OK, I am a former baker. I had my own in-home baking business and loved all kinds of baking, but I was Dx with celiac in 2018. This ended everything...until now! I just used your flour to make dream biscuits. OMGosh! These taste just like my grandmothers!!!! This is amazing! Can't wait to really get baking again.
Using your flower, I made dream biscuits. They came out amazing. 252 g of your flour, 4 teaspoons of erythritol or your favorite sugar substitute ,1 tablespoon of baking powder , 1/ 4 teaspoon baking soda ,1/4 teaspoon salt 2 cups of very warm whipped cream.. mix altogether use a large cookie scooper or a 1/4 cup measuring cup makes about 12 biscuits. bake at 450 for 12 minutes. .😋
I made these biscuits and they were great. I’m, one person who eats one meal a day and doesn’t always eat every day. Any suggestions on how to store these biscuits so they aren’t rocks two days later? This is a problem with regular full carb biscuits, I understand.
@@debbied9842A fellow OMAD lady! Or intermittent fasting. Less work for the body in digestion and less work in the kitchen, too! Btw, I freeze a lot of baked goods.
@@jodybogdanovich4333 OMAD also!! I am ketovore high fat and I have lost 65 pounds without exercise because of terrible sciatic joint issues. Swimming is the most strenuous activity and still, the weight fell off! I am also 69 years old.
@@gelwood99 Congrats on your weight loss! I turn 69 this month. I was losing weight on keto but high cholesterol runs in my family and the high fat in keto really messed my lipid panel up. I still eat low carb but have had to cut down on high-fat dairy and animal fats. My doctor also increased my statin. I'm going in for fasting blood draw tomorrow. 🤞🙏 I started eating OMAD many years ago.
A suggestion for your cookbook- some of your old recipes call for an old flour recipe, it’s hard to know how to update it with a new flour recipe without going back and forth between videos. So, if they can be updated with how much of which flour recipe would work in it or which won’t work. Thanks much.
I had the same issue. I ended up getting an index card and making me a conversion chart for her flour. Then used a paperclip to hold the card on the page I'm using. Hope this helps
I also have same issue hope there could be updates do appreciate your hard work Victoria its but it's confusing spent a lot of money don't want to give up thank you
Victoria, you've made a HUGE difference for so many of us. I've seen those replicating your recipe and NOT giving you credit. So many came your defense. Your praises are everywhere on the internet. Keep up the good work! Love and blessing my dear.
Ya, but she reports those who give HONEST opinions about their baking results and she REPORTS them to youtube if their results do not fit her narrative. Other trustworthy channels who are honestly trying out her recipe's unbiasedly are trembling with fear! I do NOT support someone who CENSORS good, honest people and takes away their freedom of speech! I suggest you all unsubscribe from someone who endorses censorship, dishonesty and retaliation. These are hallmarks of someone on the narcissist-sociopath spectrum. Repent, girl, and apologize to those you have harmed in the process. "The love of money is the root of all kinds of evil."
Victoria: I am just a bit confused about the amount of psyllium husk needed for this flour based on the brand you used vs the brand I have. You used "Himalaya Organic Psyllium Whole Husk" and I use "NOW" brand Whole Psyllium Husk. One Tbs of the Himalaya brand weighs 6gr, but 1Tbs of the NOW brand weighs 5gr. Your recipe card says to use 2Tbs, but in the vid you stress 20gr. If I grind the NOW brand and then measure 2Tbs, it will weigh 10gr. If I grind your brand, Himalaya, and then measure 2 Tbs it will weigh 12gr. Neither one of them meet the amount of 20gr that you stress on using in your video! So, should I use 20gr of either brand AFTER it has been ground???
My son was just diagnosed with Type 1 diabetes… do you count all the carbs as a diabetic? I’m trying to find a decent flour substitute so I can make him some normal bread. From what we’ve researched diabetics don’t count net carbs. When you use Victoria’s keto flour for a recipe do you calculate ALL the carbs??
Oh Victoria! I stand amazed by your Keto flour creations! Because of you I will meet my weight goal! There is no reason not too with this fabulous flour! And I’m first in line to buy your recipe book📕!
I love that you are always trying to make your flours better, I'm not keto but I am gluten free and I can't handle the excess of starches in most GF recipes. Keep up the good work 💯
Victoria...I have used this flour and for the first time in many years I enjoyed a biscut that was so close to my mothers wheat flour recipe. You are a Godsend to the gluten free community. Thank you!
Victoria, you are brave, bold, a bright light in this dark world, not to mention a total genius, generous, kind and loving! Thank you for everything you are doing to follow the LORD's leading. In my eyes, you are a strong obedient daughter of the King! Most important is to see yourself as God sees you ❤ You are highly favored and chosen to be one of His "kids." Love you! ❤❤❤
Victoria, I have not been a subscriber for very long and I have to say that I am so impressed with your tenacity, patience and creative skill for diligently working to make the PERFECT Keto flour so that we may all benefit from Keto without it being a thorn in our side. Kudos to you. And THANK YOU so very much for your hard work and for sharing. There are a few Keto "high pedestal" holders on YT and you Victoria are one of them! Peace and Love to all.
Victoria, I think you've done it again. I am soooo glad that you continue to share your new knowledge and updated flour blends with us. Please continue sharing despite those who may be frustrated with all the 'updates'. Your intention of helping us get to the absolute BEST and closest version of a flour shines through in your videos. You are truly a BLESSING!
Victoria, please do not be disheartened by some of these awful remarks! What a bunch of whiny and entitled people. I’m certain that the vast majority of people are so thrilled that you keep experimenting with all of this. Keep on keeping on. 😊
I watched an episode of High Falutin Low Carb where they made cream biscuits using your flour. It looked so good--actually looked like a real biscuit and according to the podcaster, was truly a dream. I got so excited and found your channel, watched this video and bought the ingredients (bamboo fiber, egg white protein powder and whole psyllium husk) right away so I could make some of this flour myself. I just made a batch and am going to try out a recipe I have missed for so long--orange chocolate chip scones. Thank you for sharing your discoveries! I look forward to checking out more of your videos and recipes!!!
Hi Victoria, would you , could you , show us a video of you using your coffee grinder to grind up the psyllium husk? I, personally, need to “visually” see this procedure. I have a bag of the powdered husks, but that is not what will work… thank you 😊
From what I got out of it is you purchase the whole psyllium husk and pour some into your coffee grinder to create a powder form. Once powder form them measure out I believe it was 20 g. That’s how I did it.
Love this flour! I have avoided flour since about 1980 so I have almost no experience baking. I mixed up your flour and over the next 3 weeks made five different blueberry muffin recipes, a pumpkin spice muffin, a cinnamon roll muffin and blueberry bread. Each of these recipes were just found on the web that had a lot of good reviews and every single recipe turned out fantastic. I followed each of those recipes exactly except subbing your flour (measured by the cup) and monk fruit sweetener for the sugar. I have become a baking fool. Thank you so very much!
You really outdoing yourself and I'm loving it! Do you think I could replace almond flour with lupin flour? thanks again for all the time you put into this.
Ok. If I have my einkorn mix newly made, I can add the adjusted amounts of the new recipe to it? I appreciate you sharing your mixes and ideas. I would not have been able to develop these things on my own, and am willing to try this out! Thank you!
