New Standard Keto Flour 2.0!

[@jessicap2527]

I just finished devouring this! I'm going to find you in Heaven and I AM GOING TO KISS YOUR FACE!!! Thank you is not enough! This is the first piece of bread I've had since starting keto and you killed it! It is soft like regular bread. It toasts like regular bread. And it is the best with olive oil and herbs. I stood in the kitchen and cried and thanked God so much for giving you the talent and heart to create these recipes. I am so blessed bc of you! Thank you times a scrillion!!!

[@victoriasketokitchen]

Awe that was so heart warming! 🥰 thanks friend ❤️

[@jessicap2527]

You are so welcome!!! 💕

[@blancamorales5315]

@jessicap2527 Que hermosas palabras, fue un poema dedicado a Victoria Saludos 😊❤

[@JCGIRL0001]

Olive oil and herbs! How yummy! Did you add it to the dough or spread on after you baked it?? Do tell! 😀

[@bmdwell3882]

I hate to be a pest.. but can you explain?

[@melindahodge3265]

Congratulations, Victoria! Wes at Highfalutin' Low Carb has just multiplied your viewership a million times over. Thanks for all your hard work and dedication! Blessings 💕🙏🎉✝️💝💐‼️

[@carolynk8495]

Yes, congrats Victoria. However, unfortunately now getting your hands on this bamboo fiber will be even more of a struggle.

[@cherieroberts7658]

I love Wes and his videos. I trust his judgment and always choose the winner. As usual, he was right on the money with his recommendation.

[@RosannaRendon-ew7rx]

Wow love this!

[@kimfoto_561]

@@carolynk8495 Absolutely true! I'll bet Bob at Bob's Red Mill is trying desperately to figure this one out! 🤣

[@22ERICSHELLY]

Thanks for all your hard work. May Jesus continue to bless you and your family

[@terrihubbard1437]

Even my (non-keto) husband likes the pancakes I make with this flour! I add 1 t of baking powder, 1 t of vanilla, 1 or 2 eggs, depending on how much I'm making, and milk to the consistency you prefer. Add Walmart delicious sugar free syrup, some butter, and ENJOY! All thanks to Victoria and her persistence in creating this amazing flour for us!!!

[@nproffittfolgado]

How much flour do you use?

[@raven-keeper]

I made your perfect keto flour mixture with almond flour from your last update. I put it to what I consider the ultimate test and made America’s Test Kitchen “dream biscuits” (KZbin). I used your 1:1 perfect keto flour to their white flour, added 1 tbs baking powder, 1/4 tsp baking soda, and 1.25 tsp salt, and 2 C heavy cream, as per their instructions. No word of a lie…perfection. My husband just raved and raved. Your flour and their “dream biscuit” recipe are staples in my kitchen.

[@victoriasketokitchen]

Wonderful!

[@dawnhite2693]

Their recipe calls for 4 tsp. of sugar for browning, did you add any allulose? My guess is it will not need it. Thanks for posting, I'm going to give it a try, much easier than the way I make them now.

[@lillianbristol8328]

@ravenkeeper2628 Did you use the 4 tsp of sugar in the biscuit recipe or did you leave that out?

[@raven-keeper]

@@dawnhite2693 I make my own sweetener blend. It has 50% allulose.

[@raven-keeper]

@@lillianbristol8328 I used a keto sweetener blend I make that contains 50% allulose.

[@oyvonnee]

It is so awesome to be able to use any recipe and make it keto by using your flour. I made chocolate butterscotch cookies and they came out great. THANK YOU for this! 🙂

[@missymama268]

Hey! Has anyone else noticed that you’re NOT sleepy after consuming this flour??? I just made two pizzas for my family. It’s been about 30 minutes since we finished up, and not ONE of us is sleepy!! Everybody’s usually KNOCKED OUT after pizza because of the CARBS! This is absolutely a game changer for my family and me…thanks Victoria!❤️❤️❤️

[@PhoenixWoody]

Yeah! This stuff is more like a protein shake!

[@TastyWeightlossWins]

Ha!Ha! No Itis😅

[@cadesertsky]

That is what makes it Keto - low carb👍 Also, why many people will suffer dementia - too many carbs and continuously high blood sugar levels. Mainstream neurologist who ‘tell you to go KETO to restore memory🧡 Spread the word - speaking from expertience✝️

[@LoraineGutierrez13]

Oh my gosh! You are exactly right! I just had a biscuit with butter and chocolate 0 strawberry jam, and do not feel sleepy in the least! No sneezing, and no nausea at all! Oh my gosh! You are so right? Good catch!

[@allaboutmycats454]

Probably why you are sleepy after consuming refined carbs like white flour is because you have metabolic syndrome, or insulin resistance. Check out Dr. Eric Berg.

[@Reallyishihtuznot]

A tip for mixing. I put my flour mixture in a large gallon size ziplock bag this allows me to remix the flour easily every time I use it. When I use it all I just mix the next batch in the same ziplock bag. I have bad arthritis in my hands so this makes it easy for me. Maybe it can help others. As always thank you Victoria!❤

[@victoriasketokitchen]

Great tip!

