Victoria's AMAZING Keto Bread! Gluten Free & Low Carb

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Victoria's Keto Flour Recipe Link
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⬇ GOOD NEWS! ⬇
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
John 3:16 KJV - 1 John 1:9 KJV - Romans 10:9-10 KJV
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[@TKBell1970]

This bread recipe changed my life. As a diabetic I’ve tried all kinds of keto “bread”. This bread is perfection. Thank you for all your hard work. You are appreciated and blessed. Thank you.

[@digimom82]

Have you tested your blood sugars after eating this bread? I find even high fiber low net carb foods, my BS still rise as much as 50-70 point!!

[@TKBell1970]

@@digimom82 mine did rise a bit. The almond flour I surmised. But the spike was gone when I took my BS at 1 hour and again at 2 hours.

[@Marie-vs6fq]

Mine didn’t rise much but it is delicious feels a little wet. I’ve only cut off the end piece so far and was very excited at how good it tasted.

[@augustamariasilvadasilva6089]

​@@digimom82boa tarde! Qual farinha ela usa, sou diabética e não entendo inglês. Obrigada

[@vivianebastos6263]

​@@augustamariasilvadasilva6089Ela usa um mix de coisas,farinha de amêndoas ,fibra de bamboo,goma xantana ,psilium moído ,e até um pouco de trigo eikhorn ! Vá no canto de sua tela e coloque as funções legendas ,vc vai ter todo o vídeo legendado em português!

[@Heidi_10134]

* KETO* *STOVETOP* *STUFFING* *RECIPE* (recipe below in comments): I used this bread to make "Stove Top Stuffing" and it was amazing. I baked a loaf of bread and then cut it into tiny cubes. Put it in an oven to dry out and then combine it with the seasonings, parsley, sage, thyme, etc. Cook with chicken stock and butter... DIVINE!!! My husband is a huge stuffing fan and this will be made again! Thank you again for your recipe.

[@arbonneladyTN]

Recipe PLEASE! My husband has a major stuffing ‘addiction’💁🏻‍♀️

[@Heidi_10134]

@@arbonneladyTNKeto Stovetop Stuffing I am so grateful to Victoria for bringing us the best bread recipe yet. I’ve done the calculations and a loaf costs less than $4 each. My husband loves stuffing so I created a recipe to meet his cravings. Makes about 10 cups of stuffing, so adjust this recipe accordingly. You can reserve the spice blend and divide it to make smaller portions. I haven’t tried yet, but I’m sure it would freeze wonderfully. VICTORIA’S KETO BREAD RECIPE (1 LOAF): 50 G Blue Diamond Almond Flour, Blanched, Finely Sifted 57.4 G Zimermann’s Bamboo Fiber 23.8 G Now Brand Egg White Protein Powder 6 G Now Brand Psyllium Husk 3 G Xanthan Gum 1 T Fleischmann’s Instant Dry Yeast 1 T Allulose or other Keto Sweetener 1 T Rumford Baking Powder 1 C water, 115 degrees 4 Egg Whites, Fresh 2 T Avocado Oil 1 t. Pink Salt HERB BLEND: 2 T Dried Parsley Flakes 2 T Chicken Bouillon Powder 1/2 C Dried Minced Onion 1/3 C Celery Flakes or 1 T. Celery Seed 1 T. Dried Sage 1 T. Dried Oregano 1 T. Dried Thyme 1 T. Black Pepper 1/2 T. Pink Salt WET/FRESH INGREDIENTS: 2-3 C Chicken Stock 6 T Butter 4 celery stalks, chopped (including leaves) 4 carrots, chopped 1 onion, chopped 6 Cups Cubed Stale Bread (1 Loaf Victoria’s Keto Bread; recipe above) DIRECTIONS: Prepare yeast and sugar mix with warm water, stir to combine, cover with kitchen towel and let rest for 15 minutes. Carefully weigh out and mix dry ingredients. Add wet ingredients and use mixer to thoroughly combine. Mixture will be wet. (In the future, I may add some of the herbs and spices into the bread mixture to make the bread more flavorful for this recipe). Line a bread pan with parchment paper and pour bread mixture into pan. Level out and bake at 350 degrees for 40 minutes, turning once mid-way through cooking. Remove bread from the oven and allow it to cool completely. Cut into thin slices. Then stack slices to cut into strips, rotate and finally cut into tiny cubes. I found that smaller cubes work better and dry out much faster. They will shrink a lot. Place bread cubes on cookie sheets and return to a 200-250 degree oven for 60 minutes. Each oven is different, so keep an eye on it to check for them to be completely dried out. There should be no give when you pinch the cubes of bread. Do not allow it to over-brown. If they are browning too fast, turn down your oven. Combine spice mix and chop vegetables. In a large pan, saute vegetables in 2 T butter until softened. Add spices and stir to combine and release their goodness. Add chicken stock and remaining butter and bring to a boil. Turn off heat and add the dried cubes of bread and stir to combine. Place lid on pan and allow it to sit for 8 minutes. Use a fork to fluff. Adjust for more stock, butter and/or salt to your preference. Please let me know if you love it like we do!

