Low-carb flour blend Four

[@dishingoutflavor_LowCarbStyle]

I looked into Ms. Victoria's flour and although similar they are very different. I've posted a video that talks about the history of my flour. Again thanks for your comment. God bless

[@beauchamplysa7566]

Yes you're right sorry I have been wasting time and money trying to make a butter pie crust ,in the winter we eat wild game , fish and seafood pie summer wild berry pie I going to try your flour to be fair to both of us ....its just the exchange of ordering in the US .here in Canada Quebec we have nothing much in are groceries stores I am deeply sorry that I didn't check before making the comment Oui God bless

[@dishingoutflavor_LowCarbStyle]

Try the pie crust I made for my Apple Pie recipe. It's soft yet flaky. I plan to test it with a spicy mince meat filling as well as a lemon and blueberry filling. Let's pray it all turns out right😊

[@beauchamplysa7566]

i hope it goes cross are fingers@@dishingoutflavor_LowCarbStyle

[@AGoldenRing]

thank you'

[@dishingoutflavor_LowCarbStyle]

You are welcome 😊

[@mammaj3874]

You are so gracious and gentle. Thank you for your flour blend. I'm looking forward to trying it. .

[@dishingoutflavor_LowCarbStyle]

Thank you for your kind words.

[@carleonemoore9359]

Hi. Never heard of your channel until tonight. Look forward to finding your other videos as well as the baked goods you made with #4.💁🏾‍♂️

[@dishingoutflavor_LowCarbStyle]

All of my latest recipes were made with my #4 except for the egg roll wrapper adjustment was made to make it a bit more crisp. Let me know how things go. Welcome to Dishing Out Flavor I'm glad you're on this journey with me!

[@bettybridges358]

There are other fibers that have potential in low carb recipes. One is hi-maize which I have not seen in low carb recipes on you tube. It does not impart any flavor and is very fine. It is often difficult to find, I have used that in bread recipes for years, I only used it as about 1 cup to each 2 cups of regular flour. I am diabetic so was trying to add fiber which helps with blood sugar. I still have some so will try in some recipes and see how it goes. Hi-maize is from corn, so those that want or avoid corn, this would not be an option. As to judgements and judgmental comments. Chill, once you put something on youtube, it is out in public domain and everyone makes it their own. Often it is impossible to know who the originator of an idea is. I just appreciate the effort people put into making and sharing videos. I want to say thanks to all.

[@dishingoutflavor_LowCarbStyle]

Thanks for letting me know about the hi maize flour. I'll look into it. I purchased some corn fiber from Prescribed for Life before and attempted 1 recipe so far.

[@jeannie920]

I was using bamboo flour to make bread from,someone's recipe on KZbin (can't remember who it was) long before Victoria even mentioned it.

[@dishingoutflavor_LowCarbStyle]

Thanks for replying and happy to have you as a guest or member of Dishing Out Flavor/D.O.F

[@patzumach3425]

I think vernaz

[@kendramccabe1054]

Greetings! I will be looking for that waffle recipe with Lupin flour🎉 thx for sharing!

[@dishingoutflavor_LowCarbStyle]

Here it is. Enjoy! kzbin.info/www/bejne/jKemnXace9Stba8si=n_vb-GIJhep6-X19

[@allisonjones7549]

People making nasty comments are nothing more than bullies. Keep doing what you're doing!! The irony is that Victoria has been accused of stealing, so it seems it's easy to be accused.

[@mymiracle79]

Just found your channel, thank you

[@dishingoutflavor_LowCarbStyle]

Thank you and welcome aboard. I pray you find plenty of satisfying meals and ideas among my many recipes. If you have any questions just ask. I'm here to help 😊

[@colorfulforesight]

Thank you!

[@dishingoutflavor_LowCarbStyle]

You're welcome!

[@toninj71]

can i sub the almond flour with flax or lupin flour, almond flour leaves a gritty texture. I've made Victoria's blend and I'm having a hard time getting past that almond texture. Thanks for posting this though.

[@dishingoutflavor_LowCarbStyle]

Are you using superfine almond flour? Flaxseed, egg white powder, and guar gum seem like you would get a texture that would never fully cook. In other words, the middle of your baked goods would sink or seem wet. As for the lupin flour, I only use it when I make peanut butter-type desserts or waffles. I'm curious how the lupin would work in this blend. I'll test it tomorrow and let you know ❤❤❤

[@dishingoutflavor_LowCarbStyle]

Okay, my love, I gave this a try and I advise you not to proceed with the lupin flour. After making the flour blend with only the almond flour being replaced resulted in the most driest baked goods that tortured my esophagus 😂😂😂 Don't do it..don't do it. I will try again tomorrow with coconut flour. Sister, that was a brutal experience 😂😅😊😂😂

[@dishingoutflavor_LowCarbStyle]

Replacing the almond flour with coconut flour was OK, but it absorbs a lot of liquid, the batter is extremly thick. The trick is to use 1/2 the amount of coconut flour in the blend.

