Full Size Keto Bread Loaf!!! Gluten Free! LIGHT AND FLUFFY!

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  • Опубликовано: 15 окт 2024
  • IF MAKING THIS WITH MY NEW STANDARD KETO FLOUR 2.0 only use 1 Tbs baking powder
    And use 168 grams NSKF 2.0
    Printable Recipe Link
    victoriasketok...
    Carbs if made with New Standard Almond Flour option👇
    4 Carbs entire loaf "The one I used."
    Carbs if made with New Standard Pecan Flour option👇
    1.8 Carbs entire loaf
    My New Standard Keto Flour Video Links
    "Pecan Flour Option" • New Standard Keto Flou...
    "Almond Flour Option" • New Standard Keto Flou...
    My New Standard Keto Flour Recipe Card Links
    "Pecan Flour Option" 👇
    victoriasketok...
    "Almond Flour Option" 👇
    victoriasketok...
    If you would like to donate to my channel anything is much appreciated!
    Thank you for supporting me!
    www.buymeacoff...
    MY AMAZON ASSOCIATE LINKS ⬇️
    Bread Loaf Pan amzn.to/3NQzAQj
    Bamboo Fiber amzn.to/3OCB5lw
    Almond Flour amzn.to/3NmXFNs
    Oat Fiber Option 1-2 ⬇️
    1- Oat Fiber amzn.to/3KphfIe
    2- Oat Fiber amzn.to/3KjrgGP
    Pecan Flour Option 1-2 ⬇️
    1- Pecan Flour amzn.to/3I3CLAO
    2- Pecan Flour amzn.to/3qhpmQ7
    Egg White Protein Powder Option 1-2 ⬇️
    1- Egg White Protein Powder amzn.to/43Rml6E
    2- Egg White Protein Powder amzn.to/47sjVi1
    Xanthan gum Option 1-2 ⬇️
    1- Xanthan gum By Anthony's amzn.to/3UD0zj5
    2- Xanthan gum By It's Just amzn.to/3QdMYzV
    Baking Powder Option 1-2 ⬇️
    1- Baking Powder amzn.to/3dbBqfb
    2- Double Acting Baking Powder amzn.to/3OdFF9O
    Allulose Option 1-2 ⬇️
    1- Allulose By Splenda amzn.to/3L8XZxL
    2- Non Gmo Organic ALLULOSE amzn.to/44pYnRb
    Lakanto Erythritol amzn.to/43Pwp0a
    ⬇ 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
    May include affiliate links. As an Amazon associate I earn from qualifying purchases.
    Music is from Epidemic sound.
    Professional Disclaimer
    The information provided by Victoria’s Keto Kitchen (“we”, “us”, or “our”) on / victoriasketokitchen (the “Site”) is for general informational purposes only.
    The Site cannot and does not contain medical/health advice. The medical/health information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based on such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/heath advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THE SITE IS SOLELY AT YOUR OWN RISK.

Комментарии • 1,3 тыс.

  • @victoriasketokitchen
    @victoriasketokitchen  Год назад +197

    Hey friends! If I could only keep ONE of my recipes, this would be it…. I hope it’s as much of a blessing to you as it is to me!

    • @MJYouAreNotAlone1
      @MJYouAreNotAlone1 Год назад +5

      I can’t use the keto perfected flour that I just mixed up that you told us about? I ordered all of those ingredients and mixed a bunch of that flour together and now I have to do a different kind of flour? How much butter milk flour do we add if that’s what we want to use? And do we mix the buttermilk powder into the water?

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +6

      @@MJYouAreNotAlone1 start with 1 tbs and go from there for your taste preference. As far as using perfected keto flour “can it be done” yes. Does it perform as well? No. U will need more of the perfected keto flour but aim for the same consistency in the batter

    • @MJYouAreNotAlone1
      @MJYouAreNotAlone1 Год назад +8

      @@victoriasketokitchen where is the recipe for this new almond flour and the new pecan flour?

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +1

      @@MJYouAreNotAlone1 description box

    • @wilmontkahaialii3096
      @wilmontkahaialii3096 Год назад +11

      Amazon is restocked in the bamboo fiber you use. Ordered mine and can’t wait to make this!

  • @gelwood99
    @gelwood99 11 месяцев назад +54

    We started almost 2 years ago and I miss bread. I heard about cloud bread and was geared up to try it and I stumbled here from Wes. Best move I have made. Finally, I can have bread again! I haven't really missed anything but bread for a sandwich would be so nice, you can't imagine. I have changed my mom's recipes to keto and they have worked wonderfully but just can't get over the no-bread deal. There are many clean treats and chips using cassava flour that are wonderful but there is nothing to replace bread and biscuits! Heartfelt thanks! BTW, we have lost 60 pounds for me and hubs lost 120 with great bloodwork and no more need for drugs, no BP, no Metformin, no statins, and no arthritis drugs. Even cured my hubs prediabetes.

    • @saidullah146
      @saidullah146 8 месяцев назад +2

      good job seriously keep it up!!

    • @badnai
      @badnai 7 месяцев назад

      Does it taste like bread? 😅

    • @cliveburrows6071
      @cliveburrows6071 5 месяцев назад +1

      That sounds fantastic. No BP. I won't that for me. That's your comment is envouraging

    • @carmonk9243
      @carmonk9243 3 месяца назад

      You both are AMAZING!!! Awesome work. Yes. I am here cause I miss my hoagies. :)

  • @jogee7603
    @jogee7603 Год назад +108

    UPDATE REPORT! Well, WINNER, WINNER chicken dinner!!! Made my first loaf this afternoon with the pecan flour. Amazingly, the top, sides, bottom all browned without even using allulose. (Next time I'll try a little allulose because I would prefer just a hint of sweet.) It sliced beautifully, it actually formed a crust all around, held together very well, did not sink, and the texture was spot on! @victoriasketokitchen this was certainly a WIN. It's THE best keto bread recipe I've ever made. Honestly, I had given up. Oh, and hubby absolutely loves it! He really wanted grilled turkey/cheese sandwiches for dinner. Tomorrow! Thank you for blessing us as you do, Victoria. If you only knew how much!!!❤❤❤

    • @patricial3165
      @patricial3165 Год назад +1

      Photo?

