Sorry if this video comes off confusing, that's why I hate videos where I'm experimenting. Things never seem to turn out how I expect, lol. Hope you enjoy still and can learn some stuff!😂
I love your experimenting! ❤ Helps me learn! I'm the "but why?" person, so when I can see your trial and error, it helps me understand why you say "do this, don't do that, add this, don't add that." Thanks for your work on these recipes!
When I sub Bamboo fiber, I swap it for coconut flour in recipes in a 1:1 ratio. For example, I make your chocolate donuts, I sub out 30 g of coconut flour and use 30g bamboo fiber. I just made these yesterday...better than a store bought chocolate donut. They were soft and tasted great. Your recipe was always great, but the bamboo made it even better! It also worked in your pizzelles recipe.
This really surprises me because bamboo fiber is way less absorbent than coconut flour. I will have to test it. Thanks for letting me know. It is lower carb but the problem for me is the 3x as high of price for the bamboo fiber.
Good morning, Alicia. This is not about the biscuits, but I will be making these biscuits soon. It's about your thumb print cookies, which has become my go to cookie recipe. You can change a few ingredients and have a completely different flavor. I've come up with a variant that our Bible study group really love. I use vanilla whey protein powder, cake batter extract instead of vanilla extract, allulose plus 3 more tablespoons and then pecans, sugar free milk chocolate chips and a tablespoon of cinnamon. Ooh, it's so good. 🌻❤🌻
This is what I want, giving people the knowledge to take my recipe and make the recipes you've been missing!!! Yay, so glad you were able to make a delicious new cookie.
Great work. Nice mix of commentary and demonstration. Also, the editing is helpful where you add written comments over video to make small clarifications. This is the type of vid that could be watched multiple times as a follow-along in the kitchen. PS: I love using bamboo fiber to keep the carb count down wherever I can. Always like seeing it pop up in keto baking recopies. .
I also can taste the bamboo fiber in some recipes. I’ve been substituting bamboo fiber for coconut flour in my recipes and they turn out great. Lowers the carb count substantially
I have both brands of bamboo fiber and I haven't opened the Modern Mountain. I'll stick with Zimmerman in the future. Thanks for noticing the difference.
@@KetoUpgrade Kudos to all of you who are working hard to help the public eat a healthier lifestyle. Appreciate all the variations with the recipes. I get tired of almond flour being in most of them, so it's nice to have some different choices. Thank you! 👍
Your videos are always so detailed and packed with tips, thank you so much. Also thank you for having the written tips on screen for longer, that's extremely helpful. I can't wait to make this new version, i don't make biscuits often enough. Too bad I'm stuck with oat fiber
I'm a home baker and the 2 things I loved making most were biscuits and pancakes. Lol So I'm a connoisseur of both. Plus my husband and our 5 children LOVE both! 🤭 Those are the 2 things I just can't seem to replace on keto. We just love the texture of the real thing too much. Frankly, I don't do much keto baking for that reason. But you're baked goods all look wonderful. Over the last 20+ years I've experimented with different types of dairy to replace buttermilk from heavy cream or half and half to sour cream, cream cheese and Greek yogurt. I've learned by texture how to achieve the results we love. My favorite was Greek yogurt. I'd also brush the tops of the biscuits with it and always got a nice, gently browned, slightly shiny finish. My husband, who is diabetic, couldn't resist stealing at least 2 as part of his monthly splurge. I still make them sometimes for the kiddos. You might have some luck with it. Thanks for continuing to share your wonderful recipes. I still haven't tried your puff pastry but am excited to after enjoying your wonderful cookies. ❤ Btw, I see the baby weight coming off. Congrats!
Thank you, Alycia for sharing your tips and this recipe. Working with bamboo fiber is new for a lot of us. There's only a handful of youtubers that work with 💕
Have you seen RUclips channel bamboo love ? I made her yeasted pizza dough and it tastes like domino thin crust and you don’t need a list of different ingredients super simple! I can’t wait to try more of her recipes!!! Game changer and I got zero Bloat and no spike in my blood sugar (I wear monitor)
I wondered if the large amount of bamboo fiber in bamboo love videos would be hard on the tummy? I usually need to keep reducing bamboo fiber to get it low enough to avoid the after-sensation we get that we don’t like. Not sure if it’s my brand that’s the problem. Do you ever have an issue with that after-sensation (kinda like erythritol, but that’s more of a cooling sensation… and I hate erythritol).
