After watching just a few of your videos, I've decided that you are not only a fabulous cook, but a kitchen SCIENTIST as well! Thank you so much for the deep-dive research you do to perfect each recipe! And I see your channel is exploding with growth! God is really blessing it! Wishing you continued blessings, sister!
I just made the bread. WOW!!! This is now the bread I will be making from now on. I have tried a lot of homemade breads. This is wonderful. I am diabetic and this makes my journey to better health possible. Thank you so much for your wonderful recipes. This is my second recipe that I have made since hearing about you from the Keto Twins about a week ago. I am definitely trying more. Again, thank you.
You're doing great with helping us all out with your recipes. Keep up the good work. You are the first person I've come across that gave us a solution to go back to all our old cookbooks using your flour recipes. Just completely simplified it all for me! I have used your flours on a few of my old recipes and they haven't been a fail yet. You are truly KETO inspiration. Thank you so much!
Give our family’s favourite smarties cookie recipe from a very old 4H cookbook a try: 1/2c butter 1/2c white sugar(subbed swerve confectioners or granular) 1/4c brown sugar(subbed swerve brown) 1 egg 1tsp vanilla 1 1/4c flour (subbed Victoria’s cakes & cookies AP flour) 1/2tsp baking soda(omitted this as not needed with Victoria’s flour) 1/2tsp salt 3/4c smarties(subbed lily’s choc chips and added pecans cause I like them) Recipe says to bake for 8-10min at 350degrees. But I baked 10 mins at 325. Soft and chewy! Worked great.
Just wanted to let you know I made your pizza crust and also your pumpkin bread and they both turned out delicious. I am spreading the word about your channel to my family members and they are excited to try your recipes. May God continue to bless you and your family. Thank you so much for all the work you do to help all of us on a keto lifestyle.❤
I will use this recipe to make dinner rolls. It should make 12 to 15 rolls. I will use silicone cups to bake the rolls. 🙂 I believe you are making a real difference in the keto world.
Hands down the non-keto thing I miss most is the yeasty (NOT eggy!) flavor of breads....I am so excited to try this!!!!! Thank you for developing this recipe, and sharing it!
So bread? Like who doesn’t like bread!? Lol well keto breads are typically a fail to be honest. We make them and they just set in the pantry or fridge till they go bad cause we just look at them and Eh just not interested. I hope this bread recipe changes everything for you! A keto bread loaf that you actually eat the entire loaf!
This bread is yummy. It didn't rise much but was soft and fluffy and tastes wonderful. I am going to let it rise for longer I think the next time I make it.
Victoria I love your keto kitchen I made your all-purpose flour I made your self-rising flour I made the bread the yeast bread loaf and you've got it down pat I've been doing keto around 4 to 5 years with a lot of success but missing out on a lot of the things that I wanted to eat my favorite is donut so I'm going to try to do your bread recipe into a donut and not be the cakey kind like you can with other almond flours but with that yeast recipe I think I might be able to fiddle with it and do it I am so thankful that you share your faith on here I too am a Christian and appreciate your boldness and I pray for a complete healing for you cuz I listen to your first story reason that you became keto so be blessed sister
Found you from Keto Twins. Love your vids. You are doing a fabulous job and I am looking forward to seeing more of your experiments with your flours. Don't fret, you'll get the kinks worked out on the technical stuff as you go.
I cannot tell you how happy I am that I found VKK. Like you, Victoria, I feel that I've searched far and wide for a tasty, stable, versatile piece of bread and just about gave up until I stumbled upon VKK. After trying the recipe and tasting it for the first time, I have to agree that your bread IS the best...in the world. I believe you have found the perfect blend with your Perfected Keto Flour and using it in your bread recipe is your crowning achievement. I made it exactly as it was suggested using the gram measurement instead of cup measurements and it came out perfect. Seriously friends of Keto, you cannot go wrong with this recipe. Enjoy your victory of finally finding THAT ONE bread recipe you've been searching so long for. Also, being able to slice your bread thin was a big deal for me too and you have that with this recipe as well. I keep mine in the fridge for just that reason. Blessings to all and thank you for sharing your skills Victoria. 🤗
Victoria I've made your bread recipe twice and both times it turned out fabulous also made the hot rolls the yeast hot rolls and they were fabulous I really am thankful for your bread and your work to perfect these flowers that you've created because now I feel like that I can have bread and rolls and going to try making noodles real soon thanks
I love the Self rising flour and the loaf of bread recipe. Today was my third time making it and it is perfect. I am lactose intolerant and cannot use heavy cream. I made this twice and the dough wasn’t quite right because I used lactose free half n half. Today I only had 2% lactose free milk. I made the recipe as written except with the 2% milk and added 35 grams of more flour. Perfect rise, perfect crumb, and perfect taste. This is now my go to flour and bread recipe!! Thank you Victoria for all of your recipes. You are a real blessing!