    • @patricial3165
      @patricial3165 Год назад

      Which recipe?

    • @jogee7603
      @jogee7603 Год назад +4

      ​@@patricial3165The New Standard Keto Flour with pecan.

    • @jogee7603
      @jogee7603 Год назад +5

      ​​@@patricial3165I'm sorry, but I don't know how to add photos. My loaf looked very similar to Victoria's. Just a little darker because I used the pecan version.

    • @waffle_chair9269
      @waffle_chair9269 8 месяцев назад

      But does it raises insulin?

  • @dma2067Red-O3
    @dma2067Red-O3 Год назад +65

    Congrats on an awesome recipe Victoria! I made the Keto 2.0 recipe with unbleached bamboo flour and almond flour. I decided to double this recipe and followed exactly except, I used whole eggs, it was 6 total for double the recipe (so 3 per loaf), a little less water, and I used 2TB olive oil for double. The two loaves of bread came out awesome! I am picky with regards to flavor and texture, and I have to say this was the best crumb I have ever acheived with a gluten free bread. Definitely a fan of your channel now Victoria, and wanted to share for your info and your fans that whole eggs do work!

    • @bussbuss2011
      @bussbuss2011 9 месяцев назад

      I did this and the bread tasted very “eggy”. Is that how it should taste?

    • @lizziebkennedy7505
      @lizziebkennedy7505 6 месяцев назад

      Thanks for this!

  • @deaneavivola2425
    @deaneavivola2425 Год назад +112

    I used this recipe to make 3 hotdog & 3 hamburger rolls. I baked them for 35 minutes because they were smaller than a standard loaf. I added sesame seeds to the hamburger roll just for fun. It was perfect for tonight's dinner. I froze the rest for the next time. Thank you Victoria!

    • @jenniferhodge2163
      @jenniferhodge2163 Год назад +4

      How did you do that did you just shape them and bake them all together on a baking tray? So thankful to see this comment because I need to find someone for my 9 yr old on a stick low carb diet ftom his doctor !!

    • @deaneavivola2425
      @deaneavivola2425 Год назад +8

      Yes, I just hand shaped them into the standard bun shapes needed. They freeze really well, so I won't waste anything.

    • @deaneavivola2425
      @deaneavivola2425 Год назад +7

      Sorry Jennifer, I failed to answer the rest of your question - I used parchment paper on a baking sheet, formed the "buns", let cool, sliced each one and then froze them individually in ziploc bags.

    • @nataliaspinelli9747
      @nataliaspinelli9747 11 месяцев назад +1

      @@deaneavivola2425thank you! I was wondering if this would freeze well!

    • @lindanordlund6753
      @lindanordlund6753 11 месяцев назад

      how do you not have wet inside. I have tried 4 loaves and all are wet inside

  • @tationialykens7478
    @tationialykens7478 Год назад +36

    After reading the comments about the bread being undercooked or deflated. I baked it a full 50 min. Also take the inside temp before removing from the oven. It should be 180° to 200°. Mine was 200°. I learned this from an old Hungarian keto cook. Her bread was tricky for me and this saved me many loaves

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +1

      Great tip!

    • @SzamBacsi
      @SzamBacsi Год назад +1

      as a Hungarian, may I kindly ask for more info about the mentioned "old Hungarian keto cook"?

    • @deirdrewalsh1134
      @deirdrewalsh1134 Год назад +2

      So how did you take the temp of the inside of which the loaf or the oven …either, is there a thermometer for this?

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +1

      @@deirdrewalsh1134 I don’t I just cook for 50 minutes

    • @orchidmuse
      @orchidmuse Год назад +1

      I imagine one can use a thermometer for meat.

  • @loisruth9847
    @loisruth9847 Год назад +36

    I made this bread yesterday! Oh my! The texture of this bread is just like flour bread! So soft and tender. I was so surprised. I made it with the pecan flour. My husband loved it. I want to make it with the new standard almond flour option! Victoria this is amazing!!! So very excited! THANK YOU!!! Praising God for you every day! You are such a blessing!!!

  • @evasuarez3268
    @evasuarez3268 11 месяцев назад +16

    I've baked every keto "bread" under the sun and always ended up kind of disappointed, but this one, OMG!!!!! This is like real real bread. Even my daughter, who always says keto things are disgusting, is a fan!!! Thanks, Victoria, for sharing this amazing recipe!

  • @Chick4choice
    @Chick4choice Год назад +29

    You can always tell when someone is a true person of faith….coming by it in a deeply sincere and thoughtful manner….it permeates everything they touch.
    I’m an atheist but I appreciate you, Victoria. And while we may not agree ideologically on many issues…. I am always thrilled to run into good people of any stripe. Particularly when they share my love of low carb living for health and longevity.
    Excellent recipes!

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +1

      Thank you 😊

    • @McBeth.
      @McBeth. Год назад +3

      So beautifully stated. Yup this gal will leave an indelible mark on this world, and for the right reasons.

  • @JiLomlKoKLoLEver
    @JiLomlKoKLoLEver Год назад +54

    I made this bread tonight and I am amazed! It looks like bread, cuts like bread and is the closest thing to real bread that I have had in 2.5 years of keto bread! Thank you, Victoria! I wish I could add pictures to these comments.

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +5

      Thank you for this comment!!!

    • @myrnaparedes3475
      @myrnaparedes3475 Год назад +1

      Hello, can you please tell me which flour mixture did you use please? I will be forever grateful. 🙏🏼💗🥰

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +5

      @@myrnaparedes3475 yes my new standard keto flour almond flour version

    • @jamieburton1805
      @jamieburton1805 Год назад +3

      ​@myrnaparedes3475 the link to make it is under the more tab.