Just use the flour blend with eikorn with recipes before this new current flour blend. Once you run out of Eikorn keto flour blend...then just go forward with the latest flour blend. :)
Victoria, first of all, thank you for all of your hard work perfecting this recipe. Last month, after having seen your recipe for nearly a year now, I finally purchased the ingredients to make your 2.0 flour. So far, I've made a few things. I loved it as a loaf of bread from the oven using yeast, and even the microwave bread was decent, and I love it in my egg loaf blueberry muffins, but I did not like it at all for pizza. When I made the (deep dish/pan) pizza, it came out more like a biscuit flavor and reheating a second piece was horrible and dry. I was thinking that I would try to add psyllium husk the next time I make it and/or beef gelatin to help with the chew factor, so I was so happy when I saw your new video today! You've answered my prayers! I will definitely be modifying my current mix that I pre-made to add psyllium husk & xanthan gum. I'll have to do the math, but I think that's what was missing. THANK YOU SO MUCH!!!
I said I would return when I made dessert. Fulfilling that promise. Just made the 2 minute keto chocolate cake using the new version. It is not my imagination, that that little change made a great difference in the results of my cake. I’ve made it many times before tonight, and I will say the little addition of psyllium husk produced a better cake. Thank you! Will continue to use it , until you come up with your ever evolving improvements. Well done, and thank you again.
I know you said to grind the whole psyllium husk to half its volume. Is psyllium husk powder you buy ground too much? I'm wondering why the powdered psyllium doesn't work.
@@lovesJesus448 I don’t want to experiment. I just want to understand. I have psyllium husk powder already. I want to know if it’s ground finer than half the volume.
He's just asking a question. According to another youtuber, the already ground psyllium husk powder is way too fine and would soak up too much water or liquid😊.
Victoria, just wondering if you're still working on einkorn sourdough starter and bread? I saw your starter on the window sill in one video and am so excited!!!! I'm praying you will share this with us. Einkorn is so nutritious and I love sourdough bread. it would be wonderful to eat it again!
I just made a batch BAMBOO FIBER - ALMOND FLOUR - SUPPLEMENTAL EGG WHITE - XANTHAN GUM this is your 2.0 ..... am I suppose to add PYSLLIUM HUSK as well ???.
Hi Victoria, can't wait for your cookbook! You are an angel sent straight from heaven to bless all of us mortals. I am going to sub the bamboo fiber with oat fiber. I ordered Naturtonix Premium Oat Fiber from Amazon, it's pure white, and I'm going to see how it works in this recipe. I'm also going to sub einkorn whole wheat for the almond flour since I don't like the texture of almond flour.
God’s unlimited blessings over you and all your family and subscribers ♥️🙏 YOU are truly a huge blessing for all of us who love our sweets!!! Victoria my love, have changed our Keto World!! I, and I’m sure, many others can’t wait to buy your cookbook!!!!!! Thank you, beautiful ❤
Well said dear friend. Victoria is doing an amazing job for us. I felt very deprived not allowed bread and cakes. Victoria has certainly allowed me more food freedom. Speaking from South Africa it is hard to find decent books on this subject, so I too await her book 🤗. Just hope she will do an ebook, things get stolen in our unreliable postage system. ❤
@victoriasketokitchen Hi Victoria, I adore Cook's Illustrated Rustic Plum Cake which calls for flour AND a few ounces of almond flour. Do you think it would still work?
@@victoriasketokitchenIf you marketed this flour you'd make a million bucks from all the keto and gluten free folks out there. Seriously, you need to tweak it and patent it before some big corporation does.
I just made your 2 minute bread using your new version, and already saw a difference in the texture of the bread. Rose higher, seemed to be a tighter crumb, and cooked through. Sometimes I’d have to nuke it a bit longer, but that didn’t occur this time around. I’m excited to see the results for your cakes, and cookie recipes. Will report back with my findings. Thanks!
This Lenten Season I sure would like to fry fish on Fridays. Can I use this flour for a fish dusting or batter? I heard you say it's more absorbant?....
I'm so excited. I was confused with some of the previous flour recipes. Thx so much for this keeper! Can't wait to try it!!! Much love to u Victoria ❤ I have made coconut cake with this flour, dream biscuits and chocolate chip cookies. I think i didn't grind my whole husks enough but still works ok. Next time i will grind them more.
I am so confused with all of the different flour recipes! So what's the difference in "use" between this flour and the einkorn flour? What about the additional baking powder requirements as with the other flours? All of the flour recipes are gluten free.
Wondering about the einkron flour? I made a triple batch using your previous Einkron keto flour version. Is this new version meant mainlly for the baked goods? Or shall i adjust my ingredients to match your new version. TU 🙏
I would not personally mess with the Einkorn batch you just made. I would suggest using it up cause it has been glorious in every baked good I've personally made, especially cakes & biscuits. Then maybe when you run out of the Einkorn batch you can try a small batch of the new one & see how you think it compares. Since I don't need gluten free I will probably stick with the Einkorn blend and make this new flour blend for when I'm baking stuff for my gluten free friends. I will probably also make a small batch of one of her flour blends that doesn't have almond flour so I can bake for a friend who is allergic to almonds. They are just a bunch of different flour blend options depending on what your unique needs are and all work well in baking goods. The Einkorn blend also makes an excellent roux and I made some amazing white sausage gravy with it, plus used it as breading for fried chicken breasts. Endless options! Good luck!
is this the right Himalaya Organic Psyllium Whole Husk, Natural Daily Fiber Supplement, Regularity, Appetite Management, USDA Certified Organic, Non-GMO, 56-Tablespoon Supply, Unflavored, 12 it doesn't look like the one you use
I tried the Einkorn flour but decided to not go that route moving forward. I really like the 2.0 version with Bamboo or Oat fiber, either one is good. I'm actually carnivore who likes to try other things mostly for others I cook for. Just trying to give them something healthier on occasion rather than only meat and eggs. Not everyone is as strict as me. I really decided against the Einkorn because it added more carbs and I didn't prefer the flavor any better. One of things I use your 2.0 flour for the most is making biscuits. Everyone at my house loves the biscuits. Most of the time I use America's Test Kitchen recipe for Dream biscuits but use your flour. They are very easy and quick to make, also extremely tasty and fluffy. I made some honey butter the other day for the biscuits but that made me remember Whataburger's Honey Butter Chicken Biscuit. I used to love those things when I was sick and fat eating all that garbage. I believe I can copy that with the biscuits, the honey butter, and some chicken. Planning on that soon. Thanks for all you do!
Have you tried the Dream Biscuits with sausage “gravy”? Make a batch of the biscuits, brown a pound of your favorite sausage, crumbling it well while browning in the skillet, drain fat if needed, and add 8 ounces of room temperature cream cheese, and a little water or heavy whipping cream to get the consistency of cream gravy. Spoon over split biscuits! Heavenly!
AAAAAAAHHHH psyllllium husk!!! I used to use ground psyllium husk when I was a baby keto several years ago!!! I actually would not make a recipe unless this ingredient was in the list!! I will be looking for whole psyllium and trying this ASAP!! thank you for your tenacity and desire to share. I will be pre ordering your cook book BERIN IT ON GIRL!!!
You rock!! I just started eating keto and discovered your channel. Have you thought of using AI to assist you in making your cookbook? It could really help think of it as your assistant if you have any questions reach out I have nothing to sell just love what you’re doing and I do work with AI.
A cookbook! How Exciting! I’m definitely here for it! Best wishes & lots of prayers that you’ll get whatever you need to make it a reality. You can do it! Look how far you’ve already come 😘
I just want to make sure I do this right with different brands of items. For example, the egg white protein powder I use is 28gm/2 scoops (2 scoops = 1/8 cup). If I use this different egg white protein, do I use 1 cup which would be 224gm or do I use approx 1/3 cup which would be approx 75 gm)?
