Victoria Keto Kitchen is her channel. And this will keep Americans and the world more fully, nutrient dense and enjoy eating low carb menus....bread and desserts. People not on diet will benefit from this.
Here’s Wes’s channel where we first learned of this flour, and you can find the America’s Test Kitchen biscuit recipe here too! Wes’s channel has been a favourite of ours for a while! th-cam.com/video/2YXr_4lgbQA/w-d-xo.htmlsi=jCn7r5tzHoMD2FGz
It must be weighed because the bamboo flour is very light and fluffy unlike any other flour, so one cup of it is like one cup of cotton. So sometimes it is more fluffy and sometimes less. So you need to be accurate and just weigh it to get always the same amount.
It is cup for cup with biscuits but some recipes with eggs may require an extra egg for structure, like certain types of cakes. And you may also need to add 20 g of psyllium husks grounded as well....plus up the egg white to 80 g
Right the first time she said she formulated the perfect keto flour I bought all the stuff which was really expensive I mixed it up and it was horrible. What a waste.
Oh dear, what recipe did you use it in? It seems we are learning more about it all the time. So far I’ve made America’s Test Kitchen Biscuits, Starbucks Cranberry Bliss Bars, and Gingersnap cookies and we loved them all. I haven’t tried bread yet though. If that’s what you tried, did you use a gluten free recipe? She shad that is VERY important. Don’t give up yet!
@@CoachCathy150 pay no mind to that. Sometimes people aren't happy unless they're putting others down. I need to hear the explanations and instructions AND I appreciate it.
Q: Isn’t bamboo flour like eating saw dust? I just get concerned with what this will do in the digestive track. Any thoughts? Thank you for sharing! God bless you! Happy 4th! ❤🙏✝️🇺🇸
Hi there, I love it. I’ve made many recipes with it now actually. Remember, it’s blended with other things, so it’s not straight bamboo. Good bless you too and God bless the USA!
No!!!!!!!!! Watch bamboo love here on TH-cam! You don’t need Victoria’s complicated flour mix! Look at the recipe for pizza crust with yeast on bamboo love - it is the BEST! Low calorie low carb - I made the mistake of following Victoria and got bloating and sugar spikes
@@lindajam8202I’ve not seen it on Canadian Amazon. The Canadian and US Amazon’s carry completely different items. As of two days ago it was not available in Canadian Amazon
I have tried victoria's recipe for a loaf of bread and it never rises. I bought new baking powder, had a different brand of bamboo fiber, but bought what she uses and still same results. Still no rise. Any help?
Bread is the one thing I haven’t tried yet, we are so hooked on the biscuits that we haven’t missed bread. The biscuits do rise very well. I did see someone say not to use Kirkland almond flour as it’s not fine enough. I wish I was more help, I’m still learning too. Keep me posted please!
I don’t eat organic typically as a lot of it is a scam and stuff that is labeled as organic is still not any healthier. If it’s something like “the dirty dozen” where skins are eaten (apples for example), I might give it a thought, but as a general rule I just wash well. But for an organic bamboo flour, I probably wouldn’t care.
Modern Mountain baking company is now providing bamboo fiber on Amazon. That's where I just ordered mine from. I paid slightly more than the other brand, but I feel it's a reputable company and I just didn't know much about the German company. It's non gmo and gluten free. I've yet to see an organic bamboo fiber, but maybe that will be in the near future since the demand has gone up.
According to Victoria it can be for all things but bread and she has other recipes for bread using this flour but with a few added ingredients to mimic the gluten.
Which ingredient (s) causes all the bloating and gas? I made blueberry muffins with this flour and ate 6 of them and thought I was going to die from bloating and gas. What caused this? Ugh....I want to be able to bake and eat keto recipes! BUT I cannot go through that again.