Oh wonderful! Yes the 2% milk and half an half substitutes have more water and less fat so smart move adding more flour! U can also use less milk and should do just as well :) whatever way u like! I Appreciate the good report!
Since I came across your videos i have been binge watching. Going to start with making the 3 different flours. Not sure what I will make first! It all looks so yummy. Just started back on Keto and your videos are going to help me a lot to stay on track. Thank you for all your hard work.
Hi! Nice to meet you :) I have 2 flours now not 3 :) my original got deleted because I perfected it now it’s called cakes and cookies all purpose the other is self rising that’s mainly for breads and doughs that uses yeast
made a small batch to practice to see if it would make decent enough stuffing for Thanksgiving...I cubed the bread and toasted it in the oven, then allowed it to cool and dry out. I carmelized celery, onions and mushrooms, then added some chicken bullion, fresh rosemary, poultry seasoning, black olives a bit of garlic and a little water, then stirred in the toasted cubes...hubby said it was a home run!! I'll add an egg to the mix and pop it in the oven for the large batch on Thanksgiving. Thanks for the flour recipe, Victoria...I'm trying pasta next.
@@judysbakeryandtestkitchen1654 I'm thinking of using 1 and 1/2 X recipe and baking it in my 9 X 5 pan. I just don't know how long I would need to bake it.
Just found your channel and been watching you make your recipes. So excited to try some of them. Thank you so much for sharing all you do! Love your channel ❤️
I made this tonight. It has a great taste and texture bu did not rise like yours. Possibly I used a bigger pan. Will buy a smaller one to use next time. Overall, I give this a bug thumbs up. Clean, very tasty, and not outrageously expensive.
I tried this recipe yesterday and it didn't turn out as well as I think it should have. The mistakes I believe were mine. Having made bread for many years, I don't think it was warm enough where I set it to proof and consequently didn't rise like the bread I saw you make. I'm not discouraged though, I'm going to try another loaf and correct that problem. I checked my blood ketones today, and I am finally at 1.2!!!I know this is going to work as I get the kinks worked out!
Love the recipe, can’t wait to try it. Just a request, if you could please note the size of the pan in your written recipe notes..Thanks. You voice and tone is so soothing
I made it! man oh, man! absolutely fantastic! My only issue is I get somewhat of a slimy texture in my mouth toward the end. I know it's the Xanthan gum. Maybe I'll try a different brand. Other than that I'm SOLD!
I just came back from Amazon ordering the three items I did'nt have. I hope to try making some of your self rising flour and trying your bread sometime soon. Found you by accident last night on your Video, and somehow I ended back up by accident again tonight. I decided to get serious and try your bread, I enjoy the way you throw in your common sense comments to explain things so well.
I appreciate your hard work and your willingness to share your results. Do you have an e book? A book with your best recipes would be very helpful. Thanks again. I have found the comments helpful.
Did it taste better than the newer one she released? I tried that one but its too mashy inside.. makes it a mouthful, will get the heavy cream and try this one 🥰
Can't wait to try a bite! But mine didn't rise much either. I see lots of comments about that. My yeast is good and proofed just fine. I wonder if pouring the melted butter right into the battle is too hot and kills some of the yeast? THANK YOU, though, for your flour and bread recipes!! These are all game changers, for certain , and you'll be famous!😊
Hi Victoria! I just read your bio last night. I shoulda known you were on a mission to help others as well as yourself. So like you. I'm trying your flour to make beer bread. It's browning nicely in the oven as I pen this. Smells amazing in here. I will letcha know how it turns out. 😋 Blessings from Iowa, L
You are amazing. My flour ingredients came in tonight and I can't wait to try this. One way that I proof bread dough, is by putting in the oven with the light on. I don't have the proof option on my oven but the light gives off enough heat to do the trick. Keep the recipes comming!!
You are so adorable. I look forward to your videos. Can you please set up a buy you a coffee fund or something. I would love to donate to your channel. You are taking time and spending money, to share with us all. I would love to share back. Thank you for sharing your talent.
