 10 min or so. Just watched it and about half way, I added additional cheese, because...well, Cheese! It has been amazing. Reheats in the toaster perfectly, though doesn't crisp, which is what I wanted.
Thank you so much for sharing your efforts so freely. I expect to get a lot of usage from this recipe!
I thank God for you and the other youtubers that teach this old dog so many new tricks!
AMEN!
Me as well!
I so appreciate the fact that you share everything for free. This is how Christians should be. Thankyou. I don't think it is wrong to make money and I know God blesses you for your generosity. If You were to sell your flour I know it would profit you and would also create a lot of work for you. I love that you wait upon the Lord. If he reveals to you that selling the flour is right and that it would help others...then that is when you would move forward with it. You inspire me to be better. Thankyou.
Thank you, once again, Beautiful!!!! You are the “Keto Bread Diva”!!!!!
I used this recipe and made hamburger buns today. They turned out great!! One bread loaf batch filled my silicon bun pan and i got 7 beautiful buns. I added sesame seeds to the tops before baking.
Thank you, Victoria!
Can you tell me how long you baked them for, please
@@debbiekirk7099 I believe it was about 25 minutes. I stuck a toothpick in center to see if they were done.
@@janefarr9214 Thank you
Interesting. How a batter can make bread is baffling me. Surely tastes cakey. Most others I've seen end up dough like and to rest it etc. Tired of wasting ingredients and end up tasting horrid and bland.
@@KiLLaBushWooKiE The batter is more like the texture of a "quick bread" than a yeast bread. There is no gluten in the "flour" mix so it is not the consistency of a yeast bread when raw. The "magic" happens in the oven. 🍞
For those who are having issues with the inside being too wet, & I'm not saying this is the cure, but whenever I use Flaxseed meal, I always let the batter sit for 20 mins. to absorb liquid & expand the fiber before I bake it.
Maybe the same will work for this recipe, as well.
Just a thought. ❤❤❤❤❤
This just happened to me. So wet in the middle...but I used an almond/einkorn mix. I did put it right in my oven immediately after mixing it. I'll try to let it sit a few minutes next time. Its worth a try. Thank you.
I hope it works for you. I have made her recipe several times now, but I substitute equal amounts of flaxseed meal for the almond flour, just because I love flax, & it has turned out perfect everytime.
I do let it sit the 20 mins before baking.
I live in Arizona so the climate is dry. Not sure what specifically is making the difference between wet & dry batter.
I sure hope it works out for you because it really is a great recipe.❤❤❤ ❤❤❤
Thanks, Did not use any flax seed, but bread is very moist in the middle. Will try letting the batter sit for your recommeded 20 mins before bakng.
Thank you for the suggestion. I just made two loaves today and both came out very wet in the center, the second one was actually worse!! Inedible!
@@lindabernard4298 Oh dang. I was hoping that would be the solution.
I've made this recipe more times than I can count and have never had an issue.
I've made it with both the almond and flaxseed, getting equal results. I only need to bake for 30 mins, as well.
I don't know where you live, but I'm in AZ where it's very dry. Could that make a difference? Not sure, but I hope you find the solution. ❤
Maybe
I had to make this twice as the first one I made with carton egg whites and the bread never rose. It finished at a little over an inch tall. So I made a second loaf with actual egg whites and it turned out perfect. Yes the taste is amazing. Thank you! I dried the first loaf and made bread crumbs so I wasted nothing!
Maybe that's my issue. Mine flattened a lot out of the oven.
We’re your egg whites at room temperature? They should not be cold according to Victoria.
@@melodychait8217 not the carton ones but the regular eggs were…..never thought about that, thx for the tip
Good to know because I used carton eggs and it’s flat. It fell. I hope it taste ok. I will make it again with cracked egg whites thanks
@@yvettemaddox1005 ❤
This is amazing!! My first batch from an earlier recipie of her flour came out too wet. I stumbled across her new one and thought I'd give it a try...heck I had all the ingrediants from over a year ago. Mine didn't come out very raised maybe 2 inches but the texture and flavor was awesome. Next time I'll use a smaller bread pan. Thank you!!!!
Love your presentation. I can't wait to make my first loaf of VKB.
When you get your cook book completed I will buy one!! Let me buy one if the first ones and I will do a review of several of the recipes! I have been cooking since I was 10 yrs old, 76 yrs young now.
I just made this bread and I haven't had bread since January! I love it so much! My bread was a little moist inside, but it was still AMAZING! Thank you Victoria!
I used your flour in a 'Joy of Cooking' recipe for Peanut butter cupcakes. They were so good, no one realized they were gluten free and sugar free. This flour is a game changer. Can't wait for your cookbook to come out!