[@Naturally336]

With this being like a thick batter, I tried an experiment and made cheese bread that came out better than anything I've ever tried! I followed this recipe (though used whole eggs since I wasn't worried about rising so much) and added some italian seasonings like basil, oregano, garlic...to the batter. I then spread it on a silicon mat. It actually spread out to cover 1 and half mats. Then I just covered it with tons of cheese.On the smaller one I also added some pepperoni. Then into the 350 oven for maybe 10 min or so. Just watched it and about half way, I added additional cheese, because...well, Cheese! It has been amazing. Reheats in the toaster perfectly, though doesn't crisp, which is what I wanted. Thank you so much for sharing your efforts so freely. I expect to get a lot of usage from this recipe!

[@cgp4Jesus]

Thank you, once again, Beautiful!!!! You are the “Keto Bread Diva”!!!!!

[@loriaragon2644]

Step 1: Make a double batch of Victoria’s new Keto Flour. [The biscuits I’ve been making every 3 days are SOOO GOOD using your Almond/Bamboo Flour version just before this new one.] Step 2: Bake this bread! It will truly be a test for me since I’m not a bread baker… I cannot wait to be pleasantly surprised at how this bread tastes. I hear you say, “It tastes like bread… like normal bread.” You are adorable ❤ Thank you for not stopping, Victoria. The miracles God is creating through you are phenominal!

[@augustamariasilvadasilva6089]

Boa tarde! Por favor coloca as quantidades de faronha de amêndoas e de bambu, não consegui achar, não sei inglês. Obrigada

[@redhatpat9387]

@@augustamariasilvadasilva6089 This link will take you to the printable recipe card for this bread. You will notice there is a box at the bottom. This will give you the alternative ingredients to make the bread in case you can't get any of the ingredients in the main recipe.

[@k9rescuer934]

@@redhatpat9387Thank you 😊

[@Ninafaye6611]

I thank God for you and the other youtubers that teach this old dog so many new tricks!

[@lmullens75]

AMEN!

[@arbonneladyTN]

Me as well!

[@vickivickers3291]

I so appreciate the fact that you share everything for free. This is how Christians should be. Thankyou. I don't think it is wrong to make money and I know God blesses you for your generosity. If You were to sell your flour I know it would profit you and would also create a lot of work for you. I love that you wait upon the Lord. If he reveals to you that selling the flour is right and that it would help others...then that is when you would move forward with it. You inspire me to be better. Thankyou.

[@janefarr9214]

I used this recipe and made hamburger buns today. They turned out great!! One bread loaf batch filled my silicon bun pan and i got 7 beautiful buns. I added sesame seeds to the tops before baking. Thank you, Victoria!

[@debbiekirk7099]

Can you tell me how long you baked them for, please

[@janefarr9214]

@@debbiekirk7099 I believe it was about 25 minutes. I stuck a toothpick in center to see if they were done.

[@debbiekirk7099]

@@janefarr9214 Thank you

[@KiLLaBushWooKiE]

Interesting. How a batter can make bread is baffling me. Surely tastes cakey. Most others I've seen end up dough like and to rest it etc. Tired of wasting ingredients and end up tasting horrid and bland.

[@redhatpat9387]

@@KiLLaBushWooKiE The batter is more like the texture of a "quick bread" than a yeast bread. There is no gluten in the "flour" mix so it is not the consistency of a yeast bread when raw. The "magic" happens in the oven. 🍞

[@nancya8262]

You are such a blessing!! Thanks so much for your hard work and genuine goodness plus talent.

[@RedHeadDo]

Ok.... I made this bread. OMG! It's fabulous! And so good toasted, just as you say! I've tried tons of keto breads over the last 7 years. No one comes close to what you're doing here Victoria!

[@victoriasketokitchen]

Thank you! God has been so good to give me these recipes!

[@marcellecostanza1777]

I cannot wait to make this! You are such an angel with everything you do!