Thank you Victoria! I love your quest for a good flour. I have no problem trying each version until I find the one I like the most. I just made your einkorn flour and it is my favorite so far. Can't wait to try this new one! The einkorn flour is not a waste in my eyes because it's still really good- I'll use it up no problem!
My container of psyllium husk says organic psyllium whole husk, BUT... What's on the inside looks powdery. I can't imagine grinding this up anymore. I want to make sure I'm using the right thing...
I have found a good looking quiche recipe. It has a crust I want to use your flour mix. The recipe calls for 3/4 cup white whole-wheat flour and 3/4 cup all-purpose flour Do you think I can just use all VKK flour?
Hi, I tried this bread a few times, and can't get it to rise up properly and it's a bit moist inside, in the middle. There is an empty hollow inside. I even tried to do it for 50 minutes at 350. Has anyone had same problem? I've been using maple syrup instead of sugar/honey for yeast, I don't think that would be issue. Am also using normal baking powder. Any tips?
Victoria I feel like a complete heel even admitting this. I measured out your bamboo flour mix and set it next to my coconut flour container. Later that night when I went to make a loaf of bread, I grabbed the coconut flour. Lol 🤦♀️So tonight I thought I needed to make another flour batch. When I realized what my problem was. Long story short...I have my first batch of bread in the oven right now. Wish me luck. 😂
Looking forward to keto cookies that actually spread. I have tried so many recipes and I always end up with a cake-y cookie. Also, if I may make a request- do you have a peanut brittle recipe? I have tried all the keto peanut brittle recipes on TH-cam and they don’t have the correct texture. I have tried it with your corn syrup recipe and when I add the baking soda, it just goes wrong. Love your channel and my husband loves your keto bread!
When following a cookie recipe use a standard American cup don’t go by grams… I’m finding that American recipes go by “volume” not grams. If u go by grams it will be really dry! Don’t even weigh the 82 grams just use a measuring cup “less is more” in cookies 👍🏼
I have tried several times making a loaf of bread with keto 2.0 and it never works out I want bread like you show and I don’t know what I’m doing wrong. Please help.
G'Day from Downunder! I'm new to Keto and grateful I found Victoria's Keto Kitchen. My first project was to find a bread recipe and so used Victoria's Standard Keto Flour 2.0. I'm a little confused about which flour recipe to use for what - so would one of your kind subscribers advise me on the following please? 1. Does this new flour recipe replace Victoria's Standard Keto Flour 2.0 for making bread? 2. Which flour recipe do we use for making sweet things like biscuits (cookies), cakes etc? 3. Which flour recipes do we use for making substitute pastries, like puff or flaky for sausage rolls, shortcrust for pies or choux for eclairs? 4. Lastly is there a recipe for pizza bases? Thanks for your help. Confused Aussie!🤪
@@delladearest2511I've watched it twice. It's confusing when she talks about how to use it, but my understanding is that to use it to make bread ( which she shows on the video and thumbnail) you have to find a gluten free bread recipe and follow it. I don't know what the difference would be except getting it to rise. Yeast won't work so there would need to be a different leavening agent. If I'm incorrect about this, I hope someone corrects me. Thanks.
I made your birthday cake using the new flour and I have to say, it is the best cake I’ve ever had! Thank you so much for all your hard work and dedication to give us something we can happily eat!❤❤❤❤❤
Hello Victoria! I was wondering if you had any suggestions for a different brand of egg white powder other than the now brand? Only because of the size and the cost of the egg white protein powder? If anyone has any suggestions I’m open to it. Thanks.
Thank you sister, God bless you Always. I just found you today and am a new follower. Bless you for sharing your gift, I am Christian and of the same heart lol. We all need to spread Love, so thank you so much for your Love. 🙏🏻♥️🙏🏻
Hi Victoria. Quick question: when you make your flour, do you measure, then grind the psyllium husk, or grind first, and then measure? Good work. Thanks for all you do. ❤
Haha! People being so mad in the comments about the changes is amusing, but so is the fact that this is yet ANOTHER change! I've been watching since mid 2023 when I was "transitioning" to keto. I was very excited about discovering you. I decided to instead go carnivore the first of this year, so the furthest I got was v2.0 even though I'm aware of every other flour version since. My partner on the other hand is keto, so I still keep up and plan to pick the best flour. I also don't plan to be carnivore for life, but will likely revert back to some form of keto. So I'll be prepared. In the meantime, my partner will be the taste tester. They're quite picky so it works out. Considering all the changes, I'm glad I haven't been following right along like everyone else. (Though I do think it's nice to have 1st hand knowledge of the nuances of the flours themselves so perhaps one day I'll voluntarily go through that phase). I still have 1/2 a bag of MM Oat fiber, so I'll be sticking to v2.0 til it's done. My goal is really to have 1 flour that mimics regular recipes so as to be simplistic and allow me to just focus on cooking the things that I want. That said, for now, I'm excited to try this mixture. After the year is up, though, I'd definitely like to try and maybe stick with the Einkorn version if it really tastes like wheat as I'll be transitioning back into a dirtyish, mostly on, but minimumly off keto eating lifestyle. But, we'll see what the future holds as at this point I stay assuming we're never off the roller coaster of change! Thank you, Victoria, for everything! You're an innovator. I look forward to what's next!
I’m confused with all the keto flour recipes. I just ordered and received the eikorn flour (expensive) but now I realized your most recent keto flour recipe doesn’t have any eikorn flour and now I don’t have the psyllium husk. Which flour is better in taste and or consistency. Please help me understand. Thank you!
Thank you, Victoria! I’ve been with you since the beginning and love your videos! I’m excited to try this! I’ve used Perfected flour with success mostly, and 2.0 very recently with biscuit success and pizza crust fail that was great with the Perfected flour. Since I still have a lot of ingredients leftover from previous flours, I will still use Perfected for pizza crust, and this new one for everything else once I use up my 2.0.
Thank you so much for sharing this flour recipe you have worked so hard to perfect. I appreciate it. It helps me so much as a diabetic to have a low carb flour that works so well. Thank you. I have used the previous flour versions and they worked well. I can’t wait to make a batch of this flour! All of your recipes are wonderful. I am excited to hear that you are working on a cookbook!
Im so excited! Thank you for all you do. I could never thank you enough for all the good you do. I know the changes you made on Victoria’s Keto Flour has a lot to do with you listening to all of us. What I love about this is we all are helping each other. There will always be those few who just can’t be happy. It’s sad for them but i hope you don’t take it personal. A cookbook would be great but I’m willing to do what it takes to learn the way it is now. I’ve had friends beg me to teach them how i do it and they are going to learn to get on youtube to watch your videos, print recipes and purchase things using your links. Thank you again. Im going to go make the flour now!
Okay this is probably my third comment on this video and I'm sorry for being all over the place with this wonderful video. But I could have sworn I read something about psyllium husk and metals in it that are harmful which is why they have these metamucil lawsuits out now. Also if psyllium husk is for helping people do a really smooth move in the bathroom, why are we putting it in the flour? Will it affect people with having to use the bathroom when you cook with it? I know that's probably a dumb question but I'm just curious especially with the caution out there concerning metal being in psyllium husk. My other concern is for sure the bathroom thing because that is what reviews talk about when you go to purchase it on Amazon, the reviews are all about the bathroom issues.