YESSSSSSSSS!! I *immediately* printed this recipe and made the bread before I was even finished watching your video. It just cooled down enough for me to slice. It is shockingly amazingly delicious. WOW. Just WOWWWW!!!!!!!! I made two loaves, one with a cinnamon swirl and one plain. I can't wait to try the cinnamon swirl for breakfast tomorrow!!!
Do you think you could use egg white powder instead of egg liquid .? just don’t want to try and waste ingredients as all so expensive here in NZ
@@julieanne89 I wondered the same thing but I went ahead and use the liquid egg whites anyway. You would obviously have to up the ratio of liquid in the recipe but I have no idea how much. I assume it will make the loaf too wet, but I don't really know at all. Good luck if you give it a try and let me know how it goes!
@@julieanne89 also, I'm on an extremely limited budget and wasting ingredients is pretty devastating to me so I get it, but this recipe turned out literally perfect for me. Victoria's recipes are extremely well-researched and have always turned out amazing for me. This is quite literally the best keto bread I've ever had by a long shot. This is my new permanent recipe!
@@Ohwhale79 Thank you so very much for taking the time to reply .
I have asked Victoria also the same question but i. the mean time will make up the loaf exactly to Victoria recipe Thank you so much have a wonderful evening where ever you are in the World I am in New Zealand x
@@julieanne89 you are so welcome!! Keto baking is exceedingly difficult and we gotta stick together and help each other out! I sure hope this works for you. The only other advice I have is to make sure that your psyllium husk is ground correctly (to half it's volume) in the flour recipe. It's actually extremely important!
THE CRUST IS *SO* GOOD. HOW?!???!
This is the best bread recipe that I've tried on Keto (9+ years!), hands down! I was surprised that you just posted it just a week ago because I've made it three times already. I think that it would also work great for buns and with sweetener for sweet buns, maybe with a SF jam topping. Thanks so much for you great ideas!
I cannot wait to make this! You are such an angel with everything you do!
OK. Not sure what I just ate, but I think it was bread. REAL bread! Like Victoria's keto bread. A-MAZING!! I made this recipe right after Victoria published it, but I made it with the VKF einkorn version. It was OK, but not even close to my liking. Today, I made her recipe (VKF ALMOND FLOUR version) with a couple of tweaks (just additions, no change to base recipe). I added a couple blobs of sour cream, Italian seasoning, and 3 drops liquid sucralose. (You can choose to add the slightest bit of your own sweetener of choice.) OH! MY! GOSH! This is by far THE BEST keto bread I've ever had!! I did not score the top, so the loaf looked like a tilted skyscraper after baking. No big deal to me. HOWEVER, I don't know how this is possible because it is gluten-free, but my loaf DID NOT FALL!! Lastly, I beat the batter until I thought the egg whites had fluffed up a bit which might be why it didn't fall. I am literally BLOWN AWAY! (Can you tell?😉) It FEELS like REAL BREAD and it's NOT DAMP!! Kudos to you, precious Victoria! THANK YOU for all you do for this community!!!💖💖💖
what a gift you are. one of my sons recently became gluten intolerant and your flour is exactly what didn't know i was looking for. you explain your process perfectly and in terms i can easily understand with the science thrown in. the ease of just replacing regular flour with VKF - i can't describe. thank you thank you thank you.
I had wetness issues inside, but I solved them. The wetness was because by cooking at 175C with a Philips air-fryer oven:
at 160C the bread came lovely.
Sharing this info here for those having similar wetness issues. I used VKF 2.0 from February 2024.
Hi. Can you tell me how long you baked the bread for at 160 C and I assume that was in the air fryer oven? Thanks
I used an air fryer oven and my loaf was very wet. I'll try adjusting my temperature next try. Thank you.
Step 1: Make a double batch of Victoria’s new Keto Flour. [The biscuits I’ve been making every 3 days are SOOO GOOD using your Almond/Bamboo Flour version just before this new one.] Step 2: Bake this bread! It will truly be a test for me since I’m not a bread baker… I cannot wait to be pleasantly surprised at how this bread tastes. I hear you say, “It tastes like bread… like normal bread.” You are adorable ❤ Thank you for not stopping, Victoria. The miracles God is creating through you are phenominal!
Boa tarde!
Por favor coloca as quantidades de faronha de amêndoas e de bambu, não consegui achar, não sei inglês. Obrigada
@@augustamariasilvadasilva6089 This link will take you to the printable recipe card for this bread. You will notice there is a box at the bottom. This will give you the alternative ingredients to make the bread in case you can't get any of the ingredients in the main recipe.