[@jogee7603]

OK. Not sure what I just ate, but I think it was bread. REAL bread! Like Victoria's keto bread. A-MAZING!! I made this recipe right after Victoria published it, but I made it with the VKF einkorn version. It was OK, but not even close to my liking. Today, I made her recipe (VKF ALMOND FLOUR version) with a couple of tweaks (just additions, no change to base recipe). I added a couple blobs of sour cream, Italian seasoning, and 3 drops liquid sucralose. (You can choose to add the slightest bit of your own sweetener of choice.) OH! MY! GOSH! This is by far THE BEST keto bread I've ever had!! I did not score the top, so the loaf looked like a tilted skyscraper after baking. No big deal to me. HOWEVER, I don't know how this is possible because it is gluten-free, but my loaf DID NOT FALL!! Lastly, I beat the batter until I thought the egg whites had fluffed up a bit which might be why it didn't fall. I am literally BLOWN AWAY! (Can you tell?😉) It FEELS like REAL BREAD and it's NOT DAMP!! Kudos to you, precious Victoria! THANK YOU for all you do for this community!!!💖💖💖

[@denisemoye495]

I’m so excited to make your flour today! It astounds me the amount of work you’ve put in to find the perfect flour. Well done!! 🎉

[@sweetrouble420]

I'm jumping up and down, and I'm so excited to make it, and you brought it just in time. I dont have to wait for the weekend. ❤ Thank you for all you do 😊

[@johanna6050]

We always have a blessed day when we can watch you, and the bonus of a new, wonderful creation. Thank you for sharing your talents. 😊

[@Sherry-bz6bf]

Thanks so much for what you're doing. You have no idea what a blessing you are.

[@Ohwhale79]

THE CRUST IS *SO* GOOD. HOW?!???!

[@MYtinyPLace]

looks really good Victoria thank you for the recipe.

[@debbiewills549]

Can't wait to try it! Thanks for all your hard work!

[@susanw-cv8vg]

I am very excited to make this bread. Thanks so much for all your hard work and persistence ❤❤❤❤

[@DeeDeeBirch]

Thank you Victoria for doing what you do girl!

[@bigislegal2973]

You are amazing and a god send! Keep on experimenting. Love your flour and the recipes. Will be trying this recipe. Thank you. 😃

[@txgrandma3]

This is the best bread recipe that I've tried on Keto (9+ years!), hands down! I was surprised that you just posted it just a week ago because I've made it three times already. I think that it would also work great for buns and with sweetener for sweet buns, maybe with a SF jam topping. Thanks so much for you great ideas!

[@mamakovi4309]

I had to make this twice as the first one I made with carton egg whites and the bread never rose. It finished at a little over an inch tall. So I made a second loaf with actual egg whites and it turned out perfect. Yes the taste is amazing. Thank you! I dried the first loaf and made bread crumbs so I wasted nothing!

[@Mrstroyhale]

Maybe that's my issue. Mine flattened a lot out of the oven.

[@melodychait8217]

We’re your egg whites at room temperature? They should not be cold according to Victoria.

[@mamakovi4309]

@@melodychait8217 not the carton ones but the regular eggs were…..never thought about that, thx for the tip

[@yvettemaddox1005]

Good to know because I used carton eggs and it’s flat. It fell. I hope it taste ok. I will make it again with cracked egg whites thanks

[@mamakovi4309]

@@yvettemaddox1005 ❤

[@Lowellian1]

I made two loaves in minutes and they are incredible! Thanks for your work!

[@shirleyujest7786]

I used your flour in a 'Joy of Cooking' recipe for Peanut butter cupcakes. They were so good, no one realized they were gluten free and sugar free. This flour is a game changer. Can't wait for your cookbook to come out!

[@rembrandt702]

I made your bread. It is fantastic! Thank you for your hard work in creating this flour.

[@JudithAdams-pw8fn]

Victoria you are amazing thank you so much for all your wonderful recipes. .

[@TracysJourneys]

I did a basic vanilla cake taste was perfection but still wet sounding till next day. Coworkers loved it.

[@movienutbutter5439]

Wow, this bread is fantastic. Thank you for all your help and suggestions. May GOD bless the socks off of you and your family!!

[@RedHeadDo]

I love your flour Victoria! You're enthusiasm is inspiring! 😃

[@nadinemendoza7675]

I made blueberry muffins with your new ketchup flour-FELICIOUS‼️ Looking forward to a recipe book with your keto fñour👍🏼

[@carmens3685]

GIRL!! Let Him use you!! I'm by NO means a cook, but I will be doing this. I'm going to whip up a batch of that flour. Peace and Blessings.

