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

It's like all purpose flour without all the carbs which is what I was looking for and the taste is wonderful, unlike almond flour or carbquik. The biscuits turned out very light and fluffy. I'm going to try it in keto cookies.

Perfect blend for cottage cheese flat bread. Yum!

Just made bagels with this stuff. Cottage cheese, salt, this flour, baking powderTasted 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 ridiculousEDIT:So I just made a milk bread recipe out of this.3c of the flour1/3c melted butter1c warmed milk2tsp yeast1 egg, 1tsp salt1tbs sugar1/2c 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.

I've followed a low carb/low-no sugar diet for about 3 years now. My main goal is to keep my blood sugar under control. So, this flour is the perfect fit for me as I'm not specifically trying to avoid wheat, just the carb content of regular wheat flours. I have used recipes from the King Arthur website that are specifically formulated for this flour. I have not attempted to use it as a "1 for 1" replacement for regular flour in a normal recipe. So, I can't speak to that. But, what I CAN say is that I was able to make a Pumpkin cake with cream cheese frosting, zucchini muffins AND peanut butter cookies all from ONE bag of this flour. Yes, if you are going to make bread with the flour, it is very expensive. But, using it for things that only use a cup or 2 of flour really stretches the bag and gives you more bang for your buck! All 3 of these things were DELICIOUS. You can really only go so far with almond/coconut flour and I really missed the texture of a regular wheat flour. This flour is definitely not exactly like regular flour, so keep your expectations in check. But, it is a fabulous change from other alternative flours and does not cause any issues with my blood sugar or weight gain. I'm excited to keep my eye out for more recipes that will be developed for this flour. It is a wonderful addition to my way of eating.

The media could not be loaded. 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!

Makes incredible 2 ingredient dough bagels (the one with Greek yogurt)My kids really love it and that’s a major win! It fills us all up for a long time because of the amount of protein that’s in it.We all love it toasted after the bagels cool. Really elevates the taste and consistency.Low carb and high protein, my kids go through them so fast I have to make a batch every week