I love using her flour as a breading. And it makes GREAT pizza dough and donuts, BUT the bread I make with it NEVER cooks right. 😑 always too soft in the middle, I end up, just breaking the thing apart and cooking it again, to use it as breadcrumbs, (which works very well for a failed batch). I’m not sure what I’m doing wrong. I’m in NY, New Jersey area, so I’m thinking I might need to adjust the heat times because of the altitude? 🤔 maybe I’ll just stick to using it for pastries, pizza and breading
Bamboo fiber is a game changer but you should try Maria Emmerich's egg white protein powder bread. It's amazing. I make this twice a week. I follow her latest version where she adds gelatin but I also add in bamboo fiber, 2-3 ounces of yogurt and some grass fed butter powder. IT. IS. BREAD. It looks like it, toasts like it and it tastes great. I've been keto for 9+ years and Maria's bread base is the best. I just added the other 3 ingredients to make it even better. Hope you try it!
@@CoachCathy150 I did her oven version and her bread machine version. I failed miserably on both, but I have a lot of breadcrumbs now! Lol. ..I use them in meatloaf and for breading!
@@CoachCathy150 if I ever decide to bake it again, I’ll definitely try something like this suggestion. Three failed attempts has me a little bummed so it’ll probably be a little while though.
I do admit the biscuit is amazing from Victoria but that is the only great recipe the other are blah and bloating and high total carbs and high calorie
I don’t count calories, and it’s still substantially lower carb than regular white flour. I haven’t tried any of their other recipes, but I do use the standard keto flour to make other things and so far so good though I haven’t conquered bread yet. I did buy some einkorn flour to try but just haven’t yet :)
@@CoachCathy150.... Have you seen her recent videos of her doing a loaf of bread? Not sure if it is the one with whole wheat Einkorn or not. But she has updated her 2.0 with 80 g of egg whites plus 20 g of fresh ground whole psyllium husks. I make lemon cupcakes and cinnamon ones too with the new change.... Pretty good even without a drizzle.
I am little confused by your comment :/ Besides bamboo flour, these ingredients are typical standard keto staples that I already had. Yes they are expensive, but what isn’t these days? For people fighting for their health or with celiac, recipes like this are a godsend.
I've yet to successfully make a good cookie out of this stuff; pretty much all the keto "flours" will make a decent biscuit, quick-bread type loaf, or brownie, but other things are more challenging. And bamboo does have a "taste" to it.
That’s good to know. I’m wondering if a higher fat cookie like gingerbread (it has shortening in it but I’m going to try with lard) would be good because if all the spices? Stay tuned ;)
That was just if one had an almond-specific allergy. My brother can’t eat almonds but can eat pecans for example. Anyone with an allergy would have to use an allergy-safe alternative of their choice. That is something that is so individualized that I don’t feel comfortable suggestion anything just to be safe :)
@@CoachCathy150 sponge cakes only. I also informed Victoria that my cup measurements were double that of the scale measurement. I loved the texture of the flour but not the taste sadly. I will persevere.
This isn’t a “high quantity.” There are MANY insoluble fibres that humans eat regularly as part of their diet. If it’s something you don’t want to try, that’s fine. No one is forcing you, but your negativity is not needed. Have a great day!
I hope you are giving Victoria's keto kitchen credit for this recipe. It is where it originated. Not watching your whole program here because I already have this recipe from Victoria's keto kitchen. She originated it.
Within the first seconds of the video and throughout the entire video, I talk about Victoria, her channel, and I link her channel as my first comment and in the video description. Perhaps realizing that would have prevented your need for negativity. She encourages us over and over to share her recipe and that’s what I’m doing. This gives her even more traffic, so perhaps take that up with her if you don’t like us doing what she told us to do?
