1:1 substitute for flour (in recipes that uses yeast) - 500g

My biggest wish was to just take a normal carb loaded bread recipe, sub-out the flour and have it work out perfectly for keto. Well now you can! This is a Keto Bread Flour blend so that it works with recipes that have yeast as an ingredient in it and makes any bread you bake ketofied!

We're talking about taking recipes for things like bread, bagels or cinnamon rolls changing the flour, boosting the raising agent and boom - it's been ketofied. Super convenient, excellent baking results. Not at all dense, It's the next best thing since, well sliced bread!

This blend is a supplemented food containing allulose with monkfruit in order to better enhance the texture of your baking and browning in the oven. The presence of sweeteners does not make this an overly sweet bread. 

How to use: You just swap out the flour in any bread recipe with this mixture.

Should your regular recipe uses self raising flour or if your yeast is old, then follow the instructions on the packet to convert this keto bread flour to become a keto self raising bread flour. 

How to store: In an airtight container either in the pantry or in the fridge if using infrequently. Shake or stir it up with a whisk before each use. 

per 25g net carbs 1.5g, protein 6.2g, fat 8.8g dietary fibre 5.1, energy 513kJ 
per 100g net carbs 5.9g, protein 24.7g, fat 35.3g dietary fibre 20.3, energy 2052kJ 

Ingredients: Almond, Egg. Oat Fibre, Xanthan Gum, Allulose, Salt, Monkfruit. 
Allergens: Contains Almonds and Egg.

Gluten status: while this is made with 100% naturally gluten free ingredients (we don't specifically test it for the presence of gluten) and we do handle it on a premise that also has just one recipe pack that contains gluten. So we very carefully schedule, segregate and sanitise to minimise any risk of cross-contamination whatsoever.  

• When ketofying American recipes ... A cup is not a cup when using American recipes as USA cups are 240g & ours are 250g. So always use the weight of flour, not the cup size.
• 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.
• To avoid anyone accidentally using the oven, while the dough and clingfilm are still inside rising, I place a note covering the oven 'on / temperature change' buttons. Clingfilm and a 180*C pre-heat don't play nice together!


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