How to use my Flours Answering YOUR questions!

[@jamescameron2156]

Victoria, I love your bubbly, bright personality. Your hard work in perfecting your flour recipes has been a blessing to the subscribers of this channel, and several other channels that I have seen using your flour recipes. The Lord knows of your hard work and dedication, both on this channel and in the contribution that you make to your husband's ministry; He will in turn bless you that your affliction will be removed from you, allowing you to continue to serve Him, your family, and the subscribers to this channel.😇

[@lou-annatkinson4211]

Hi from Australia. So excited to find you, a fellow keto girl but more importantly a sister in Christ. May our Lord continue to bless your work. 🙏 ❤✝️

[@SuperDarkangel1990]

Please keep ALL your videos and flour iterations up on KZbin Victoria - we love and appreciate them all❤ Thank you so much for all your hard work

[@victoriasketokitchen]

Awe thank you 😊

[@SuperDarkangel1990]

I'm gonna try using the perfected keto flour with the older "just add water" recipe/method for the first time today - wish me luck!

[@robinhendrix66]

Thanks for the clarifications. On your back pain, if it's a bulging disk at the lower lumbar (5), I agree with one of teh commentators here who is a nurse. Please don't hesitate to have the surgery. My husband suffered terribly from this for too long, but when he finaly had the surgery, he kissed the surgeon's hands, he was so happy. I was too, because I was finally free of having to dress him and see him in pain. The surgery is routine these days, with no risk of paralysis. So glad we ended his suffering with this one-day recivery surgery.

[@RubyTwilite]

I had 2 herniated (not just bulging but torn) discs in my lumbar spine. The surgeon said 'I can operate on you and you'll be flat on your back for six months OR you can do physical therapy and be better in 2 years.' I chose the physical therapy and I did heal well. For 10yrs I had occasional twinges because my job was standing on marble floors with zero shock absorption. I have never regretted the decision to not have surgery and I have never met a doctor who gave me the plus and minus of options. Now they see surgery as the only option because its the money maker. There ARE options.

[@marcellecostanza1777]

CAN'T wait for that bread machine recipe!!!!🤩

[@MJYouAreNotAlone1]

Praise the Lord I can’t wait for how to make your bread in the bread machine. Thank you so much Victoria that you are working on that. God bless you!🙏❤️

[@debbiebonitz9041]

Oh, you have a new starter for sourdough. I can't wait till you post it!

[@AustynSN]

I learned the importance of sweetener in a cookie's structure when I first became diabetic in 2004. I had a HORRIBLE experience trying to make sugar free cookies. I took my favorite Peanut Butter cookie recipe ("Jif Irresistible Peanut Butter Cookies") and replaced the brown sugar with Splenda and molasses. What I ended up with was essentially just peanut scented styrofoam, but less moist. Also, I've come to much prefer weight to volume. I find it much easier to just throw stuff into a bowl on the scale than use and later have to wash more measuring cups. (Also, weight is easier to calculate carbs with to know how much insulin to take.)

[@doghugger5445]

For those of you wanting a chicken and dumpling recipe, go to food wishes and follow the recipe exactly, substituting Victoria's self-rising flour for the regular wheat flour. The dumplings far surpassed my expectations. Really delicious. Also wanted to say I made a French apple cake with the 2.0 almond flour and it was fantastic! Thank you so much Victoria. Your work here is making a difference in the lives of people with diabetes.

[@nanasturtlejustme9758]

What sweetener did you use for your French Apple Cake.... sounds delicious...

[@doghugger5445]

@@nanasturtlejustme9758 Splenda magic baker's blend.

[@grammydee6772]

Cannot wait to hear about your Sourdough Starter. Pre keto, I always had fresh baked bread in the house and kept starter in my fridge. I miss a big crusty loaf of Sourdough bread.

[@jodybogdanovich4333]

I used to have sourdough starter going perpetually as well. Besides bread, I made a lot of sourdough crust pizzas every weekend. I miss having that starter ready to use and then feed.