[@leahrowe847]

@victoriasketokitchen Victoria, what's the shelf life of this flour without refrigeration/freezing?

[@victoriasketokitchen]

@@leahrowe847 the date on your nut flour

[@karenmora1453]

Can you use this flour as a breading mix for anything?

[@leahrowe847]

@@karenmora1453 Victoria said this Flour can be used as a White Flour substitute, ratio 1:1. I'd imagine it'd work in just about anything, since it works in bread, dessert, etc recipes, but one could definitely batter & fry a test piece of say zucchini or something cheap to test it b4 moving up to pieces of expensive meats.

[@bonniekauffman2828]

CONGRATULATIONS!!! I just saw your spotlight on Highflautin’!! Much deserved!!! I have to say that Wes is one who always gives an honest review. You have reached another level and you earned every bit of it!! ❤️❤️❤️ Take a bow, Victoria! Excuse me… I need to go make some High Flautin’ Dream Biscuits…😂…using your now famous New Standard Keto Flour 2.0

[@redhatpat9387]

@@backtoasimplelife I had the same "issue" with oat fiber, but then I decided to buy the brand that she recommends (it's in her Amazon Store). I just got it and I can't wait to give it a try.

[@JM-kh1jm]

Good Sunday Morning, Victoria! I just watched High Falutin' Low Carb use YOUR 2.0 FLOUR and make America's Test Kitchen Dream Biscuits and he was blown away with how delicious and perfect they are with YOUR flour. Congratulations! I am thrilled he used your stellar flour recipe and gave all credit to you. You deserve this and much more. I hope it increases your exposure many-fold for your benefit and all those you help. I wanted to contact him to try your flour, but others beat me to it. :) You're the best! I believe you'll have a blessed day watching his video and many blessings to you in your future. I LOVE all you do and following you is a highlight and enjoyable health benefit for me! Thank you! xo

[@Shari-NevadaPuP]

I just watched Wes's video too 🙂 I was also going to contact him. So happy someone did 👍 His endorsement for your flour mixture Victoria is awesome ❤ I am going to make some Dream bisquits now 😉

[@tonyamcintosh7483]

I made it also, mine was gritty. Smelled like eggs, I spent almost 80.00 and it's bad. I am a retired pastry chef and the almond flour made it gritty. Can I put the almond flour in a food processor and grind it more before putting into other ingredients you think?

[@JM-kh1jm]

I would think you could do that. Give it a try. @@tonyamcintosh7483

[@evaburch2281]

Okay, I just came here to say that today I made a full sized chocolate cake with this flour, and I have CRACKED THE CODE. It’s perfect. Fluffy, rich, chocolately perfection. I also used Greek yogurt instead of butter, so the whole thing is just totally guilt free. I’m in LOVE.

[@laurasc84366]

Whats wrong with butter?

[@raymondjackson1208]

Butter is good for you. No need to feel guilty about eating it

[@Ayverie4]

*Grassfed* butter! It's a health food!!! Best source of vitamin k, which keeps teeth cavity-free, and helps your body absorb vitamin d. ❤️ Also contains carotenoids, omega-3s, and so many other good vitamins.

[@dillydanny-o8807]

Was it a normal chocolate cake recipe just substituting the flour? Or a keto version also with this flour?

[@jacquidaley3636]

Hi Victoria. I always mix your flours and recipes in grams. But having the cups listed, too, is handy because I can tell with just a glance if I have enough product on hand or if I have to go shopping. 😊😊

[@danacarter-op4uc]

I just made a pumpkin bread recipe I have wanted to try for years and made it with your “New Improved Keto Flour 2.0” and it was amazing. I made the 2.0 pecan flour version. The texture was so true to the traditional bread, that my family had absolutely no idea. I served it at a football watch party and it was gone! I have a new found love for baking my fall treats, and I thank God for you! I have tried many recipes in the past that have fallen way short of the traditional world of baking when living in our keto/ low carb lifestyle, but because of your talents, I am back! May God continue to bless you, dear Victoria!

[@merryqp]

Hi! So great to hear the pumpkin bread was a hit! I can't wait to make it w/Victoria's NSKF 2.0, too! Did you use the pecan flour w/bamboo fiber or oat fiber?😊

[@peggy7966]

Ha! Highflautin' Low Carb just gave you the BEST ever review . He made biscuits and now wants to be your new best friend. I agree 100%. I need to buy you a coffee! This is a great keto flour blend. You are the best keto gem on the internet.

[@vinyldestination129]

I want to say THANK YOU. God Bless you!! I just made Brownies from a regular brownie recipe and used lily's peanut butter chips in them and they were FANTASTIC. This is the best flour recipe I have ever tried!! I owe you big time. God has put it on your heart to share this and I am so happy He did ♡♡♡

[@AmberDSchaefer]

GIRL!!! I praise Jesus for helping you come up with this recipe (Gonna just give Him all the glory, because I swear this is supernatural)! I saw Wes make biscuits, so I made those biscuits to try the flour. ABSOLUTE PERFECTION! I added 5 tsp of Allulose, for browning. The biscuits were Gorgeous! Thanks for all your hard work. We so appreciate you. Asking the Lord to pour out All the blessings on ya ;-)

[@victoriasketokitchen]

Wow thank you friend!!! Praise be to Jesus! Amen and Amen!