Oh my gosh, I have made so many recipes from Bamboo Love. Her bamboo baking flour is simple, and her recipes are great! I just made her brownies and refrigerated them for 24 hrs. and the texture and taste were superb! My husband loves them, and my picky daughter likes them, too! They are truly to die for😊. The bagels I made into rolls, the Danish was oh-so-yummy, the yeast pizza was very good(oops ate the WHOLE thing) and I have made her chocolate sweet rolls...delicious 😋
Never heard of that channel but I do get stomach upset from too much bamboo fiber. I've been working on a pizza crust but I've never had Dominos. Here in Buffalo NY there are no fast food pizza places left because Buffalo pizza is so good and I am trying to make something similar to Buffalo style pizza crust. It is being very difficult though, been working on it for 4 years.
You may not like these experiment videos, but they’re invaluable. I keep a kitchen lab book. Knowing your thoughts for testing and troubleshooting can only make one a better cook/baker
You’re awesome! Bamboo fiber kinda confounds me. It’s been the answer to my prayers (lol) for fluffiness, but the taste doesn’t always work… We find it causes a sort of ‘after… burn’… sorta. Like an aftertaste, but more of a sensation. So, I am very gratefully attached to it, on one hand… and struggling with it on the other. So it’s a never ending tweaking process. Also, my stomach is easily bothered and the bamboo fiber can do that. Though after a first few bites, that often settles down. I’m a huge whimp with that. 🤷♀️🤓 Which brings me to my very favourite bit of info in this video. WHEY PROTEIN POWDER. I don’t know why on earth I kinda steered around that (maybe cuz I tried it in a DIY keto cookie I made 20 yrs ago, and didn’t like the taste… though it coulda been another of the 47 ingredients. lol.) It’s been awesome in ‘beer battered fish,’ (thank you to the keto gods), so I’m just discovering how great it can be. Especially after what you’ve just taught me about it. ❤ Thank you so much! ❤
Thank you for learning my hard lessons for me. I always appreciate the education. 🤣 I would use the cream cheese and just stick with oat fiber. Thank you again Alycia.
I really appreciate all the logic and explaining of your thought process and expereiences in these long form videos. It's not confusing, it's informative. You end up answering questions that I didn't know I had. Giving justification for ingredients makes me more likely to want to try them for their properties because I know WHY I am using them and it's not a black box mystery. I enjoy watching your videos even when making a food that I don't intend to make myself, because it is a learning experience. You remind me of chef Jacques Pépin in the way you make everything understandable and easy for regular people to recreate amazing dishes and foods.
Thanks for the video and links Alycia. I love trying new "bread" ideas to put with my soups and breakfasts. So from the link you added, it seems like you adjusted the written recipe for the comments you wrote over your video about liquids and the cream cheese. Am I correct? Gonna take a look at your keto jam. I made some myself but it made SO much, I will never use that much before it spoils. Now on to your Scone Recipe.......
You're very welcome! I did adjust everything like I said in the video. I've had a huge batch of keto jam in my fridge for over a year and it's still good.
I went through several brands of immersion blender,, one had a plastic coupling break and another stopped working after it fell over on the counter. Finally I bought a Bamix Gastro, the original immersion blender. That was 10 years ago and it is still going strong.
I made America's Test Kitchen Dream Biscuits (cross between a drop biscuit and a cream biscuit) using Victoria's New Standard Keto Flour 2.0 as a replacement for the regular flour. They came out fluffy and delicious. You can use either Bamboo Fiber or Oat Fiber for her flour and they both work and taste equally as good, so they appear to be interchangeable in a recipe provided you follow the amount of grams required for each one.
Only if you use almond flour or pecan. I tried making here keto flour with coconut flour and it didn't work. I don't use almond or other nut flours. I know that works I watch high falutin low carbs videos. But again i don't think a keto flour will work for every recipe.