[@karenallen3593]

Super explanations for correct usage of your flours! Thank you so much!!! Please hurry with the bread machine recipe! Hope your back is getting better quickly, will continue prayers!

[@lisaharris2307]

Thank God I've found you...your videos have given me hope! Thank you so much ❤️🙏

[@SP-ce9eb]

I was also expecting you to talk about the oat fibre and other substitutes and how they taste in baked goods....can you please talk about that too?

[@dillydanny-o8807]

I appreciate this video especially about the self-rising vs all-purpose type differences with your flour. I personally don’t mind the old flour videos being on here however YT did recommend them to me before I saw the latest one. Maybe in the description note than you have a more updated flour video? Either way I did eventfully find it and I appreciate it!

[@gj9933]

I used your flour (2.0 with bamboo fiber) in a pound cake recipe and it was splendid!! Thanks so much for these flours! I use the oat fiber and bamboo fiber versions 😊

[@markkeyster]

Have you made bread with the flours, and if so. What is the difference in your opinion between the oat and bamboo fibre breads?

[@gj9933]

@@markkeyster I have not made the bread yet that is next within a month! I will try oat and bamboo fiber versions and let you know.

[@CassiePicchi]

Eureka!!!! Just what I needed!!! You answered a lot of my questions! I love your channel and how you're working so hard to make keto easier for us all! You're the best! I know! It's a lot of exclamation marks but that's how I'm feeling. I can move ahead much more confidently now! I'm excited!

[@robertthomas4645]

Thank you for your gifts. Do you have a burger bun recipe? Thanks

[@yuanlv4493]

Looking forward to a pasta recipe

[@debradykstra8703]

Bless you. I am so excited to bake again! That's where I started in the kitchen at age 11. Unfortunately, it contributed to poor health over time. I love your mission to recreate the real foods we love and miss. I wish your channel the highest success. 💚💚💚

[@victoriasketokitchen]

Thank you friend!

[@jjslg7687]

Victoria, I thank the Lord for you!! Your hard work is going to have life-saving effects for my family's health. I am so excited for the new flour!!!!

[@christinecameron1923]

Thank you for explaining the difference in weight and cups. I tried making crepes with your keto flour and an old wheat flour recipe. I weighed out 110 grams as the recipe said, but I should have converted 110 grams of wheat flour into cups, and then used that for my keto flour. What came out was a thick gelatinous mess. So I’ll try again with the cup conversion. Love your videos!

[@Micheolene]

I am really looking forward to you working out a bread machine bread. I agree with you about the gluten, so I can't wait to see what you come up with. Being a Keto Pastor's Wife as well, all the people in our church knows what's coming when we have Potlucks. And it's so much fun to watch their faces when they don't believe it's Keto. By the way, several members have made the switch to the healthier way of living with Keto. Oh, I made waffles this morning, and yesterday I made the Banana pecan cupcakes with cream cheese frosting. My husband said that they were the best thing that I've made so far, (I've been Keto for 3 years) and the Bible Study group loved them and asked to take some home. Since your recipe made 40 cupcakes there was no problem. Thank you for all of your hard work. We all appreciate you. Love in Christ, Micheolene 🌻❤🌻

[@Riverwillow2323]

Whoaaaaaa thank you for letting me know about the texture with allulose in cookies. My cookies and cream cookies turned into a muffin like texture but when I made homemade oreos they were very crisp because I used birch xylitol. Great info!

[@donnaannetruth9722]

Your flour worked out amazing in those famous biscuits!

[@MJYouAreNotAlone1]

I have to use up all the flour that I have mixed and all the ingredients that I have but before I just move onto a new flour. I like the new standard keto flour so I will probably keep using that. Thank you for this video.❤️😘

[@debbiewills549]

Thank you for your hard work! I appreciate your sweet and kind attitude.

[@vernabohnert635]

Thank you Victoria! Your kitchen is beautiful! Hope your back gets better soon, been there!