@@redhatpat9387Thank you 😊
@@redhatpat9387 link doesn't work
I’m so excited to make your flour today! It astounds me the amount of work you’ve put in to find the perfect flour. Well done!! 🎉
Thank you so much for your hard work on developing this flour and bread.
I made mine with two large egg whites as I didn't have 4; also forgot the oil; used soya milk instead of water and it turned out great for my first time using Victoria's recipe bread flour. This recipe is going to be a great blessing in my household. Thank you.
I can't wait to make the bread this weekend (need to make the new flour blend first). I have to tell you that I made the ATK dream biscuits last weekend with my leftover pecan NSF 2.0 and added some psyllium husk to the mix. It not only solved my "too wet" issue, but those biscuits were fantastic. This is coming from a Southern girl who knows her way around a biscuit. I can't thank you enough for all the hard work you have put in to give us a flour that makes everything taste like the real deal. God bless you!!! ❤
Did you use the small or large loaf pan? What brand inulin do you use?
@@sharonharris7842 I used allulose.
🎉Boa tarde!
Poderia passar a receita do biscoito e da farinha keto, obrigada.
I will be first in line to buy your cookbook. Thank you so very much for taking the time and trouble to experiment and come up with these fabulous creations that make it easy for those of us who need to give up gluten and sugar to do it! Woody Allen once said,”You can live to be a hundred if you give up everything that makes you WANT to live to be a hundred.” Thanks to you, that is no longer true!
I did a basic vanilla cake taste was perfection but still wet sounding till next day. Coworkers loved it.
Just made this with Victoria’s newest flour using 1/2 bamboo fiber and 1/2 oat fiber (because I have a lot left). Turned out beautifully!
Could you please give the grams count for each fiber you used?
Yes i would be interested also please as I have oat fibre also I need to use
Hi Victoria! I'm new to your keto bread and absolutely look forward to trying out different recipes. Could you please test your perfected keto flour out with an English Muffins recipe? I'd love to see your approach. Thank you!
Oh, yes please?? I've been trying like mad to find a good keto English muffin recipe!
I've already made this once a few days ago and went to make another loaf today and realized I was out of avocado oil, so I used 3 T of butter instead (butter has water so I used 3 T to offset oil/water) and it worked VERY well and gave the bread such a LOVELY and delicious flavor. Next time I make it, I am going to use grass-fed butter instead to give it an even richer flavor. I also added "Everything but the Bagel" seasoning to the top this time. YUMMO!
Thank you again, dear angel, for your lovely videos and recipes! God Bless! ❤
I made ghee from some organic pastured butter that process removes the water and milk solids and you get a nice nutty flavor. I use it to make mayo instead of oil and it is marvelous. And I use it for oil replacement in many recipes. I am just about to make my first loaf but gonna use avocado oil this time then try ghee for the follow on.
You are such a blessing!! Thanks so much for your hard work and genuine goodness plus talent.
Victoria. You are amazing. I am. 67 yr old with osteoarthritis, osteoporosis, thyroid Graves’ disease, pernicious anemia and a couple others. I have been searching forever for diets. None of which have worked till keto. I am missing bread and you have made this possible. You are 35 years of age and please don’t feel old. You are beautiful and SMART and helping so many like me! I just started keto two weeks ago and am losing weight for the first time in my life. Been on shots, seen nutritions, every diet imaginable and taken supplements that don’t work. The magic is in the food. God gave us the food and we are to use it for nutrition. I thank you for your recipes. I can’t wait to try the bread! His bless you dear one!!❤
God bless you friend! Thank you for your kind words!
Thanks so much for what you're doing. You have no idea what a blessing you are.
Interesting results with batch #2 that I tried to rise. It did but then flattened out horribly & is dense - still good but better yesterday when it was so light & airy. The difference was not using parchment paper. Apparently it helps the bread “climb”.
Totally enjoying your recipes.
I am looking for your recipe for Sourdough Bread.
I plan on making this with seeds to 'bump up' the chewiness factor. I usually add 1 - 1 1/2 Tbsp. of pumpkin, sunflower and sesame seeds to my breads. I add them in at the very last minute before putting into the pan.
GIRL!! Let Him use you!! I'm by NO means a cook, but I will be doing this. I'm going to whip up a batch of that flour. Peace and Blessings.
Looking forward to trying this. Thank you.
Thanks for your dedication! What a blessing you are to so many. Sending much love and appreciation your way.
Wow thank you so much friend! I deeply appreciate your encouragement!
I'm jumping up and down, and I'm so excited to make it, and you brought it just in time. I dont have to wait for the weekend. ❤ Thank you for all you do 😊
Wow, this bread is fantastic. Thank you for all your help and suggestions. May GOD bless the socks off of you and your family!!