[@KittyMama61]

I've been dragging around and not wanting to cook lately since my mom passed, but your sweet personality and wonderful enthusiasm in the kitchen make me want to go back to cooking.

[@victoriasketokitchen]

Friend I’m sorry for your loss. We lost my Father in law in May. It was a shock. He had just left our house that morning. But we know He is with Jesus and we know we will see him again 🥰

[@donnas2375]

The more we loved the more we grieve; I lost both parents in less than 4 months apart after being their volunteer memory & hospice caregiver for 3+ yrs. I noticed looking @ too many grief quotes & books was too painful yet trying to view the "celebration of life" approach helped.

[@amym8768]

My condolences. It's always hard. May you soon find peace and comfort, and a desire to do the things you love while thinking of your loved one.

[@pt6108]

So sorry for your loss of your father in law. Having seen him before is such a blessing. My mother died alone which still haunts me. Our hope in Christ is seeing loved ones in Heaven. Thank you for your recipes. 💗

[@rachaelbarr3735]

Donna S, I recently heard someone talking and it really struck a chord in me. Instead of say what the "missed most" about the person, they said "what I will remember the most is..." . I love that! Missing is mourning (and there is a place for mourning but I don't think our loved ones, or the Lord, would have us STAY in that state) but remembering can be a celebration and opportunity for thanksgiving. It just was a "yes!" moment for me. I will keep remembering and giving thanks for my loved ones until I can see them again! Blessings, dear ones!

[@swansuz]

I have been baking the Good Housekeeping Baking Powder Biscuits since I was 6 out of a cookbook that was given to my mom as a wedding present well before I was born. No sugar, no allulose. Just old-fashioned buttermilk biscuits. I made this recipe this weekend with your Keto Flour 2.0. Wow! So wow! I had some with Choc Zero "honey" and some with their monk-fruit sweetened orange marmalade. Oh my gosh. These were absolutely wonderful. Beautifully browned, fluffy inside, and tasting like real biscuits! I have tried other keto flour options, but they were ehh. These were incredible. Thank you!! Now I am going to work my way through some of my grandmother's recipies and reclaim those foods that I missed so much.

[@pattywindsor5452]

Victoria, your keto flour has made keto so much more enjoyable for us. It plays a big part in our Christmas breakfast- America’s Test kitchen Easiest biscuits ever for biscuits and gravy and homemade kolaches (modified yeast roll recipe). I would post a pic if I could. So yummy.

[@mellie5570]

Oh my, Victoria. I rarely write comments but felt I must in this case. As my first experiment, I used the NSKF as a 1:1 substitute for all-purpose flour in “The Best Blueberry Muffins” from the Food Network. Subbed allulose for sugar and left everything else according to their recipe. I’m freaking out. They are so “real”! My daughter couldn’t believe it wasn’t all-purpose flour. Game. Changer. Seriously cannot thank you enough for this! I’m super excited to do all my Fall baking with NSKF (PSL season upcoming!😂). Thank you thank you!!❤😊

[@ArgentinaCook]

Did you use this flour from this video????

[@mellie5570]

@@ArgentinaCook yes. With almond flour! …

[@patd5280]

@mellie5570 Hi. When you used her flour to sub for the all-purpose flour, and you had to measure did you use cups or grams for the recipe? I want to make something but they use cups so not sure what to do.

[@terrlael9141]

This is the best flour ever. I did the self rising flour recipe with bamboo flour. Unbelievable good, God is so very good. I made waffles using your flour and OMG, I can't get over how good they taste. I made another batch adding additionally with my homemade chicken flour . Light and airy, great taste. Thank you. 😇💯👋🧇🙏

[@victoriasketokitchen]

Wonderful!

[@tamorabynoe9235]

Thank you Victoria for this 2.0 flour with bamboo fiber. For Thanksgiving I made the dream biscuits that Wesley highlighted his KZbin channel with the 2.0 flour. They were so delicious. They tasted like absolutely normal biscuits. They will replace the usual keto “cornbread” biscuits I used to make for Thanksgiving. My only issue was that they wouldn’t brown on the top but they browned on the bottom. Thankfully I had enough 2.0 flour to make a second batch and at the midway point of baking the biscuits I flipped them so they were brown on both sides.

[@markdalton3834]

I can't wait to try this flour out. I was a scratch baker of 36 years and have learned a couple of things about flour behavior in that time. Biscuits, pie dough, and Parker house rolls are where I'm going to start. Thanks for putting in the science to this flour to improve it. You are absolutely correct in your hands-on observation. Two people can have very different results with the same ingredients. Experience will tell you what to look for as well as being open to ideas and processes.