I've left a comment twice to recommend a Braun immersion blender (you can't beat German engineering - my Braun food processor is over 45 years old), but my comments don't post. At that time, the Braun MC505 was on sale for $53, but now is back up to $65. Of course, this comment probably won't post either, so I guess it won't matter. Anyway, thanks for the recipes and your hard work.
I love my Vitamix Immersion Blender. The reasons that I chose it include the following: a powerful 625 W motor, a 4-pronged blade, easy one-handed controls, 5 speeds, a heat resistant plastic scratch guard that does not mark up my Le Creuset cookware, an attached ‘leash’ on the cord that secures it for easy storing, and a three year warranty. It is also a power hub for their optional whisk and mini food processor accessories, which saves me from having to use (and clean) my stand mixer or large food processor when preparing only 1-2 servings.
@@KetoUpgradeYou’re very welcome! I replaced my old Braun plastic immersion blender with the Vitamix and love it. As you know from your Vitamix blender, their products are real workhorses. Also, yesterday I posted a detailed reply at Serious Keto referring his viewers to your RUclips and recipe for Thumbprint Cookies. He tossed out the idea of using the new ChocZero Valentine Hearts product to press into the center like the old Hershey Kisses Blossom cookies. You are a true baking expert and dedicated professional, and you deserve much more traffic!
Hi I’m new to your channel love your videos and great information on how to thank you for that I would love to see how to make keto mini pie crusts please 😊❤❤❤
Thanks! I have pie crust on my channel, I have a pie/mousse playlist. My newest pie crust video was the chocolate cream pie. I've use it to make mini chicken pot pies that I froze for when I had my baby.
Where did you get your sieve? I've been looking for a large, DEEP one, all I can find is shallow cheapo sieves with icky handles! Also THANK YOU for trying out bamboo fiber - am really trying to incorporate it into my baking but recipes are few and far between (and it ain't cheap....) 😻
Check out Victoria’s Keto Kitchen. She developed a flour mixture that has bamboo fiber in it and can be substituted 1:1 for regular flour in most non-keto recipes.
@@terfalicious I've tried to find a low carb pie crust that doesn't use almond flour and no cheese. I found it! It's my go-to for pie crust from Big Man's World. He uses his shortbread recipe for his pie crust. It's great! ▢1 cup coconut flour ▢1/4 cup keto maple syrup can substitute for keto honey ▢1/3 cup coconut oil can substitute it for butter In a mixing bowl, combine your coconut flour, maple syrup and coconut oil (or butter) and mix well, until a soft, crumbly texture remains. Transfer to a greased pie pan or on parchment and PRESS it in with your hands or end of a glass that has a straight bottom. Blind bake @ 350° fahrenheit for 15 minutes, or until golden on top.
Can you still use oat fiber if you don’t have bamboo fiber? (Sorry if I missed that). Can you use the unbaked dough as dumplings in a chicken and dumplings recipe? Thanks for all your videos and recipes!
You can sub one for the other. I don't think they will work as a dumpling in soup because the butter would just leak out. I've tested a few time for soup dumplings but haven't figured out a recipe yet.
I use a different brand of the bamboo fiber. I find it makes my baked goods light green. Yours didn’t look green. Were they? bamboo fiber makes things lighter - I use it mainly in egg white bread or rolls.
Looks good! Can't figure out why you'd add sweetener to biscuits, though. My Mom made 'baking powder biscuits' a lot, and the recipe didn't call for sugar. These make me think of scones.
with wheat being all starch it is sweeter than non starch flours. Same with dairy - when we sub dairy out with non-carb versions we need add sweetener to get same end result.
Yes, I've had hit and miss with the bamboo fiber and it does seem to burn quickly; almost at the point where I'm thinking of tossing it out, except it was expensive, so...
Thanks for letting me know, I just bought microingredients and it seems the same as the one I bought from Walmart but I haven't tested it in a recipe yet.
