King Arthur Keto Wheat Baking Flour: 1:1 All-Purpose Flour Substitute, 1 lb (Pack of 1) - Low-Carb Baking Solution for Bread & More, Non-GMO, Resealable Bag - Perfect for Keto Diet & Reduced Carb Intake

I made flour tortillas with this within an hour of it being delivered. I followed the recipe on the King Arthur website with a couple of tweaks. I've been making flour tortillas all my life and have tried less carby recipes but am always disappointed. I'm not here to tell you this is the best flour (since sliced bread, haha), but it's pretty good. I used lard instead of butter and used 1/2 tsp of salt instead of the 1/4 tsp. I also used hot water instead of warm. I didn't really look at the instructions, just made them like normal. They had to rest longer because they kept pulling back. The dough left my hands greasy. They still shrunk in the pan and came out thick and not bendy although they were soft and pliable, if that makes sense, like a thin flatbread. Possibly it could have used a bit more water since I replaced the butter with lard. I tasted it with and without butter. Tortillas are really used to carry flavor and that's what these ones did. The chew was a little gummy but not really noticeable unless you're sitting there critiquing. I can very slightly taste (and smell?) the psyllium powder in it, but only if eating it without anything on it. I have to be careful what I make with this. I'm going to put the rest of the tortillas in the freezer. I made six 7" tortillas, ate 1 1/2 and it barely moved my blood glucose. I would recommend totally recommend this, especially for people watching carbohydrate intake. It's not no carb but close enough for once in awhile.

I was going to subtract a star at first, because the price is so high. But then I felt that would not be fair, because King Arthur really has a good product here, and it is probably not all that easy or cheap to produce it. And it isn't all that inexpensive to make low carb bread from the available recipes anyway... the individual ingredients for those are quite costly. This is by far the best way to make low-carb bread at home that I have yet come across. I have tried I think five other recipes from books and the internet, and none were a good substitute for the real thing. They sort of kinda work, but always have some flavors I am not really fond of, and I've never really gotten used to them. The flavors are wrong, and/or the texture is coarse, or rubbery. There was always something not quite "bread like" about them, despite the claims of the sources. But now I've used this King Arthur Keto flour in two loaves of bread in my old Goldstar bread machine, and cannot believe how nice this is! The flavor and texture is wonderful! If I were served this bread in a restaurant, I would be asking the waiter for the brand. The flavor is rich, the texture is perfect. It makes perfect toast, and is the first low carb bread which I have made, that works in making sandwiches. I really feel this "is the answer" for me, a newly discovered type 2 diabetic, who really thought my good bread days were over. Here is the recipe that worked well in my bread machine. It is very simple, and so far, fool proof: 1 cup warm water, about 110 degrees f. 2 tablespoons white sugar 1 pack rapid rise dry yeast ¼ cup vegetable oil 3 cups bread flour (one one pound bag of King Arthur Keto Wheat Flour) 1 teaspoon salt Put the oil and water in the bread machine. Fully mix the dry ingredients and place on top of the liquid. Make a small crater on the top, and place the yeast in that. Run the machine on the normal settings for white bread. The two tablespoons of sugar would be 26 carbs, and the flour is about 60 carbs. If the yeast ate none of the sugar, this would work out to about 7 carbs per slice, if you cut the loaf into 12 slices. But as I understand it, some or all of that sugar will be used up by the yeast rising process, so perhaps it would be even less. I'm no scientist... do your own calculations and research on all that! But in short, I feel this King Arthur flour is "the answer" I have been looking for. I want to try it for various other recipes, such as pasta and bagels. But for bread machine bread alone, I highly recommend it.

I was baking a lot with oat fiber, vital wheat gluten, almond flour, carbalose, lupin and coconut flours but this is SO MUCH easier and better! Yep, my original bread mix was only 2.5 net carbs I made myself and this is 4 net per serving but it’s worth the few measly extra carbs to get the taste and texture I want in my baked goods. So much closer to white flour in my opinion! Just sub your sugars out in any good bread recipe with inulin to activate yeast and use this flour in place of regular white or wheat flour in your recipe!! You may need to add a little more sugar sub in with flour later in mix in process before knead as inulin isn’t as sweet as real sugar. I use inulin and yeast in warm water to bloom, then add all the ingredients after in the recipe with a little more sugar sub. I do a swerve and allulose mix to avoid the total cool effect that swerve gives to bake goods! This flour is also good for a sub for cake recipes, deep fry breading, flour tortillas, homemade noodles , Dutch babies, biscuits, wonton wrappers, pizza dough, pancakes, waffles, doughnuts, fried dough, bagels, pretzels, crackers (I missed ritz ones so I found a copycat recipe and used this flour!) and softer type chewy cookies. It thickens pretty good if you are not a fan of xanthan gum! I even found a copy cat Schlotzkys bread recipe and made it so I could have that without all the guilt, added carbs and bloat!!! If you want a crispier cookie try making a half batch using this flour in a regular recipe with a 3/4 swerve and 1/4 Splenda sugar mix ratio (no allulose it makes things to soft) and then mix up a half batch of a keto one using almond flour and the sugar mix suggested above again and mix both cookie doughs after and form and bake at 25 degree lower temp (keto sugars and flours do better at lower oven temps) for crispier cookies! To crisp up your crackers or cookies even more, just let them cool and reheat just roll warm agai several times cooling down after and after an hour cook down you will have very crispy cookies/crackers! I have been using this flour for a while now and lost 60 pounds eating good things so close to regular tasting baked goods! It’s helped me stay eating healthy and still having what I want! It has 17 grams of protein per 1/4 cup serving with only 4 net carbs!