The overuse of nuts, nut milks and nut flours in keto/low carb cooking is problematic. Many of us have allergies, some are undiagnosed and overexposure can risk severe reactions. These products are also very high in calories and anti-nutrients. The use of bamboo fiber is also potentially dangerous. A small amount shouldn’t be an issue as long as there are no contaminants, such as heavy metals and/or pesticides in your chosen source, however overconsumption increases risk of kidney stones, digestive tract issues, and mineral imbalances. All of these popular, new low carb ingredients should not be introduced without due diligence regarding potential drawbacks. Even egg white powder should be used in moderation. Egg whites are the most common cause of egg allergies, again, often undiagnosed, and a sudden rise in exposure can be really bad for people who may be unaware of a sensitivity to eggs.
Why make the assumption that anyone is “overusing” anything? 🤔 And anyone with an allergy needs to do their own due diligence for potential contaminants. 🤷🏻♀️ And there is no greater source of anti nutrients than in white bleached flour, or whole wheat for that matter. If this recipe isn’t for you, feel free to move along and take the negativity with you ✌🏻
Be sure and check out Victoria, the creator of this recipe! She has awesome recipes! th-cam.com/video/e5qQFaHo2ag/w-d-xo.htmlsi=Q65pJGGNyiXgXMz6
I'm not kidding when I say this, Victoria should be given a Nobel prize for her flour work. She has changed so many lives for the better!
@@gman1185she’s awesome, agree!
Victoria Keto Kitchen is her channel. And this will keep Americans and the world more fully, nutrient dense and enjoy eating low carb menus....bread and desserts. People not on diet will benefit from this.
I couldn’t agree more! It’s a game changer. I made brownies with it last night and I still can’t believe I’m not “cheating” 😍
Definitely subscribe to Victoria keto kitchen she constantly improves it. You can buy the bamboo fiber direct from a germany bakery. I did.
@@robbinra8842yes I provided a link to her channel so she gets ALL the traffic she so deserves! Love her!
I'm just wondering if bamboo flour is organic and clean
@schumamacita the bamboo fiber she uses is not organic, it's also bleached.
Here’s Wes’s channel where we first learned of this flour, and you can find the America’s Test Kitchen biscuit recipe here too! Wes’s channel has been a favourite of ours for a while! th-cam.com/video/2YXr_4lgbQA/w-d-xo.htmlsi=jCn7r5tzHoMD2FGz
Yes this standard keto flour is great! I like both bamboo fiber and oat fiber versions! With the almond fiber😊
It really is!
It must be weighed because the bamboo flour is very light and fluffy unlike any other flour, so one cup of it is like one cup of cotton. So sometimes it is more fluffy and sometimes less. So you need to be accurate and just weigh it to get always the same amount.
Yes I make that very clear in the video and weigh everything just as Victoria says to :) What have you made with this that you love?
I made her flour with the pecan substitution, and it is great! The bamboo fiber lends lightness without carbs. Also consider lupin flour!
I LOVE lupine flour! Check out my ultimate chaffle recipe, I use it in there.
It is cup for cup with biscuits but some recipes with eggs may require an extra egg for structure, like certain types of cakes. And you may also need to add 20 g of psyllium husks grounded as well....plus up the egg white to 80 g
Great tip!
Be looking for your recipes thank you
Right the first time she said she formulated the perfect keto flour I bought all the stuff which was really expensive I mixed it up and it was horrible. What a waste.
Oh dear, what recipe did you use it in? It seems we are learning more about it all the time. So far I’ve made America’s Test Kitchen Biscuits, Starbucks Cranberry Bliss Bars, and Gingersnap cookies and we loved them all. I haven’t tried bread yet though. If that’s what you tried, did you use a gluten free recipe? She shad that is VERY important. Don’t give up yet!
VICTORIA FLOWER
bamboo flower 192 gr
almond flower 168 gr
Egg white powder 60 gr
Xanthan gum 10 gr (thickener)
Thanks, saved me 7 minutes blabbing
@@MyChilepepperI’m sorry you feel that way, I like to explain things for my viewers, many are VERY new to all of this.
@@CoachCathy150 pay no mind to that. Sometimes people aren't happy unless they're putting others down. I need to hear the explanations and instructions AND I appreciate it.