Dear Victoria, I finally got around making your flour ! My bamboo fiber is not the same brand and to get 192 grams I had to put 6 cups, is it ok ? Or i should have stuck to 3cups ? Many thanks for your recipes ❤
When I use your whole psyllium link, it goes to Amazon but it’s not the same brand you are using. Does that make a difference? I’d like to use the same as you are using but I’m not sure I’m getting the right one. There are a few of that brand.
I also am excited and looking forward to your cookbook. May His Words be your words as you work on this new project. Because you are "putting yourself out there" many will find reason to criticize, BUT I ask our Heavenly Father to strengthen and equip you for greater things to come. Keep your focus on Jesus and your eyes on the prize. You are doing very well and I feel God smiling down upon you... He's so proud of you, His Princess 👸 Praise the LORD from whom all blessings flow! Amen 🙌🌟🤗
Thank you for your wonderful video’s and delicious recipes. I just made your newest Keto flour and keto bread. I followed the recipe (using a digital scale too). The crust on top looks amazing and the entire house smells like homemade bread. However, the sides of the bread are “sunken” in. We haven’t tasted the bread yet because it’s still warm. Do you have any recommendations on what needs to change to avoid the sunken sides in the future? Thank you Victoria 🙏
Thank you for continuing to experiment! Your flours and recipes have been consistently amazing. Finally food that tastes the way it's supposed to taste.
Victoria, I don't understand your response to my question. If a recipe calls for 3 cups of all purpose flour, do I use 3 cups of Victoria's Keto Flour (1:1) or 246g of Victoria's Keto Flour (82g x 3)? Thank you very much
Hi. I’m a fairly new subscriber, but I have greatly enjoyed what I’ve seen so far. Thank you for you generous heart in sharing with everyone! I certainly hope you will produce your recipe book, very soon! Only, please, if you do, make a real printed version, even if it is just a stack of pages that are hole-punched and ready to go into a binder. It can be very difficult to print out pdf’s or electronic downloads, even though it may be cheaper. Squinting at a screen while trying to make a recipe is a nuisance, as well. I like something that’s already printed and ready to use, to have and to hold while I’m using the recipes. Digital items can be lost in some electronic failure or disaster. Go printed copy please, if that is possible! Thank you for your keto “research”. I, too, am not 100% keto, but am more “ketoid”. That’s ok. I would prefer being faithfully and fully keto, but the absence of palatable recipes for bread-like or cookie-like substances can be really discouraging. Thank you for your commitment to finding and tweaking recipes for baking flour, which can help us stay on track with our various dietary goals. May God bless all your loving labors!
Does anyone know how many grams is in a cup of oat fiber powder. If I go buy the bag conversion it says 1 tsp is 4 grams. That would equal to 576 g of oat fiber and that would equal to almost 6 cups... this can't be right!!!
Thank you for the amazing recipe and explanations. Your keto flour can be used by people with: celiac disease diabetes 2 and 1 (with bamboo fiber) ADHD Autism Asperger various central nervous system diseases incl. Parkinson and Alzheimer various autoimmune diseases fatty liver condition gul bladder stones ... * Special attention for the people with gastroesophageal diseases: due to the fibrose content, it is recommended 1/2 portion per meal. You are just amazing 🙏🙏 Thank you, Blessings and Bliss.
EinKorn substitute for Almond flour. Do you use 144g of Einkorn flour instead of 168 g of almond flour in the new recipe? Your Einkorn Keto Flour has both flours in it. Does your new Victoria flour use one or the other? I like your flours. I think you are on to something good. I would like to not use almond flour in some recipes. Mostly a texture issue. Thanks!
Victoria, in your links for the egg protein powder, if you change the size it converts to pea protein powder! Everyone needs to be careful about this switch.
dear Victoria, thank you so much for your effort. I live in Germany and struggle always with some ingredients. Here we have almond flour, finely ground and degreased one, and also finely ground almonds, absolutely normal almonds. What do you use? Ist it only normal grinded almond or a special product? Thx 😍
Since I have been using 2.0 exclusively I have all the ingredients except the psyllium husk. I never jumped on the bandwagon and purchased the Eihkorn flour as I was looking more for the low carb/keto carb count and the 2.0 was doing that for me. I do however have a coffee grinder because I make my own powdered sugar and coffee. Gonna go order the psyllium husk and make a batch with it 🙂 Thank you sweet girl for all your hard work with these flours 😘 I know people give you a hard time cause you keep changing it but I am grateful to have found you. Your flours have been a game changer for me and many of us that love to bake but need to watch those carbs and for those with health issues where the flours have allowed them (and yourself) to be able to continue to eat the foods that cause sugar spikes etc.... Good luck with the cookbook as that is a huge undertaking of which I am sure you will be successful ❤
@@rje4646 I didn't like it so I stopped using it. I'm more of a white flour type girl and the psyllium husk gave it more of a wheat taste. It's not a bad flavor just not what I prefer.
I just got done putting all of this together and am anxious to try. To cut down on the dust, I just put everything into a giant ziplock and mixed it that way. Good way to store it too.
OK, I am a former baker. I had my own in-home baking business and loved all kinds of baking, but I was Dx with celiac in 2018. This ended everything...until now! I just used your flour to make dream biscuits. OMGosh! These taste just like my grandmothers!!!! This is amazing! Can't wait to really get baking again.
I’m so glad you are going to do a cookbook. I can’t wait. Thank you.
Question if I have to grind the whole psyllium husk into a powder why canyon just use the powder?.Great job by the way !
Now she just needs to package her Flour and Sell It! PLEASE!
Do I use this flour to make the bisquick?
Or the flour 2.0?
I’ve made them 2.0 flour
Using your flower, I made dream biscuits. They came out amazing. 252 g of your flour, 4 teaspoons of erythritol or your favorite sugar substitute ,1 tablespoon of baking powder , 1/ 4 teaspoon baking soda ,1/4 teaspoon salt 2 cups of very warm whipped cream.. mix altogether use a large cookie scooper or a 1/4 cup measuring cup makes about 12 biscuits. bake at 450 for 12 minutes. .😋
Mine take 10 minutes. They're less fluffy at 12, but my oven may be hotter than yours.
I made these biscuits and they were great. I’m, one person who eats one meal a day and doesn’t always eat every day. Any suggestions on how to store these biscuits so they aren’t rocks two days later? This is a problem with regular full carb biscuits, I understand.
@@debbied9842A fellow OMAD lady! Or intermittent fasting. Less work for the body in digestion and less work in the kitchen, too! Btw, I freeze a lot of baked goods.
@@jodybogdanovich4333 OMAD also!! I am ketovore high fat and I have lost 65 pounds without exercise because of terrible sciatic joint issues. Swimming is the most strenuous activity and still, the weight fell off! I am also 69 years old.
@@gelwood99 Congrats on your weight loss! I turn 69 this month. I was losing weight on keto but high cholesterol runs in my family and the high fat in keto really messed my lipid panel up. I still eat low carb but have had to cut down on high-fat dairy and animal fats. My doctor also increased my statin. I'm going in for fasting blood draw tomorrow. 🤞🙏 I started eating OMAD many years ago.
A suggestion for your cookbook- some of your old recipes call for an old flour recipe, it’s hard to know how to update it with a new flour recipe without going back and forth between videos. So, if they can be updated with how much of which flour recipe would work in it or which won’t work. Thanks much.