[@ccealm3]

I mix my flour in my stand mixer with the whisk attachment on low for about 2-3 minutes, then I scrape down the sides and mix it again for another 2-3 minutes, pour it in my container and shake again.

[@LisaCottnerTrepper]

You are the blessing. Look at all of the help you to us. Thank you sweet girl.

[@tamarajans]

I AGREE! ❤🎉

[@EdInDC]

My bamboo fiber arrived today and I made some lemon cookies to test your flour mixture. I am very very impressed. You deserve an award. I can’t wait to try it on other recipients.

[@Dtabshere]

I just have to keep sharing what i have made with this fantastic flour....ya'll this is legit. I have made lemon loaf, pumpkin scones and a pumpkin loaf. Traded equal amounts of flour. Used one of my old recipes. I will NEVER use any other flour again. This one is it!

[@Dtabshere]

I also made a regular old mug cake, my hubby, my daughter and I couldn't even tell the difference between using this flour and using regular flour. This flour is AMAZING AND LIFE CHANGING! Thank you so much Victoria!

[@monavance2125]

As one of those people who would want to ask, “how many cups?” It is so i can have a point of reference and be confident i have enough of the ingredient to start the recipe. At least for me, I’m definitely going to use the gram scale to measure it for the recipe.

[@raven-keeper]

I measure by grams to prepare recipes, but like you I measure the availability of ingredients on hand in cups.

[@maxigeorgepig2564]

Thank you for all your hard work, time, and money to bring all of this content to so many people! The world is better for having you in it!

[@maryj.sletten7560]

I sifted the mixture 3x, breaking up any little clumps and returning them to the mixture, I then put the entire mix into the 7 qt bowl of the mixture, mixing it at low speed for 5 minutes. Good recommendation to shake each time before use. Thank you so much for the truly unique contributions you share with those of us striving to find that healthy relationship with food and needing practical tools to do so!

[@sandidianna4303]

I made cheese biscuits today. I used my family recipe and this flour just like it was all purpose flour. I made the version with xantham gum. I didn’t tell my husband I used a flour substitute and he couldn’t tell the difference! They were so delicious, as well as soft and tender.

[@donkeyking475]

Loved the extra tip like you can store the mixture in the pantry or fridge. For many people it's hard to keep making this but if you can premix something and just use the flour mix later that is really useful.

[@cookshackcuisinista]

Hello Victoria! As a longtime Baker I was dubious as to whether your flour could really bake 1 to 1 with regular recipes. I tried it out today as I made the mix with the oat fibre. You have to be a millionaire to afford the bamboo fibre at the price they charge. I just want to say thank you for all of your hard work and I have found a new bake mix that I like!❤🎉 🎉❤😊❤🎉

[@cindypadgett2335]

I made these in a silicon hamburger mold and sprinkled the with Everything Bagel. Reduced cooking time to Twenty minutes. Yum, they make great sandwich rounds .

[@septemberlondon]

Victoria, you’re my hero! ❤️ I just made garlic cheddar biscuits using your new standard keto flour and they’re ahhhh-mazing!! Unfortunately it’s currently very difficult to find bamboo fiber so I made the version without but looking forward to getting some soon and making more. I also suffered with seizures for many years, so I know what a Godsend it is to find a way to control them without a load of medications. I’m so thankful for all you do!

[@diannamarie464]

I had to go straight here from watching a video from Wes @ HighFalutin' Low Carb and just subscribed. Thank you for all the hours spent on perfecting this Keto flour blend. I hope I can order some bamboo fiber soon so I can make some (currently not available 😢). Looking forward to more videos in the near future (God willing of course). God bless! 🥰

[@lesliescully3544]

I have been keto for 3 years and have missed breads, biscuits, scones so much. They never fulfill my cravings and taste so grainy and heavy. Your 2.0 with bamboo fiber is amazing!!! I made the dream biscuits and finally have something that tastes amazing. Thank you, thank you, thank you!

[@debclements7605]

New sub here - thanks to our guy Wesley…absolutely love and trust him! He gives honest reviews and he wants to be your new bestie and needs you to call him every 5 mins!! 🤣

[@janefarr9214]

Oh my goodness! Yesterday I made blueberry muffins that were delicious, but I just now made old fashioned drop biscuits that are no different than the “real” thing!! Taste and texture, crumb, lightness are spot on. They are perfect!

[@krisanngonzales9854]

You my Dear are such a blessing! I made your flour and tested it out with the Dream Biscuits recipe and I want to cry!😭 For the first time I've eaten something low carb and know I won't be cravinh or eating the high carb version of that ever again! Thank you for doing all the work, the trial and error, the recipes tested, the research, thank you a million times over for sharing your knowledge. May you have continued blessings of Abundance!!