I just made this for the first time and it was AMAZING! I loved the smell, consistency, and taste. The interior was really moist, and with some butter the slice was melt-in-my-mouth good. Next time I might let it bake another five minutes and let it dry out a little more, for more of a sandwich-bread consistency, but I couldn't be more impressed with how it turned out. It's tough not to just grab some butter and eat half a loaf immediately.
Thank you sososo much Victoria! Your bread..my bread..our bread..man o man! God bless you! So amazing...what a game changer!
I made this recipe with your perfected flour and it came out wet & heavy. It sank to about an inch tall & I did not like the taste. I made the next loaf with 50% more flour -- 210 grams -- and it was much much better. I also made a couple of changes for taste, like a little less salt (1/2 tsp) and a little sweeter (1/2 Tbsp inulin, 1/2 Tbsp maple syrup). The small increase in carbs per slice was worth it to me for the taste, plus with such a huge amount of yeast, at least some of the carb will be eaten by the yeast. I baked it in a 9 x 5 pan but I think I'll do the next one in a 4 x 8 so that it will be taller. The texture was perfectamundo.
Two different batches I've made, 1st was way wet had to throw away but thay was with her last flour. Her new flour was better but still damp. I thought I'd go woth the 82 gram x2 164. But since ypu did the 210 I'll follow what you did...thank you so much for posting
I love you keto flour with bamboo fiber wow what difference. I make pumpkin spice muffins there amazing that all I can say its wow . Thanks for your creativity
Thank you so much and God bless you for this bread. This is the real deal and is truly keto bread unlike what is in the grocery store. So glad the Lord blessed you this way because now I am blessed and can have sandwiches and toast again. My first try❤ came out great!
Just made this bread. It is absolutely the best keto bread I have ever made! A true soft white bread! ❤
Thank you so much I can’t wait for your cookbook God bless you and your beautiful family
Has anybody used a regular loaf pan and had it rise ? The dimensions of my pan are 1/2 larger in both directions. I baked 2 loaves and neither one rose past 2 inches. I used clabber girl baking powder if that makes a difference. I precisely measured my flour batch. I also weighed the 2 cups which was 140 grams. Wondering if I should double the recipe???
I baked the previous recipe of this bread, and I was pleased with the results. This version, however, is much, much better. I think the addition of proofed yeast made the taste and texture difference! I continue to have a collapsing sides issue, so I will continue to experiment with time and temperature. Thanks for the flour recipes and breads!
I’ve got a loaf in the oven right now and already smell the deliciousness! Now I’m about to roll out some tortillas for the first time using your recipe.
Can you please let me know how was the loaf and the recipe for the tortillas?
How did you make the tortillas? Please share your recipe.
Better than a bun in the oven😂😂
Thank you, dear keto sister. I made this bread today. I must say that after letting it cool completely and slicing it, it was not WET inside. It's a bit salty for me. I will use half teaspoon of salt the next time I make it. You're right, it doesn't taste like egg.
What's the minimum quantity of yeast that would give a nice flavor? The yeast flavor is a bit overwhelming. Maybe it will simmer down later.
Of course, i don't expect a gluten-free keto bread to taste like wheat bread, but I must say that I am pretty impressed by the taste of this bread. I can adapt my taste bud to it.
Thank you, Victoria for your tenacity. God bless.
We always have a blessed day when we can watch you, and the bonus of a new, wonderful creation.
Thank you for sharing your talents. 😊
I made two loaves in minutes and they are incredible! Thanks for your work!
real food does mold fairly quickly so the fact that we need to use it or freeze it within 3 days is a good sign. Thank you so much Victoria! I will keep my eye out for more tips and recipes using this wonderful flour.
I made blueberry muffins with your new ketchup flour-FELICIOUS‼️ Looking forward to a recipe book with your keto fñour👍🏼
I made this. I didn't have inulin so I used honey and quick rise yeast and I added a 1 tbl of truvia. This bread is amazing! It tastes and acts just like Udi's gluten free bread. ❤
@@Divinesparklebb mine riced out of the form and got deformation because of it in the middle but used parchment paiper so sure it was that so then i did one more with paiper only in the bottom and oil on the sides but raised again over my form and now again deformation but above my form. Took it out before i let it cool down and it zink together as nothing else i seen before. So im sure let it cool in the bread form fist atleast. But the first one did hold the height atleast from inside the parshment paiper and tested really good but not cooked enough in the middle so have needed more time in my oven
Wow!! Yeasty and delicious!! Made flour and bread recipes as written. Best low carb bread I have made or bought!!