I have made your original biscuit recipe several times, once with bamboo fiber. I didn’t like the bamboo fiber addition. Made final recipe as follows: 60-64 g coconut flour 68 g Whey Protein Isolate 6 g (2 Teaspoons) xanthun gum 2 Teaspoons alternate sweetener ( I used 1 teaspoon allulose and 1 teaspoon Lakanto Golden, because using just Allulose makes biscuits brown too much) 1 Teaspoon baking powder 1-1/2 teaspoons baking soda 18 g oat fiber (2 Tablespoons) 1/2 Teaspoon salt (1/4 teaspoon salt if using salted butter) 8 Tablespoons cold, cubed butter 1/2 Cup alternative milk, buttermilk or heavy cream 1 teaspoon apple cider vinegar 2 room temperature eggs 4 ounces cream cheese, softened I baked biscuits at 355 for 18 minutes for my stove. Isolate
Check out Victoria’s (Keto) Kitchen on YT. She is experimenting, experimenting, experimenting with bamboo flour along with “Other” flours. Depending on what you need, her different versions will help you out!!
I already know about her, I don't take others research, I do my own and she used nut flours which I don't. I tried to make her flour with coconut and it didn't work.
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Sorry if this video comes off confusing, that's why I hate videos where I'm experimenting. Things never seem to turn out how I expect, lol. Hope you enjoy still and can learn some stuff!😂
We always learn and are so happyforyousharingideaswithus
My mouth is watering! And thanks for sharing.
I love your experimenting! ❤ Helps me learn! I'm the "but why?" person, so when I can see your trial and error, it helps me understand why you say "do this, don't do that, add this, don't add that." Thanks for your work on these recipes!
When I sub Bamboo fiber, I swap it for coconut flour in recipes in a 1:1 ratio. For example, I make your chocolate donuts, I sub out 30 g of coconut flour and use 30g bamboo fiber. I just made these yesterday...better than a store bought chocolate donut. They were soft and tasted great. Your recipe was always great, but the bamboo made it even better! It also worked in your pizzelles recipe.
Happy to know..Thanks for sharing!
in what way was the bamboo fiber better?
@@allisonjones7549 Taste and texture, especially taste..lower net carb too
This really surprises me because bamboo fiber is way less absorbent than coconut flour. I will have to test it. Thanks for letting me know. It is lower carb but the problem for me is the 3x as high of price for the bamboo fiber.
Good morning, Alicia. This is not about the biscuits, but I will be making these biscuits soon. It's about your thumb print cookies, which has become my go to cookie recipe. You can change a few ingredients and have a completely different flavor. I've come up with a variant that our Bible study group really love. I use vanilla whey protein powder, cake batter extract instead of vanilla extract, allulose plus 3 more tablespoons and then pecans, sugar free milk chocolate chips and a tablespoon of cinnamon. Ooh, it's so good. 🌻❤🌻
This is what I want, giving people the knowledge to take my recipe and make the recipes you've been missing!!! Yay, so glad you were able to make a delicious new cookie.
Great work. Nice mix of commentary and demonstration. Also, the editing is helpful where you add written comments over video to make small clarifications. This is the type of vid that could be watched multiple times as a follow-along in the kitchen. PS: I love using bamboo fiber to keep the carb count down wherever I can. Always like seeing it pop up in keto baking recopies. .
SO glad you enjoyed!! Thanks for the comment!
Thanks!
I love that you're improving on your recipes that were very good to begin with. Not that many chefs do that. Thank you!!
I also can taste the bamboo fiber in some recipes. I’ve been substituting bamboo fiber for coconut flour in my recipes and they turn out great. Lowers the carb count substantially
Thanks for letting me know, I didn't think that would work, I'll have to test it out.
I enjoy how you talk thru your thinking process as you experiment and refine your recipes. And the on-screen text-overs are great, too!
I love my cordless kitchenaid immersion blender
I have both brands of bamboo fiber and I haven't opened the Modern Mountain. I'll stick with Zimmerman in the future. Thanks for noticing the difference.
A while back I added a handful of cheddar cheese to my recipe and I loved them!
Great information! I always feel like I’m in a master class when I watch your videos. Thanks!
Aww thanks!!! You're welcome!
I have made Victoria's biscuits with the bamboo fiber and they are off the charts. I highly recommend her recipe!
I worked real hard to figure out my recipe in 2021 way before she got on RUclips and I don't use almond flour.