Thank you for sharing this recipe, I am looking forward to making it! Do you have any recommendations for high-altitude baking of the bread? I live 4,100' above sea level.
@@victoriasketokitchen You can't do everything at once Victoria. Take your time this channel is not your only responsibility. You have a family and home to take care of. Don't get overwhelmed. Slow and steady wins the race. It's up to us to experiment and help out also
Thanks so much Victoria! I was waiting for this. Yesterday I made your self rising flour and the 90 second coffee cake and it was yum! I'll try making this later today. Blessings to you and your family!
This bread looks AMAZING, Victoria! I can't wait to get all the ingredients to try it! Thanks for all of your hard work on these recipes. Your channel is my new KETO fave
Hi Victoria, I have everything that I need for baking. Do you think you would use this recipe if you were going to try to make some stuffing for Thanksgiving? Also, any thoughts on what you would put into this dough to make it savory? I love watching what you do and trying it myself. The next thing on my list is your ooey gooey cinnamon rolls. Thanks so much! 😋
First I’m on vacation and can’t wait to get home and try your beautiful recipe!!! Next…do you think it would work to bake this bread in a bread machine?😊
I’m a bit confused about the instructions for this bread. If using your new perfected Leto flour you say add 2 tbsp baking powder. Is this to the bread recipe for the one loaf or to the flour recipe? I’m very excited to try this. I just found your channel last night and want to make this bread asap!
Loved this bread recipe and will make again, but Is there a sweetner that doesn't crystalize like allulose. It causes abdominal issues for me. I used the Anthony's Brand, not sure if all the different brands are the same. Thanks
Hey friend! Allulose Does Not re crystallize. If your allulose recrystallizes then erythritol is in the ingredients. Erythritol re crystallizes but not allulose. Glad u like the bread!
Hi Victoria! Thank you for all the research you put into your recipes to give us the best. I tried to make this bread, but it was a bit dense and moist in the middle. Would you know why? Thanks!😊
I am making this tonight & love that they are also gluten free. Instead of bread, I am making rolls for our Thanksgiving gathering & do plan to do an egg wash after the rolls rise - they are doing just that right now & I'm so thrilled! I just realized that there was no salt added. Any recommendations for that addition? Thank you so much for the recipe!!!!! 💖
This bread looks amazing!! How can I proof it if I have an apartment size oven (small) with no oven light? I want to make this so badly...I pray you will have a solution for me ❤ I watch your channel all the time and I love you recipes. You rock keto!!! 👍
Thank you for the keto flour and yeast bread recipe. The yeast bloomed and bread rose a little bit during one hour proof. But my first loaf only rose a little bit and didn't look like it had the sane air pockets as yours. What should I do different?
Victoria do you make this one for your family or the just water version? I'm guessing this one is more flavorful. I am supposed to avoid dairy, would almond milk suffice?
I’m very sorry but I can’t tell you how to replace it because I never have and I don’t think it would work also because the liquid to dry ratio would be off then the fat content would be off and it would be a mess or be a regular keto bread you’ve seen before
Hi Victoria! I have a suggestion for a Keto recipe. Would you be interested in formulating a Keto bread pudding recipe. As a Southerner, we love our bread pudding. I would love to have a recipe for a Keto version. Thank you and God bless.
Thank you very much sweetie you are a queen of good food i always wanted some genius verstile flour mix like this one and this wonderful keto bread recipe it’s very delicious just like English cake
I'm so excited I found you! I'm trying to get all the ingredients so I can make your flours. Curious, since I've never been a baker, can this self-rising flour be used to make dinner rolls? I'm trying to plan Thanksgiving and I've had horrible luck in the past trying to make keto rolls.
I can't wait to try this bread. I've tried so many that were so disappointing. I will let you know how it turns out after I make it. It looked so good.
Yay, thx so much for the recipe. Thursday is bread day around here so I will definitely make this and let you know. FYI: my failed recipes become breading 😅
Hello MS. Victoria. I miss cornbread. Have you been able to make a keto cornbread? I've tried it with liquid corn extracts, and i didn't care for it. Had a chemical taste, and made it sweet. Thanks. Joe.
Made my first loaf of bread. I would say on the whole it was successful. I actually used my oven warming drawer as a proofer and used a temperature thermometer to keep an eye on the heat in that drawer and it never got above 77. I ended up taking it out to bake and probably should have let it rise longer as it's not as tall as I was would have wished but it was successful!