Cooking loaf #6. So far the results have been . . #1 was very wet and fell as it cool, but solid top to bottom, but still inedible, I thought it was just undercooked. #2 came out like #1 although I cooked it 15 minutes longer. Then I read egg whites from the carton can have an effect so loaf #3 was strictly using egg whites from eggs, it didn't fall when cooled although it did have a large air pocket between the upper crust and lower part of the loaf, still super wet and inedible. I rewatched her video and noticed my yeast didn't look like hers, so I went with sugar instead of inulin. Yeast proofed up like hers so loaf #4 was using all egg whites from eggs, not carton and yeast that looked similar to hers. Loaf didn't fall when cooling although it still was super wet and had an air pocket. I decided to go with the recipe that called for 160 grams of flour but while reading the recipe, I didn't see the part about increasing to 168 grams. The loaf came out a lot better than the prior ones but still wet, the current loaf has the 168 grams, so fingers crossed. I'm not sure why I'm having such a hard time with this, everyone else seems to be doing ok with the 140 gram flour recipe!
Thank you Victoria for doing what you do girl!
Thanks!
Thank you so much friend!
I made your bread. It is fantastic! Thank you for your hard work in creating this flour.
I just want to say, I prayed last week to find somebody that made bread in a bread maker that would turn out normal!! I know this recipe is not in the bread maker but I would make this one too!! You are an answer to prayer!! I have to wait until my husband gets paid to buy all the ingredients. I have been telling all friends about you and your TH-cam channel!!
Thank you friend ❤️
So, as a recently diagnosed prediabetic, I was very excited to try this based on the reviews. I made her all purpose flour and this bread earlier today. Visually, and texture-wise, it turned out just like hers. But boy, the taste does not work for me, either as bread or toast. As it stands, I suppose that I need to completely forget what bread tastes and feels like before I can appreciate something like this. But two thumbs up to her for the effort she is putting into these recipes.
Hi Vicoria, I tried this bread ,tasty but mine got a bit dry. I suggest set your oven to 35 minutes and check, you will not have dry bread. God bless 🙌 🙏
"I just wanna thank the Lord" is what sold me!!! I haven't tried to make your flour yet, but this many people (and the Lord) cannot be wrong!!!
I'm not keto, but I'm lactose and gluten intolerant to the point that my autoimmune situation had gotten really bad by my ignoring it. I have been working on making a GF sourdough starter, but I kinda just want a regular loaf of yeast bread (without butter or milk already added which a lot of the GF breads have for better flavor). Thank YOU for getting this on a platform so many of us can easily access & your great explanations/in-depth instructions. Woo Hoo!!!!!
I make for a neighbor who also gets very sick on gluten. She LOVES this bread.
looks really good Victoria thank you for the recipe.
Made this bread today using Victoria’s Einkorn flour blend ( I use pecan flour in place of almond flour in this blend). It smelled so good in the oven! We’ve only tasted an end piece-with butter of course!-and it turned out nicely! Pretty tasty, though next time I will use 1/2 tsp salt rather than 1 tsp. Looking forward to toasting a slice tomorrow.
I made this bread for my Type 1 diabetic Son. Thank yoy So much Victoria. This Bread is soo good. Finally somewhere that won't spike his blood sugar. We had found a protein Bread at Aldi's but it got discontinued. The store product are not as clean also. You do hVe to measure. My first loaf i didnt measure. It didnt come out the same❤
Can't wait to try it! Thanks for all your hard work!
Made 2 loaves they are WONDERFUL. So easyto make i am looking forward to making other savouries and sweets. Thank you so much Victoria xxx
I will have to try this.
You are amazing and a god send! Keep on experimenting. Love your flour and the recipes. Will be trying this recipe. Thank you. 😃
What if 1 tablespoon of vital wheat gluten was added (with a total of 3 grams of net carbs per tablespoon) to help with chewiness and bread rise? I used to add it to all purpose flour when I baked bread
I love your flour Victoria! You're enthusiasm is inspiring! 😃
I just made this and wow amazing. 3 cheers to Victoria!
I have a few thoughts and questions, for anyone, as I know Victoria is mighty busy.
My mistake so you don’t make it: I left it in the bread pan a little longer than I should have after removing from the oven so the bottom got a little too much moisture. Take it out right away. I know duh, but I’m a new baker.
I use organic bamboo fiber, more expensive but as I do not know where or how this stuff is processed I don’t want to trade off carbs for pesticides and herbicides.
I am new to baking period and very new to gluten free/keto/low carb. My partner can’t eat gluten and I need to watch carbs so trying to figure things out. As far as store-bought carbonaut has been the go to, but expensive and truthfully I think this is better in many ways. Carbonaut does give nice full sized slices and may still be a back up.