[@cherifleury]

I made a German Chocolate Cake yesterday for my husband's birthday with Victoria's New Standard Keto Flour 2.0 with bamboo fiber and almond flour, and it was fantastic. He took a piece to work to share with a co-worker who has no familiarity with the concept of the ketogenic diet, so he just thought it was delicious cake, and not the amazing culinary and dietetic triumph that it is. 😂 Thank you, Victoria, for this discovery. It's truly a game-changer. ❤

[@lanamcquown3063]

Hello, I be been wondering how this new flour works for cakes. Did you use the 2.0 flour as a 1 to 1 replacement in a recipe using all purpose flour or a keto recipe?

[@cherifleury]

@@lanamcquown3063 I'm sorry I only just now am seeing your question. For the German Chocolate Cake I used a a regular all-purpose flour recipe, and just substituted it with Victoria's New Standard Keto Flour 2.0 with bamboo fiber and almond flour. It worked GREAT.

[@lanamcquown3063]

@cherifleury thank you so much for getting back to me. Would you be willing to share the recipe link or name of the site. I had another failed attempt but still determined. The flavor was spot on, but the texture was off. I really appreciate it, but also understand if you would rather not share. Thanks so much!

[@GaleKaye]

CONGRATULATIONS on having over 60,000 subscribers! I’ve recommended your channel to all of my keto friends.

[@victoriasketokitchen]

Awesome! Thank you!

[@mjsavage711]

This is like manna from heaven for someone who is trying hard to change their lifestyle on a ketovore diet and misses a nice piece of bread or a sandwich from time to time. I just whipped up a batch of your keto flour and then quickly looked up the recipe for your bread and it just came out of the oven. God Bless you Victoria (wife shares the same name), this was amazing, the texture the warmth, the taste on the tongue, WOW. I just had a slice where I put on some KerryGold butter, added a little garlic salt and I swear I was eating garlic bread right out of the oven. I had tried other bread recipes in the past, from flax to the egg bread, by far this recipe with the almond flour for me is a game changer. Hope I don't feel too guilty about eating it. 🙂 Prayers going out to you and your family tonight.

[@NoniCatty]

I love the oat fiber flour version for baking your chocolate chip cookie recipe. I substitute the chocolate chips and use 1/2 cup chopped Lilly’s Butterscotch Chips, 2T canned pumpkin, 1/8 tsp pumpkin spice, 1/2 cup chopped walnuts. It’s delicious 🎉🥰

[@LAUREL5785]

oh my!! I am going to try YOUR recipe!! sounds delicious!

[@honnibunnijones3277]

Just came across your channel. Restarting keto after many years. Thank you for all your hard work figuring out these recipes.

[@adorableadornments1101]

I think the only change to this recipe I would make is to add about a TB of allulose for the browning affect.

[@TheMerilegs]

Chicken was amazing using this! Sliced a chicken breast into thirds. Pounded chicken breasts thin. In a bowl 1 egg and half cup of heavy cream mixed well. On a plate 1 cup Victoria’s Keto Flour 2.0. In a small bowl 1/4 cup pork rinds (plain) crushed. Dip chicken in egg then coat in flour, then sprinkle with pork rinds. Refrigerate 20 minutes. Heat olive oil and butter in skillet and brown chicken each side. Make sauce out of melted butter and a little lemon juice. It was so good. Hope you try this!

[@sandykraynik2282]

Victoria, I am forever grateful to you! I just used your Standard Keto Flour 2.0 in a scone recipe and they turned out beautifully. I haven't been able to make these scones since I started Keto and required to go gluten free since 2018. They taste even better with your new flour mixture. Unfortunately, I could not get my hands on the bamboo fiber, so I used the Oat Fiber recipe. I am ecstatic, I wish I could post the picture of how beautifully they turned out but taste even better. Thank you, you, you! I am happy to share the recipe for anyone who wants it.

[@brendabent4670]

Would love your scone recipe!

[@paulaoyedele2081]

Yes, me too....scone recipe that is.

[@sandykraynik2282]

how is the best way to get it to you?@@brendabent4670

[@sandykraynik2282]

how is the best way to get it to you? @@paulaoyedele2081

[@cherylcollins6932]

Would appreciate you sharing your scone recipe!

[@victoriadegand2393]

Hi Victoria, I am a Victoria too! 😂. It was a hoot watching you. I felt like I was watching a younger version of myself. Even your way of speaking & gestures! I too have a passion for cooking, especially baking & have been doing KETO for several years. However, I am so excited to try your flour as everything I have mixed up or found elsewhere just doesn’t match up the magic in a bowl you have created. G-d has surely blessed you with a talent, thank you for sharing your gift with the world so we can all be healthier.

[@VirginiaDuncan-l3e]

Thank you for taking the time to make these amazing recipes. i made the dream biscuits that Wes at Highfalutin' Low Carb made. the only thing i didn't put in the mix was the sweetener. I'm not a fan of sweet breads. I have made my 2nd batch of your 2.0 flour and looking forward to make the one with Einkorn flour. Thanks again!

[@janefarr9214]

Well, I just made toll house cookies following recipe on old pkg of chocolate chips. AWESOME!! I only changed to sugar substitute and Lily’s chocolate chips. They are yummy and to me taste the same.