Concerning oat fiber, the modern mountain is sold out. What other brand do you think it second best? I think I heard you say something about it in a video. I’m getting ready to order the ingredients to make the flours. Thanks so much.
I just received the organic one and I plan on making this bread on my day off tomorrow. I currently make one(from another channel)that I really love, but I'm always looking for other recipes because I like versatility and I love trying different recipes. Thank you for this recipe. I'll definitely let you know how it turns out
I have loved watching all of your videos! While watching your Cinnamon Honey Butter video, you mention that you can't wait for your rolls to come out of the oven so that you could try the butter out. Since then I've been wondering if you use this bread recipe for your rolls, or if you use a different recipe? Thank you for sharing your talent with all of us!
I love your recipes! Just wondering why there is no salt in this, doesn’t it taste a bit bland without it? Just want to be sure before I give it a try. 😊
Hand mixer over works it so I’ve recommended hand… or wooden spoon. Remember it isn’t gluten so you don’t have to “work it” just get it well mixed but not over beat down
Hello, knew that someday a special person like you would create a replacement for flour. I’am excited to try your 2 flours. You mention that your flour doesn’t like humidity, I used to make artesian style bread in a Dutch oven with the lid on, and then without the lid to crisp up and brown the crust. Can this flour make Artesian breads?
Hello Victoria. I just came across your videos and I am subscribed. I will be making and using your recipes for many of my dishes. I just have a question about yeast and Baking Powder in the Bread recipe. If you are using yeast in the Bread recipe and you are also using your "Self-Rising" Flour mixture, why is it necessary to also add Baking Powder as well? There is Baking Powder in the flour mixture and you are also adding Yeast. Please explain this to me. I am super curious about it.
The keto flour is heavier than white flour so to get a rise with keto and gluten free flour the yeast creates gasses to rise but the baking powder also creates the gasses when in the oven. So truly keto bread can use all the help to rise that we can give it
We are new at this and wondered if we made some errors. It didn't rise greatly but the center was very doughy. waste not. So next day sliced it and put it all back for a further 35 min We hope that dries it out. Other loave recipes we've tried had baking times more like 45-50 min? further question" when you have the egg powder in the perfected flour do you have to add the correct amount of water to rehydrate the eggs? besides the other recipe requirements? not our first flop. enjoy your videos.
I mean u should be able to substitute my flour with white flour and leave the recipes the same. Just don’t add baking soda or baking power because that’s already in my flour to the percentage perfected for my flour to be 1:1 with white flour. My flour is NOT a substitute for keto recipes tho. But for traditional recipe
I keep it out on the counter for about 4 hours to fully cool and dry out a little. Then I keep it in my pantry for about a week unless we eat it before that.
Just made some bread wow it came out great ! Mine didn’t rise as much as yours but it may of been my yeast I’ll have to buy some new stuff but wow the taste is great cant wait to make a sandwich!
No let me clarify… If you use my self rising flour “as in this video” do not add additional baking powder. Period. If you use my new “perfected flour” you will need to add 2 table spoons baking powder to the recipe. Because my perfected keto flour is NOT self rising and does not contain baking powder
I made your bread today and hands down it is the best tasting keto loaf I’ve had in the last 3 years, however mine did not rise much at all. I don’t have a proofer and I suspect my oven temp is not correct because it took 30 min to bake. So I will have to get an oven thermometer before I try again. My only tweak would be that I think it needs some salt. Correct me if I’m wrong but I don’t see salt in either the flour recipe nor in the bread recipe. Would adding some salt mess with the “science” of the recipe? I’m a happy camper. Thanks for all you do ❤️
It won’t hurt the yeast too much they just do not like it. I’m working on more bread recipes now and my trash can is kinda heavy unfortunately it’s trial and error. I don’t know why it didn’t rise! I’ve heard that several times. Make SURE to use a thermometer for 110 Fahrenheit for the yeast
After watching just a few of your videos, I've decided that you are not only a fabulous cook, but a kitchen SCIENTIST as well! Thank you so much for the deep-dive research you do to perfect each recipe! And I see your channel is exploding with growth! God is really blessing it! Wishing you continued blessings, sister!
Your so kind! And thank for for taking time to be encouraging I appreciate it deeply!
I just made the bread. WOW!!! This is now the bread I will be making from now on. I have tried a lot of homemade breads. This is wonderful. I am diabetic and this makes my journey to better health possible. Thank you so much for your wonderful recipes. This is my second recipe that I have made since hearing about you from the Keto Twins about a week ago. I am definitely trying more. Again, thank you.