First time baking any kind of bread product. Thanks to another reviewer's recipe, my sister and I made some really delicious bagels! I didn't think they had a whole grain taste at all though. The only thing we did differently was use sour cream instead of non-fat yogurt and turned out great. They all came out with a perfectly baked shell and chewy center. I prefer bagels and bread that doesn't tear up my gums. Out of 6 bagels made, only 2 were boiled with added baking soda and I didn't notice any difference between them. Very rewarding to have bread made the same day of prep! Separately, I purchased a keto starter, but I'm not specifically after sour dough (i am just new and don't know the first thing about baking bread) and my sister asked me "are you doing the mid-life crisis sour dough trend?" So, while waiting for the baby to rise, we made something to eat now. My sister was also my experienced guide to make sure I followed the recipe without second guessing. Not sure if this is a baking rule for everything but I always sift my flour. SUMMARY- No issues with this flour and the bagels taste far superior to 547 keto bagels. Easy to use and worked well. One star deducted for the price. For the amount, I can probably make 10 bagels making this an $11 bag of bagels. Would i continue to purchase? Because the end result and taste was so much more satisfying, I probably will until I find something cheaper but bagels will not be a daily staple at this price.

Great product. Tastes like regular flour. My only complaints are it’s very expensive and they only make 1 pound bags. If you watch your carbs this is a game breaker.

Makes great protein bagels! Tastes a little like whole grain, but that's not necessarily a bad thing. Ingredients: King Arthur Protein Flour 2 cups (240g) Warm water (110°F) ¾ cup (180 ml) Greek yogurt (nonfat) ¼ cup (60g) Instant yeast 1 packet (2¼ tsp) Salt ¾ tsp Honey (optional) 1 tsp Egg (for egg wash) 1 --- Macros (Per Bagel, No Toppings) (Estimate for 6 bagels) Nutrient Amount Calories ~160 kcal Protein ~14g Carbs ~22g Fat ~1.5g Fiber ~2g 1. Activate Yeast In a bowl, mix the warm water and honey (optional). Sprinkle yeast on top and let it sit for 5–10 minutes until foamy. 2. Make Dough In a mixing bowl, combine flour and salt. Add the foamy yeast mixture and Greek yogurt. Mix with a spoon or dough hook until combined. Knead for about 7–10 minutes by hand (or 5 with a mixer) until smooth and elastic. 3. Let Dough Rise Place the dough in a greased bowl, cover with a towel or plastic wrap. Let rise in a warm place for 60–90 minutes or until doubled in size. 4. Shape the Bagels Punch down the dough and divide into 6 equal pieces (~70g each). Roll each into a ball, poke a hole in the middle, and stretch into a bagel shape. 5. Boil the Bagels Preheat oven to 425°F (220°C). Boil a large pot of water. Optional: add 1 tbsp baking soda for a chewier crust. Boil each bagel for 30–45 seconds per side. Remove and place on parchment-lined baking sheet. 6. Add Egg Wash & Toppings Beat the egg and brush over bagels. Add toppings if desired (e.g., sesame, poppy, everything bagel seasoning). 7. Bake Bake at 425°F for 20–22 minutes until golden brown. Cool on wire rack. Store in fridge up to 5 days or freeze for later.

It's nice to have an alternative that you can use as a 1 to 1 sub. But it's just.....OK. I've made pizza dough with it. The dough smells awful tbh but it does act like regular dough. It seems more sticky so I end up having to add more flour. Once you pile on toppings you don't really notice the difference. But the cooked dough has an off texture, crumbly or grainy. I have hard time explaining it. It's not fluffy and light like regular pizza dough. I cooked like I would normal pizza dough. There's an off flavor but it was really mild for me, only really noticeable when eating plain crust. The texture was more off putting for me. I tried making sausage gravy with it and that was a no go. It never really thickened like AP flour and it separated the gravy or something. There was nothing else in the recipe that would have made that happen. Again the flavor was off and more noticeable in this recipe. This stuff is so expensive. It might be nice for a every once in a while treat but there's no way I could afford to completely sub AP flour with it. I bake quite a bit though. It's $9-11 for one pound while it's $5-6 for 5lbs of King Arthur AP Flour. Edit: I made KAF cinnamon roll recipe for this flour. They turned out good but molded very quickly. The dough was dry but I could have over baked. I'll update if I try more recipes but overall not that impressed.

Great product. Thickens well, bakes well. Not cheap but probably healthier for you....

I used this product to make scones according to a Keto recipe on Youtube and it turned out a treat. The only downside is its price in the UK, otherwise, I am pleased with it and reordered it.

Made the loaf recipe on the back of the pack. It was delicious

This flour is a complete con. Marketed as keto friendly low carb etc etc. It's essentially super high processed crap from america that will aid bringing you out of ketosis for sure... 14g carbs per serving...the packaging says 15 servings per pack. Essentially the pack can make 1 loaf, so if you cut it into 15 slices each slice will be 14g carbs. Shame because I really thought this was the solution for me to have fairly normal bread again. If it looks too good to be true it probably is and all that...