[@nanasturtlejustme9758]

Thanks for this video... it made it more clear on how I'm able to use the NSKF 2.0 as a cup for cup substitute and really only needing the gram scale to initially make the flour! Also explaining the sugars and how they react differently in baking was great info! I would really enjoy you sharing a few baked good recipes using a standard brownie and cake recipe and converting as you've talked about to just show a few examples.....

[@53sheri]

I made chicken strips with the VKF flour. They were so good.

[@peggyshaw9850]

Should we put psyllium husk in the flour recipe or not? One has it one doesn't. Confused...

[@k.d.3664]

Victoria, I just saw another one of your videos, and the answer to my question is yes, you can use your 2.0 flour to fry chicken in the same way you would use white flour! I'm so excited and can't wait to try it! Thanks for everything you do!

[@CM-xn6xc]

You are amazing! You are such a good recipe creator and tester, and you are so generous with your knowledge and time. Thank you so much.

[@lindatoledo2883]

Thank You Victoria. I love how you are so informative with all your recipes

[@maryford7435]

sorry to hear about your back will keep you in my prayers, thanks for all you do

[@stevendunn264]

New kitchen looks great. Can't wait for the first cooking demo.

[@mwdobrow1]

Made the dream biscuit with Keto 2.0. Very good😀

[@denisemoye495]

Do you find the flour more absorbent? I had to use less than instructed, otherwise it was super thick. Even by cup it needs less?

[@farzanafiroz1958]

This answered everything thank you and God bless

[@kevinreynolds6666]

Your flour 2.0 is a real game changer thank you for doing all this work to bring us a great option. I used the pecan flour version of your 2.0 to make pecan sandies ....one of my favorite cookies. They are really amazing and since I am mostly doing the carnivore diet I was having a hard time getting enough fat in my daily eating plan. These pecan sandies are my only cheat and are fantastic with my morning coffee and help me get in my fat macro requirement. Thank you!

[@melissar.1957]

I am so excited to have found your channel. Thank you for the thorough explanation. Can't wait to expirement with my older white flour recipes. And soooo stoked I can make a roux with the 2.0. Now my turkey sausage gumbo is back on!!

[@dawnmcintosh2593]

Lord, heal victorias back please. Thank you Jesus🥰

[@All_in_for_Him]

I've tried the bamboo/ pecan flour flour bread recipe twice now. First time I ground pecans from our trees for the flour and it was a deflated dense yukky mess. I thought the pecans were the problem so I bought pecan flour. It came out the same way! I'm so frustrated I want to cry. I followed the recipe exactly to the gram. I'm going to give it one more try with almond flour. I've got bags of bamboo flour I won't know what to do with if the almond flour doesn't work. I can't understand why it isn't working for me when hundreds of people have fabulous success.😢

[@victoriasketokitchen]

I recommend going to my Facebook and posting there… thats been a very helpful place for issues like this

[@All_in_for_Him]

@@victoriasketokitchen thank you

[@pattyfromherz9965]

Thank you Victoria!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!💕💕I pray your vertebrae disk get healed quickly.

[@ArgentinaCook]

I cant wait for the new flour you are working on!!!!!!!!❤❤❤❤ my son ate all cinnamon rolls I made from your recipe

[@ritamyers5554]

Thank you so much for all of your hard work and taking the time to answer these questions!!!

[@taragoerdt6007]

Such a great video! I love how specific you are when trying to clarify. I’ve been reluctant to buy all the stuff to make your new flour because of the shortage of the bamboo fiber. Looks like it’s back in stock. My daughter has EDS and she has recently learned that she HAS to be as gluten free as she possibly can so I think she will enjoy baking with this new flour once I get everything. You are definitely such a value to the low carb community.

[@cindyfraley8796]

You are awesome, thank you for all the hard work you do , and your new kitchen is beautiful 💜

[@patricebayer7443]

Excited for all the great new recipes!! When can we expect a croissant 🥐 recipe?? 😉 that would be the next best after sourdough 🎉thanks again for all you do ❤❤❤

[@slamo1804]

Made blueberry pancakes with your new flour 2.0 and I could not tell that they weren't made with wheat flour! You are amazing and we thank you for all your hard work making our lives on keto better. That flour with the bamboo fiber is life altering.