You're doing great with helping us all out with your recipes. Keep up the good work. You are the first person I've come across that gave us a solution to go back to all our old cookbooks using your flour recipes. Just completely simplified it all for me! I have used your flours on a few of my old recipes and they haven't been a fail yet. You are truly KETO inspiration. Thank you so much!
Could you share what standard recipes you made using her flour mixes? Thanks.
Give our family’s favourite smarties cookie recipe from a very old 4H cookbook a try:
1/2c butter
1/2c white sugar(subbed swerve confectioners or granular)
1/4c brown sugar(subbed swerve brown)
1 egg
1tsp vanilla
1 1/4c flour (subbed Victoria’s cakes & cookies AP flour)
1/2tsp baking soda(omitted this as not needed with Victoria’s flour)
1/2tsp salt
3/4c smarties(subbed lily’s choc chips and added pecans cause I like them)
Recipe says to bake for 8-10min at 350degrees. But I baked 10 mins at 325.
Soft and chewy! Worked great.
@@sherimelanson5096 thanks so much - will give it a try as soon as I can afford the egg powder.
Just wanted to let you know I made your pizza crust and also your pumpkin bread and they both turned out delicious. I am spreading the word about your channel to my family members and they are excited to try your recipes. May God continue to bless you and your family. Thank you so much for all the work you do to help all of us on a keto lifestyle.❤
Thank you for taking time to comment such kind words
@@victoriasketokitchen @Victoria, Would double yeast increase the rise?
I will use this recipe to make dinner rolls. It should make 12 to 15 rolls. I will use silicone cups to bake the rolls. 🙂 I believe you are making a real difference in the keto world.
How did they turn out?
I want to use this for croutons! I miss croutons with salads. Thanks so much 😊
Hi! Just cut through your loaf... and no issues! It proofed nicely and baked as expected... pretty much looks just like yours! :)
I made the bread tonight, and it came out wonderfully delicious. Thanks for the recipe.
I made the pizza crust recipe last night, my husband who is not gluten free and keto, loved it! This is my next recipe to try!
Thank you so much for your info, along with your recipes. Thank you to the Keto Twins for referring you, as well.
Hands down the non-keto thing I miss most is the yeasty (NOT eggy!) flavor of breads....I am so excited to try this!!!!! Thank you for developing this recipe, and sharing it!
So bread? Like who doesn’t like bread!? Lol well keto breads are typically a fail to be honest. We make them and they just set in the pantry or fridge till they go bad cause we just look at them and Eh just not interested. I hope this bread recipe changes everything for you! A keto bread loaf that you actually eat the entire loaf!
This bread is yummy. It didn't rise much but was soft and fluffy and tastes wonderful. I am going to let it rise for longer I think the next time I make it.
Victoria I love your keto kitchen I made your all-purpose flour I made your self-rising flour I made the bread the yeast bread loaf and you've got it down pat I've been doing keto around 4 to 5 years with a lot of success but missing out on a lot of the things that I wanted to eat my favorite is donut so I'm going to try to do your bread recipe into a donut and not be the cakey kind like you can with other almond flours but with that yeast recipe I think I might be able to fiddle with it and do it I am so thankful that you share your faith on here I too am a Christian and appreciate your boldness and I pray for a complete healing for you cuz I listen to your first story reason that you became keto so be blessed sister
Your so sweet thank you
Found you from Keto Twins. Love your vids. You are doing a fabulous job and I am looking forward to seeing more of your experiments with your flours. Don't fret, you'll get the kinks worked out on the technical stuff as you go.
Can't wait to try this recipe and to make my Thanksgiving stuffing with it!
Thank you for your hours of hard work. You are changing lives.
I cannot tell you how happy I am that I found VKK. Like you, Victoria, I feel that I've searched far and wide for a tasty, stable, versatile piece of bread and just about gave up until I stumbled upon VKK. After trying the recipe and tasting it for the first time, I have to agree that your bread IS the best...in the world. I believe you have found the perfect blend with your Perfected Keto Flour and using it in your bread recipe is your crowning achievement. I made it exactly as it was suggested using the gram measurement instead of cup measurements and it came out perfect. Seriously friends of Keto, you cannot go wrong with this recipe. Enjoy your victory of finally finding THAT ONE bread recipe you've been searching so long for. Also, being able to slice your bread thin was a big deal for me too and you have that with this recipe as well. I keep mine in the fridge for just that reason. Blessings to all and thank you for sharing your skills Victoria. 🤗
Victoria I've made your bread recipe twice and both times it turned out fabulous also made the hot rolls the yeast hot rolls and they were fabulous I really am thankful for your bread and your work to perfect these flowers that you've created because now I feel like that I can have bread and rolls and going to try making noodles real soon thanks
Oh so happy to read this! Noodle recipe coming Dec 23rd!