[@tammi67able]

Does it taste eggy? Mine did. The bread recipe

[@dishingoutflavor_LowCarbStyle]

My breads don't come out eggy, but it depends on your taste buds. My bread items contain a mixture of butter and various sweeteners, so I haven't detected any eggyness. If you don't mine gluten there King Arthur's Keto blend flour.

[@allisonjones7549]

a little apple cider vinegar usually removed eggy flavour in keto baking

[@lou-annatkinson4211]

Help, you don't mention what size is a serving? Also, monkfruit with Allulose is a dry ingredient but you have qty as millilitres which is a liquid measure but they are cry ingredients, so what is the qty in grams? Last question, you say total carbs is 21g and net is 3g but fibre is only 8g, so how do you get to 3g net? Thank you.

[@dishingoutflavor_LowCarbStyle]

Hello and thank you for commenting! My apologies I broke down what a serving size is in the video when I label the bag of flour. I'll put it in the actual nutritional facts for you. Milliliters and Grams are the same measurements. Ex. 10ml would equal 10g. The carbs are 3 net carbs because you have to subtract sugar alcohol and fiber. Allulose is a sugar alcohol. I hope this answers your questions.

[@lou-annatkinson4211]

@@dishingoutflavor_LowCarbStyle thank you so much for your help, I really appreciate it, from Australia

[@dishingoutflavor_LowCarbStyle]

@lou-annatkinson4211 Not a problem. I'm glad I could be of help. Welcome aboard and thanks for being a part of Dishing Out Flavor. 😊

[@Sky-gl5pe]

Do you have vegan "lectin free" keto flour blend (without oats and eggs etc)?

[@dishingoutflavor_LowCarbStyle]

Sorry, not yet. I tried combining almond,coconut , and tigernut flour with baking powder and the texture of the baked goods were too tough or rough. I looked online and came across this site. www.lectinfreegourmet.com/post/lectin-free-biscuits-jam I hope this helps. Take care.

[@Sky-gl5pe]

@@dishingoutflavor_LowCarbStyle thank you! Please keep trying. No one can do a perfect flour blend of "vegan" "keto" "lectin free" yet. If you do, you are going to be a star!!

[@Sky-gl5pe]

@@dishingoutflavor_LowCarbStyle also try bamboo fiber, psyllium husk, hemp seed/hemp heart, hemp protein powder, and flexseed meal, Victoria keto did a non lectin-free flour blend but she cannot advance her version to lectin-free vegan. Someone will do it I'm sure 😊

[@dishingoutflavor_LowCarbStyle]

@Sky-gl5pe The combination of physlluim husk and ground Flaxseed produce a tragic baked good. I was not happy with that at all. The bread didn't rise , which led to the dough not baking properly. The taste was terrible...lol. That's why I put that project on the back burner. I tried making it with almond flour, golden flaxseed, bamboo, and baking powder. The flavor improved big time ,but the amount of baking powder to make it rise to improve the texture was insane and made the carb count too high.

[@bonniecronkwright6565]

Isn’t that measure for measure King Arthur flour a poor choice for carbs because it’s rice base?

[@dishingoutflavor_LowCarbStyle]

There are plenty of keto cake, pancakes, and other products that contain rice flour and tapioca flour. That's why I only use a small amount of it. It adds balance for flavor, texture, and elasticity for my cooking style. No matter what I make from this flour blend, it's a delicious low-carb wonder. Thanks for stopping by.

[@truthinthefaceoftyranny]

as long as carb ratios and macros contribute to the 20 g Carbs a daily to keto you in a state of Ketosis, it does not matter if your Carbs come from rice flour. There is a Dried Shirataki rice that tastes just like rice but uses konjac flour and rice flour to get the amazing taste of basmati rice. Because it combines as a binder....it does not even get digested. How do I know?, because I see it when it leaves the body. 20g Carbs a day is what Keto Dr.s recommend, as long as it does not create inflammation.

[@dishingoutflavor_LowCarbStyle]

Thanks for contributing this information.​@@truthinthefaceoftyranny

[@Believe30]

I bought a different oat fiber and it made everything taste nasty and gritty.

