King Arthur, Keto Wheat Flour Blend, Non-GMO Project Verified, 1-to-1 Substitute for All- Purpose Flour, 16 Ounce (Pack of 4)

This is an excellent product! While on Keto, I used it to make delicious, crusty and tasty bread (without cheese!). I’ve baked and breaded with it. A little pricey for the size, but no more than a loaf of good bread. The recipe on the bag is ideal for a loaf of bread. Two modifications; I used 2tsp’s of salt and I baked it on a baking stone, not in a loaf pan. It’s great fresh, cold, or toasted. I will continue making this as our primary bread, it is that good!

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 tspHoney (optional) 1 tspEgg (for egg wash) 1---Macros (Per Bagel, No Toppings)(Estimate for 6 bagels)Nutrient AmountCalories ~160 kcalProtein ~14gCarbs ~22gFat ~1.5gFiber ~2g1. Activate YeastIn 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 DoughIn 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 RisePlace 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 BagelsPunch 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 BagelsPreheat 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 & ToppingsBeat the egg and brush over bagels.Add toppings if desired (e.g., sesame, poppy, everything bagel seasoning).7. BakeBake 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.

Not sure what’s is in this stuff but it totally works and it taste great! The entire family loves this stuff and we consider it healthy due to the ingredients. We will definitely purchase again.

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 was on a keto diet for about a year and I loved this flour! It allowed me to bake and make foods that I really missed on my diet. It was a great way for me to satisfy my cravings without sacrificing my diet. I highly recommend having some of this if you are on keto!

It's a great flour for keto diets. Mixes well and gives your recipes the proper structure that nut flours cannot. It is easy to use since it is a 1:1 ratio like regular flour.

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.

This is a wonderful product and it’s beautifully packaged and easy to work with and healthy.