[@cynthiadouglas4172]

Thank you so much I can’t wait for your cookbook God bless you and your beautiful family

[@kbarb1000]

Made 2 loaves they are WONDERFUL. So easyto make i am looking forward to making other savouries and sweets. Thank you so much Victoria xxx

[@anewdawn3700]

I can't wait to make the bread this weekend (need to make the new flour blend first). I have to tell you that I made the ATK dream biscuits last weekend with my leftover pecan NSF 2.0 and added some psyllium husk to the mix. It not only solved my "too wet" issue, but those biscuits were fantastic. This is coming from a Southern girl who knows her way around a biscuit. I can't thank you enough for all the hard work you have put in to give us a flour that makes everything taste like the real deal. God bless you!!! ❤

[@sharonharris7842]

Did you use the small or large loaf pan? What brand inulin do you use?

[@anewdawn3700]

@@sharonharris7842 I used allulose.

[@augustamariasilvadasilva6089]

🎉Boa tarde! Poderia passar a receita do biscoito e da farinha keto, obrigada.

[@indialong6540]

Thank you sososo much Victoria! Your bread..my bread..our bread..man o man! God bless you! So amazing...what a game changer!

[@shirleytracz8298]

Just made this bread. It is absolutely the best keto bread I have ever made! A true soft white bread! ❤

[@KetoCookbooksCorner]

*A delicious way to enjoy bread while staying true to the keto lifestyle. Loved every slice!*

[@Ohwhale79]

YESSSSSSSSS!! I *immediately* printed this recipe and made the bread before I was even finished watching your video. It just cooled down enough for me to slice. It is shockingly amazingly delicious. WOW. Just WOWWWW!!!!!!!! I made two loaves, one with a cinnamon swirl and one plain. I can't wait to try the cinnamon swirl for breakfast tomorrow!!!

[@julieanne89]

Do you think you could use egg white powder instead of egg liquid .? just don’t want to try and waste ingredients as all so expensive here in NZ

[@Ohwhale79]

@@julieanne89 I wondered the same thing but I went ahead and use the liquid egg whites anyway. You would obviously have to up the ratio of liquid in the recipe but I have no idea how much. I assume it will make the loaf too wet, but I don't really know at all. Good luck if you give it a try and let me know how it goes!

[@Ohwhale79]

@@julieanne89 also, I'm on an extremely limited budget and wasting ingredients is pretty devastating to me so I get it, but this recipe turned out literally perfect for me. Victoria's recipes are extremely well-researched and have always turned out amazing for me. This is quite literally the best keto bread I've ever had by a long shot. This is my new permanent recipe!

[@julieanne89]

@@Ohwhale79 Thank you so very much for taking the time to reply . I have asked Victoria also the same question but i. the mean time will make up the loaf exactly to Victoria recipe Thank you so much have a wonderful evening where ever you are in the World I am in New Zealand x

[@Ohwhale79]

@@julieanne89 you are so welcome!! Keto baking is exceedingly difficult and we gotta stick together and help each other out! I sure hope this works for you. The only other advice I have is to make sure that your psyllium husk is ground correctly (to half it's volume) in the flour recipe. It's actually extremely important!

[@melodychait8217]

Thank you so much and God bless you for this bread. This is the real deal and is truly keto bread unlike what is in the grocery store. So glad the Lord blessed you this way because now I am blessed and can have sandwiches and toast again. My first try❤ came out great!

[@claudettezieschang3700]

I love you keto flour with bamboo fiber wow what difference. I make pumpkin spice muffins there amazing that all I can say its wow . Thanks for your creativity

[@gwyndyr32]

real food does mold fairly quickly so the fact that we need to use it or freeze it within 3 days is a good sign. Thank you so much Victoria! I will keep my eye out for more tips and recipes using this wonderful flour.

[@devorah1961]

I made mine with two large egg whites as I didn't have 4; also forgot the oil; used soya milk instead of water and it turned out great for my first time using Victoria's recipe bread flour. This recipe is going to be a great blessing in my household. Thank you.

[@tamarajans]

Wow that is some GORGEOUS bread. Can’t wait to try! ❤❤❤❤❤❤

[@juliesnow3480]

Wow!! Yeasty and delicious!! Made flour and bread recipes as written. Best low carb bread I have made or bought!!

[@idoiam.2351]

Love you Victoria, thank you 💕

[@ingridmilliebobby-brown7653]

Hi Victoria! I'm new to your keto bread and absolutely look forward to trying out different recipes. Could you please test your perfected keto flour out with an English Muffins recipe? I'd love to see your approach. Thank you!

[@alisadm]

Oh, yes please?? I've been trying like mad to find a good keto English muffin recipe!