I had the same issue. I ended up getting an index card and making me a conversion chart for her flour. Then used a paperclip to hold the card on the page I'm using. Hope this helps
I also have same issue hope there could be updates do appreciate your hard work Victoria its but it's confusing spent a lot of money don't want to give up thank you
Victoria, you've made a HUGE difference for so many of us. I've seen those replicating your recipe and NOT giving you credit. So many came your defense. Your praises are everywhere on the internet. Keep up the good work! Love and blessing my dear.
Ya, but she reports those who give HONEST opinions about their baking results and she REPORTS them to youtube if their results do not fit her narrative. Other trustworthy channels who are honestly trying out her recipe's unbiasedly are trembling with fear! I do NOT support someone who CENSORS good, honest people and takes away their freedom of speech! I suggest you all unsubscribe from someone who endorses censorship, dishonesty and retaliation. These are hallmarks of someone on the narcissist-sociopath spectrum. Repent, girl, and apologize to those you have harmed in the process. "The love of money is the root of all kinds of evil."
How would YOU know what she does, Pearly? Just stop saying untruths,, yourself and shut the door! 😂
Victoria: I am just a bit confused about the amount of psyllium husk needed for this flour based on the brand you used vs the brand I have.
You used "Himalaya Organic Psyllium Whole Husk" and I use "NOW" brand Whole Psyllium Husk.
One Tbs of the Himalaya brand weighs 6gr, but 1Tbs of the NOW brand weighs 5gr.
Your recipe card says to use 2Tbs, but in the vid you stress 20gr.
If I grind the NOW brand and then measure 2Tbs, it will weigh 10gr.
If I grind your brand, Himalaya, and then measure 2 Tbs it will weigh 12gr.
Neither one of them meet the amount of 20gr that you stress on using in your video!
So, should I use 20gr of either brand AFTER it has been ground???
"Victoria's Keto Cookbook"?? Brilliant. I want to pre-order right now...
Same, bring on a cookbook!!!
Me too
Ditto on the cookbook.
I am a guaranteed cookbook purchase.
Type 1 diabetic here … you’ve opened up the baking world for me !!! How nice to have several flours to choose from ❤ thank you and bless you ❤
My son was just diagnosed with Type 1 diabetes… do you count all the carbs as a diabetic? I’m trying to find a decent flour substitute so I can make him some normal bread. From what we’ve researched diabetics don’t count net carbs. When you use Victoria’s keto flour for a recipe do you calculate ALL the carbs??
@@danaklingler4976 … for me I have to count total carbs . If I do net carbs I run high . It’s all kind of an experiment…
Oh Victoria! I stand amazed by your Keto flour creations! Because of you I will meet my weight goal! There is no reason not too with this fabulous flour! And I’m first in line to buy your recipe book📕!
You are helping thousands of people. Thank you for your "keto food lab". It's been fun following along.
I love that you are always trying to make your flours better, I'm not keto but I am gluten free and I can't handle the excess of starches in most GF recipes. Keep up the good work 💯
Victoria...I have used this flour and for the first time in many years I enjoyed a biscut that was so close to my mothers wheat flour recipe. You are a Godsend to the gluten free community. Thank you!
Victoria, you are brave, bold, a bright light in this dark world, not to mention a total genius, generous, kind and loving!
Thank you for everything you are doing to follow the LORD's leading. In my eyes, you are a strong obedient daughter of the King! Most important is to see yourself as God sees you ❤ You are highly favored and chosen to be one of His "kids."
Love you! ❤❤❤
Victoria, I have not been a subscriber for very long and I have to say that I am so impressed with your tenacity, patience and creative skill for diligently working to make the PERFECT Keto flour so that we may all benefit from Keto without it being a thorn in our side. Kudos to you. And THANK YOU so very much for your hard work and for sharing.
There are a few Keto "high pedestal" holders on YT and you Victoria are one of them!
Peace and Love to all.
Victoria, I think you've done it again. I am soooo glad that you continue to share your new knowledge and updated flour blends with us. Please continue sharing despite those who may be frustrated with all the 'updates'. Your intention of helping us get to the absolute BEST and closest version of a flour shines through in your videos. You are truly a BLESSING!
YES! I have been wishing you would write a cookbook! Please make it a physical book, not digital only.❤❤❤
If you could please invent a "corn" tasting flour for tamales? 😂 I love your flour and I can't wait to try this latest recipe
Victoria, please do not be disheartened by some of these awful remarks! What a bunch of whiny and entitled people. I’m certain that the vast majority of people are so thrilled that you keep experimenting with all of this. Keep on keeping on. 😊
I'm not sure what your talking about because the past 10 reviews I read were all positive and I don't need to read anymore.
Thank you Victoria! I am achieving great results at 63 yrs of age because of you. I want you to know that you are appreciated and I am grateful. ❤
I watched an episode of High Falutin Low Carb where they made cream biscuits using your flour. It looked so good--actually looked like a real biscuit and according to the podcaster, was truly a dream. I got so excited and found your channel, watched this video and bought the ingredients (bamboo fiber, egg white protein powder and whole psyllium husk) right away so I could make some of this flour myself. I just made a batch and am going to try out a recipe I have missed for so long--orange chocolate chip scones. Thank you for sharing your discoveries! I look forward to checking out more of your videos and recipes!!!
Hi Victoria, would you , could you , show us a video of you using your coffee grinder to grind up the psyllium husk? I, personally, need to “visually” see this procedure. I have a bag of the powdered husks, but that is not what will work… thank you 😊
From what I got out of it is you purchase the whole psyllium husk and pour some into your coffee grinder to create a powder form. Once powder form them measure out I believe it was 20 g. That’s how I did it.
Thank you so much for sharing what God gave you without charge...so rare to see a sister Christian without ulterior motives these days! God bless you!
Love this flour! I have avoided flour since about 1980 so I have almost no experience baking. I mixed up your flour and over the next 3 weeks made five different blueberry muffin recipes, a pumpkin spice muffin, a cinnamon roll muffin and blueberry bread. Each of these recipes were just found on the web that had a lot of good reviews and every single recipe turned out fantastic. I followed each of those recipes exactly except subbing your flour (measured by the cup) and monk fruit sweetener for the sugar. I have become a baking fool. Thank you so very much!
Forgot to add the muffins freeze great too. I just throw them all together in a gallon Ziploc freezer bag and throw it in the freezer.
You really outdoing yourself and I'm loving it! Do you think I could replace almond flour with lupin flour? thanks again for all the time you put into this.
Ok. If I have my einkorn mix newly made, I can add the adjusted amounts of the new recipe to it? I appreciate you sharing your mixes and ideas. I would not have been able to develop these things on my own, and am willing to try this out! Thank you!
Just use the flour blend with eikorn with recipes before this new current flour blend. Once you run out of Eikorn keto flour blend...then just go forward with the latest flour blend. :)
Victoria, first of all, thank you for all of your hard work perfecting this recipe. Last month, after having seen your recipe for nearly a year now, I finally purchased the ingredients to make your 2.0 flour. So far, I've made a few things. I loved it as a loaf of bread from the oven using yeast, and even the microwave bread was decent, and I love it in my egg loaf blueberry muffins, but I did not like it at all for pizza. When I made the (deep dish/pan) pizza, it came out more like a biscuit flavor and reheating a second piece was horrible and dry. I was thinking that I would try to add psyllium husk the next time I make it and/or beef gelatin to help with the chew factor, so I was so happy when I saw your new video today! You've answered my prayers! I will definitely be modifying my current mix that I pre-made to add psyllium husk & xanthan gum. I'll have to do the math, but I think that's what was missing. THANK YOU SO MUCH!!!
