Member
Central Maine
It just makes sense to have this since going into ketosis (NOT ketoacidosis which is very dangerous!) is becoming more and more common. I see it as a place for recipes and reviews and just general BSing about ketosis.
This post is a review.
I have been trying to replicate bread. I was a pretty good bread baker and didn't get to be that by not loving everything about bread. I baked pretty much all of our bread stuff 1 3/4 years ago. Today in ketosis the substitutes are just a ghost of what bread should be. But I recently spied King Arthur Flour Keto Wheat Flour Blend (aka WFB). It has 4 net grams of carbs per 1/4 cup serving. Hey, it's King Arthur so I'll try it even though it's incredibly expensive... I buy it locally for $10/lb. The KA site has it for $12 something probably shipping added, Amazon has it for $11.
In the past I would take the wheat berry from the berry to the finished loaf. Yes I ground my own wheat. I know what real wheat bread smells like through every stage.
So I made a loaf of bread with a the KAF WFB. The gluten content was clearly evident as t was in the mixer. The rule is to mix it less, you can or not. I treated it like flour and it worked with fantastic gluten structure. Other than the mixing I followed the directions on the back of the bag. BTW, one bag makes a loaf with just a little bit left over, so it's an expensive loaf. I allowed it to rise in the mixer and knocked it down then put the loaf in the pan. After it rose I put it in the oven to finish it off and kept it in there for the full 35 minutes. I got one heck of an oven rise. One joy of baking bread is having a slice slightly warm out of the oven, I buttered on e and was disappointed in the bland taste. But the texture was clearly bread and the taste while bland was NOT eggy. I can live with this but it will take some work is what I told myself.
I haven't had eggs over easy in 1 3/4 years because if I can't put them over buttered toast I just don't want them. Today I scratched that itch. It worked fine despite the lack of flavor in the bread. What would this bread excel at? French Toast where cinnamon and such is added to the custard would be great. It will hold up to getting soaked. I really enjoyed it with the runny yolk on it. It would work for sandwiches. I don't think it would be best where the flavor of the bread needs to come through. But I haven't had ANY keto bread where that flavor was required.
The carb load was quite good. That slice of buttered toast I had this AM netted me <4 grams of carbs. I can handle that.
The short story... This by far the best bread I've had in 1 3/4 years in ketosis (and staying in ketosis).
Next time rather than using water for the loaf I'll use some beer to give a fermented yeast taste to it. This product definitely has promise.
This post is a review.
I have been trying to replicate bread. I was a pretty good bread baker and didn't get to be that by not loving everything about bread. I baked pretty much all of our bread stuff 1 3/4 years ago. Today in ketosis the substitutes are just a ghost of what bread should be. But I recently spied King Arthur Flour Keto Wheat Flour Blend (aka WFB). It has 4 net grams of carbs per 1/4 cup serving. Hey, it's King Arthur so I'll try it even though it's incredibly expensive... I buy it locally for $10/lb. The KA site has it for $12 something probably shipping added, Amazon has it for $11.
In the past I would take the wheat berry from the berry to the finished loaf. Yes I ground my own wheat. I know what real wheat bread smells like through every stage.
So I made a loaf of bread with a the KAF WFB. The gluten content was clearly evident as t was in the mixer. The rule is to mix it less, you can or not. I treated it like flour and it worked with fantastic gluten structure. Other than the mixing I followed the directions on the back of the bag. BTW, one bag makes a loaf with just a little bit left over, so it's an expensive loaf. I allowed it to rise in the mixer and knocked it down then put the loaf in the pan. After it rose I put it in the oven to finish it off and kept it in there for the full 35 minutes. I got one heck of an oven rise. One joy of baking bread is having a slice slightly warm out of the oven, I buttered on e and was disappointed in the bland taste. But the texture was clearly bread and the taste while bland was NOT eggy. I can live with this but it will take some work is what I told myself.
I haven't had eggs over easy in 1 3/4 years because if I can't put them over buttered toast I just don't want them. Today I scratched that itch. It worked fine despite the lack of flavor in the bread. What would this bread excel at? French Toast where cinnamon and such is added to the custard would be great. It will hold up to getting soaked. I really enjoyed it with the runny yolk on it. It would work for sandwiches. I don't think it would be best where the flavor of the bread needs to come through. But I haven't had ANY keto bread where that flavor was required.
The carb load was quite good. That slice of buttered toast I had this AM netted me <4 grams of carbs. I can handle that.
The short story... This by far the best bread I've had in 1 3/4 years in ketosis (and staying in ketosis).
Next time rather than using water for the loaf I'll use some beer to give a fermented yeast taste to it. This product definitely has promise.
Brian. Lover of SE razors.