@@KetoUpgrade Kudos to all of you who are working hard to help the public eat a healthier lifestyle. Appreciate all the variations with the recipes. I get tired of almond flour being in most of them, so it's nice to have some different choices. Thank you! 👍
I so want to make these, but I hate to cook. The idea of these biscuits with sausage and gravy, though, may be just the motivation I need. Thank you!
I hope you enjoy if you do end up making them. You're welcome.
Being a baker, I greatly appreciate and understand you! Thanks for what you do!
aww thank you, so glad I can help!!! You're welcome!
Get a good old salad shooter to grate your butter...works like a charm.
So does the cheese grater attachment to the KA stand mixer.
Yeah I always think about that when I go to grate stuff, lol.
Keto biscuits keep getting better and better. Nice version.
Your videos are always so detailed and packed with tips, thank you so much. Also thank you for having the written tips on screen for longer, that's extremely helpful. I can't wait to make this new version, i don't make biscuits often enough. Too bad I'm stuck with oat fiber
Aww you're welcome!
I'm a home baker and the 2 things I loved making most were biscuits and pancakes. Lol So I'm a connoisseur of both. Plus my husband and our 5 children LOVE both! 🤭 Those are the 2 things I just can't seem to replace on keto. We just love the texture of the real thing too much. Frankly, I don't do much keto baking for that reason. But you're baked goods all look wonderful.
Over the last 20+ years I've experimented with different types of dairy to replace buttermilk from heavy cream or half and half to sour cream, cream cheese and Greek yogurt. I've learned by texture how to achieve the results we love. My favorite was Greek yogurt. I'd also brush the tops of the biscuits with it and always got a nice, gently browned, slightly shiny finish. My husband, who is diabetic, couldn't resist stealing at least 2 as part of his monthly splurge. I still make them sometimes for the kiddos.
You might have some luck with it.
Thanks for continuing to share your wonderful recipes. I still haven't tried your puff pastry but am excited to after enjoying your wonderful cookies. ❤
Btw, I see the baby weight coming off. Congrats!
Thanks for the tip about greek yogurt!! Hope you enjoy them if you make them!
Thank you, Alycia for sharing your tips and this recipe. Working with bamboo fiber is new for a lot of us. There's only a handful of youtubers that work with 💕
Haven't tried yet, but will when I get a break in time. Also to help channel periodically search ketoupgrade in the search form. Ty Alycia. ❤
Thank you!
Have you seen RUclips channel bamboo love ? I made her yeasted pizza dough and it tastes like domino thin crust and you don’t need a list of different ingredients super simple! I can’t wait to try more of her recipes!!! Game changer and I got zero Bloat and no spike in my blood sugar (I wear monitor)
I wondered if the large amount of bamboo fiber in bamboo love videos would be hard on the tummy? I usually need to keep reducing bamboo fiber to get it low enough to avoid the after-sensation we get that we don’t like. Not sure if it’s my brand that’s the problem. Do you ever have an issue with that after-sensation (kinda like erythritol, but that’s more of a cooling sensation… and I hate erythritol).
Oh my gosh, I have made so many recipes from Bamboo Love. Her bamboo baking flour is simple, and her recipes are great! I just made her brownies and refrigerated them for 24 hrs. and the texture and taste were superb! My husband loves them, and my picky daughter likes them, too! They are truly to die for😊. The bagels I made into rolls, the Danish was oh-so-yummy, the yeast pizza was very good(oops ate the WHOLE thing) and I have made her chocolate sweet rolls...delicious 😋
Never heard of that channel but I do get stomach upset from too much bamboo fiber. I've been working on a pizza crust but I've never had Dominos. Here in Buffalo NY there are no fast food pizza places left because Buffalo pizza is so good and I am trying to make something similar to Buffalo style pizza crust. It is being very difficult though, been working on it for 4 years.
Wow, I'm sure if you have been perfecting the recipe for 4 years, the final result must be great! @@KetoUpgrade
Oh I’ve been wanting to ask you if you have a pizza dough recipe ( that actually tastes like pizza dough) 🤞🤞🤞
Sent you a donation towards your new immersion blender. ❤
Aww thank you!
Hello! Just started watching. Will comment after!
Thank you!
Thank you🦋🦋
I love my Cuisinart immersion blender but it is an older one without a whisk attachment. Still works amazing after all these years.