I said I would return when I made dessert. Fulfilling that promise. Just made the 2 minute keto chocolate cake using the new version. It is not my imagination, that that little change made a great difference in the results of my cake. I’ve made it many times before tonight, and I will say the little addition of psyllium husk produced a better cake. Thank you! Will continue to use it , until you come up with your ever evolving improvements. Well done, and thank you again.
Thank you so much. I so appreciate your effort, tenacity and willingness to share delicious recipes for your family and our keto community.
I know you said to grind the whole psyllium husk to half its volume. Is psyllium husk powder you buy ground too much? I'm wondering why the powdered psyllium doesn't work.
Grinding psyllium husk until half its volume does not create fine psyllium husk powder. Therefore.. the results are different. Hope this helps.
Well you can experiment yourself on that Patrick...she's already done it so why question it or do your own experiment ing
@@lovesJesus448 I don’t want to experiment. I just want to understand. I have psyllium husk powder already. I want to know if it’s ground finer than half the volume.
He's just asking a question. According to another youtuber, the already ground psyllium husk powder is way too fine and would soak up too much water or liquid😊.
Thanks! I was wondering that myself. @@cathypang1984
Victoria, just wondering if you're still working on einkorn sourdough starter and bread? I saw your starter on the window sill in one video and am so excited!!!! I'm praying you will share this with us. Einkorn is so nutritious and I love sourdough bread. it would be wonderful to eat it again!
Definitely will be buying your recipe book when it comes. You deserve that revenue X 1000!!
I just made a batch BAMBOO FIBER - ALMOND FLOUR - SUPPLEMENTAL EGG WHITE - XANTHAN GUM this is your 2.0 ..... am I suppose to add PYSLLIUM HUSK as well ???.
This recipe is my best so far and yes it does contain ground whole psyllium husk
Hi Victoria, can't wait for your cookbook! You are an angel sent straight from heaven to bless all of us mortals. I am going to sub the bamboo fiber with oat fiber. I ordered Naturtonix Premium Oat Fiber from Amazon, it's pure white, and I'm going to see how it works in this recipe. I'm also going to sub einkorn whole wheat for the almond flour since I don't like the texture of almond flour.
God’s unlimited blessings over you and all your family and subscribers ♥️🙏
YOU are truly a huge blessing for all of us who love our sweets!!! Victoria my love, have changed our Keto World!!
I, and I’m sure, many others can’t wait to buy your cookbook!!!!!!
Thank you, beautiful ❤
Thank you friend for being so encouraging! I needed it today with the video! Thank you 😊
Well said dear friend. Victoria is doing an amazing job for us. I felt very deprived not allowed bread and cakes. Victoria has certainly allowed me more food freedom. Speaking from South Africa it is hard to find decent books on this subject, so I too await her book 🤗. Just hope she will do an ebook, things get stolen in our unreliable postage system. ❤
@victoriasketokitchen Hi Victoria, I adore Cook's Illustrated Rustic Plum Cake which calls for flour AND a few ounces of almond flour. Do you think it would still work?
@@victoriasketokitchenIf you marketed this flour you'd make a million bucks from all the keto and gluten free folks out there. Seriously, you need to tweak it and patent it before some big corporation does.
I just made your 2 minute bread using your new version, and already saw a difference in the texture of the bread. Rose higher, seemed to be a tighter crumb, and cooked through. Sometimes I’d have to nuke it a bit longer, but that didn’t occur this time around. I’m excited to see the results for your cakes, and cookie recipes. Will report back with my findings. Thanks!
This Lenten Season I sure would like to fry fish on Fridays. Can I use this flour for a fish dusting or batter? I heard you say it's more absorbant?....
I'm so excited. I was confused with some of the previous flour recipes.
Thx so much for this keeper!
Can't wait to try it!!!
Much love to u Victoria ❤
I have made coconut cake with this flour, dream biscuits and chocolate chip cookies.
I think i didn't grind my whole husks enough but still works ok.
Next time i will grind them more.
I am so confused with all of the different flour recipes! So what's the difference in "use" between this flour and the einkorn flour? What about the additional baking powder requirements as with the other flours? All of the flour recipes are gluten free.
Wondering about the einkron flour? I made a triple batch using your previous Einkron keto flour version. Is this new version meant mainlly for the baked goods? Or shall i adjust my ingredients to match your new version. TU 🙏
I would not personally mess with the Einkorn batch you just made. I would suggest using it up cause it has been glorious in every baked good I've personally made, especially cakes & biscuits. Then maybe when you run out of the Einkorn batch you can try a small batch of the new one & see how you think it compares. Since I don't need gluten free I will probably stick with the Einkorn blend and make this new flour blend for when I'm baking stuff for my gluten free friends. I will probably also make a small batch of one of her flour blends that doesn't have almond flour so I can bake for a friend who is allergic to almonds. They are just a bunch of different flour blend options depending on what your unique needs are and all work well in baking goods. The Einkorn blend also makes an excellent roux and I made some amazing white sausage gravy with it, plus used it as breading for fried chicken breasts. Endless options! Good luck!
is this the right Himalaya Organic Psyllium Whole Husk, Natural Daily Fiber Supplement, Regularity, Appetite Management, USDA Certified Organic, Non-GMO, 56-Tablespoon Supply, Unflavored, 12 it doesn't look like the one you use
🙏🏻🙏🏻🙏🏻🙏🏻 Cannot wait for your recipe book.
I tried the Einkorn flour but decided to not go that route moving forward. I really like the 2.0 version with Bamboo or Oat fiber, either one is good. I'm actually carnivore who likes to try other things mostly for others I cook for. Just trying to give them something healthier on occasion rather than only meat and eggs. Not everyone is as strict as me. I really decided against the Einkorn because it added more carbs and I didn't prefer the flavor any better. One of things I use your 2.0 flour for the most is making biscuits. Everyone at my house loves the biscuits. Most of the time I use America's Test Kitchen recipe for Dream biscuits but use your flour. They are very easy and quick to make, also extremely tasty and fluffy. I made some honey butter the other day for the biscuits but that made me remember Whataburger's Honey Butter Chicken Biscuit. I used to love those things when I was sick and fat eating all that garbage. I believe I can copy that with the biscuits, the honey butter, and some chicken. Planning on that soon. Thanks for all you do!
Have you tried the Dream Biscuits with sausage “gravy”? Make a batch of the biscuits, brown a pound of your favorite sausage, crumbling it well while browning in the skillet, drain fat if needed, and add 8 ounces of room temperature cream cheese, and a little water or heavy whipping cream to get the consistency of cream gravy. Spoon over split biscuits! Heavenly!
@@floatingmoon5778 No but I'll definitely give it a try.
AAAAAAAHHHH psyllllium husk!!! I used to use ground psyllium husk when I was a baby keto several years ago!!! I actually would not make a recipe unless this ingredient was in the list!! I will be looking for whole psyllium and trying this ASAP!! thank you for your tenacity and desire to share. I will be pre ordering your cook book BERIN IT ON GIRL!!!
You rock!! I just started eating keto and discovered your channel. Have you thought of using AI to assist you in making your cookbook? It could really help think of it as your assistant if you have any questions reach out I have nothing to sell just love what you’re doing and I do work with AI.