  • @kathys2028
    @kathys2028 Год назад +65

    Hi Victoria! I made your bread this morning using pecan flour and it came out beautifully. I toasted 2 slices with a little butter and it was delicious! So much better than the egg white bread I’ve been eating. I have a CGM and my blood glucose remained stable. Thanks so much! ❤

    • @jacquiweber1625
      @jacquiweber1625 Год назад +1

      So it toasts like real bread? Another channel “I Don’t Sugar Coat” made a really good bread but it doesn’t toast. I just burns.

    • @Seasoncromwell
      @Seasoncromwell Год назад

      Wow. That's awesome !

    • @lindacharron4021
      @lindacharron4021 Год назад +3

      Is this bread, more bread like? I can't take the styrene foam mouth feel of the egg white bread.

    • @patd5280
      @patd5280 11 месяцев назад +1

      @@lindacharron4021
      Exactly! When I made the egg white bread sometime last year, it was awful cause the texture was like if I was eating Styrofoam. It didn't taste like bread either. I was so upset because I wasted money.

    • @lindacharron4021
      @lindacharron4021 11 месяцев назад +1

      @@patd5280 I tried it over a year ago and it was straight up horrible. I thought I would try again using the yeast and frozen butter recipe. It smelled just like bread, it tasted somewhat like bread. But that horrid styrene foam texture was the grossest. We tried to toast it and that just made it worse. I so want to try Victoria's recipe, using yeast for a more bread like flavor. But I'm scared of the mouth feel. Unfortunately a lot of keto substitutes are very unpleasant.

  • @bfsstone8979
    @bfsstone8979 3 месяца назад +2

    Thank you Victoria for the recipe which I am yet to try in the UK! Thank you also for sharing the Gospel sister xx

  • @ginamoriginal
    @ginamoriginal Год назад +21

    Hi Everyone! First off, I have to say I absolutely love this recipe! I'm very much a novice baker, and I was using Victoria's latest nut-free perfected keto flour 2.0 and finding my loaf wasn't as fluffy and light as Victoria's loaves. Today, I decided to try out my new 1000g pullman loaf tin by doubling the recipe. I was getting all my ingredients together when I realised I didn't have 8 eggs! I did have some 100% egg white protein powder though, so by using the 1tbp of powder to 3tbps of water to create 1 large egg white reconstitute method, I whipped up the egg white first into peaks, then added all the rest of the ingredients to my stand mixer containing the whipped egg, while it was running. When I added the mixture to my tin, I was worried it still wouldn't be enough mixture, but I popped the tin lid on and put it in the oven anyway. Wow! I'm so happy! It turned out beautifully! It's light and springy! I highly recommend the egg white protein powder if you don't have fresh eggs to hand, you won't be disappointed.

    • @JeremySammons1
      @JeremySammons1 Год назад

      Great point on the pullman loaf pan! I made the recipe today with a standard loaf pan and it came out about 3/4 as tall all a normal store bought loaf. The flavor and texture are fantastic but the size isn't ideal for me.

    • @ginamoriginal
      @ginamoriginal Год назад +1

      I would definitely try a pullman then! @@JeremySammons1

  • @DeeDee-rs1xz
    @DeeDee-rs1xz Год назад +65

    Victoria, you have been such a blessing to so many of us. You have helped living the Keto life style sustainable. Your generosity is enormous. 🙏🏼💗

  • @catherineburgin1443
    @catherineburgin1443 Год назад +13

    You have changed my life with your wonderful flour. I am so happy now and feel so contented with my eating on Keto. thank you, thank you, thank you so much. I am 78 and have been on Keto for almost four years now.

  • @loannarnauckas9226
    @loannarnauckas9226 Год назад +8

    OK, you are a genius. I made this bread it did not get as high as yours, but OMG, I am blown away with the texture and taste. I did use yeast and a little allulose to get it brown. I used the flour mixture with bamboo fiber. I have been keto for over 4 years and will not stop. Love, love, love this way of eating. Please keep experimenting. Oh and your cinnamon rolls are to die for.😊

  • @CarlottaEaton
    @CarlottaEaton Год назад +6

    I have made this bread 3 times and it is only about 1.5” thick each time.
    1) NS 2.0 flour w pecan flour & oat fiber. Measured w scale
    2) NS 2.0 flour w almond flour & bamboo fiber
    3) Thought baking powder might be the issue. Bought brand new can expires May 2024. Same problem.
    Help. I was so excited to find your flour recipes as I am diabetic type II
    The made from scratch cakes I make for family turn out great.

    • @cathypang1984
      @cathypang1984 Год назад

      Same here! Even tried her Nut-free flour, used same brands, but still Sinks right when I take it out. Middle is very moist. I think I tried to make at least 4 other loaves with the NSKF 2.0 with almond flour. My 2 min cakes turn out fine! The pizza...ok with the almond NSKK 2.0.😢

  • @rnmom65
    @rnmom65 Год назад +7

    I can't even begin to explain my gratitude to you for the time, energy, effort, and expertise you pour into these recipes. I just made this bread today and am in love!!!! I LOVE bread, but struggled with the other versions floating around.
    This recipe was lovely....put a bit of melted butter on a slice I had...and my mouth just danced! Blessings to you and your family. Thank you again for all you do!

  • @jogee7603
    @jogee7603 Год назад +45

    I see cinnamon toast in my future!😂 THANK YOU, Victoria for ALL you do for the keto community! I just put my first loaf in the oven.🤞 God's many blessings upon you and your beautiful family!!❤❤❤

    • @Seasoncromwell
      @Seasoncromwell Год назад

      I made this amazing bread last night and my son and I LOVED IT. Cinnamon raising bread was the first variation I thought of!! 🎉😂

    • @Seasoncromwell
      @Seasoncromwell Год назад

      Raisin**

    • @user-iv6ty3cd5i
      @user-iv6ty3cd5i 11 месяцев назад

      I can’t wait to have grilled cheese!