I ordered the whisk attachment…it was unstable and a waste of money
Thank you both for letting me know!
Alicia you are great! Thank you for sharing I love baking with you!
Thank you so much! You're very welcome!
Thank you!
You may not like these experiment videos, but they’re invaluable. I keep a kitchen lab book. Knowing your thoughts for testing and troubleshooting can only make one a better cook/baker
Thanks for saying that. I'm glad i can help!
You’re awesome! Bamboo fiber kinda confounds me. It’s been the answer to my prayers (lol) for fluffiness, but the taste doesn’t always work… We find it causes a sort of ‘after… burn’… sorta. Like an aftertaste, but more of a sensation. So, I am very gratefully attached to it, on one hand… and struggling with it on the other. So it’s a never ending tweaking process. Also, my stomach is easily bothered and the bamboo fiber can do that. Though after a first few bites, that often settles down. I’m a huge whimp with that. 🤷♀️🤓
Which brings me to my very favourite bit of info in this video. WHEY PROTEIN POWDER. I don’t know why on earth I kinda steered around that (maybe cuz I tried it in a DIY keto cookie I made 20 yrs ago, and didn’t like the taste… though it coulda been another of the 47 ingredients. lol.) It’s been awesome in ‘beer battered fish,’ (thank you to the keto gods), so I’m just discovering how great it can be. Especially after what you’ve just taught me about it. ❤ Thank you so much! ❤
You're welcome!!! SO glad I could hep!!
I have a kitchen aid immersion blender. It’s awesome.
Thank you for learning my hard lessons for me. I always appreciate the education. 🤣
I would use the cream cheese and just stick with oat fiber.
Thank you again Alycia.
You're welcome!! That's what I'm gonna do!!!
Thanks for the recipe and all the edits!
Hi Alycia! I enjoyed your live the last time. When we you have live again, I like to be there.
Thanks for doing your recipes using scale measurements!
So glad you enjoyed! I might start a weekly live at some point. Definitely want to do it more often! You're very welcome!
Awesome 👍
I enjoyed this video. I am confused when you say I have something up stairs.
I have my inspected in home bakery downstairs and my home kitchen upstairs.
I must have missed that video. Waiting for a camping vid.
I really appreciate all the logic and explaining of your thought process and expereiences in these long form videos. It's not confusing, it's informative. You end up answering questions that I didn't know I had. Giving justification for ingredients makes me more likely to want to try them for their properties because I know WHY I am using them and it's not a black box mystery.
I enjoy watching your videos even when making a food that I don't intend to make myself, because it is a learning experience. You remind me of chef Jacques Pépin in the way you make everything understandable and easy for regular people to recreate amazing dishes and foods.
Can you use egg white powder instead of whey
I have found it works for some recipes and not for others. You can try but I don't think it will make a fluffy biscuit
Good job!
Thanks for the video and links Alycia. I love trying new "bread" ideas to put with my soups and breakfasts. So from the link you added, it seems like you adjusted the written recipe for the comments you wrote over your video about liquids and the cream cheese. Am I correct? Gonna take a look at your keto jam. I made some myself but it made SO much, I will never use that much before it spoils. Now on to your Scone Recipe.......
I found that the jams freeze okay.
@@fronniebealer7808 That is good to know. Had not tried that.
You're very welcome! I did adjust everything like I said in the video. I've had a huge batch of keto jam in my fridge for over a year and it's still good.
Definitely will try this one!
These look amazing!
I went through several brands of immersion blender,, one had a plastic coupling break and another stopped working after it fell over on the counter. Finally I bought a Bamix Gastro, the original immersion blender. That was 10 years ago and it is still going strong.
Thanks for the update and letting us see the process.
Bamboo flour is awesome 😊❤😋
I made America's Test Kitchen Dream Biscuits (cross between a drop biscuit and a cream biscuit) using Victoria's New Standard Keto Flour 2.0 as a replacement for the regular flour. They came out fluffy and delicious. You can use either Bamboo Fiber or Oat Fiber for her flour and they both work and taste equally as good, so they appear to be interchangeable in a recipe provided you follow the amount of grams required for each one.