A cookbook! How Exciting! I’m definitely here for it! Best wishes & lots of prayers that you’ll get whatever you need to make it a reality. You can do it! Look how far you’ve already come 😘
I just want to make sure I do this right with different brands of items. For example, the egg white protein powder I use is 28gm/2 scoops (2 scoops = 1/8 cup). If I use this different egg white protein, do I use 1 cup which would be 224gm or do I use approx 1/3 cup which would be approx 75 gm)?
Thank you Victoria! I love your quest for a good flour. I have no problem trying each version until I find the one I like the most. I just made your einkorn flour and it is my favorite so far. Can't wait to try this new one! The einkorn flour is not a waste in my eyes because it's still really good- I'll use it up no problem!
I’m glad to see someone tried and liked the einkorn version. I just bought some einkorn flour. Going to give it a go!
Can I use already made psyllium husk POWDER instead of grinding the whole husks?
My container of psyllium husk says organic psyllium whole husk, BUT... What's on the inside looks powdery. I can't imagine grinding this up anymore. I want to make sure I'm using the right thing...
I have found a good looking quiche recipe. It has a crust I want to use your flour mix.
The recipe calls for
3/4 cup white whole-wheat flour and
3/4 cup all-purpose flour
Do you think I can just use all VKK flour?
Hi, I tried this bread a few times, and can't get it to rise up properly and it's a bit moist inside, in the middle. There is an empty hollow inside. I even tried to do it for 50 minutes at 350. Has anyone had same problem? I've been using maple syrup instead of sugar/honey for yeast, I don't think that would be issue. Am also using normal baking powder. Any tips?
Hmm, i dont have a coffee grinder. Now what? I can't use the psyllium husk powder?
Victoria I feel like a complete heel even admitting this. I measured out your bamboo flour mix and set it next to my coconut flour container. Later that night when I went to make a loaf of bread, I grabbed the coconut flour. Lol 🤦♀️So tonight I thought I needed to make another flour batch. When I realized what my problem was.
Long story short...I have my first batch of bread in the oven right now. Wish me luck. 😂
Looking forward to keto cookies that actually spread. I have tried so many recipes and I always end up with a cake-y cookie. Also, if I may make a request- do you have a peanut brittle recipe? I have tried all the keto peanut brittle recipes on TH-cam and they don’t have the correct texture. I have tried it with your corn syrup recipe and when I add the baking soda, it just goes wrong. Love your channel and my husband loves your keto bread!
When following a cookie recipe use a standard American cup don’t go by grams… I’m finding that American recipes go by “volume” not grams. If u go by grams it will be really dry! Don’t even weigh the 82 grams just use a measuring cup “less is more” in cookies 👍🏼
Wow! You just keep working to make the best flour mixture possible. Bless you, Victoria.
I have tried several times making a loaf of bread with keto 2.0 and it never works out I want bread like you show and I don’t know what I’m doing wrong. Please help.
G'Day from Downunder!
I'm new to Keto and grateful I found Victoria's Keto Kitchen. My first project was to find a bread recipe and so used Victoria's Standard Keto Flour 2.0. I'm a little confused about which flour recipe to use for what - so would one of your kind subscribers advise me on the following please?
1. Does this new flour recipe replace Victoria's Standard Keto Flour 2.0 for making bread?
2. Which flour recipe do we use for making sweet things like biscuits (cookies), cakes etc?
3. Which flour recipes do we use for making substitute pastries, like puff or flaky for sausage rolls, shortcrust for pies or choux for eclairs?
4. Lastly is there a recipe for pizza bases?
Thanks for your help.
Confused Aussie!🤪
Use this latest flour blend from this video.
@@delladearest2511I've watched it twice. It's confusing when she talks about how to use it, but my understanding is that to use it to make bread ( which she shows on the video and thumbnail) you have to find a gluten free bread recipe and follow it. I don't know what the difference would be except getting it to rise. Yeast won't work so there would need to be a different leavening agent. If I'm incorrect about this, I hope someone corrects me. Thanks.
Does anyone know the setting I should put the coffee grinder on for the psyllium husk?
I made your birthday cake using the new flour and I have to say, it is the best cake I’ve ever had! Thank you so much for all your hard work and dedication to give us something we can happily eat!❤❤❤❤❤
Hello Victoria! I was wondering if you had any suggestions for a different brand of egg white powder other than the now brand? Only because of the size and the cost of the egg white protein powder? If anyone has any suggestions I’m open to it. Thanks.
Thank you sister, God bless you Always. I just found you today and am a new follower. Bless you for sharing your gift, I am Christian and of the same heart lol. We all need to spread Love, so thank you so much for your Love. 🙏🏻♥️🙏🏻
Hi Victoria, please can you tell me why my flour is not smooth? It looks crumbly with balls. Does anyone else have this problem?
Hi Victoria. Quick question: when you make your flour, do you measure, then grind the psyllium husk, or grind first, and then measure? Good work. Thanks for all you do. ❤
Grind first, then measure
I have some psyllium husk powder left over. Is there any way I can use it in this flour before I buy whole psyllium husk?
Haha! People being so mad in the comments about the changes is amusing, but so is the fact that this is yet ANOTHER change! I've been watching since mid 2023 when I was "transitioning" to keto. I was very excited about discovering you. I decided to instead go carnivore the first of this year, so the furthest I got was v2.0 even though I'm aware of every other flour version since. My partner on the other hand is keto, so I still keep up and plan to pick the best flour. I also don't plan to be carnivore for life, but will likely revert back to some form of keto. So I'll be prepared. In the meantime, my partner will be the taste tester. They're quite picky so it works out.
Considering all the changes, I'm glad I haven't been following right along like everyone else. (Though I do think it's nice to have 1st hand knowledge of the nuances of the flours themselves so perhaps one day I'll voluntarily go through that phase). I still have 1/2 a bag of MM Oat fiber, so I'll be sticking to v2.0 til it's done. My goal is really to have 1 flour that mimics regular recipes so as to be simplistic and allow me to just focus on cooking the things that I want. That said, for now, I'm excited to try this mixture. After the year is up, though, I'd definitely like to try and maybe stick with the Einkorn version if it really tastes like wheat as I'll be transitioning back into a dirtyish, mostly on, but minimumly off keto eating lifestyle. But, we'll see what the future holds as at this point I stay assuming we're never off the roller coaster of change!
Thank you, Victoria, for everything! You're an innovator. I look forward to what's next!
What did you improve in this recipe from your previous New Standard Keto flour 2.0 and why?
Why did you stop using einkorn flour?
It's still on her site...at least the link to order from on post that I just saw looking what & where to order from Amazon...
I’m confused with all the keto flour recipes. I just ordered and received the eikorn flour (expensive) but now I realized your most recent keto flour recipe doesn’t have any eikorn flour and now I don’t have the psyllium husk. Which flour is better in taste and or consistency. Please help me understand. Thank you!
Thank you, Victoria! I’ve been with you since the beginning and love your videos!
I’m excited to try this! I’ve used Perfected flour with success mostly, and 2.0 very recently with biscuit success and pizza crust fail that was great with the Perfected flour. Since I still have a lot of ingredients leftover from previous flours, I will still use Perfected for pizza crust, and this new one for everything else once I use up my 2.0.
Thank you so much for sharing this flour recipe you have worked so hard to perfect. I appreciate it. It helps me so much as a diabetic to have a low carb flour that works so well. Thank you.
I have used the previous flour versions and they worked well. I can’t wait to make a batch of this flour!
All of your recipes are wonderful. I am excited to hear that you are working on a cookbook!