[@kathyrivera2576]

I made a loaf today. It turned out pretty well. It rose and has a nice flavor and aroma.

[@user-jr7im2te5q]

I baked the previous recipe of this bread, and I was pleased with the results. This version, however, is much, much better. I think the addition of proofed yeast made the taste and texture difference! I continue to have a collapsing sides issue, so I will continue to experiment with time and temperature. Thanks for the flour recipes and breads!

[@melissascozzaro5120]

I made this bread for my Type 1 diabetic Son. Thank yoy So much Victoria. This Bread is soo good. Finally somewhere that won't spike his blood sugar. We had found a protein Bread at Aldi's but it got discontinued. The store product are not as clean also. You do hVe to measure. My first loaf i didnt measure. It didnt come out the same❤

[@bairleewoak6440]

OMG I love this, you're an angel!

[@Divinesparklebb]

I made this. I didn't have inulin so I used honey and quick rise yeast and I added a 1 tbl of truvia. This bread is amazing! It tastes and acts just like Udi's gluten free bread. ❤

[@GrandmasGigHustle]

Oh my, you need to do a recipe video of your poke cake! That sounds amazing. 💝🎉😋

[@mariabergstrom1615]

Happy valentines day (in Sweden today) . Thank you so much for working for us and deliver new recipes. I just make your bread and made a double batch of it in a larger loaf pan. I would like to know the inner temp of the bread when it’s done. Mant hugs from Mia in Sweden.👏👏🥰

[@loriwasham]

Made this bread today using Victoria’s Einkorn flour blend ( I use pecan flour in place of almond flour in this blend). It smelled so good in the oven! We’ve only tasted an end piece-with butter of course!-and it turned out nicely! Pretty tasty, though next time I will use 1/2 tsp salt rather than 1 tsp. Looking forward to toasting a slice tomorrow.

[@thekeyboardzone-kas]

Victoria, Even if I wasn't doing mostly low carb and trying to eat healthy as much as possible, I would still watch your videos. You are so adorable and so fun to watch, and the fact that your recipes and amazing original creations are delicious AND healthy AND low carb is just gravy on top. Yours is one of the few - let me say it again - FEW - KZbin accounts I watch without ever skipping through a single second. I would never want to risk losing even a nanosecond of your oh-so-bubbly enthusiasm that just jumps right off the screen and into my happy space bubble! You keep doing you, Victoria. You rock! 🥰

[@victoriasketokitchen]

You are so kind 🥰 thank you for the heart felt comment! 🥰

[@greeneyes2256]

Thank you so much, Victoria for sharing this with us. Someone mentioned a poke cake, could you drop a printed recipe for us? Someone else asked for a carb count, would I be right at thinking 2.5 carbs a slice? I’ll happily add 5 carbs a day if I can have really good tasting TOAST. One more thing, have you made pasta with this yet? My Sweetie of >50 years can’t tolerate the faux pastas I’ve made. Thank you again for all your hard work and brain power. God bless!

[@dianehoffman6640]

Got to try it.

[@prueboketo]

I have prepared the bambu keto flour mix, I understand by your other videos, that I can use this cup for cup in this recipe as well? can't wait to try it 🥰🥰🥰

[@jacquelinewilson1754]

I’ve got a loaf in the oven right now and already smell the deliciousness! Now I’m about to roll out some tortillas for the first time using your recipe.

[@moremula4060]

Can you please let me know how was the loaf and the recipe for the tortillas?

[@lesliekendall4233]

How did you make the tortillas? Please share your recipe.

[@bobking4031]

Better than a bun in the oven😂😂

[@happenstanceheidi325]

Its 5am and i haven't slept a wink. Stumbled on your page and, wow, i am so excited to try your flour out! Amazon will deliver on monday. I was diagnosed 3 years ago with type 2 diabetes. I love to cook. I really love to bake! So, for 3 years, I not only had to give up eating many things I love but I had to give up my joy of baking. I so look forward to trying out your flour and recipes. When you publish your cookbook, I would really love a first edition to treasure! Signed would really be nice too.😅 Your new best friend (along with half of America,) 😊 Heidi

[@happenstanceheidi325]

@anamneses28 thank you! I'm baking again!!! Great tip

[@micheolene8775]

Victoria... This is the best keto bread that I have ever eaten; and my husband says the same. You used to post the macros below your video, and it is probably in your recipe link, but I'm nearly computer illiterate and can't find it. Please let me know the carb count. From one pastor's wife to another: Bless you for your tenacity in the search for the best flour possible. Oh yes, Your Chocolate cake is the best dessert that I have ever made. It is my go-to for church potlucks and there is never and leftovers on that cake.

