Cup for Cup substitute for flour in a premixed 500g bag, so you can ketofy so much more! 

Super convenient, and gives good baking results. To make things more keto, not as dense, heavy or bland as 100% almond flour, this is just the best thing!  Use in recipes in anything where you'd previously used high carby flour*.   

How to use: To get the best performance, you will still need to add in the raising agent and liquids that are mentioned in the recipe that you're making. And substitute 1 cup per 1 cup - ie: a volumetric size swap, not a gram for gram swap. *As there are so many variables at play when baking, individual recipes and results will vary.  

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. 

Self Raising flour Turning this mix into Keto Self Raising Flour is super easy, just follow the instructions on the back of the packet. 

Macros Please note macros in the USA are reported in single digits and per 1/4 Cup serve as standard. So for example 0.3g carbs per 1/4 Cup gets rounded down to 0g zero carbs. Here in NZ macros tend to be reported in two digits 0.0g format. Either way 0.3g carbs is way way low for a Keto Flour. 

per 20g (1/4Cup) serve: net carbs 0g, protein 3g, fat 3g dietary fibre 11g, energy 265 kJ
per 100g serve: net carbs 1.5g, protein 14g, fat 16g dietary fibre 55.6g, energy 1325 kJ

Ingredients: Bamboo Fibre, Almond, Egg White, Xanthan Gum. 
This premix uses USA sourced ultra-fine Almond flour so the total mixture is 0.3g carbs. Allergens: Contains Almond and Egg. 

Gluten status: while this is made with 100% naturally gluten free ingredients because we don't specifically test the flour for the presence of gluten, we can't claim it to be gluten free. We very carefully schedule, segregate equipment and sanitise in between every product we handle to minimise any risk of cross-contamination of all allergens whatsoever.  

*Recipes using the flour
We are in the process of loading up all these recipes including tips n tricks from our extensive testing. If there's a particular recipe you're after, send a request email to ketostorenz@gmail.com and we can load that as a priority. And if you've made something using the flour, reach out and we can give you, your very own recipe inspiration to help others create and Keep it Keto. 
Bread recipes using this flour: 
Oven Baked White Keto Bread,
Microwave White Keto Bread,
Keto Garlic knots,
Savoury Scones  

Savoury recipes using this flour: 
Soft Tortillas    
Yeast risen pizza dough 
Savoury Scones
Crumbed Chicken Recipe 

Fried Cheese Sticks
Southern Fried Shrimps
Naan Bread
Hotdog and Burger buns
White Crackers
Corn Tortillas
Nacho Cheese Tortilla Chips
Yeast Dinner Rolls
Pigs in Blanket

Sweet Recipes using this flour: 
Coconut Lemon Drizzle Loaf  Keto Strawberry Poke Cake, 2 minute vanilla mug cake, Buttermilk Biscuits, Belgian Waffles, Donuts, Peppermint White Chocolate Chip Cookies, Sugar Cookies, Brownies, Strawberry Scones, GF Chocolate Chip Cookies. Pie Crust, Snickerdoodle cookies, Chocolate Cake, Cinnamon Rolls, Fluffy Pancakes. 

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. 


• This flour replaces one volumetric cup for a cup in all recipes 
• Do not go off grams for grams when substituting.

• 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.  

• 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. 


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