Love your recipe for your bread. I have used it twice and will continue to use it.
I love the Self rising flour and the loaf of bread recipe. Today was my third time making it and it is perfect. I am lactose intolerant and cannot use heavy cream. I made this twice and the dough wasn’t quite right because I used lactose free half n half. Today I only had 2% lactose free milk. I made the recipe as written except with the 2% milk and added 35 grams of more flour. Perfect rise, perfect crumb, and perfect taste. This is now my go to flour and bread recipe!! Thank you Victoria for all of your recipes. You are a real blessing!
Oh wonderful! Yes the 2% milk and half an half substitutes have more water and less fat so smart move adding more flour! U can also use less milk and should do just as well :) whatever way u like! I Appreciate the good report!
@@victoriasketokitchen The other two times, I didn’t add extra flour. Perfect now! Thank you!
Since I came across your videos i have been binge watching. Going to start with making the 3 different flours. Not sure what I will make first! It all looks so yummy. Just started back on Keto and your videos are going to help me a lot to stay on track. Thank you for all your hard work.
Hi! Nice to meet you :) I have 2 flours now not 3 :) my original got deleted because I perfected it now it’s called cakes and cookies all purpose the other is self rising that’s mainly for breads and doughs that uses yeast
@@victoriasketokitchen you are a fabulous cook and so easy to follow your recipes. Thank you.
Me too I just ordered the egg whites protein from Amazon cant wait to try Victoria's recipes
made a small batch to practice to see if it would make decent enough stuffing for Thanksgiving...I cubed the bread and toasted it in the oven, then allowed it to cool and dry out. I carmelized celery, onions and mushrooms, then added some chicken bullion, fresh rosemary, poultry seasoning, black olives a bit of garlic and a little water, then stirred in the toasted cubes...hubby said it was a home run!! I'll add an egg to the mix and pop it in the oven for the large batch on Thanksgiving. Thanks for the flour recipe, Victoria...I'm trying pasta next.
Yes, genius! I made 1/2 recipe in a smaller loaf pan and proofed and baked it in my toaster oven. Very tender texture, nice “yeast” aroma!❤
@@judysbakeryandtestkitchen1654 Hi Judy, My small loaf pan says "1 quart" on the bottom. Top measures about 7 x 4 1/2".
Yay, thanks for posting. My oven is kaput, so i was wondering if I could make it in my toaster oven, and you came to the rescue!
@@judysbakeryandtestkitchen1654 I'm thinking of using 1 and 1/2 X recipe and baking it in my 9 X 5 pan. I just don't know how long I would need to bake it.
Just found your channel and been watching you make your recipes. So excited to try some of them. Thank you so much for sharing all you do! Love your channel ❤️
I’m going to try making this bread over the weekend. I made the pumpkin loaf last night and it was amazing. Your flour mixture is worth every penny. ❤
Your so kind thank you!
I made this tonight. It has a great taste and texture bu did not rise like yours. Possibly I used a bigger pan. Will buy a smaller one to use next time. Overall, I give this a bug thumbs up. Clean, very tasty, and not outrageously expensive.
My ingredients are on their way to me. This video came at the perfect time. I do miss bread. Thank you.
I wonder if you can make buns with this recipe? Can’t wait to try this.
I tried this recipe yesterday and it didn't turn out as well as I think it should have. The mistakes I believe were mine. Having made bread for many years, I don't think it was warm enough where I set it to proof and consequently didn't rise like the bread I saw you make. I'm not discouraged though, I'm going to try another loaf and correct that problem. I checked my blood ketones today, and I am finally at 1.2!!!I know this is going to work as I get the kinks worked out!
Hi how did your second attempt go? I noticed she didn't cover it when proofing, did you?
Love the recipe, can’t wait to try it. Just a request, if you could please note the size of the pan in your written recipe notes..Thanks. You voice and tone is so soothing
Definitely I’ll add that today :)
Looks great! You’re doing awesome ❤️🙏🏻… keep the videos/recipes coming 🥰 Blessing
I made it! man oh, man! absolutely fantastic! My only issue is I get somewhat of a slimy texture in my mouth toward the end. I know it's the Xanthan gum. Maybe I'll try a different brand. Other than that I'm SOLD!