@@mscorliss1❤ thanks so much. It’s new and I have a lot of Canadian viewers so I didnt want them disappointed.
Also add 20 g of freshly ground whole psyllium husks. That is her latest update for structural issues like wetness in the baked goods.
It’s amazing!
Q: Isn’t bamboo flour like eating saw dust? I just get concerned with what this will do in the digestive track. Any thoughts?
Thank you for sharing! God bless you! Happy 4th!
❤🙏✝️🇺🇸
Hi there, I love it. I’ve made many recipes with it now actually. Remember, it’s blended with other things, so it’s not straight bamboo. Good bless you too and God bless the USA!
I hope someone will make a flour with coconut flour and lots of us can’t use almond flour HELP
Victoria offers alternatives to almond flour if a nut allergy is present.
No!!!!!!!!! Watch bamboo love here on TH-cam! You don’t need Victoria’s complicated flour mix! Look at the recipe for pizza crust with yeast on bamboo love - it is the BEST! Low calorie low carb - I made the mistake of following Victoria and got bloating and sugar spikes
Thanks for the tip! I didn’t have any GI distress from it at all but that’s interesting. Thanks for the feedback.
Have you seen bamboo love? She makes a two ingredient bamboo fiber flour for her baking.
I haven’t but I’ll definitely be checking that out! Thank you!
Bamboo fibre cannot be found in Canada. I'm still using Victoria's previous perfect keto flour blend.
Exactly, it’s not here yet, but the oat fibre can be substituted in the meantime she says.
It's at Amazon.
@@lindajam8202I’ve not seen it on Canadian Amazon. The Canadian and US Amazon’s carry completely different items. As of two days ago it was not available in Canadian Amazon
I have tried victoria's recipe for a loaf of bread and it never rises. I bought new baking powder, had a different brand of bamboo fiber, but bought what she uses and still same results. Still no rise. Any help?
Bread is the one thing I haven’t tried yet, we are so hooked on the biscuits that we haven’t missed bread. The biscuits do rise very well. I did see someone say not to use Kirkland almond flour as it’s not fine enough. I wish I was more help, I’m still learning too. Keep me posted please!
Does not work for bread.
But she has a revised recipe for making bread.
I'm just wondering where the bamboo comes from and if it's organic and clean. 😮😮😢😢
I don’t eat organic typically as a lot of it is a scam and stuff that is labeled as organic is still not any healthier. If it’s something like “the dirty dozen” where skins are eaten (apples for example), I might give it a thought, but as a general rule I just wash well. But for an organic bamboo flour, I probably wouldn’t care.
Modern Mountain baking company is now providing bamboo fiber on Amazon. That's where I just ordered mine from. I paid slightly more than the other brand, but I feel it's a reputable company and I just didn't know much about the German company. It's non gmo and gluten free. I've yet to see an organic bamboo fiber, but maybe that will be in the near future since the demand has gone up.
Don't use the Kirkland brand almond flour, it's not fine enough per Victoria.
Good to know. I found it to work in my recipes so far, but I haven’t done bread yet.
Just put it in a nutribullet for a quick finer grind.
I Used my nice gram scale was so excited. Did everything right on and what a disappointment, not anywhere near like Real flower
What did you make with it? I’m seeing some recipes work better than others.
Can this flour be used all recipes cookies cake tortillas bread muffins ?
According to Victoria it can be for all things but bread and she has other recipes for bread using this flour but with a few added ingredients to mimic the gluten.
She's using Einkhorn flour now.
Yes I’ve seen that. I have some ordered and it’s just not here yet.
Also has one without Einkorn ....just add 20 g of fresh ground whole husk psyllium and up the egg White to 80 g (used to be 60 g)😊
Which ingredient (s) causes all the bloating and gas? I made blueberry muffins with this flour and ate 6 of them and thought I was going to die from bloating and gas. What caused this? Ugh....I want to be able to bake and eat keto recipes! BUT I cannot go through that again.