  • @jfrederick71
    @jfrederick71 Год назад +9

    Finally received my Bamboo Fiber and made a loaf last night. Oh my goodness, I don't know how to thank you Victoria. I can't wait to try this flour in some of my favorite recipes.

  • @cathypang1984
    @cathypang1984 Год назад +8

    Gosh Victoria, you are very thorough, I'm so impressed! I just watched your video introducing the "new" version of your keto flour, and I was so pleased that there was so much detail like how much grams, carbs etc per cup, 1/2 cup, 1/4 cup etc! Thank you for all your hard work and dedication to your viewers 👏❤👍!

  • @cherylcoyote
    @cherylcoyote 11 месяцев назад +2

    Made this last night with NSKF, olive oil, and three whole eggs. Excellent! Toasts beautifully.

  • @bernharddueck1806
    @bernharddueck1806 Год назад +5

    I baked the bread today using oat fiber and almond flour and it worked great!! It was VERY soft!! Thanks for the recipi!! I also put 2 tb baking powder instead one .i think 1 would taste perfect

  • @KittyMama61
    @KittyMama61 Год назад +11

    I made this again for the second time, and the loaf turned out perfect! I used my silicone bread pan. Next time, I'm going to add the yeast, to try and cover up the taste of the baking powder. I'm sensitive to the baking soda in it, so that's just me. The only advice I have is to use non-aluminum baking soda.

  • @oleestewartjr4108
    @oleestewartjr4108 Год назад +4

    Hello my dear, first of all, let me say that I am almost 68 years old and this is the second time I’ve ever left a comment on the Internet. I am very proud of you and very appreciative of what you do. I tried this recipe using half of your measurements as I didn’t want to waste due to the many previous disasters. Is the closest thing to real bread that I have had in a very long time. It is excellent for grilled cheese. The bread though was a little full of big bubbles. Perhaps I will cut these down or out. Thank you again for all that you’re doing now. I will invest in the pecan flour. By the way, I used the old oatmeal flour, and I used to sifter and it really helped

  • @deirdrewalsh1134
    @deirdrewalsh1134 Год назад +4

    I am absolutely new to cooking.
    Never followed a recipe in my entire life.
    I’m determined to do this for both myself and husband who is D2 with heart issues.
    Thank you so much for your lovely clear instructions and patience.
    So many other channels are full of chatter and distractions I lose patience and get confused.
    Best wishes from Australia 🇦🇺

  • @ginavillacampa9138
    @ginavillacampa9138 Год назад +5

    You have changed keto for us forever!! I've been following your recipes for a couple of days and i have no idea how i was doing it before! Bless you!!

  • @triniparsons8717
    @triniparsons8717 Год назад +22

    Hi Victoria, I just love your channel. Thanks so much for your hard work and all your help. It would be great if you could do a short video on all the variations for this bread for those of us that are not such good bakers. Thanks so much.

  • @nwgardening
    @nwgardening Год назад +13

    Just stumbled on your channel 😊. How sweet are you. My husband and I are elderly and are thinking about starting Keto. Thank you for this recipe. Bread is our downfall. I bake all of ours and we love it. I will give yours a try ❤

  • @lovesJesus448
    @lovesJesus448 Год назад +8

    Your bread is a blessing to us keto people ...thank you for your hard work!!!

  • @folsterfarms
    @folsterfarms Год назад +7

    Have you ever seen someone so excited about bread? It’s adorable!!!

  • @johnkurtz2691
    @johnkurtz2691 Год назад +6

    Perfecto! I measured cups instead of grams on the new keto flour and you are on point about the difference. result was a smaller loaf but I made sure the batter consistancy looked exactly like your video. I threw in a teaspoon of active dry yeast and for oil I used 1 tbl of avacodo oil & 1 tbl of melted butter. This is a go to for sure. looking forward to toast and grilled cheese and garlic toast👍🏻 Bamboo fiber still not viral yet which surprises me. Won't be long though.

  • @rkh1942
    @rkh1942 Год назад +6

    I made this bread today and couldn't believe how light and delicious it turned out. Of all your bread recipes I've tried, this one is definitely my favorite.

  • @sandriagutierrez2605
    @sandriagutierrez2605 Год назад +12

    Your exuberance is contagious! Nice work. Looks like a nice structured bread. Rose beautifully, and has a nice tight crumb. will attempt when freezer stash is finished.

  • @karenhamilton504
    @karenhamilton504 Год назад +7

    Just received my egg white protein powder to make your flour. Now I'm ready to start trying many of your recipes. Thanks so much for all the time you take to bring us these keto recipes.

  • @sonyawilliamson9561
    @sonyawilliamson9561 Год назад +7

    Thanks for the new keto flour recipe. I tried this bread today and it came out amazing. I used yeast and added Everything Bagel seasoning on the top. Delicious! Thanks 😊

    • @drurington5895
      @drurington5895 9 месяцев назад

      May I ask how you added the yeast (dry or mixed with water) and how much to add?

  • @ripd.jr.6466
    @ripd.jr.6466 9 месяцев назад +1

    Hi Victoria, My name is T.K., and I love how you witness as well as great recipes. my husband and I are trying Keto. I have done it before and lost a lot of weight. I have to be careful with my husband's Keto plan because he has high blood pressure and high cholesterol. thank you for sharing your recipes. I'm excited to try this bread. May God Bless You and Your Family.(by the way my daughter's first name is Victoria)

  • @ethansmom1363
    @ethansmom1363 Год назад +5

    Thanking God for you, Victoria! He has given you a gift through your trial and used it to bless the rest of us! I would say you are my favorite RUclipsr but my son is also a RUclipsr, so I guess you're my second favorite RUclipsr! 😁 He doesn't do keto baking so he's clearly not as popular as you are.
    My bamboo fiber arrived yesterday and I made your 90 second bread with the new flour today. I will be making this loaf tomorrow. Thank you so much!!!! Bless you!