[@deborahhosein2535]

Gosh! Thanks so much for clearing up the self rise flour. Heal well. I know what a bulging disc feels like.

[@crazylady49ro44]

Great video. You answered each question very clearly & as a new follower I learned a lot. Thank you so much for all your help.

[@SandiKL]

Kitchen looks so nice. Happy for you. I'm not a math person and honestly those grams were very difficult for me to do. Wish we didn't have to weigh in grams to make a batch tho. But at least once that's done I can use regular measuring cups. My one friend makes regular bread in her machine daily so I'll be very excited to watch how you make bread in the machine. Thank you

[@VTgirlandherbeagles]

I was watching this to see if I can do a pie crust. I’m so excited to hear the answer is yes. Thank you Victoria

[@Eittap]

THANK YOU! This really clears things up! Keeping you in my prayers for your back.

[@francesherman9083]

Since the holidays are coming very soon, could you make a video on how to make gravy for turkey and a brown gravy for meats? Would appreciate that. I suck at making gravy. Thank you

[@toffahahloua6781]

Dear madam thank you for all your hard work.please can you help me with a croissant recipie usine your keto flour 2.0 ?thanks

[@carolballard620]

Thank you so much, Victoria!! I appreciate your hard work & enthusiasm!! I am praying for complete healing of your back. 🙏🏻. May God bless you & your family. 🙏🏻

[@juliamcguire4465]

Has anyone commented that they are allergic to the bamboo fiber? Love your recipe for the keto flour 2.0.

[@redhatpat9387]

Just make the version that uses oat fiber. ;)

[@sjrl6307]

Yay, someone else that thinks vital wheat gluten tastes yuck 😂. Looking forward to your new breadmaker and sour dough recipes. Thanks for this video. It did answer a couple of questions I had.

[@aamccaffrey]

As much as the flour recipes have given me hope, this information has freed me to experiment more. Thanks for explaining your creation process and the care you take in upping the standard.

[@WhatASweetLife]

Thank you so much....I hope you feel better...please check out what Red light therapy can do for you...I fractured my back 3 years ago...in so much pain...said NO to surgery...researched Red Light therapy...had immediate results...to date...no pain and healed...amazing...I believe it is God's natural miracle for us on Earth...Be well and blessed 😊

[@rebeccaw68]

Beautiful kitchen!!! It is fun being a part of your test kitchen❤ God bless, praying for your back.

[@kathleendanzer9383]

Great tutorial. Thanks for all your testing/experimenting. Fantastic!

[@sonweb8050]

Oh Victoria, you are adorable 🥰 and so informative. Thank you so much.

[@flutini1]

Well done! You answered the questions I had. Congrats on the move and kitchen update. Hope you get your back issue resolved quickly!

[@alansawesomeketoworld4612]

Really great information.

[@frances4309]

Great job! Glad your kitchen is coming together. Sorry for the bulging disc. Your kitchen is coming together! Cannot wait for the sourdough recipes. YUM!

[@leeoCraftylady]

SUPER helpful! Thanks for all your work to bring the best keto lifestyle conversions. Looking forward to sourdough! Take good care and heal!

[@sandriagutierrez2605]

I’m still using with great success your first flour recipe. I love it! Made Swedish hard tack yesterday replacing the wheat. They turned out beautifully!

[@susanbowman1566]

Thank you, allmy questions answered ❤❤❤

[@lynnfreedman5329]

Thank you for all you do! PS Your new kitchen is gorgeous. Enjoy!

[@beverlyodom-jackson2329]

I used2.0 to make my recipe lemon bars they came great

[@mrs.grandmamaBrau]

Thank you. Your kitchen is beautiful. I’m glad you have your space.

[@jaminamj295]

Merci!

