Try Victoria’s AMAZING Keto Bread! Gluten Free & Low Carb. Perfect for those on a keto diet looking for a delicious bread alternative.
Victoria’s Delectable Keto Bread Recipe: A Gluten-Free and Low Carb Delight
Victoria’s Keto Flour Recipe includes a list of ingredients needed such as almond flour, bamboo fiber, egg white protein powder, and more. The recipe also offers alternative options for ingredients like Einkorn flour, oat fiber, pecan flour, and binding agents such as xanthan gum and psyllium husk. Additionally, sweetener options like erythritol, xylitol, and allulose are provided for those following a keto diet.
The blog post emphasizes the importance of consulting with professionals before making any dietary changes based on the information provided. Medical and health advice is not offered, and the use of the information on the site is at the reader’s own risk. The post also includes a Bible verse and professional disclaimer, encouraging readers to seek professional advice when making changes to their diet.
Experience the Magic of Victoria’s Heavenly Keto Bread! Indulge in Gluten-Free and Low Carb Delight
hello and welcome to my Kudo kitchen I’m Victoria and today I want to to show you how to make keto bread with Victoria’s keto flour I want you to see what this flour can do to make bread it has amazed me and I have to share it so let’s Dive Right In and get started the first thing I’ve Done Right Here is this is one cup.
Of warm water now to the warm water I added 1 tbspoon of vulin if you don’t use inulin you can use table sugar or honey but I use 1 t spoon of inulin and 1 tablespoon of active dry yeast I’ve let this set here on the counter I like this to set for 10 to 15 minutes I want this yeast to be very active because I’m not going to let the bread dough I’m not.
Going to let it sit and Rise I’m actually going to put this straight into the oven so I want all of the gases from the yeast activated in this water so it’s going to give my bread a delicious yeasted taste uh so I leave this sitting out on the counter for at least 15 minutes so the first thing you want to do is make your yeast water if you don’t.
Have yeast if you don’t like a yeast taste it’s not necessary that’s just for taste you would just need one cup of warm water so I’m going to pour my one cup of water with active dry yeast into my bowl first there we go the next thing that we need is four egg white or half of a cup of liquid egg whites if you just want to.
Buy the egg whites in the store that’s totally fine you want them to be room temperature though don’t have them cold next we want one teaspoon of salt two tablespoons of oil I like avocado oil right here is 2 cups of Victoria’s keto flour what I’m learning with this flour is I used I just used the cup whoa.
I just used an American size standard measuring cup one cup I dipped it into the flour I leveled it off and I weighed it when I weighed it each cup was about 70 G now according to the math that goes behind creating a nutritional label per cup this flow weigh it should weigh 82 G per cup but with this flour I’m noticing that the absorbency of 70 G worth an.
Actual cup full of this flour 70 G is equaling 1 cup of flour as far as the absorbency and the bulk I’m still working with this flour and I’m still learning a lot about it this right here is 140 G which is two one cup measured Scoops that I measured and I weighed I only want two cups I don’t want 164 G which would be the technical 2 cups at.
82 * 2 this is 140 I did make it with the 164 G which was two technical cups and the bread came out fine but it didn’t rise as high as I want it to rise it’s so beautiful I mean it’s it’s still gorgeous absolutely gorgeous bread um this is going to go in my freezer too cuz I think what I want to do do is slice it up into slices and then put it.
In the freezer and then get it out whenever I want it because I’m also making another loaf so now I’m going to have two loaves of Keto bread but when making this as big and as fluffy as I could get it it’s actually 140 G two cup sizes is what makes it that big fluffy bread and I’ll compare it with this one cuz this is two cups at.
82 G per cup this is going to be 2 cups at 70 G per cup so I wanted to explain that to you I’m learning more as I learn I will share but this right here is 140 G now I want to explain the last ingredient as well this is baking powder guys I use double acting baking powder aluminum free okay now I get this off of Amazon this is by windrest Bulk Foods.
I’ve bought this many times and I do not plan on changing my baking powder anytime soon now let’s mix it up all right I have my pan here I’m going to pour the batter this is like a batter it’s not a dough it’s very much a batter I’m going to pour this in here I’ve lined the bottom and I’ve sprayed it make sure when you are blending your.
Flour make sure you blend it very very well because if you don’t you could get pockets of holes in your bread because of the baking powder not being well Blended I’m going to smooth this out I actually don’t think I like scoring this bread because I find when you score it with this bread that it it can open cuz it really opens I think I.