Since I know what is in this it does have a bit of a cellulose mouth feel to it and that will take getting used to. This may also be the psyllium husk?
What purpose does the psyllium husk serve in gf baking?
The yeast I know was added for flavor and it is good but as it is not rising I wonder if it breaks down in the same way, ie is it good/healthy to eat this much of it? I am just asking cause I don’t know. Is there a way to get a similar yeasty flavor without yeast? I know it is an optional ingredient but I’m game for trying things. And can you do an actual slow rise with this flour?
Slices are on the small side, any ideas on adjusting the recipe and cooking time to get standard size slices? That said they are very filling so this isn’t a big deal.
In other baking I use king author or bobs 1-1 gluten free flour mixes, not remotely keto. Most gf flours have a higher GI than regular flour, but my question would be, is there a way to modify this to make it similar to one of those types of flours?
It is remarkable stuff though really and Victoria needs to be given a medal for doing this and answering people’s questions.
I will try to answer some of your questions...I am an amateur baker myself, Type 2 Diabetic and like Victoria, very much a Keto advocate.
First I used Carbonaut breads almost exclusively a few years back. I have always loved bread, biscuits and rolls as part of my diet. The problem I found with Carbonaut, as great as the carb content is (like 2gm / slice), it doesn't work well with strict Keto, where one is limited to 20 gm carbs, 60 gm +/- Protein and 140 gm +/- Fat per day. One sandwich can be over half your allowance of nutrients in a day...
As Victoria's base recipes do not include a wheat gluten, the psyllium husk provides some structure to provide a binder the flour mix. Xanthan Gum also helps. Yes, it does have a different taste. She does have one recipe that does include Vital Wheat Gluten, but I have been disappointed in the results...perhaps it needs to be proportionate to the weight of the flour...my base flour, because of the manufacturers I use, weighs a bit more (93 gm/cup vs 70 gm), and may require more than 1/2 a cup in the recipe.
As her mixes contain no wheat (therefore no wheat gluten), there is no flour structure for which with the yeast to interact...it is there for the flavor...the leavening from Baking Powder is what gives the dough lift during baking, but my experience is that the amount required may need to increase...she uses 1 Tbs BP for her flour @140 gm / 2 cups, I use 1-1/4 Tbs for my 186 gm / 2 cups...I also use different flour mixes, which also weigh more than that (Oat Fiber for Bamboo Fiber).
I use King Arthur Keto Flours for Pizza Crusts, Sourdough breads/rolls. They are Gluten Free as well, but seem to have a decent GI.
I hope this helps!
@@MarkGrosskopf that was wonderful. Thank you so very much :)
Its 5am and i haven't slept a wink. Stumbled on your page and, wow, i am so excited to try your flour out! Amazon will deliver on monday. I was diagnosed 3 years ago with type 2 diabetes. I love to cook. I really love to bake! So, for 3 years, I not only had to give up eating many things I love but I had to give up my joy of baking. I so look forward to trying out your flour and recipes. When you publish your cookbook, I would really love a first edition to treasure! Signed would really be nice too.😅
Your new best friend (along with half of America,) 😊
Heidi
@anamneses28 thank you! I'm baking again!!! Great tip
Victoria you are amazing thank you so much for all your wonderful recipes.
.
Thank you Victoria - Your flour and bread is FANTASTIC. Any tips for making a larger loaf (Cook time for double loaf? Cook to temperature?)? Your work in perfecting this will help millions of people, and for that I hope you are proud of yourself.❤❤❤
Thank you! I haven’t done a double I’m sorry, but I’d say use the same temperature, just a longer baking time so watch carefully!
I just ordered all of the missing ingredients. I will be looking forward to trying out your bread recipe and dream biscuits. I will let you know how they turn out. I am so excited to bake now.
Thanks!
Thank you so much friend!
Somehow ours has a fine grittiness in every bite. Not sure what happened. We missed adding the oil, but everything else was spot on... we will try it again. Also it had a dry powdery texture on the outside.Didnt look like yours. Will go round 2 !
*A delicious way to enjoy bread while staying true to the keto lifestyle. Loved every slice!*
Can you tell me for my keto, how many carbs a slice has?