[@dishingoutflavor_LowCarbStyle]

Oh, no! I have purchased others in the past that were not good. With Modern Mountain products, all of that has changed. I've been using their products for two years, and I love them. They have an excellent pizza crust for steamed buns, onion ring batter, and French fries. You can search my recipe for steamed buns, and it should populate. Take care 👋

[@kat-avenue4164]

I think your own is better than Victoria’s own. I tried using her recipe and I was close to throwing away my bamboo flour because it tasted like complete shit

[@dishingoutflavor_LowCarbStyle]

Oh my! Sorry you had such a terrible experience.

[@kat-avenue4164]

@@dishingoutflavor_LowCarbStyle thank you

[@beauchamplysa7566]

Victoria's recipe

[@dishingoutflavor_LowCarbStyle]

Who is Victoria?

[@kat-avenue4164]

It’s not, Victoria’s recipe is shit. I tried it and it was horrible

[@carolynharlan120]

Actually it is not Victoria's recipe - for instance Victoria does not use King Arthur Gluten Free Flour in any of her blends - but that actually intrigues me - it is something I have been wondering about if I was going to have to add some "real" flour in order to get a decent ketoi pie crust that is not an almond flour pie crust. While I have made some good cookies and muffins with Victoria's blend - the pie crusts I have tried to make with it taste more like bread than a crust. This does have some similarities to her self-rising mix, but she has no mixes the combine oat fiber and bamboo fiber into one blend - though quite a few posters over there are now posting they are mixing the two and getting better results.

[@dishingoutflavor_LowCarbStyle]

​@@carolynharlan120 Thank you for making this statement. Have you been able to achieve a better pie crust?

[@carolynharlan120]

@@dishingoutflavor_LowCarbStyle Yes, I finally managed to do so. I went back to using the LC Biscuit and Pie Crust mix with a little additional King Arthur Keto flour added for more stability and then was finally able to accomplish this. I have found baking with Bamboo flour is great for anything I want to be cake-like/moist and tender - just have to allow anything made with a Bamboo mix to cool thoroughly before slicing. Keto baking really seems to require many of us to learn how to bake all over again.

[@lilliannewcomb7887]

looks like the only thing that changed from Victoria's Kitchen recipe is the guar gum. Why don't you just attribute this recipe to Victoria's kitchen and stop calling it your recipe? That makes no sense at all unless you are a dishonest person

[@dishingoutflavor_LowCarbStyle]

Oh I'm sorry I really don't know who that is. I'll have to look her up. I don't have a problem giving anyone credit. I do so for the Asian Keto Noodles. I will look into the matter. Thanks for your information.

[@susancelotto122]

Victoria’s keto kitchen flours use either xanthum gum OR a combination of guar gum and psyllium husk. Her recipes for keto flours have been out longer than yours and lots of people are trying the different flour mixes and ingredients … so you may have gotten inspiration from somewhere but you need to check out all her flours. She has various ones that include nut free versions as well as the one you are showing

[@dishingoutflavor_LowCarbStyle]

​​@@susancelotto122 Thanks for commenting Ms. Susan. Although she may have been out longer than I that doesn't mean I copied her recipe. I have always used a combination of flours, sweeteners, and thickeners. For the most part, all my cakes have always incorporated almond flour, oat fiber, and baking powder which are commonly used in most low-carb baking. I only multiplied my amounts by certain numbers to create a larger batch size. The thing is I don't want to dig deep into Ms. Victoria's various flours cause I don't want to box myself in by another person's creations if that makes sense. I think it's hard for people to believe I came up with units of measurement close to hers, but it's just simple bulk-base baking. I don't know every cook and baker in the world of low-carb/keto and to some of you, I guess you all think I should which is why you and Ms. Lillian thought I should have known who Ms. Victoria was. Until yesterday I had no clue who the lovely lady was. I have been mixing low-carb flour blends since late 2019 and early 2020 on FaceBook. I didn't come on KZbin until later so of course all my flour blends would be old compared to Ms. Victoria, but all the same, it doesn't mean I took her recipe and it doesn't give Ms. Lillian the right to put out a notion of dishonesty about me. I am not a dishonest person. Enjoy the rest of your day and God bless.

[@allisonjones7549]

thre are quite a few more ingredients than Victoria's flour - the combination of oat fibre and bamboo and also the GF flour.... it's not nice to throw around accusations.

[@carolynharlan120]

IT is very different from Victoria's recipe - which I love her VKF recipe. She does have an oat blend, but not a blend with oat and bamboo and she doesn't add sweetener to any of her blends. She does have one that adds baking powder, etc. and a nut-free recipe. I think they all have interesting blends - and recently I made something using half of her bamboo blend and half of her oat blend and I liked that - so this blend interests me, too.