It could be the sweetener you used!?
You need to go easy until your microbiome gets used to this new flour. You overfed your gut, that's all.
*Can't wait to see the difference it makes in my baking!*
Let me know!
Here’s a link to a digital scale for a GREAT price right now! I do get a modest commission off each sale from here. amzn.to/3R4qT5z
Please credit Victoria's Keto Kitchen with a link as this is her recipe www.youtube.com/@victoriasketokitchen
I did in a comment linked above, as also stated in the video that a link would be provided :)
It was also stated SEVERAL times in the video that this is her recipe and for people to check her out, did you not watch? 🤔
Did you watch the video? It was said in the first few minutes.
Way too much chatter
🤣
I love using her flour as a breading. And it makes GREAT pizza dough and donuts, BUT the bread I make with it NEVER cooks right. 😑 always too soft in the middle, I end up, just breaking the thing apart and cooking it again, to use it as breadcrumbs, (which works very well for a failed batch). I’m not sure what I’m doing wrong. I’m in NY, New Jersey area, so I’m thinking I might need to adjust the heat times because of the altitude? 🤔 maybe I’ll just stick to using it for pastries, pizza and breading
That’s interesting! Are you baking in the oven or bread machine?
Maybe try starting with a hotter oven for the first 15 min and then dropping the temp down?
Bamboo fiber is a game changer but you should try Maria Emmerich's egg white protein powder bread. It's amazing. I make this twice a week. I follow her latest version where she adds gelatin but I also add in bamboo fiber, 2-3 ounces of yogurt and some grass fed butter powder. IT. IS. BREAD. It looks like it, toasts like it and it tastes great. I've been keto for 9+ years and Maria's bread base is the best. I just added the other 3 ingredients to make it even better. Hope you try it!
@@CoachCathy150 I did her oven version and her bread machine version. I failed miserably on both, but I have a lot of breadcrumbs now! Lol. ..I use them in meatloaf and for breading!
@@CoachCathy150 if I ever decide to bake it again, I’ll definitely try something like this suggestion. Three failed attempts has me a little bummed so it’ll probably be a little while though.
I do admit the biscuit is amazing from Victoria but that is the only great recipe the other are blah and bloating and high total carbs and high calorie
I don’t count calories, and it’s still substantially lower carb than regular white flour. I haven’t tried any of their other recipes, but I do use the standard keto flour to make other things and so far so good though I haven’t conquered bread yet. I did buy some einkorn flour to try but just haven’t yet :)
@@CoachCathy150.... Have you seen her recent videos of her doing a loaf of bread? Not sure if it is the one with whole wheat Einkorn or not.
But she has updated her 2.0 with 80 g of egg whites plus 20 g of fresh ground whole psyllium husks.
I make lemon cupcakes and cinnamon ones too with the new change.... Pretty good even without a drizzle.
Awesome!
Yeah I already know I've seen your channel
WE have to try to find and buy 30,000 different expensive ingredients, yeah I know 😏
I am little confused by your comment :/ Besides bamboo flour, these ingredients are typical standard keto staples that I already had. Yes they are expensive, but what isn’t these days? For people fighting for their health or with celiac, recipes like this are a godsend.
I cannot find the mixing bowls she uses with lids, anybody know where to find?
Hi there! My bowls with lids are from Tupperware.
I've yet to successfully make a good cookie out of this stuff; pretty much all the keto "flours" will make a decent biscuit, quick-bread type loaf, or brownie, but other things are more challenging. And bamboo does have a "taste" to it.
That’s good to know. I’m wondering if a higher fat cookie like gingerbread (it has shortening in it but I’m going to try with lard) would be good because if all the spices? Stay tuned ;)
@@CoachCathy150- Gingerbread and lard came before shortening was invented.
@@nadogrlyes I know, but most conventional recipes call for shortening, which we don’t use, so I thought I’d try lard :)
Sadly the bamboo fiber you are using is bleached
I don’t care I guess, it’s not an every day food item.
