King Arthur Flour, Keto Wheat Flour Blend, 16 oz (454 g)

Fantastic bread and cakes with this flour but the price here is OUTRAGEOUS! I can buy it for £11.00. So tired of rip-off Britain!

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...

Not many "keto" products fit the bill in my opinion. But this one really does. Its excellent ! Tastes good and performs well. Only drawback is its expensive, so I won't be using it as much as I would like to. Thank you King Arthur for this wonderful product ! Please keep making it available to the keto public.

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

I've begun my keto journey again after all of the recent research on the benefits of ketones for protecting brain health. Keto bread and wraps can easily be purchased from grocery stores but pasta remains absurdly expensive. I bought this flour hoping to make dumplings and asian dough dishes having read that others have had good luck using it as a sub for Italian pasta. First thing I tried to make was spaetzle, which was a wondrous success! The pasta was chewy and flavorful, just like regular spaetzle. I could use the keto flour in equal parts as a direct sub for regular flour. The recipe I used is from Daring Gourmet for 8 servings: 1 and 1/2 tsp salt 2 cups keto flour 4 large eggs 1/2 cup whole milk Mixed on medium with dough hook for 10 min and then grated into a pot of boiling salted water and cooked until they floated, which was about 2 min. Then scooped into an ice bath before draining. Can be stored in the fridge for a few days and just pan fry with butter to reheat. I'm hoping this will keep in the freezer as well. Next I'm going to try making fried scallion pancakes!

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.

Just made bagels with this stuff. Cottage cheese, salt, this flour, baking powder Tasted like bread. Wasn't very chewy like I like it, but I think if I worked the dough more, it probably would've been. I think just trying to make regular bread with this would work well if you don't want to knead it that much. I hate the price for the amount you get. I'll probably get like... 2? more things I can make with this stuff. Over $15 for this small amount is ridiculous EDIT: So I just made a milk bread recipe out of this. 3c of the flour 1/3c melted butter 1c warmed milk 2tsp yeast 1 egg, 1tsp salt 1tbs sugar 1/2c allulose (or 1/4-1/2c of regular sugar) So not exactly low low carb, but lower than normal bread. I put all the ingredients in to my bread maker. Dough came together really well. The rising wasn't as much as normal dough. Maybe could've gone longer, but I think with the higher gluten content, it was just preventing it from poofing out more. I baked at the same temp and time (350 for about 19-20min) and it came out great. Very very similar to normal flour milk bread. You can tell there is more gluten and whatever else in this flour to make the texture a bit more springy/rubbery (but not in a bad way.. just that high gluten texture), but the flavor to me was the same. Very yummy. I'm still not happy with how much this stuff is fow how much you get but happy with the results I got when treating it as normal flour.