I just came back from Amazon ordering the three items I did'nt have. I hope to try making some of your self rising flour and trying your bread sometime soon. Found you by accident last night on your Video, and somehow I ended back up by accident again tonight. I decided to get serious and try your bread, I enjoy the way you throw in your common sense comments to explain things so well.
I appreciate your hard work and your willingness to share your results. Do you have an e book? A book with your best recipes would be very helpful. Thanks again. I have found the comments helpful.
Not yet but thank you!
Tried this today , it was so good I made a 2nd loaf! My family loved it💗 thank you Victoria 😘🌈
Did it taste better than the newer one she released? I tried that one but its too mashy inside.. makes it a mouthful, will get the heavy cream and try this one 🥰
Why self rising flour with yeast? Made this with your improved flour and it was awesome!
Can't wait to try a bite! But mine didn't rise much either. I see lots of comments about that. My yeast is good and proofed just fine. I wonder if pouring the melted butter right into the battle is too hot and kills some of the yeast? THANK YOU, though, for your flour and bread recipes!! These are all game changers, for certain , and you'll be famous!😊
I’m really sorry… I’m finding it’s more about brands ppl use and if they use a scale to weigh each ingredient by grams
I like my 5 minute bread better ;)
Thanks! Your perfected keto flour recipe is a godsend! It makes all the difference in baked goods!⭐️
Awe thank you so much! I’m so happy your enjoying it!
Thank you for the super fast reply :) P.S. All I'm doing differently is adding lots of nuts to the top. Ill be trying your doughnuts tomorrow :)
Hi Victoria!
I just read your bio last night. I shoulda known you were on a mission to help others as well as yourself. So like you. I'm trying your flour to make beer bread. It's browning nicely in the oven as I pen this. Smells amazing in here. I will letcha know how it turns out. 😋
Blessings from Iowa, L
Ok great!
You are amazing. My flour ingredients came in tonight and I can't wait to try this. One way that I proof bread dough, is by putting in the oven with the light on. I don't have the proof option on my oven but the light gives off enough heat to do the trick. Keep the recipes comming!!
Wonderful please keep me posted how it turns out!
You are so adorable. I look forward to your videos. Can you please set up a buy you a coffee fund or something. I would love to donate to your channel. You are taking time and spending money, to share with us all. I would love to share back. Thank you for sharing your talent.
You are so kind ;) thank you :)
I liked the water only bread, it needs salt. Can I add a tsp. of salt without hurting the bread.
I may have to try to make sourdough bread with this flour. Keep up the good work Victoria.
Please come back and comment on your sourdough bread when you make it. I miss my sourdough bread so much ...
Just made your bread. Can't wait to taste it! Thank you for all you do💖
It was soooo good! You have a blessed day as well 🙌
Thank you for sharing this recipe, I am looking forward to making it! Do you have any recommendations for high-altitude baking of the bread? I live 4,100' above sea level.
Hi , Victoria. Have you tried to make a Keto Sour dough bread.
I love and miss this bread . So happy to find you . Thank you.
Also would love to hear this
Haven’t yet but it’s on my very long list lol I’m trying to get to each thing but wow so many requests!
@@victoriasketokitchen You can't do everything at once Victoria. Take your time this channel is not your only responsibility. You have a family and home to take care of. Don't get overwhelmed. Slow and steady wins the race. It's up to us to experiment and help out also
Thanks so much Victoria! I was waiting for this. Yesterday I made your self rising flour and the 90 second coffee cake and it was yum! I'll try making this later today. Blessings to you and your family!
Ok got me interested.. have my oat flour and egg protein coming in the mail can’t wait to give your recipes a try ! Thanks for all your videos
Quick tip! Make sure to use My self rising flour mixture and make sure the liquid is at 110 degree for the yeast! Two most important things :)
Oat fiber, not oat flour
You mean oat fiber right? Oat flour is not keto
This bread looks AMAZING, Victoria! I can't wait to get all the ingredients to try it! Thanks for all of your hard work on these recipes. Your channel is my new KETO fave
I’ve been stalking RUclips waiting for this video!! Thank you!!
