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

This premix is the latest VKF gluten-free* Keto Flour version which solves the moisture problems, particularly in bread and gets even better performance than previous batches in most recipes. 

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*.  And this is all preblitz'd premeasured and premixed so that all you have to do is open the bag and give it a go.

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 in the fridge. 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 0.7g carbs per 1/4 Cup gets rounded down to 0g zero carbs. Here in NZ macros tend to be reported in two digit 0.0g format. Either way 0.7g carbs is way way low for a Keto Flour. 

per 20g (1/4Cup) serve:
net carbs 0.7g, protein 4.5g, fat 3.8g, dietary fibre 8.6g, energy 229 kJ
per 100g serve: 
net carbs 3.7g, protein 22.3g, fat 18.8g dietary fibre 42.8g, energy 1145 kJ

Ingredients: Bamboo Fibre, Almond, Egg White, Psyllium Husk, Xanthan Gum. Allergens: Contains Almond and Egg. 

Gluten fee 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 KETO FLOUR
 
Bread recipes that can use this flour: 

Oven Baked White Keto Bread

Microwave White Keto Bread

Keto Garlic knots

Savoury Scones  

Savoury recipes that can use this flour: 

Soft Tortillas    

Yeast risen pizza dough 

Savoury Scones

Bagels

Pasta

Crumbed Chicken Recipe 

Sweet Recipes that can use this flour: 

Coconut Lemon Drizzle Loaf  

Keto Strawberry Poke Cake

Chocolate Chip Cookies

Orange Chocolate Chip Cookies

Fluffy Pancakes

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.

Fried Cheese Sticks, Southern Fried Shrimps, Naan Bread, Hotdog and Burger buns, White Crackers, Nacho Cheese Tortilla Chips, Chaffles, Yeast Dinner Rolls, Pigs in Blanket, Pretzels, 2 minute vanilla mug cake, Buttermilk Biscuits, Belgian Waffles, Donuts,  Sugar Cookies, Brownies, Strawberry Scones, Pie Crust, Snickerdoodle cookies, Chocolate Cake, Cinnamon Rolls. 

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. 

TIPS n TRICKS:

• 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. 

Acknowledgement: This product is designed by Victoria Keto Kitchen on You Tube. She's creating, testing and innovating with so many new recipes using Keto Flour, the zero carb new standard. Search our website with "using Keto Flour" to see all the wonderful recipes being created and get what you need to make them yourself.