  • @suzanmccarroll5489
    @suzanmccarroll5489 Год назад +31

    That is the most beautiful loaf of keto bread I’ve ever seen. Thank you

  • @lrmps
    @lrmps Год назад +13

    Ooooooo. Can't wait to try this. You never disappoint!!! I did get a tip to crinkle the parchment into a ball in your hands. Then unfold it and it perfectly fits the dish or container. It works.

    • @pearlyq3560
      @pearlyq3560 Год назад

      What are you talking about? Sorry I missed it.

    • @jogee7603
      @jogee7603 Год назад +1

      @lrmps Thank you for that tip. I did what you suggested with the parchment paper and IT WORKS!

    • @McBeth.
      @McBeth. Год назад

      Great tip! Thanks 😉

  • @everfamily-nq9jp
    @everfamily-nq9jp 6 месяцев назад +1

    Hi Victoria, thank you for your hard work l just made my first loaf 🍞 of bread and it came out perfect. May God continue blessing you and your family.

  • @nanl9584
    @nanl9584 Год назад +20

    You just found the name for your new cookbook... The Power is in the Flour

  • @matthewjones1420
    @matthewjones1420 Год назад +10

    I have made 4 loaves with this recipe, and it is amazing!!

  • @kathyfanchi2557
    @kathyfanchi2557 Год назад +15

    Look forward to trying this. Made your 2 minute cake today and used it for strawberry shortcake with the whipped cream recipe from your poke cake. Delicious!!😋 Thanks for all you hard work especially on developing you perfected flours.

  • @happybudgiesify
    @happybudgiesify 8 месяцев назад +2

    Oh Victoria how we love and appreciate you!! So many of your recipes are used DAILY in our household!! Thank you for your time and research .
    On this recipe, I followed it to the letter( even new eggs and new baking powder. However, it just did not rise. I made it for my husband for Valentines as he truly loves bread. Wondering, should I let it rise after mixing it all together for an additional 45 minutes or something? I gave it the 15 minute when it was the liquid form before adding it to the flour mix , Help- any ideas? ( I baked it to the reused time and temperature. Particular best size loaf pan to use? Maybe my 6x9 loaf pan was too big?

  • @carolynwinkler3850
    @carolynwinkler3850 Год назад +6

    Tried this with oat fiber and almond flour. Turned out great.

    • @TheGreenPond-nature
      @TheGreenPond-nature Год назад

      So you replaced the pecan flour with oat and almond? And kept everything else the same?

    • @kiwisun529
      @kiwisun529 Год назад

      Did you omit the pecan flour?

  • @KatieVasanth-r4o
    @KatieVasanth-r4o 8 месяцев назад +2

    I don't know what I'm doing wrong! I use a scale, I've tried both bamboo and oat fiber, as well as almond and pecan flours, and it comes out terrible each time. It's gummy and undercooked in the middle (no matter how long I bake it- one loaf I put in for 2 hrs, no difference), the crust is extremely hard and cottony. I mix my flours really well to start with, mix the dough using a mixer, but yeah. I wish the old recipe for rolls was still available, that was amazing.

  • @sharithomas5315
    @sharithomas5315 10 месяцев назад +3

    I just made my first loaf it's in the oven now can't wait to try it

  • @smandez2023
    @smandez2023 9 месяцев назад +2

    Thanks Victoria for all your efforts in research and hours upon hours in the kitchen to bring this to the world. Words cannot express. I attempted my first bake of this last night and this recipe holds so much promise! The problem with keto breads that I've tried is that they come out more like dense soda bread, and/or are over the top "eggy". Here are my results, what I like and what I need to work on:
    I like that it truly does have air pockets throughout and holds together pretty good considering it is gluten free. Indeed it is light and fluffy. It tastes good, has amazing feel and texture. I'm open to trying till I get this one right, but I need to somehow tweak for high altitude. I also think that adding yeast and proofing for an hour, perhaps adding psyllium husk or flax would really help it along to make it heartier and perhaps a bit more flavorful. I also like that it can be mixed with a hand mixer and came out of the bowl into the loaf pan beautifully.
    Sandwich bread is what I was looking for and it doesn’t "rise" to my standards so to speak. My bread did rise a little, but then fell to it's original shape once out of the oven and placed on a cooling rack. It isn't dense, but I was hoping it would expand like shown here in your video and online pictures. Bear in mind I live above 5280 feet, and this could be the reason for my issues. I'm not stranger to keto baking and I've had other loaves rise so much better than this one. However, I did NOT use yeast, used only 162 g. of NSKF 2.0 instead of 168g., 1 cup + 2 Tbsp warn water, 2 Tbsp avocado oil and 1 Tbsp aluminum free baking powder. I will try this again doing so with a Tbsp of yeast and allulose (which I find to be a terrific sweetener for feeding yeast). I also think yeast will improve the taste for sandwich bread.
    Full disclaimer: I followed the recipe exact and whisked thoroughly in a bowl prior to shaking it in a tub. I also only had 1 dry mix of NSKF 2.0 (small batch), so there it cannot be an issue with having too much dry ingredients in the tub at once. I'll post again once I try it with yeast and proofing.

  • @gwynnklinck6584
    @gwynnklinck6584 Год назад +9

    Made the pecan version today with added yeast and nutritional yeast, a bit more salt and 1 tablespoon less of water...it was the most perfect keto wheat style bread we have tried since we started keto over 8 years ago. God's many blessings to you, Victoria, you are helping so many people stay keto.

  • @lynhaynes6397
    @lynhaynes6397 8 месяцев назад +2

    I love your blends and the breads.

  • @stay-salty43
    @stay-salty43 Год назад +4

    Your excitement tickles me so! My flour is on order so I’m super stoked!