Like it closed I did not score I did not score this one and I think it’s beautiful so I want to do the same thing here okay so I have finished this right here this is going into my oven 350° for 40 minutes okay and in 40 minutes I will come back show you this gorgeous bread and we will compare it to the 82 G per cup bread and see the.
Difference all right so I will be right back back in 40 minutes okay so this one I just pulled out of the oven it is still hot so before we cut into this one let’s cut into this one now I made this one last night remember this one was made with 164 G of flour which is the technical two cups it’s beautiful absolutely.
Beautiful so let’s come really close and watch me cut this okay so that one was absolutely gorgeous absolutely gorgeous so now we have this one which was the 140 G for two cups and this is still warm this is the one that.
Just came out of the oven so I’m still going to cut into it but you have to know any gluten-free bread once you bake it you want to let it completely completely cool before cutting into it okay if you cut into it too soon you’re not going to get the true effect of the inside because the inside is literally so cooking so I’m going to cut into it.
Anyways it is nice and hot let let’s get really close and see what the inside of this bread looks like but you know what let me I haven’t come close to the camera with this one look at this just just looks like bread it’s light this is not this is not a dense loaf can you hear the hollow oness okay so this is a very light very.
Light loaf of bread all right let’s get close and cut into this I almost forgot to toast these breads I know I will get so many questions about toasting yes of course it toasts can you hear that they both toasted this one is the.
One with 140 G this is the one with 164 G they both toast absolutely beautifully like just see regular toasted bread I burnt one a little bit more but absolutely gorgeous okay so I have cut both breads on camera for you now I want to taste the difference okay so I’m going to cut these again now the one that I just made is still.
Warm and I’m not going to eat these with butter oh my goodness okay so I know which one is which cuz this one’s warm and this one’s not this one is the one I made yesterday again this is the one that has 164 G it’s the technical two cups oh my word I love this bread okay so you know when you go to a grocery.
Store and you buy keto bread there’s this weird like aftertaste I don’t know if it’s because they use the cheapest of cheap protein powders oh oh my word oh my word oh my goodness this is so good okay let me try this one oh my God okay they’re both super light super light um they’re both.
Fantastic oh my good I don’t know they’re both great this this tastes like bread like this tastes like the crust of bread at the store regular bread like guys I just have to thank the Lord that he has given me a drive to continue to just make things better get it more normal as normal as possible I would have stopped with my original flow.
More than H probably two or three years ago now way before YouTube I would have just stopped said this is sufficient let’s just go with it but that flour can in no way shape or form touch this to make this bread oh yeah’ this is bread this is just bread okay um this is not like keto bread this is just like bread like bread.
Bread white does not taste like an egg when you pick your baking powder do aluminum free so many people have had different issues with different different baking powders if you’re having any kind of trouble please just buy the one I’ll link it in the description box you get a huge container of it y’all either way.
You want to make this bread I recommend doing 140 G which is the actual one cup size scoop for me anyways um I think I like this one better it is warm it is warm though that could be why I like it better but um let’s look at them no this one oh y’all they just smell like bread they just smell normal okay um this one does come out a come up just the tiniest.
Bit more it does rise a little bit more I like this one better I like 140 G for this bread bake it for 40 minutes you can turn the pan around around add add about 20 minutes turn the pan around I will do that cuz I kind of think my oven bakes faster the nearest to the back bakes faster so I do like to turn it around in the oven that’s totally fine.
Y’all this is bread this is bread the best bread I’ve ever made the best keto bread I’ve ever tasted comparing it to the grocery store keto bread this tastes better this tastes more normal this is fantastic this is absolutely fantastic so what I plan to do is cut this this into slices put it in freezer safe Ziploc bags I’m going to put it in the.
Freezer because this only lasts about 3 days on the counter and then it will mold so I like to freeze these I’m just going to cut it up I’m going to let it completely cool then I’m going to put it in my freezer oh this is so good oh this is so good okay guys I hope you enjoyed this video this flour is amazing it’s absolutely amazing I am loving it I am.
So thankful for it it is make oh at church yesterday I made a vanilla and chocolate poke cake guys I didn’t bring any home I gave the last few pieces to a friend of mine her family really really liked it but my whole 9×13 besides the few pieces I gave them was gone everybody really liked it nobody’s keto but everybody loved it they kept coming.
Back and getting more I even had a nice young man tell me how in the world do you make it taste normal and you don’t use sugar and I was like I mean God just been so good I’m so thankful for all these different recipes y’all please make this make it then go over to Facebook post a picture tell us what you think I know everybody is interested in.
What this flower can do it’s amazing absolutely amazing okay so I hope you enjoyed this video If you’re not subscribed Please Subscribe and you all have a blessed day