What did I do wrong?? Oh golly. Victoria makes this bread look so delicious I couldn't wait to try it! The only bread I've ever made in my life would be "regular" flour and sugar zucchini bread or pumpkin bread, before going keto a year ago. I was so hungry for a sandwich! Or Victoria's jelly on bread. So I watched this video umpteen times first, printed and followed the recipe card exactly, let the warm yeast water sit for 15 minutes, measured slowly and carefully brand new fresh ingredients in grams, used the same products and brands that Victoria uses. But my bread was not fluffy. It was heavy and dense with a memory foam texture. And it didn't taste like real bread at all. It had kind of an odd "off" flavor. But I made an egg sandwich with it anyway and ate it!!--because those ingredients are expensive and I didn't want it to go to waste. I used Victoria's all-einkorn (no almond) flour recipe to get the flour, then followed the recipe in this video to make the bread. I am inexperienced in the kitchen and don't know what I'm doing! But I'd sure love to learn. Somehow I messed this up! If Victoria is too busy to reply (understandable!), can anybody else suggest where I may have gone wrong to get a bread so different from Victoria's? I'll try try again!
Two things I can think of…
1. Mixing: could you be mixing the dough too much? That’s been a frequent problem for me.,
2: BAKING PANS! With most keto breads I’ve made, the size, shape and material of the pans makes a huge difference. It took me forever to get to reliable successes, but the big turning point was new pans. I wanted a nice, tall bread slice. Hadddàcdddddddddving seen a lot of videos with great looking results, using a cube shaped PULLMAN pan, about 5” a side. I had to go right to a site (maybe had “Chloe” and “bakeware,” in the name). Had ordered one on Amazon, thinking it was 4”cubed, but it was too small. The ones I ended up getting are not cubes, but slightly elongated (roughly 5”wide x 5”tall x 6”long). I got 2. Most loaves I bake, I use both) And boy were they worth it. The challenges of low carb or gluten free baking are amplified in a pan too big for the inside to cook easily. I haven’t made this recipe yet - but looking forward to it - so I don’t know how big it’ll be, ‘til Ido. These pans have a kinda nonstick coating. Again, not having baked this one yet, I can’t be sure, but you might try not oiling the pan or lining with Parchment at all. I use tinfoil just on the bottom (and a little way up the sides), SHINY SIDE AWAY FROM BREAD, just wanting to keep the outside from browning too fast, so I can bake longer. The bread candy then rise higher by ‘climbing’ up the sides. Those pans were revolutionary for me. I proof the bread (if using a recipe that includes rising/proofing) I do that with the pan covers on which gives the inside a chance to get warmer. I remove the covers halfway through baking time, to let moisture escape.
Can also try leaving in the oven after baking, with heat off and door partly open so the outside doesn’t burn, for about 15-20mins. Or longer bake, lower heat. Don’t open the door to check, etc., while baking?
Don’t know if any of those will help, but I have often considered myself the Queen of Failed Bread. When l try this one, hopefully tomorrow, if I think of anything else, I’ll come follow up. And best of luck to you! 🍀
Mine failed. I asked for recommendations but I fear I will not get any. Mine was only 2 inches high and the loaf itself was very heavy. I used Oat Fiber vs Bamboo Fiber. Victoria has it listed as a substitute but I get the feeling that was not fully tested, I would like to see her make a loaf using Oat Fiber
Oat fiber vs bamboo fiber will work, but nowhere near as light and soft as with bamboo fiber. I used a brand called “Saludvita” (I think), which was ok, until I was able to get “Zimmermans,” (only recently, in Canada), bamboo fiber - which I prefer. It is probably THE magic ingredient for me. But I also don’t do great with too much bamboo fiber (taste or tummy) so have used half oat fiber, half bamboo. But it’s more dense. Last mix I added calcium carbonate (like what tums are made of, but flavourless powder), after searching if that was ok - about a Tbsp - into the bamboo fiber directly, first. I think it’s really helped with stomach. Again, bamboo is the secret to all keto baking for me, wherever possible. Loads of trial and error getting to successful adaptations.
In things like pancakes, I couldn’t get them to not be VERY wet for the longest time. I finally just added some coconut flour to take up that moisture. I like to let the coconut flour sit a bit with some of the liquid in the recipe to avoid the over drying of coconut flour). I wonder if that - with maybe some extra psyllium husk fiber (too much will be wet or may give a different colour, but it will also add ‘fluff,’ in the right amount). I haven’t yet ground my WHOLE PSYLLIUM HUSK, with very good results, but will try with next batch. But if you use already ground psyllium husk, “powder” 🚫, you’ll get dense - and not pretty - results. HUGE DIFFERENCE.
I’ve also tried warming the dough before putting in the pans, and/or proofing on “rapid proof” in my oven, with Pullman lid on (my preferred method), to give the inside a better chance of fully cooking and not being wet or dense. And 2 smaller pans is much better than one big one! My Pullman pans are from Chloe Bakeware. LOVE them. Even multiple mini loaves.