[@indialong6540]

May the Lord continue to bless you Victoria!!! He is good...sooo so good. Your bread is AMAZEBALLS!! The 1st bread I've EVER baked and dipping it in egg yolks for breakfast or to have a tuna sandwich is just..cray cray good! No more physical issues or missing out!! I'm FLOORED!! Plus my cousin has celiac and can't eat bread..waiting for her to try it today when she drops off the kids! Can't wait to see her face. Absolutely so happy I found you! Praise the Lord....I know he'll always find a way...but hadn't realized it pertained to food nutrition for those who can't (and shouldn't) eat gluten or store processed breads....the Lord made a way!! Glorious!!!! Thank you Victora...you've blessed us all and have had such an impact on my food life and health...thank you ❤

[@melissabraught8477]

I just want to say, I prayed last week to find somebody that made bread in a bread maker that would turn out normal!! I know this recipe is not in the bread maker but I would make this one too!! You are an answer to prayer!! I have to wait until my husband gets paid to buy all the ingredients. I have been telling all friends about you and your KZbin channel!!

[@victoriasketokitchen]

Thank you friend ❤️

[@karenkrueger428]

Thank you so much for all the time you spend on all these recipes you share with us. When I make the flour would I use 120 grams of the bulk supplement egg white protein?

[@Heidi_10134]

I've already made this once a few days ago and went to make another loaf today and realized I was out of avocado oil, so I used 3 T of butter instead (butter has water so I used 3 T to offset oil/water) and it worked VERY well and gave the bread such a LOVELY and delicious flavor. Next time I make it, I am going to use grass-fed butter instead to give it an even richer flavor. I also added "Everything but the Bagel" seasoning to the top this time. YUMMO! Thank you again, dear angel, for your lovely videos and recipes! God Bless! ❤

[@hermitress]

I made ghee from some organic pastured butter that process removes the water and milk solids and you get a nice nutty flavor. I use it to make mayo instead of oil and it is marvelous. And I use it for oil replacement in many recipes. I am just about to make my first loaf but gonna use avocado oil this time then try ghee for the follow on.

[@heidilarsen4894]

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[@gilbertpowell3428]

Thank you Victoria - Your flour and bread is FANTASTIC. Any tips for making a larger loaf (Cook time for double loaf? Cook to temperature?)? Your work in perfecting this will help millions of people, and for that I hope you are proud of yourself.❤❤❤

[@victoriasketokitchen]

Thank you! I haven’t done a double I’m sorry, but I’d say use the same temperature, just a longer baking time so watch carefully!

[@gelwood99]

Finally, I see a tomato sandwich in my future! The one thing that has been the hardest to this ketovore lifestyle has been no bread! No toast to sop up my egg yolks, no bread for a leftover roasted turkey or roasted chicken sandwich, no bread to dip in my pintos....thank you from the bottom of my southern heart!💕💕

[@Dietitianmercy]

Such a nice looking loaf of low carb bread 🍞 😋.

[@lmullens75]

"I just wanna thank the Lord" is what sold me!!! I haven't tried to make your flour yet, but this many people (and the Lord) cannot be wrong!!! I'm not keto, but I'm lactose and gluten intolerant to the point that my autoimmune situation had gotten really bad by my ignoring it. I have been working on making a GF sourdough starter, but I kinda just want a regular loaf of yeast bread (without butter or milk already added which a lot of the GF breads have for better flavor). Thank YOU for getting this on a platform so many of us can easily access & your great explanations/in-depth instructions. Woo Hoo!!!!!

[@cajunchrism]

I make for a neighbor who also gets very sick on gluten. She LOVES this bread.

[@christinewu5341]

Best taste keto bread I have ever tried，better than store bought

[@carolsmith9120]

Thank you Victoria -- so much -- for doing all this research and work, and for sharing with us step by step! Your videos are addicting (and I'm not much of a cook!) I'm still gathering the ingredients to give it a try, and can't wait to taste real bread again for the first time in a year! But can you please clear something up for me? I may be remembering wrong, but I thought in an earlier video you said einkorn was your favorite and your family's and church family's favorite? When do you use einkorn and when do you use almond flour? Thank you! You are an adorable godly woman/wife/mom, and I really appreciate you always giving God praise!