[@victoriasketokitchen]

Thank you friend I appreciate this gift!

[@delmariesnodgrass5038]

Thank you for all the added information.

[@lanamcquown3063]

This is great, Thanks for clarifying. And praying for healing and continued progress on kitchen remodel, it’s looking like a perfect test kitchen 😊

[@JeanLewallen]

Very informative and helpful

[@prestomattwine]

Would love to see you make some different types of “Crumble Cookie” recipes!!

[@michellejue2564]

Incredibly helpful and answered many of my questions!

[@victoriasketokitchen]

Thank you friend!

[@stwrtrbkh]

We appreciate you so much!! Love you ❤️ to REESCES PIECES

[@MJYouAreNotAlone1]

I have needed the answer to all of these questions. What a fantastic video. Thank you, Victoria.🙏❤️

[@susanbowman1566]

Welcome back ❤❤

[@RedHeadDo]

Victoria, I can't thank you enough for your relentless dedication to tweaking the heck out of this flour blend. As you say, baking is a SCIENCE and 1 gram more or less of something can make all the difference in the world! Your'e not tooting your own horn when you say this is a game changer, you've come up with something incredible with lots of options for people. I made my flour with the bambo fiber and tried the "dream" biscuits and they came out amazing. I can't wait to try VKF in some of my favorite recipes! Now... is it possible this flour could be used for a pizza crust? I always do the fathead dough, but it's so heavy. It would be wonderful if this could somehow be adapted! Keep it up! I'll be passing your channel along to others!

[@PinkLady54]

She already did a pizza crust video for 2 kinds - stuffed thick crust & a thin crust (which didn't interest me 🤪) The thick crust was good & I think I need tweak it a lil & it will be PERFECTION!! Just go to her page & search for pizza crust; it should pop up 🤩🏅🏆

[@francineshannon3078]

Hi Victoria! Thank you for answering so many questions that your followers sent it. I hope you feel better soon! Back pain is the worst!! Praying for you from New England!

[@patzumach3425]

Thank you! I hope your back feels better soon ❤

[@angelagaare5442]

Thank you for all you do. I love listening to you.

[@wolfmare50]

Just so appreciative of you. And OMGosh Sourdough! So excited. 🎉

[@ChrisQuilts]

This was very helpful, thank you for taking the time to address all of our questions. Love the new kitchen and prayers for healing.

[@firstlast1732]

Thanks for always trying to improve it

[@Shari-NevadaPuP]

I just restocked my 2.0 ingredients and in anticipation of this new flour concoction I am only gonna make a half batch 🙂 Thanks for taking the time to answer questions 😘

[@susanbykerk5167]

Thank you for all that you do! I just discovered you and can’t wait to try your new 2.0 flour! I also love how you spread God’s love and aren’t afraid to share your faith!

[@hazelfox5613]

Very clear and I’m looking forward to making your recipes. Thank you

[@ethelburnett1184]

Thank and pray for speedy recovery!

[@grammydee6772]

Sorry your back is still not better. Great to see you and your beautiful new kitchen.

[@nancisoble4725]

Excellent. Thank you for this information

[@racheliselin750]

Thanks 😊

[@NoFeArChiC2]

I absolutely love how you are answering these questions in detail. Super helpful to understand and to get an idea on how these flours work and why. Thank you!

[@barbaramorris6118]

Thank you SO much! This was very helpful! I am transitioning from earlier flour you had to nut-free, and I am so happy you made that for us. I have felt SOOOO much better since eliminating nuts about a month ago. I really enjoyed your explanations! Will use the flour in the fridge for my husband -- then on to the nut free, and much success due to your kindness.

[@moe9265]

Love your new kitchen and very informative on the flours!!!

[@kathyfanchi2557]

So glad to see you back!’ Hope your back is healing. Love your new kitchen!!

[@JM-kh1jm]

Great info from a beautiful smart creative young woman in her lovely bright new kitchen! TY so much. This cleared up a lot. I'll be baking tomorrow and let you know how it goes.