Only if you use almond flour or pecan. I tried making here keto flour with coconut flour and it didn't work. I don't use almond or other nut flours. I know that works I watch high falutin low carbs videos. But again i don't think a keto flour will work for every recipe.
@@KetoUpgrade Thanks! That makes sense since she only uses almond or pecan for the flour.
@@KetoUpgradeAlycia, you should check out Bamboo Love.
Hi Alycia. You are so talented. I'm carnivore now which has been awesome for my needs. I'm wondering if you've made any carnivore pancakes? ❤
Aww thank you, Not yet sorry.
Thanks for the experiments and info! You are so correct about not having one flour fits all! That being said still searching for a good pizza dough 😊
I've probably made over thirty tries so far. I've been making pizza crusts off and on for 4 years. Still haven't gotten the chew I want.
I’ll try this dear. Thanks
Thank you for this video, dear Alycia ❤, I appreciate everything you are doing for us!! 👍👍
Nice greetings from Germany,
Ela 🤗
Aww you're welcome!!
Thanks for this experiment
My pleasure
I've left a comment twice to recommend a Braun immersion blender (you can't beat German engineering - my Braun food processor is over 45 years old), but my comments don't post. At that time, the Braun MC505 was on sale for $53, but now is back up to $65. Of course, this comment probably won't post either, so I guess it won't matter. Anyway, thanks for the recipes and your hard work.
That is weird, well it finally posted, thanks for the recommendation! You're very welcome!
I love my Vitamix Immersion Blender. The reasons that I chose it include the following: a powerful 625 W motor, a 4-pronged blade, easy one-handed controls, 5 speeds, a heat resistant plastic scratch guard that does not mark up my Le Creuset cookware, an attached ‘leash’ on the cord that secures it for easy storing, and a three year warranty. It is also a power hub for their optional whisk and mini food processor accessories, which saves me from having to use (and clean) my stand mixer or large food processor when preparing only 1-2 servings.
Thanks for the info!!!
@@KetoUpgradeYou’re very welcome! I replaced my old Braun plastic immersion blender with the Vitamix and love it. As you know from your Vitamix blender, their products are real workhorses. Also, yesterday I posted a detailed reply at Serious Keto referring his viewers to your RUclips and recipe for Thumbprint Cookies. He tossed out the idea of using the new ChocZero Valentine Hearts product to press into the center like the old Hershey Kisses Blossom cookies. You are a true baking expert and dedicated professional, and you deserve much more traffic!
@@clicquot2271 aww thank you very much for that, I really appreciate spreading the love!
Hi I’m new to your channel love your videos and great information on how to thank you for that I would love to see how to make keto mini pie crusts please 😊❤❤❤
Thanks! I have pie crust on my channel, I have a pie/mousse playlist. My newest pie crust video was the chocolate cream pie. I've use it to make mini chicken pot pies that I froze for when I had my baby.
Where did you get your sieve? I've been looking for a large, DEEP one, all I can find is shallow cheapo sieves with icky handles!
Also THANK YOU for trying out bamboo fiber - am really trying to incorporate it into my baking but recipes are few and far between (and it ain't cheap....) 😻
Check out Victoria’s Keto Kitchen. She developed a flour mixture that has bamboo fiber in it and can be substituted 1:1 for regular flour in most non-keto recipes.
@@kathyfanchi2557 Does it work for pie crust?
@@terfalicious I haven’t tried it but I think she has a recipe for pie crust.
@@terfalicious I've tried to find a low carb pie crust that doesn't use almond flour and no cheese. I found it! It's my go-to for pie crust from Big Man's World. He uses his shortbread recipe for his pie crust. It's great!
▢1 cup coconut flour
▢1/4 cup keto maple syrup can substitute for keto honey
▢1/3 cup coconut oil can substitute it for butter
In a mixing bowl, combine your coconut flour, maple syrup and coconut oil (or butter) and mix well, until a soft, crumbly texture remains. Transfer to a greased pie pan or on parchment and PRESS it in with your hands or end of a glass that has a straight bottom. Blind bake @ 350° fahrenheit for 15 minutes, or until golden on top.