  • @stephanieinspired1151
    @stephanieinspired1151 8 месяцев назад +2

    This is FANTASTIC❣️♥️💯🥳🫶❣️♥️🥳🥳🥳 I can’t get over how beautiful this bread is! Our new cook range will be installed next week and this is the First Recipe for the New Oven💪🙌🔥🥳

  • @kanerandle1412
    @kanerandle1412 9 месяцев назад +3

    Just gone Keto (diabetes) and thankful to have found your channel. Just to let you know you've reached Australia so you might want to register these language idiosynchracies:
    . we use C not F for temperature
    . Tapioca flour = Arrowroot flour
    Had a bit of trouble finding Oat Fibre and Eggwhite powder otherwise all good.
    Have you made a Keto recipe for puff pastry?
    If your Keto keeps me living for a few extra years I'll remember you in my will!!
    LOL
    Kane Randle
    Downunder😀

  • @99monicaaleman
    @99monicaaleman Год назад +5

    I haven't seen a better gluten free bread than this one here. I'll try it soon! I can't believe how much it went up. Amazing!

    • @r.s.601
      @r.s.601 Год назад

      Well, if just being concerned about gluten free, then one can also make something very nice and grainy with oats, sunlower seeds, pumpkin seeds etc. Healthy AF as well, if Keto is not important. More variety possible as well.

  • @EvangeliseGood
    @EvangeliseGood Год назад +3

    Been waiting to get the ingredients to try this and very pleased with the results. I did have to improvise as couldn’t use 4 whites so used 2 eggs and some full fat Greek yogurt and no oil. I made 2 small 4” square loaves and cooked for 25mins. They look beautiful and the texture and crumb are perfect however the taste is bit …. Baking powdery or chalky maybe, not so great but I am gonna play around with this as my tweaks were ok so thinking this might be a forgiving recipe. Great job Victoria- it’s such a process finding the right one. Thank you.

  • @lighthousefan5538
    @lighthousefan5538 Год назад +9

    Can't wait to make this. My bamboo fiber comes in next week. 🎉 Would love to see your new flour recipe for bagles.

  • @kathyforester3791
    @kathyforester3791 Год назад +3

    I made this last night. Fantastic! I only had a mixed nut flour but I made it anyway. I know it changed the macros a bit but the bread was so delicious! 🥰

  • @KetoCookbooksCorner
    @KetoCookbooksCorner Год назад +12

    *The texture looks amazing, and I can already imagine using it for sandwiches and toast. Thank you for sharing this recipe!*

  • @unhealthybychoiceubc8236
    @unhealthybychoiceubc8236 Год назад +7

    So I added 1 TBS of yeast and 1/2 tsp of honey to the water and let the yeast eat the sugar for 10 mins. HOLY DOUGHLY! this is great bread. Thank you so much for this.
    I am going to try making Cheezit's with the dough mix with 1 cup mix, 1 cup parm cheese and 1 cup water in the MW. I will let you know.

  • @annweitoish8856
    @annweitoish8856 Год назад +2

    Victoria Thank so much for Gluten free im new agluten free .I've been doing keto for five years

  • @dianescherr2332
    @dianescherr2332 Год назад +4

    You are just flipping amazing girl! LOL such a hard worker and so determined

  • @deeb2448
    @deeb2448 Год назад +2

    Hello there, Victoria
    I'm glad I have found your channel,I've been in need of all your information that you are supplying here.
    Thank you so very much.
    Denise

  • @barbegan1954
    @barbegan1954 Год назад +3

    Just made this bread and am amazed at how light, fluffy and delicious it is . Most definitely a keeper and will be a frequent added part of my diet. Thank you!!

  • @patimooe9538
    @patimooe9538 11 месяцев назад +2

    This is the second time I made this bread and this time it really did rise really good. It tasted so good

  • @victoriasketokitchen
    @victoriasketokitchen  Год назад +25

    *IMPORTANT* TIPS… Do not use cold water or cold egg yokes! It slows the baking and leaves the inside too moist. this recipe is for my New Standard Keto Flour NOT for my Perfected keto flour or any other flour mixture.

    • @audreyharder7202
      @audreyharder7202 Год назад +2

      Victoria, did you make this loaf with the almond flour or pecan flour recipe?

    • @victoriasketokitchen
      @victoriasketokitchen  Год назад +2

      @@audreyharder7202 almond

    • @virginiavelasco4081
      @virginiavelasco4081 Год назад

      ​@@gmarounf7472😅

    • @mdepfl
      @mdepfl Год назад +5

      @@gmarounf7472 not Victoria but just made this today - zero eggy taste.

    • @pattondanielle
      @pattondanielle Год назад +4

      I don't see the link to make the keto flour.

  • @stephaniewilson1153
    @stephaniewilson1153 Год назад +2

    I made the bread today and it tastes amazing! It did not rise nearly as much but I’m not complaining. I did add a few drops of mashed potato flavoring and boy did it add a little something special! Thank you so much!!! I have a grilled ham and swiss cheese sammy on the stove.

    • @stephaniewilson1153
      @stephaniewilson1153 Год назад +3

      Thank you! I decided to make another loaf after my grandchildren went home. As soon as I started I realized the mistake I made on my first attempt. 🤣 I added 2 cups water instead of 1. Plus the 2 Tbs. I’m amazed that bread turned out as good as it did. That bamboo fiber can really absorb a lot of moisture! Needless to say my new loaf is rising very well and I whipped it as you advised.

  • @jmitchell3
    @jmitchell3 10 месяцев назад +3

    Perfect! Just got around to trying it. Added yeast and a touch of baking soda for flavor and it was amazing! Toasts up well also. 🎉 thank you victoria!

    • @jmitchell3
      @jmitchell3 10 месяцев назад

      So….ummmm…..thickly sliced used some for keto French toast this morning with swerve whipped cream, raspberries, and sugar free maple syrup. WOW!!!!!
      The crazy thing is just how easy this recipe is for the result. Keto game changer.

    • @melissabraught8477
      @melissabraught8477 4 месяца назад

      How much yeast and baking soda did you use? I made the bread but it didn't rise like hers did. I did it just like she did. Thank you in advance!!

    • @jmitchell3
      @jmitchell3 4 месяца назад

      @@melissabraught8477 I don’t recall exactly butayve 1-2tsp yeast and 1/8-1/4tsp baking soda

    • @jmitchell3
      @jmitchell3 4 месяца назад

      @@melissabraught8477 baking powder in recipe does the job. I included yeast and a bit of baking soda for additional flavor and browning.