[@s.jillianslack1460]

This gives me so much hope. What did you think of the texture of the dough? I love to each raw chocolate chip cookie dough, but I can't stand recipes with almond flour. I was just now able to order bamboo fiber TODAY due to it being out of stock for so long. I will try chocolate chip cookies as soon as it arrives.

[@kathyrivera2576]

What sugar substitute did you use if I might ask? I just tried making chocolate chip cookies with Splenda Allulose and Lankanto golden and Lilly's chocolate chips with a recipe on line. Not what I expected...more like a muffin texture...😢

[@janefarr9214]

@@kathyrivera2576 I used brown Swerve and Besti for the white sugar and they turned out really good. Just watch them because they can get brown fast.

[@DuchessArtisanCreations]

Thank you fo the good news I appreciate it. I just purchased the bamboo fiber, because I know it will be out of stock.

[@cherylschneider3294]

I am so grateful for your diligence and generosity. I would love to see if you can develop a gluten-free, low-carb English Muffin, similar to a Thomas's brand.

[@Cowponydesign1]

so I bought the bamboo fiber sometime last year, but then never got around to using it. I finally wrote your recipe down now, and I have to go get the other flowers because I'm out of some of the stuff, but I'm very excited to try your recipes and thank you for taking so much time and effort to do what you've done.

[@victoriasketokitchen]

kzbin.info/www/bejne/nIqQoX95iLmpesksi=3ESVWDETbnS_EuPt This is my best flour. Make this one instead!

[@DMills-un1tl]

You are immensely diligent and thorough.

[@Lunkersteve]

Victoria, Holy Smokes! I had been on the fence about getting more ingredients. After seeing Wes at Highfalutin' Low Carb make biscuits with your flour I was all in. I made the biscuits and could not believe the results! You have just made it so much easier for me to stay low carb and manage my diabetes. The biscuits tasted and had the texture of biscuits not Keto biscuits. I will be making bread and pizza crust next. I cannot thank you enough for your work and dedication.

[@AlohaLash]

Looking forward to making Bread today! Great timing as we were down to the last 2 slices! Thanks again Victoria for all your hard work and perfecting the recipes! God Bless you and your Family! ✝

[@AlohaLash]

Aloha again Victoria ! I Made the Bread today using you New 2.0 with the Bamboo and Pecan Flours! Delicious! I have to say, it rose so much that it touched the top element! Lol 😂Note to self, next time drop the rack down lower! I added garlic dried chips and it tasted incredible! Thanks again beautiful lady! We appreciate all your expertise in perfecting these recipes! Aloha and God Bless you Victoria! 🙏✝️🥰🌺🌴

[@tamarajans]

Also… had to add, from one slightly obsessed human to another, you know you’re, ‘in deep,’ when there is observable EXCITEMENT in your voice, when you announced that the change in the xantham gum amount is, “18%”! lol. It was adorably unmistakeable. LOL. ❤🎉

[@lauragrimm9440]

Thank you so much for all your incredible efforts ❤

[@truthinthefaceoftyranny]

another update. made the America's Test Kitchen Dream Biscuits using your flour for my diabetic parents.......wow...Wesley was right, these are awesome. After they came out of the oven, I brushed a melted butter/brown swerve mix over them ....like a honey butter biscuit. They were so thrilled they wanted some of your flour to take back home with them. Thank you for doing all this work, it really is a great blend!

[@davefigore7843]

Thank You for your time in creating this.

[@dandehner1409]

I just made my mother's "baking powder biscuits" tonight using this flour mix! These are a very basic recipe but they are definitely comfort food from my childhood! This made the closest thing I have ever had to her recipe! Next time I'll cut back on the salt in her recipe but otherwise they are great! 😋

[@VV-xz8ty]

After two years of keto eating, I could not say that I liked baked goods with almond flour. I threw out many recipes with expensive ingredients. I just could not tolerate the taste and texture of almond flour, until now! Maybe this flour mix “dilutes” the taste and texture of almond flour. After trying several old recipes with this flour mix, I LOVE IT! It turns out reminiscent of all-purpose wheat flour - light and fluffy. Thank you!

[@vickicarter5747]

I still taste horrible to us. I just don’t know why my stuff all turns out so bad. I’m very depressed 😢

[@orchidmuse]

​@@vickicarter5747same here, but I don't give up. I found out last time I mistook egg white protein with milk protein. Will try again and am going to use - what do you call it - poolish, but without yeast? fermented dough? I really badly need some good bread and cakes. )))

[@redhatpat9387]

@@orchidmuse It's called "sourdough." Victoria has a vid up about how to make the "starter."

[@agolfiend]

@@orchidmuse Have you tried her chocolate cake microwave version? I add coffee for the water and cream mixture. And I use the dark cocoa powder and since we do like sweet I add a little more allulose. Put her frosting on and everyone I have given it to have really loved it. And several of them were non-keto. I hope you can get it to work for you.

