Victoria Kitchen (VKF) Keto Flour Gluten Free Recipe 

On 03/02/2024 Victoria tweaked her Keto Flour 2.0 recipe to create this new version. By adding milled down Psyllium Husk Flakes (not powder) into the mix, it's still gluten free*, manages moisture better in recipes, all the while remaining ultra-low in carbs at 0.7g carbs per 20g.

The result is an even more amazing gluten-free* flour blend that you can still use Cup for Cup and it has less moisture, making it more fine tuned for bread making. Each of the 5 separate ingredients are available at NZ's best prices and it's also available in the pre-mixed format here!

So as per usual, the drop down ordering menu allows you to reflect on where you're at and offer you TWO different Purchasing Options:  

#1 the Fuss Free Premix Option - If you don't have a coffee grinder/milling blade/bullet mixer/scales and all you want to do is open up a packet of flour; then we've got really good news for you! This Keto Flour Gluten Free blend comes already made with the perfect amounts of Bamboo Fibre, Almond Flour, Egg White Protein Powder, Ground Psyllium Husk and Xanthan. Each bag has been precisely weighed, sieved and then mixed so it's all ready for use. In each 500g bag of flour, you get more grams than what the recipe makes. 

#2 the Bulk Saver Option - get each of the five individual ingredients to make up the recipe as they come in separate bags and in various sizes. Select each ingredient from the drop down menu. To make the VK Flour GF combine these ingredients into a container, shake and then whisk to evenly combine each ingredient in with the other ingredients.
*= available here from the Keto Store: 
  20g Ground Psyllium Husk Flakes down to half it's size in volume using a coffee grinder. Pls note: some other brands of psyllium husk turn your baking either green or purple in colour. Ours is organic and this discolouration does not happen. Continue to add in:
  192g Bamboo Fibre* and continue to add ingredients one at a time, be sure to TARE off the scale in between each addition measuring in grams, not Cups OR Oat Fibre in equal measures.
  168g Almond Flour* 
  80g Egg White Protein Powder* (ours is free range) 
  10g Xanthan Gum* (ours is soy free) 

Q+A about this latest recipe 
How do I store the flour? In an airtight container in the fridge due to the oil content of Almond Flour. Shake or stir it up with a whisk before each use. 

What's the difference between this recipe and the 2.0 one? In summary this latest blend is better suited for bread making and has better control over moisture. Whilst giving you choices available between  
• Oat Fibre and Bamboo Fibre
• Almond Flour / Ground Golden Flaxseed (in the same 1.5 Cup measure)
• Egg White Protein Powder - an essential component
• Xanthan - remains the same

How did they get this recipe down to zero carbs? When carbs are lower than 1g per 20g that's rounded down to be zero carb in advertising.

BAMBOO FIBRE Q+A
Bamboo fibre - really? Yes it's from the young shoots and is very high in cellulose. When you think about abundant, easy-to-grow plant-based sources of fibre, bamboo makes sense. Humans have been eating bamboo shoots for thousands of years in Asian dishes. It's just new to our culture. 

Is this flour gluten free? 
All the ingredients are Gluten Free because they are grown, manufactured and packaged completely separately from any cross contamination from wheat. Even when you are purchasing the Oat Fibre as a separate ingredient, that has been externally audited and certified at source as being Gluten Free. However in NZ we are prevented from saying that Oat Fibre is Gluten Free, simply because it has the word Oat in the ingredient title. Seems crazy but it's true! 

How come this recipe keeps changing? Victoria has kept evolving the recipe based on feedback from ourselves and others performing testing around the globe. As with any innovation, there's a process of iteration and on-going tweaks before perfection is really achieved.   

Is this recipe the latest version? The ingredients and measurements listed on this page here will always be the most up-to-date iteration. We put a date stamp in the header too as a guide. 

TIPS n TRICKS:

• 82g of this flour replaces one volumetric cup of flours in recipes
• if you have a recipe where the flour is expressed in grams, do not just add in the same amount of grams of this flour. Instead calculate the regular flour in the recipe by cups - then swap each cup with 82g of this flour.  

• The fibre in this recipe is liquid hungry, and keto recipes have usually been adapted to factor this in. When substituting regular flour in recipes, check the consistency of the batter as you may need to add more water teaspoon at a time. You can always add more, you can't easily remove too much liquid.  

• Always use room temperature eggs and ingredients. The coldness of ingredients changes the texture of the mixture.  

• When making bread, do not use mugs of boiling water as heat sources when leaving the dough to rise, as this flour is very sensitive to moisture. To create a perfect environment, heat the oven to 50*C before starting to make your recipe and turn off the oven immediately once it reaches that temperature. By the time you've made your dough, the residual heat in the oven will be the delicious 25-28*C which is the ideal for activating the raising agents like yeast. 

Acknowledgement: The VKF Victoria's Keto Flour Gluten Free version recipe is from Victoria's Kitchen YouTube channel. We've been blessed to bring you ingredients necessary to make this latest cutting-edge global keto innovation here in NZ, so you can avoid expensive international shipping. Otherwise the ingredients are nearly impossible to get here.