    • @melissabraught8477
      @melissabraught8477 4 месяца назад +1

      @@jmitchell3 Thank you so much for answering back and for the helpful advice!!

  • @patriciacrawford6435
    @patriciacrawford6435 2 месяца назад +1

    PLEASE let us know what to do about sourdough. I have a starter in the fridge (named Bubbles), and would like to start using whatever flour is working for you. My Best Half was just diagnosed with diabetes, and he loves his bread. May God bless you for all you do.

  • @cooki801
    @cooki801 Год назад +16

    Ade my first loaf and in looks it reminds me of the egg white bread as mine was a bit lumpy and bumpy on the top 😂
    However the texture was much different and far superior in my humble opinion. I baked it at 350 for 50 minutes and it was a bit under baked in the middle. I think I will add more salt to punch up the flavor and/or try the yeast variation for some flavor.
    One thing that might be affecting the bake for me is that I live at high altitude (4300 ft above sea level) and I often have to change baked goods recipes.
    Once I finish this loaf I will do some adjustments and report in.❤

    • @deannawendt146
      @deannawendt146 Год назад +1

      I live high altitude too! I haven’t made mine yet but wondering how this will play out. I’m about 4700 feet and find I’ve had to adjust all my baking recipes with gluten and without. Yikes!

    • @julierossbrickley146
      @julierossbrickley146 Год назад

      Hoping you've found the perfect high altitude adjustments. I'm at 6100ft and getting ready to make my first loaf. Prayers for success

  • @claudias8900
    @claudias8900 6 месяцев назад +1

    Smells soooo good when i baked
    Thank you sooo much for this recipe

  • @missymama268
    @missymama268 Год назад +6

    Hi Victoria! This bread recipe is absolutely light and delicious. The only thing is, it comes out brown (both inside/outside), not white. The taste is amazing; and the BEST part? Zero carbs!!! Thank you so much for sharing.❤

    • @TheFarmersWife1
      @TheFarmersWife1 Год назад

      Mine was very dark on the Vs outside as well and the dough was dark too. I used pecan flour. What did you use?

  • @DutchPalestinian777
    @DutchPalestinian777 4 месяца назад +2

    OMG....MINE IS IN THE OVEN N IT LOOKS LIKE NORMAL BREAD..... SORRY BUT I'M SHOOK!!!! MISS VICTORIA YOU ARE A QUEEN!!!!❤ ITS LIKE HARRY POTTER MAGIC RIGHT HERE 😮😮😮😮😮

  • @lindaphillips4956
    @lindaphillips4956 Год назад +4

    Victoria you are such a beautiful blessing to my Keto journey! I get excited about getting to see what you come up with each week. Thank you and blessings to you and your family!

  • @ccastle82
    @ccastle82 8 месяцев назад +1

    Wow!! Thank you! Im definitely going to make this recipe! ❤

  • @gwynnklinck6584
    @gwynnklinck6584 Год назад +7

    Hi Victoria! I made this one last night with added yeast and it was great. First time hubby was actually happy with Keto bread. You're a genius. Today, the pecan version with yeast and added nutritional yeast for more flavor. I'll let you know how it goes.

    • @pamelajuarez7968
      @pamelajuarez7968 9 месяцев назад

      Did you let the bread rise since you used the yeast?

    • @drurington5895
      @drurington5895 9 месяцев назад

      May I ask how you added the yeast (dry or mixed with water) and how much to add?

  • @reliablehomescanadianchapt9153
    @reliablehomescanadianchapt9153 Год назад +2

    LOVE the line Power is in the Flour!!! Look forward to trying it

  • @kathypariso6102
    @kathypariso6102 Год назад +7

    This bread looks amazing in the photos..the nice soft texture! Have you tried making a standard pie crust recipe? I love pie and all the keto options out there are all too crumbly, plus, they don’t roll out well. Or they have to be patted in the pan by hand making it difficult to get a decently thin crust.

  • @carrieprice27
    @carrieprice27 3 месяца назад +1

    I have not tried yet but it is what I need, thank you!

  • @dollylewis6996
    @dollylewis6996 Год назад +3

    I am in the process of making this bread, followed recipe to the letter, my flour is beige and yours is more white than mine, just wondered if its the pecan flour ,i cant get fishers , it is always out of stock, the pecan flour i got was finely ground pecan flour by Nature’s Eats. Will see what it looks like when the bread comes out, is there a way to post a pic of it, ….i love all your recipes, ❤

  • @cynforthewin3493
    @cynforthewin3493 Год назад +2

    So tried making the loaf. Texture good but did not rise like yours. HOWEVER I made biscuits using another recipe, not yours, and they turned out delightful. I don’t think someone could really tell the difference. In fact, had a BEC biscuit this morn. Yum!!! Thank you!!!!

  • @vivianvo7014
    @vivianvo7014 Год назад +4

    You have made my keto more enjoyable beside the benefit of keto, Thank you so very much!

  • @ariedere
    @ariedere Год назад +1

    I must modify my last comment. I made the bread using flour 2.0 before I saw her comments about modifying the flour. It was a little wet but makes great toast and it browned beautifully. I will make this over and over using her modified ingredients for 2.0. Thank you Victoria

    • @katolejnik
      @katolejnik Год назад

      Can I ask what alterations?
      I just tried it last night with 1 Tbsp of baking powder and 168 gm of the 2.0 flour, and mine was very moist in the middle. 😊

  • @JM-kh1jm
    @JM-kh1jm Год назад +3

    Cool countdown clock, Victoria! So excited to see you for today's recipe! J Anderson

  • @blackstonecap
    @blackstonecap 4 месяца назад +1

    Victoria, love your videos because of your great personality.
    I made my first loaf yesterday with your Amazing Keto Flour and it's delicious!
    Only thing was the bottom stuck to my butcher paper.
    What do you line your pan with and would it help to spray?