[@orchidmuse]

@@agolfiend I will, thank you for the advice. I tried her white cake in the microwave, but something went wrong and it grew out of the cup 🙈. I am not so much into sweet, but I love bread.

[@debracroteau4028]

I’m going to add 1 tbsp of yeast. I like that flavor and my husband does as well. I’ll let you know how that turns out.

[@iheartcoloringbooks]

How did it turn out?

[@seekfactsnotfiction9056]

Just heard about your channel in other channel comments while searching for flour that can be used by diabetic patient (father in-law) it looks like you are on constant research to always improve which I really like the idea, I’ll join to sub and see all the good stuff you have in mind in the near future. Thanks for being honest in your steps and benefit the general public by doing all the hard work for them! That’s so kind of you, keep it up Victoria :) Salaam from TX

[@Alina-kz2sn]

I hope you post a recipe for cinnamon rolls using your new flour blend. 🙂

[@ChameleonLady]

Bam! She's done it. 😊

[@danacarter-op4uc]

I just made an old recipe for pumpkin chocolate chip cookies, but I substituted your pecan 2.0 flour, Splenda allulose and Lily’s pumpkin chocolate chips. The cookies turned out absolutely amazing. This is another recipe that I used the flour as a 1:1, with a few swap outs to make it keto/ low carb. Once again, I truly want to thank you so much for this flour! I can enjoy my fall treats and baking again!

[@GaleKaye]

Woo-hoo! Congratulations on having now achieved 61.1 thousand subscribers! You are wonderful and thank you so very much for your scientific research to help us all.

[@victoriasketokitchen]

Thank you so much!

[@angel3177]

I used it to make gravy it worked great. Had to cook for a little longer but great

[@cynthiaparker1436]

Thank you, Victoria for ALL your hard work and dedication for this recipe! Your step-by-step video is much appreciated! Much success to you and your channels!

[@christaacampora6288]

You ARE a blessing, indeed. Thank you

[@autumnkim4321]

OH MY WORD!! Victoria I could cry!! As a southern girl, I know my biscuits and I just made some with this recipe and oh my word… This is the closest to real biscuits I’ve had since I started this journey! I couldn’t found the bamboo fiber that you used, but I did manage to find another brand. Had to use it several more cups to get the right grams, but it worked! Beautifully!! Thank yooooou!!!

[@victoriasketokitchen]

I'm so glad!

[@ginacurry4878]

FINALLY got the bamboo fiber and made biscuits with it and oh my gosh! It came out amazing! I can't thank you enough for this flour!

[@agolfiend]

I used this flour with your two minute bread recipe. But made a couple of changes…I used egg whites instead of a whole egg. Then added Approximately 1 tbsp soft cream cheese. Placed on a silicone hot dog bun dish. The were not as rounded as hot dog buns but they were so white and fluffy and delicious. I baked them at 350 for 16 minutes. Then let sit for 5 minutes. Cut open and they were perfect to use right away. Thank you! So excited. I know you may have some tweaks to make them even better. And I know people would love a hot dog bun video! 👏🏼👏🏼👏🏼🙂

[@songofruth]

I fell off the keto wagon 1-1/2 years ago when my elderly mother had a very serious health issue (putting her into dementia). I'm trying to climb back. Having "convenience" foods and staples will help me a lot, as well as getting back into cooking (cooking has fallen to my DH over the last few years, it's time to give him a break). Flour is definitely a staple one needs on hand for impromptu baking! Your flour is the 1st staple I'm trying to put in my larder.

[@rusticalli92]

Thank you so much! I just finished prepping my flour. My kitchen scale came today, just in time for this video 🎉🎉🎉

[@kristydickerson6171]

OMG!! Your flour is amazing!! I saw your flour on Highfaultin low carb and I made the dream biscuits. They are incredible

[@KarenShady-l4b]

I only found youre channel this morning… I am already a ‘groupie’ I wish/hope you will make a cookbook one day soon xo

[@teresatally4559]

I used this version of flour today to make chocolate chip cookies. I used the bamboo flour recipe. I took the original Nestlé Toll house recipe and I only made a have batch just in case it didn't work. Well I have to admit they were delicious. Now my husband is a hard one to pass an almond flour anything on him , he just does not like the texture of baked goods with almond flour. He absolutely loved the cookies. I thought they turned out really well, but I like a firmer crispy cookie these were more soft and chewy but very delicious. So as far as I am concerned these were a win win for our low carb lifestyle.

[@carlascott6196]

I just made this flour with oat fiber and almond flour. Then, I made the bread using the new standard recipe. This is my first time trying it and I am blown away. The bread is so light, airy, soft and delicious. Thank you so much for this recipe. I love it! ❤

[@kefirheals7383]

Just found your channel. Just ordered all the stuff to make your New Improved 2.0 Flour so we can make that fluffy pizza you posted. Can't wait to try it.