[@victoriasketokitchen]

Hi! So my new flour is the best. And I use almond flour but u can use whole wheat einkorn I have that mixture as well at the bottom of the recipe card. I keep several mixes going as my kitchen is a keto science lab lol

[@lesliekendall4233]

Thank you Victoria, I have both flowers. I’ll have to try each kind. So, I guess your favorite bread now is with the almond flour. Can you please show a loaf with the Einkorn flour? ❤❤Your are a beautiful person for all it us. Blessings to you and your family. ❤❤❤❤❤

[@Belgarion1971]

Looking forward to trying this. One thing I would have loved to see is how it looked in the pan coming out of the oven since I made a point of pausing to look at the level before baking. Oh well. Now, you said that you put the yeast in just for the taste. Would you have gotten any kind of a rise if you had let it sit for a while? Oh, one other question. In your latest flour recipe, you measured the psyllium, ground it up, then weighed it. Would it be just as good to just weigh the whole husks and then grind? Love your vids, keep doing what you're doing, God bless.

[@kathyfanchi2557]

Just made this with Victoria’s newest flour using 1/2 bamboo fiber and 1/2 oat fiber (because I have a lot left). Turned out beautifully!

[@janetangel5326]

Could you please give the grams count for each fiber you used?

[@julieanne89]

Yes i would be interested also please as I have oat fibre also I need to use

[@dayannaidoo5161]

Hi Vicoria, I tried this bread ,tasty but mine got a bit dry. I suggest set your oven to 35 minutes and check, you will not have dry bread. God bless 🙌 🙏

[@Gaming18279]

Thank you so much 💖

[@andreadavis9341]

Victoria thank you for sharing your hard work with us. Did you say how much baking powder to use ?

[@folakeodelowo3019]

Thank you, dear keto sister. I made this bread today. I must say that after letting it cool completely and slicing it, it was not WET inside. It's a bit salty for me. I will use half teaspoon of salt the next time I make it. You're right, it doesn't taste like egg. What's the minimum quantity of yeast that would give a nice flavor? The yeast flavor is a bit overwhelming. Maybe it will simmer down later. Of course, i don't expect a gluten-free keto bread to taste like wheat bread, but I must say that I am pretty impressed by the taste of this bread. I can adapt my taste bud to it. Thank you, Victoria for your tenacity. God bless.

[@teresaabernathy460]

Thank you so much for all the research and experience you are willing to share with all of us. And thank you for giving the measurements for the dry ingredients in grams as that makes so much difference in precision. The one thing that has come to mind is could you give the water measurement in grams also? Does it matter if the water measurement is a few teaspoons off from cup to cup and exactly how full a 1 cup measuring cup is filled?

[@bonniejones1163]

I'm so sad - I have made this twice....the first time a couple weeks ago, I used a 10 x 5 loaf pan so it was very flat. I then purchased the exact loaf pan that Victoria uses (pullman 9 x 4) and just made another one....this time it was just a little bit higher, but still did not rise much at all. It's like the only reason it was higher was because of the smaller loaf pan. I did use liquid egg whites (1/2 cup) and made sure it was room temperature. I am going to try it again and use the real egg whites to see if it will work, as I saw one comment that said theirs did not rise with the carton egg whites, but did with the real ones. I won't give up! I see many successes in the comments, so I will give it another shot with the real egg whites :)

[@shondraturner]

I agree with your assessment of how different the grams are. I measured 1-1/2 cups two different ways. I spooned the new flour into a 1-1/2 measuring cup and leveled. That was about 89 grams. When I scooped from the container then leveled, it was 98 grams. Of course not all measuring cups are created equal. So, the grams will likely vary for everyone. I tried the 98 gram measure in a lemon cake with lemon glaze. The cake was light and fluffy and tasted great. I think I will stick with using the measuring cup unless the recipe calls for grams and even then, I will have to determine if the consistency needs less or more flour. I am really excited about what I can do with you new flour. Oh, I had some of the 2.0 left and did a little math calculation and added more egg white powder and some of the psyllium husk. That is the flour I used in the recipe and it worked great. I plan to experiment more and look forward to making all types of bread. Thank you Victoria for just taking the time to keep making flours and recipes.

[@ktpapercraft995]

I just found your website. Although my guys don’t necessarily eat keto, they are gluten and dairy free. I am super excited to try your bread recipe! Thank you for sharing this!

[@cajunchrism]

I make for my neighbor who has to be gluten free. She LOVES it!

[@LorrayneHam]

Now for cinnamon rolls…!!!! Thank you fir your wonderful recipes..!!!! Cant wait fir your cookbook!

[@vickiwillems3928]

I plan on making this with seeds to 'bump up' the chewiness factor. I usually add 1 - 1 1/2 Tbsp. of pumpkin, sunflower and sesame seeds to my breads. I add them in at the very last minute before putting into the pan.