  • @rredict
    @rredict 11 месяцев назад +3

    I would add Allulose to act as a browning factor

  • @lindamcmahan4686
    @lindamcmahan4686 Год назад +2

    I just made this bread. It looks pretty good. I hope my husband will start eating it instead of regular store bought bread!

    • @deirdrewalsh1134
      @deirdrewalsh1134 Год назад +2

      Me too. He is a reluctant sort of keto, and it’s mainly him I’m doing this for. He “needs” it.

  • @QueenBamBEE32724
    @QueenBamBEE32724 Год назад +5

    Oh, I cannot WAIT to make this!! Thanks so much, Victoria!

  • @KaylaSpelling-ot1sq
    @KaylaSpelling-ot1sq 6 месяцев назад +1

    Hi Victoria, the recipe shows to use 2 Tablespoons of Baking Powder, but in your notes you have this IF MAKING THIS WITH MY NEW STANDARD KETO FLOUR 2.0 only use 1 Tbs baking powder
    And use 168 grams NSKF 2.0 . I'm confused. The video shows you using 2 Tablespoons. Did the recipe change? Thanks so much! Julie

  • @donnabrown9897
    @donnabrown9897 Год назад +45

    I would love to see you make a good homemade pasta from this flour! Yummmmm!

  • @linak7155
    @linak7155 Год назад +1

    The loaf 🍞 looks fantastic. 👌 Q. Why just egg whites n bit the whole egg? I will use a combination of almond n 🥥 flour. Thank you for the easy instructions. 🎉

  • @debrathomas1404
    @debrathomas1404 Год назад +7

    Victoria, just love your recipes! Made your bread today and made toast with grass fed butter! Mine was a bit moist in the middle but delicious ❤

    • @sharithomas5315
      @sharithomas5315 Год назад

      I did as well only my bread was not done on the inside because my oven gave out😢😢

  • @wandacasper5612
    @wandacasper5612 5 месяцев назад +1

    Thank u for keeping it simple. Thank u for sharing

  • @FurtiveFool
    @FurtiveFool Год назад +5

    Hi Victoria, I'd like to thank you for your recipes and hard work. I made your birthday cake recipe as a tray bake with the royal icing recipe from the sugar cookies, it has satisfied my relentless carb craving!

  • @maynemungcal9000
    @maynemungcal9000 Месяц назад +1

    Hi Victoria, love this video. Thank you.
    I followed your instruction, same recipe, same weight in grams but my one turned out dense and it did not rise. I mixed/whisked by hand. Do you think whisking too much may have been the reason its dense and didn't rise? I'm from Sydney Australia

  • @annweitoish8856
    @annweitoish8856 Год назад +3

    Victoria Thank you Honey so much ! Best you and your family!

  • @phoenixjackson2847
    @phoenixjackson2847 7 месяцев назад +1

    It looks great. Wish it had a little bit more color to it but great job.

  • @margarettodhunter179
    @margarettodhunter179 Год назад +3

    Thank you so much for all the work you put into coming up with these new amazing recipes and sharing it with all of us. God bless you! I was wondering if I can I use a mix of half almond flour and half pecan flour for the bread?

  • @blackstonecap
    @blackstonecap Год назад +1

    Just made this the first time.
    Didn't see the change to 1 Tbs baking powder
    And forgot the olive oil and it still tastes pretty darn good.
    It did stick to my parchment paper

    • @idahardy4052
      @idahardy4052 Год назад

      I don’t see the change to 1 TBs baking powder.

  • @patdowning4053
    @patdowning4053 Год назад +4

    Hi Victoria. Since I had to throw away the loaf I made with the almond flour version, I decided to mix up your new standard recipe with the Fisher Pecan flour and make another loaf today. I watched your video again and measured everything and baked it for 50 minutes. I just took it out of the oven. It did rise more above the pan. I sliced a piece and it is very moist so, I turned the oven off and cracked the door and i am going to see if that will take away the wetness. I measured exactly 1 cup of water plus the 2 Tablespoons so I am clueless as to why it is so wet. Once it comes out and cools I hope it tastes good! Everyone seems to be having such success with theirs so I am praying it turns out for me or I find out what I might need to change. Thanks again. I know I can get this to come out like your too❤️❤️❤️

    • @patdowning4053
      @patdowning4053 Год назад

      I just sliced my little loaf of bread. It really looks rough and bumpy and it seems a little fragile as I was slicing in the bread slicer because some of the top crust fell off. It is still a little damp but my husband and I love the taste and texture. I did not put the yeast in it this time. My husband asked if you could double the recipe and bake it in a large regular size loaf pan so the size of the bread is more the size of regular bread as he likes making sandwiches for lunch. If I did that, can you tell me if the baking time would be longer than 50 minutes. If I keep trying, my loaf will be pretty like yours.🎂❤️❤️❤️

    • @deanierobinson2089
      @deanierobinson2089 Год назад

      @@patdowning4053 Do you live in a higher altitude? If so, I suggest either a little more flour or a little less water. I always have to make adjustments because I live at 5500 feet. I hope that helps. I haven't made the bread yet so I can't tell you what to do exactly to change it.

    • @patdowning4053
      @patdowning4053 Год назад +4

      @@deanierobinson2089 yes, we do live in a higher elevation but I did not know this could affect my baking. I followed the recipe to the T and was so frustrated especially with so many posting their bread rose so high and was perfect! The next time I make a loaf I will try and adjust the water. I appreciate your sharing your helpful insight ! I am 72 and have been a pretty good baker for many years but this keto baking is an altogether different experience for me. Thanks again!❤️❤️❤️

    • @deanierobinson2089
      @deanierobinson2089 Год назад +3

      @@patdowning4053 Well, don't feel bad. I'm 75 and I only learned it this past year! LOL

    • @patdowning4053
      @patdowning4053 Год назад

      @@deanierobinson2089 It seems I do have to learn a lot more about keto bread making❤️❤️❤️