[@victoriasketokitchen]

Friend the video link lower in this chat is my best flour recipe it’s newer… if you bought all the ingredients for the 2.0 then all u need is whole psyllium powder to make my best flour recipe! kzbin.info/www/bejne/nIqQoX95iLmpesksi=D1M1i3SRZKAo2BSm Please check this one out it’s far better

[@LAUREL5785]

THANK YOU VICTORIA! You have dedicated yourself to this (difficult) task and my dear, I so appreciate your gentle and determined spirit! I will keep you posted of my successes as I use your new flour blend!!🥰🥰🥰

[@maryann1187]

I find it best to weigh the xanthum gum separately with the egg white protein powder, and then pour through a mesh strainer.

[@gj9933]

I am still awaiting my bamboo fiber but I went ahead and made a batch with oat fiber. I made biscuits with it and they tasted great. Can’t wait to try it with the bamboo fiber since it is much preferred😊

[@msimpson2779]

I've made several test batches of shortcrust pastry with your VKF. I only cook in instapot so do small batches. I find I need to lower the temp and increase cook time. Add at least double of the wet/eggs/butter/milk/fats am playing but I did end up with a lovely golden crisp/melty shortcrust pastry. Im halfway through making both a steamed and a baked Lemon and Blueberry cake...really looking forward to seeing how they turn out As an ex diabetic... this is a massive blessing to discover. 💚 NZ

[@robbinra8842]

❤ just made biscuits with your flour and couldn't even tell the difference. So yummy.

[@patriciariddle2997]

Ok. I bit the bullet and ordered some bamboo flour. I plan to try mixing half oat fiber and half bamboo flour. I have a lot of oat fiber that I would love to use up. Once I finish my last batch of flour I will try this. I do like not using arrowroot powder if I can help it. It wasn't a lot but it is a starch. This new version looks good.

[@ladiesofgalilee-linedance737]

Made your bread recipe with the revised flour last night- total game changer!!! Now to find hotdog and hamburger bun pans! Thank you so much, Victoria!!!

[@ellahussey4996]

Thank you thank you. I made the flour today with oat flour (bamboo is very expensive in canada) then I made the dream biscuits the same as Wes at Highfalutin' Low Carb. OMG I have never been so happy. Absolutely delicious. Now I am going to try bread, buns etc. Thank you Victoria you made my diabetic journey much easier.

[@suzannewynnvo]

Your excitement is so palpable! I love this. Now I wanna make one almond version and one pecan version and mix them 😅

[@RobertTaylortaytorhead]

I'm going to sift the ingredients the next time I make it my egg white powder has little lumps in it. I sift the xanthan gum when I make gravy to keep it from lumping.

[@silvertree3181]

I tried your Keto loaf recipe using the latest version of Keto Flour 2.0. Reducing the xanthan gum to 1 tbsp, helped a great deal. It was still a little moist but I’m sure with toasting it that would take care of that problem. It tasted and looked like “ real bread.” I am officially a happy camper 😁

[@victoriasketokitchen]

New time add a little more flour maybe for your area I need a touch more

[@cindygerek4243]

Where do you find the recipes?

[@victoriasketokitchen]

@@cindygerek4243 link in the description box takes u to my website

[@crystalclosser3100]

Found you watching Highfalutin' Low Carb. Thank you for the hard work.

[@KetoCookbooksCorner]

*Thanks for keeping us informed and making our keto baking experience even better!*

[@MarthaHendrix-hr5oq]

Victoria, are you going to make a cookbook? We sure do need one.

[@sherrieleonardperry4616]

Just made the Nestlé toll house cookies with your flour and Lillys chocolate chips… Oh my gosh how delicious

[@HH42]

Thanks for all your hard work and for making updates each time you perfect your recipe further. Question, sorry if this has been asked before. I know this is not egg white bread , but it does have egg white powder and many of those egg white bread recipes use a little allulose for browning only. Have you ever tested using allulose in this to see if you can get a darker loaf?

[@victoriasketokitchen]

Yes 1 tbs is enough! Thank you!

[@MrsRebekah45]

Your passion inspires me!!! Thank you for sharing your knowledge and wisdom with us!!!❤️❤️❤️

[@Itsjustme213]

Hello again! Victoria, I have a couple of questions. I am unable to get the bamboo fiber so I opted to use the oat flour. In comparing your past " Perfected Keto Flour" to the "New Standard Keto Flour" I see the bulk of the flours are opposite. The bulk of the PKF is Almond Flour (with a cup of oat flour) and the bulk for the NSKF is the Oat Flour (with a 1 1/2 cups of almond flour). Does one out perform the other? If not what are the primary differences in the outcomes of the finished baked goods? or choosing one flour over the other? I look foward to hearing back from you and THANK YOU for sharing all of your hard work!!!!!

[@franciedoe5642]

Thank you and God bless you for sharing.

[@ressamac]

Thank you so much, Victoria! ❤ have you tried the perfected xanthan gum from modernist kitchen? They say it doesn’t clump.

[@cddl629]

Just made your flour recipe and used it to make the America’s Test Kitchen Dream Biscuits and I am absolutely floored!!!! This flour recipe is perfect!! The taste and texture are spot on! Thank you so much for sharing the results of all of your hard work with the world !!