I’ve been in this keto bread struggle for a long time. Finally, with Victoria’s recipes (adapted as above in some cases), I actually - FINALLY - have more successes than fails. (SO GRATEFUL FOR HER BREAKTHROUGHS - for which she’s worked endlessly! 💝).
Can I ask where you found the Zimmermans in Canada? Was it online? Thanks
Oat husks are not gluten free
I agree with your assessment of how different the grams are. I measured 1-1/2 cups two different ways. I spooned the new flour into a 1-1/2 measuring cup and leveled. That was about 89 grams. When I scooped from the container then leveled, it was 98 grams. Of course not all measuring cups are created equal. So, the grams will likely vary for everyone. I tried the 98 gram measure in a lemon cake with lemon glaze. The cake was light and fluffy and tasted great. I think I will stick with using the measuring cup unless the recipe calls for grams and even then, I will have to determine if the consistency needs less or more flour. I am really excited about what I can do with you new flour. Oh, I had some of the 2.0 left and did a little math calculation and added more egg white powder and some of the psyllium husk. That is the flour I used in the recipe and it worked great. I plan to experiment more and look forward to making all types of bread. Thank you Victoria for just taking the time to keep making flours and recipes.
Woohoo bread pudding! Yep, can't wait to try it!
Ok.... I made this bread. OMG! It's fabulous! And so good toasted, just as you say! I've tried tons of keto breads over the last 7 years. No one comes close to what you're doing here Victoria!
Thank you! God has been so good to give me these recipes!
I made a loaf today. It turned out pretty well. It rose and has a nice flavor and aroma.
I made this bread a few days ago....My Husband LOVED it...thank you for all your hard work in creating a bread for all of us, and it doesn't taste like almond flour.
Can you create a tortilla for us?? We would love to have a tortilla.
Much love ❤
I am very excited to make this bread. Thanks so much for all your hard work and persistence ❤❤❤❤
Thank you so much, Victoria for sharing this with us. Someone mentioned a poke cake, could you drop a printed recipe for us? Someone else asked for a carb count, would I be right at thinking 2.5 carbs a slice? I’ll happily add 5 carbs a day if I can have really good tasting TOAST. One more thing, have you made pasta with this yet? My Sweetie of >50 years can’t tolerate the faux pastas I’ve made. Thank you again for all your hard work and brain power. God bless!
You are so filled with brightness with your wonderful eyes and smile ! :) Question Does this taste like regular bread or about how close thank you ??? !!!
Best taste keto bread I have ever tried，better than store bought
Thank God for you, Victoria!💖🙏💖
Did you know that Steve over at Serious Keto gave your flour a mention? It's his video about how to batch cook poached eggs - he served them on biscuits made with your flour!
For Thanksgiving I wanted to see if I could make dinner rolls with the Amazing Keto Bread batter. I had tried the dinner rolls but they were too hard and dry. But since i LOVE the Amazing Keto Bread I tried putting the batter into a greased silicon cupcake pan. and it worked.!! I will try to upload pic to FB. The cupcake pan only held 6 at 3/4 full of batter so I poured the rest into a little ramekin.
So I live above 5,000 feet above sea level, and I have an air fryer so I’m practicing now your gluten free bread! It looks beautiful but it’s browning fast. So I have reduced the heat to 300 degrees F. And placed aluminum foil loosely over the top. We will see how it turns out!
How did it turn out? I did it on my AF and it was very crispy outside & too moist on the inside. I thought about reducing heat.
Love your Mississippi cutting board.
So I made this bread today, used only 1/2 Tbsp of baking powder because I don't like the taste of it. I made some milk toast, sweetened with allulose, cinnamon and use hemp milk. Was so good. Wished I could add pictures.
Ooh, that sounds delicious! What were your measurements? I like to minimize my baking powder too because it has sooooo much salt.
Hey everyone, VICTORIA has done it, "This is BREAD", I have been Healthy Keto (Dr. Berg) for 6 years and Ketovore (Dr. Berry and Niesha Berry) the last year, down 50 lbs, 65 years old, no aches, pains or medicine all blood work is great! This is the best bread I have had ( I have had them all, store bought and internet) and this taste like real bread!!!!!!!!! I got a great rise and Victoria is right, definitely give the yeast 15 minutes to rise before adding the dry ingredients, I think this is crucial! I did do the 140 grams of the flour. The next loaf I will try with the Pecans, much healthier (Far lower in Lectins). I wonder if Walnuts would make a good flour, has anyone tried (Very low in Lectins)? I made hamburger buns for the Super Bowl today to try them out, I think they will be great! Thank you sooo much Victoria for all your hard work, you are greatly appreciated!