Can I add in whole eggs when baking instead of adding Egg white protein in flour?
Nope. Totally different and not interchangeable.
Thank you for giving Victoria credit!
Of course!! She’s awesome!
I cannot see the links for the Cookies you mentioned?
I don’t think I was linking any cookies? Did you mean Hugh falutin’ low Carb’s biscuits? The link is in the comments.
I don't know how to pin her site, but it is a great site!❤
Yes! I’ve linked Victoria’s Chanel in the video description as well as in the comments :)
Is this plain or self raising please.
This isn’t either, it’s a combination of flours to make a keto flour.
Pecan flour is still a nut flower so almond and pecan will not work if you have a nut allergy. Any other suggestions?
That was just if one had an almond-specific allergy. My brother can’t eat almonds but can eat pecans for example. Anyone with an allergy would have to use an allergy-safe alternative of their choice. That is something that is so individualized that I don’t feel comfortable suggestion anything just to be safe :)
Victoria has a nut free flour out there. Uses flaxseed meal
@@gj9933thank you!!
Pecans are Nuts!
Yes, I was speaking to anyone who had an almond allergy specifically. I have a family member who can eat all nuts but almonds, for example.
Personally I don’t like the taste.
Sorry to hear that. What all have you tried it in?
@@CoachCathy150 sponge cakes only. I also informed Victoria that my cup measurements were double that of the scale measurement. I loved the texture of the flour but not the taste sadly. I will persevere.
Thanks for your feedback!
this is another example of a fad- our bodies cannot process cellulose (plant fibers) in high quantities like this- dont do this
This isn’t a “high quantity.” There are MANY insoluble fibres that humans eat regularly as part of their diet. If it’s something you don’t want to try, that’s fine. No one is forcing you, but your negativity is not needed. Have a great day!
I have tried it and it hurts my stomach can not eat it , but it tastes very good , my body is in a lot of pain afterward eating the bamboo fiber
I’m sorry to hear that. :(
I hope you are giving Victoria's keto kitchen credit for this recipe. It is where it originated. Not watching your whole program here because I already have this recipe from Victoria's keto kitchen. She originated it.
Within the first seconds of the video and throughout the entire video, I talk about Victoria, her channel, and I link her channel as my first comment and in the video description. Perhaps realizing that would have prevented your need for negativity. She encourages us over and over to share her recipe and that’s what I’m doing. This gives her even more traffic, so perhaps take that up with her if you don’t like us doing what she told us to do?
The whole video is giving credit to Victoria from the beginning to the end and then she types it out below.
@@tf6477thank you. I always give credit where it’s due and I hope it gives her channel even more traffic. I love her! ❤
OMG people, she gives Victoria credit several times! Do your homework before you admonish please!
The overuse of nuts, nut milks and nut flours in keto/low carb cooking is problematic. Many of us have allergies, some are undiagnosed and overexposure can risk severe reactions. These products are also very high in calories and anti-nutrients. The use of bamboo fiber is also potentially dangerous. A small amount shouldn’t be an issue as long as there are no contaminants, such as heavy metals and/or pesticides in your chosen source, however overconsumption increases risk of kidney stones, digestive tract issues, and mineral imbalances. All of these popular, new low carb ingredients should not be introduced without due diligence regarding potential drawbacks. Even egg white powder should be used in moderation. Egg whites are the most common cause of egg allergies, again, often undiagnosed, and a sudden rise in exposure can be really bad for people who may be unaware of a sensitivity to eggs.
Why make the assumption that anyone is “overusing” anything? 🤔 And anyone with an allergy needs to do their own due diligence for potential contaminants. 🤷🏻♀️ And there is no greater source of anti nutrients than in white bleached flour, or whole wheat for that matter. If this recipe isn’t for you, feel free to move along and take the negativity with you ✌🏻
@@CoachCathy150 thank you for putting this person in her place. She sounds like a bully.