Keto Bread Flour

1:1 substitute for flour (in recipes that uses yeast) - 500g

This is a blend so works so well with recipes that have yeast as an ingredient in it and keeps the carbs so so low. It's like eating the usually carb loaded bread, but it's been totally ketofied!

Used in recipes for things like bread, bagels or cinnamon rolls by changing the flour, boosting the raising agent and boom - ketofied, super convenient, excellent baking results. Not at all dense, It's the next best thing since, well sliced bread!

This blend is a supplemented food containing allulose with monkfruit in order to better enhance the texture of your baking and allows for a slight browning in the oven. The presence of sweeteners does not make this an overly sweet bread. 

How to make self raising: Should your recipe uses self raising flour or if your yeast is old, then follow the instructions on the packet to convert this keto bread flour to become a keto self raising bread flour. 

How to store: In an airtight container either in the pantry or in the fridge if using infrequently. Shake or stir it up with a whisk before each use. 

Macros
per 25g net carbs 1.5g, protein 6.2g, fat 8.8g dietary fibre 5.1, energy 513kJ 
per 100g net carbs 5.9g, protein 24.7g, fat 35.3g dietary fibre 20.3, energy 2052kJ 

Ingredients: Almond, Egg. Oat Fibre, Xanthan Gum, Allulose, Salt, Monkfruit. 
Allergens: Contains Almonds and Egg.

Gluten status: while this is made with 100% naturally gluten free ingredients (we don't specifically test it for the presence of gluten) and we do handle it on a premise that also has just one recipe pack that contains gluten. So we very carefully schedule, segregate and sanitise to minimise any risk of cross-contamination whatsoever. The oat fibre sourced is certified to be gluten-free and from a gluten-free certified processing plant. However food safety rules prevent any product based on oats to be labelled as gluten-free, even though this ingredient has been certified as gluten-free.  

Recipes using this blend: 
Microwave Keto Bread & White Bread using Bread Flour 

TIPS n TRICKS:
• When replacing flour in American-based recipes: A cup is not a cup  when using American recipes as USA cups are 240g & ours are 250g.  So always use the weight of flour, do not go off the cup size. 
• Adding water and egg to this flour blend does make it more like a cake batter consistency vs a dough. 
• Do not use mugs of boiling water as heat sources when leaving the dough to rise, as this flour is very sensitive to moisture. To create a perfect environment, heat the oven to 50 C before starting to make your recipe and turn off the oven immediately once it reaches that temperature. By the time you've made your dough, the residual heat in the oven will be the delicious 25-28 C which is the ideal for activating the raising agents like yeast.
• To avoid anyone accidentally using the oven, while the dough and clingfilm are still inside rising, I place a note covering the oven 'on / temperature change' buttons. Clingfilm and a 180 C pre-heat don't play nice together