[@NomadinCanada]

Thanks a million for all your work on this and for sharing it with all of us, it truly tastes like bread, I'm in awe! I love the taste and texture, I am having issues getting it to rise though. I live 4000 ft above sea level so wondering do the same rules apply with this flour as with normal flour. As in, should I lessen the amount of BP, lower or higher the oven temps? Any advice appreciated , thanks.

[@redhatpat9387]

Did you know that Steve over at Serious Keto gave your flour a mention? It's his video about how to batch cook poached eggs - he served them on biscuits made with your flour!

[@VikoolyaLV]

Thank you for a great video! Question: What proportions of the flower I need to use to make dough for dumplings or ravioli? I'm looking forward to the answer, thank you!

[@aa-xn5hc]

I had wetness issues inside, but I solved them. The wetness was because by cooking at 175C with a Philips air-fryer oven: at 160C the bread came lovely. Sharing this info here for those having similar wetness issues. I used VKF 2.0 from February 2024.

[@dj5708]

Hi. Can you tell me how long you baked the bread for at 160 C and I assume that was in the air fryer oven? Thanks

[@paulettermitchell9923]

I used an air fryer oven and my loaf was very wet. I'll try adjusting my temperature next try. Thank you.

[@msmonet]

Hi Victoria, when you bake your bread do you bake it regular, or do you bake using convection fan running? Thank you!

[@ahomeinpisgahontheroad4481]

Thank you!!!

[@cmcd9213]

For those who are having issues with the inside being too wet, & I'm not saying this is the cure, but whenever I use Flaxseed meal, I always let the batter sit for 20 mins. to absorb liquid & expand the fiber before I bake it. Maybe the same will work for this recipe, as well. Just a thought. ❤❤❤❤❤

[@paulettermitchell9923]

This just happened to me. So wet in the middle...but I used an almond/einkorn mix. I did put it right in my oven immediately after mixing it. I'll try to let it sit a few minutes next time. Its worth a try. Thank you.

[@cmcd9213]

I hope it works for you. I have made her recipe several times now, but I substitute equal amounts of flaxseed meal for the almond flour, just because I love flax, & it has turned out perfect everytime. I do let it sit the 20 mins before baking. I live in Arizona so the climate is dry. Not sure what specifically is making the difference between wet & dry batter. I sure hope it works out for you because it really is a great recipe.❤❤❤ ❤❤❤

[@corteltube]

This was shockingly delicious…mine turned out flat..not sure why…maybe my yeast was old or my egg too cold as I came back to watch again, but still my husband loved it and so did I. He said it tasted like corn bread…he is not on keto but said he would be fine with this from now on…going to try again and see if I can get the lift as I am sure I can…thanks so much for taking the time and sharing this recipe. Much appreciated. Anyone not sure…try it, it’s great even flat 🤣😂. Wonder if you could make biscotti out of it.

[@brendahren3990]

Thank you for all your hard work on all the information you bring us. I love the taste of this bread. I am having trouble with it being too moist, and not rising like yours does. Any suggestions?

[@victoriasketokitchen]

Something isn’t right with the flour blend likely 2 reasons… the way you weigh and measure it out or brands u use. That’s where I always start with the questions. You get far more help over on my Facebook the kindest community is there and they love to help

[@cinthialorenacapli4125]

Hi Victoria!! if we make the replacements you mention on your flour recipe card, we handle the same amounts in grams?? for example if we replace the bamboo fiber with oat fiber, or almond flour with flaxseed or pecan flour.- Thanks for all this wonderfull content.-

[@JuanRamirez-xu2gs]

My flour/batter looks darker brown than the one in the video. I think it may be the oat fiber but we'll see how it comes out. Super excited! Just went into the oven

[@arbonneladyTN]

You have a new subscriber! Just stumbled on this video!

[@FixHerUpHomeRepairStudio-hp9zx]

Hi, Victoria! I just came across your channel and I LOVE It! Keto is the only thing thing that works for me and I am tired of the foods I have been eating. I'm looking forward to trying your recipes. Can you tell me what Bread pan you are using for this recipe? Can't wait to give it a try.

[@victoriasketokitchen]

Hi welcome! It’s called a Pullman loaf pan and I think the link to amazon is in the description box

[@adriannebritton525]

I am excited to try this . Victoria are you no longer using the Einkorn flour in your mix? I am Gf so glad you made this mix because the Einkorn didn’t sit well with me.

[@juanitahurst757]

Victoria, did you cover the pan with lid? Waiting patiently for your cookbook. You are such a blessing.

[@victoriasketokitchen]

I didn’t cover it :) I’m so glad you’re enjoying the recipes!