Im so excited! Thank you for all you do. I could never thank you enough for all the good you do. I know the changes you made on Victoria’s Keto Flour has a lot to do with you listening to all of us. What I love about this is we all are helping each other. There will always be those few who just can’t be happy. It’s sad for them but i hope you don’t take it personal. A cookbook would be great but I’m willing to do what it takes to learn the way it is now. I’ve had friends beg me to teach them how i do it and they are going to learn to get on youtube to watch your videos, print recipes and purchase things using your links. Thank you again. Im going to go make the flour now!
What is the difference in whole psyllium which you grind and psyllium powder
Okay this is probably my third comment on this video and I'm sorry for being all over the place with this wonderful video. But I could have sworn I read something about psyllium husk and metals in it that are harmful which is why they have these metamucil lawsuits out now. Also if psyllium husk is for helping people do a really smooth move in the bathroom, why are we putting it in the flour? Will it affect people with having to use the bathroom when you cook with it? I know that's probably a dumb question but I'm just curious especially with the caution out there concerning metal being in psyllium husk. My other concern is for sure the bathroom thing because that is what reviews talk about when you go to purchase it on Amazon, the reviews are all about the bathroom issues.
Dear Victoria, I finally got around making your flour ! My bamboo fiber is not the same brand and to get 192 grams I had to put 6 cups, is it ok ? Or i should have stuck to 3cups ? Many thanks for your recipes ❤
When I use your whole psyllium link, it goes to Amazon but it’s not the same brand you are using. Does that make a difference? I’d like to use the same as you are using but I’m not sure I’m getting the right one. There are a few of that brand.
The brand in my link is my favorite brand the one I was using was because my favorite was out of stock
Do you think I can use this flour to make sourdough bread? Would that work?
I also am excited and looking forward to your cookbook. May His Words be your words as you work on this new project. Because you are "putting yourself out there" many will find reason to criticize, BUT I ask our Heavenly Father to strengthen and equip you for greater things to come. Keep your focus on Jesus and your eyes on the prize. You are doing very well and I feel God smiling down upon you... He's so proud of you, His Princess 👸
Praise the LORD from whom all blessings flow! Amen 🙌🌟🤗
Thank you for your wonderful video’s and delicious recipes.
I just made your newest Keto flour and keto bread. I followed the recipe (using a digital scale too). The crust on top looks amazing and the entire house smells like homemade bread. However, the sides of the bread are “sunken” in.
We haven’t tasted the bread yet because it’s still warm. Do you have any recommendations on what needs to change to avoid the sunken sides in the future?
Thank you Victoria 🙏
I'm thinking this bread would be great for an expectant mother.
😊
Can you use this in a bread machine to make bread? Can you do a video making bread using a bread machine?
Thank you for continuing to experiment! Your flours and recipes have been consistently amazing. Finally food that tastes the way it's supposed to taste.
Victoria, I don't understand your response to my question. If a recipe calls for 3 cups of all purpose flour, do I use 3 cups of Victoria's Keto Flour (1:1) or 246g of Victoria's Keto Flour (82g x 3)? Thank you very much
I usually use cups 1:1 when substituting for a white flour recipe. I always weigh out each ingredient by gram when making the flour though
Thank you so much for giving alternatives for those of us allergic to nuts. Awesome 👍🏽
If you figure out something that is egg free, that would be great as my wife is allergic…
Thanks
Is bamboo fibre the same as bamboo extract? The Bulk Supplements online shop has the extract in a bag but is it the same thing?
is the dried egg white powder the same as egg white protein powder? If not, can they be used?
Hi. I’m a fairly new subscriber, but I have greatly enjoyed what I’ve seen so far. Thank you for you generous heart in sharing with everyone! I certainly hope you will produce your recipe book, very soon! Only, please, if you do, make a real printed version, even if it is just a stack of pages that are hole-punched and ready to go into a binder. It can be very difficult to print out pdf’s or electronic downloads, even though it may be cheaper. Squinting at a screen while trying to make a recipe is a nuisance, as well. I like something that’s already printed and ready to use, to have and to hold while I’m using the recipes. Digital items can be lost in some electronic failure or disaster. Go printed copy please, if that is possible! Thank you for your keto “research”. I, too, am not 100% keto, but am more “ketoid”. That’s ok. I would prefer being faithfully and fully keto, but the absence of palatable recipes for bread-like or cookie-like substances can be really discouraging. Thank you for your commitment to finding and tweaking recipes for baking flour, which can help us stay on track with our various dietary goals. May God bless all your loving labors!
Does anyone know how many grams is in a cup of oat fiber powder. If I go buy the bag conversion it says 1 tsp is 4 grams. That would equal to 576 g of oat fiber and that would equal to almost 6 cups... this can't be right!!!
Thank you, Victoria! Will this will work for making puff pastry dough? Can you do a video on puff pastry dough - please, please, please???
Definitely on my list!
I'm just curious what the psyllium husk does differently with the flour 2.0 recipe. Does it taste different or is the texture diff, ect.
May I ask why grinding the whole psyllium husk into powder works but the powder version doesnt?
The density is different
What's the difference between egg white protein powder and egg white powder?
Thank you for the amazing recipe and explanations. Your keto flour can be used by people with:
celiac disease
diabetes 2 and 1 (with bamboo fiber)
ADHD
Autism
Asperger
various central nervous system diseases incl. Parkinson and Alzheimer
various autoimmune diseases
fatty liver condition
gul bladder stones ...
* Special attention for the people with gastroesophageal diseases: due to the fibrose content, it is recommended 1/2 portion per meal.
You are just amazing 🙏🙏 Thank you, Blessings and Bliss.
EinKorn substitute for Almond flour. Do you use 144g of Einkorn flour instead of 168 g of almond flour in the new recipe? Your Einkorn Keto Flour has both flours in it. Does your new Victoria flour use one or the other? I like your flours. I think you are on to something good. I would like to not use almond flour in some recipes. Mostly a texture issue. Thanks!
Victoria, in your links for the egg protein powder, if you change the size it converts to pea protein powder! Everyone needs to be careful about this switch.
dear Victoria, thank you so much for your effort. I live in Germany and struggle always with some ingredients. Here we have almond flour, finely ground and degreased one, and also finely ground almonds, absolutely normal almonds. What do you use? Ist it only normal grinded almond or a special product? Thx 😍
Since I have been using 2.0 exclusively I have all the ingredients except the psyllium husk. I never jumped on the bandwagon and purchased the Eihkorn flour as I was looking more for the low carb/keto carb count and the 2.0 was doing that for me. I do however have a coffee grinder because I make my own powdered sugar and coffee. Gonna go order the psyllium husk and make a batch with it 🙂 Thank you sweet girl for all your hard work with these flours 😘 I know people give you a hard time cause you keep changing it but I am grateful to have found you. Your flours have been a game changer for me and many of us that love to bake but need to watch those carbs and for those with health issues where the flours have allowed them (and yourself) to be able to continue to eat the foods that cause sugar spikes etc.... Good luck with the cookbook as that is a huge undertaking of which I am sure you will be successful ❤
@ShariR-NevadaPup How was the 2.0 with the psyllium husk added?
@@rje4646 I didn't like it so I stopped using it. I'm more of a white flour type girl and the psyllium husk gave it more of a wheat taste. It's not a bad flavor just not what I prefer.
Im a little confused on what all I can make with this and what I can't make, I really want to try it.
I just got done putting all of this together and am anxious to try. To cut down on the dust, I just put everything into a giant ziplock and mixed it that way. Good way to store it too.
Hi, can you make sourdough with this recipe?