@@alwaysright5901 😍Thank you!!!! 😍
I’ll try the oat flour since the bamboo flour is more expensive
Can you still use oat fiber if you don’t have bamboo fiber? (Sorry if I missed that). Can you use the unbaked dough as dumplings in a chicken and dumplings recipe? Thanks for all your videos and recipes!
That would be a good thing to know about using dough for dumplings!! Thank You for asking... see if You get an answer 😊
I have found that you can substitute one for the other. I've made biscuits with Bamboo fiber and with Oat fiber. Both turned out great.
You can sub one for the other. I don't think they will work as a dumpling in soup because the butter would just leak out. I've tested a few time for soup dumplings but haven't figured out a recipe yet.
I use a different brand of the bamboo fiber. I find it makes my baked goods light green. Yours didn’t look green. Were they? bamboo fiber makes things lighter - I use it mainly in egg white bread or rolls.
I get my bamboo fiber from Zimmermann from Amazon. Never had a problem and I have purchased at least 9 bags!
They are not green, never had that problem with the 2 brands I've used.
Tastes like paper 😂 because you’re eating a tree! Lol😂❤
Wonderful ❤️🇨🇦🐕
Looks good! Can't figure out why you'd add sweetener to biscuits, though. My Mom made 'baking powder biscuits' a lot, and the recipe didn't call for sugar. These make me think of scones.
with wheat being all starch it is sweeter than non starch flours.
Same with dairy - when we sub dairy out with non-carb versions we need add sweetener to get same end result.
White wheat flour has a slight sweet element to its flavor, and that's the flour we're trying to mimic in low carb cooking.
Yes, I've had hit and miss with the bamboo fiber and it does seem to burn quickly; almost at the point where I'm thinking of tossing it out, except it was expensive, so...
Good to know, thanks!
Your sound balance is off. Much more volume on right vs left. It's a small, but constant irritation when wearing headphones.
I'm sorry I have no control over that. I don't touch the audio while editing from my wireless lavalier microphone.
Can I sub Egg white protein powder in place of the whey protein isolate?
I have found it works for some recipes and not for others. You can try but I don't think it will make a fluffy biscuit.
❤😊thank you
You're welcome!
I like Anthony’s brand on Amazon for xanthum gum
Thanks for letting me know, I just bought microingredients and it seems the same as the one I bought from Walmart but I haven't tested it in a recipe yet.
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I have made your original biscuit recipe several times, once with bamboo fiber. I didn’t like the bamboo fiber addition. Made final recipe as follows:
60-64 g coconut flour
68 g Whey Protein Isolate
6 g (2 Teaspoons) xanthun gum
2 Teaspoons alternate sweetener ( I used 1 teaspoon allulose and 1 teaspoon Lakanto Golden, because using just Allulose makes biscuits brown too much)
1 Teaspoon baking powder
1-1/2 teaspoons baking soda
18 g oat fiber (2 Tablespoons)
1/2 Teaspoon salt (1/4 teaspoon salt if using salted butter)
8 Tablespoons cold, cubed butter
1/2 Cup alternative milk, buttermilk or heavy cream
1 teaspoon apple cider vinegar
2 room temperature eggs
4 ounces cream cheese, softened
I baked biscuits at 355 for 18 minutes for my stove.
Isolate
The wird “isolate” at the bottom of comment should not be there.
Thank you very much, love to hear my recipes being used and altered!!!
@@KetoUpgrade best Keto biscuit recipe. Love your recipes, especially the ice cream.
Did you use Erythritol and Allulose
No my original I used erythritol which is what I recommend if using sweetener.
@@KetoUpgrade Ok instead of Allulose did you like the Bamboo fiber would you use it again in other baked goods?
@@JenFine223 I'm using it in other things for fluffiness. I just don't think it makes much more difference in my biscuits than the oat fiber.
@@KetoUpgrade Ok gotcha would you make bread out of it?
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Check out Victoria’s (Keto) Kitchen on YT. She is experimenting, experimenting, experimenting with bamboo flour along with “Other” flours. Depending on what you need, her different versions will help you out!!
I already know about her, I don't take others research, I do my own and she used nut flours which I don't. I tried to make her flour with coconut and it didn't work.
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i thought it hurt your gut ?
In large amounts it does. I can have 2 biscuits but not a half of pizza.