Hi Victoria, I am just about to give this a go :) Can I just confirm it is 0nly 20 mins I need to bake it for, at 160c UK, 325 F USA
Hi Victoria, I have everything that I need for baking. Do you think you would use this recipe if you were going to try to make some stuffing for Thanksgiving? Also, any thoughts on what you would put into this dough to make it savory? I love watching what you do and trying it myself. The next thing on my list is your ooey gooey cinnamon rolls. Thanks so much! 😋
Hmmm 🤔 haven’t worked on the dressing yet but that in my list of must!
I HIGHLY recommend WAITING until the bread is COMPLETELY cooled. Cutting into it while still hot/warm causes it to become ‘gummy’ inside.
@@victoriasketokitchen Yes! It was wonderful! Will make again and tweak somewhat, like Cheddar and Jalapeños! But wait to cut it; as with all breads.
I made that mistake. I though maybe I didn’t cook it enough? Will definitely try again.
I will have to try this. I wonder if it could work in a bread machine? Thanks for all your work!
Maybe in gluten free setting
Please try doing a Bagel Recipe next. Thanks!
Made this bread today...best so far. I'm thinking I'll add some nutritional yeast for more of that yeast flavor and of course, the health benefits.
First I’m on vacation and can’t wait to get home and try your beautiful recipe!!! Next…do you think it would work to bake this bread in a bread machine?😊
I think it would tho I haven’t done it myself :) ha I’d buy a bread machine if it did work cause that makes it too easy!
I’m a bit confused about the instructions for this bread. If using your new perfected Leto flour you say add 2 tbsp baking powder. Is this to the bread recipe for the one loaf or to the flour recipe? I’m very excited to try this. I just found your channel last night and want to make this bread asap!
The flour doesn’t contain baking powder itself. The baking powder is for the recipe bread recipe. Without the baking powder the bread doesn’t rise
Thanks for sharing your recipes! 🥰I'm looking forward to trying several of them.
Great recipe! I used honey instead of sugar, added 1 Tbsp of whole psyllium husk and shaped it into 10 slots of a large silicone bagel pan. YUM!
Love your recipes your attention to detail and how you explain. Your just amazing and thank you for sharing.
Loved this bread recipe and will make again, but Is there a sweetner that doesn't crystalize like allulose. It causes abdominal issues for me. I used the Anthony's Brand, not sure if all the different brands are the same. Thanks
Hey friend! Allulose Does Not re crystallize. If your allulose recrystallizes then erythritol is in the ingredients. Erythritol re crystallizes but not allulose. Glad u like the bread!
Hi Victoria! Thank you for all the research you put into your recipes to give us the best.
I tried to make this bread, but it was a bit dense and moist in the middle. Would you know why?
Thanks!😊
I am making this tonight & love that they are also gluten free. Instead of bread, I am making rolls for our Thanksgiving gathering & do plan to do an egg wash after the rolls rise - they are doing just that right now & I'm so thrilled! I just realized that there was no salt added. Any recommendations for that addition? Thank you so much for the recipe!!!!! 💖
1/2 tsp salt :)
This bread looks amazing!! How can I proof it if I have an apartment size oven (small) with no oven light? I want to make this so badly...I pray you will have a solution for me ❤
I watch your channel all the time and I love you recipes. You rock keto!!! 👍
Just put it in the oven it may need a little more time to rise but not much
Thank you so much!! My baking supplies are scheduled to be here on Friday. I'm so excited!! 😁
Thank you for the keto flour and yeast bread recipe. The yeast bloomed and bread rose a little bit during one hour proof. But my first loaf only rose a little bit and didn't look like it had the sane air pockets as yours. What should I do different?
Did u use the self rising flour? Or the perfected keto flour?
You are amazing!
I love crispy cookies and can't wait to see you video some. Pray God's blessings to you and your family.
Yesssss!! Cookies!! Yummmmm!!!!!
Victoria do you make this one for your family or the just water version? I'm guessing this one is more flavorful. I am supposed to avoid dairy, would almond milk suffice?
Almond milk has less fat so the bread will go flatter. I make the just add water bread the most :)
Hi. Victoria. I really want to try making this bread. I have everything except egg white powder. What can I use instead? Thank you so much.
I’m very sorry but I can’t tell you how to replace it because I never have and I don’t think it would work also because the liquid to dry ratio would be off then the fat content would be off and it would be a mess or be a regular keto bread you’ve seen before
Hi Victoria! I have a suggestion for a Keto recipe. Would you be interested in formulating a Keto bread pudding recipe. As a Southerner, we love our bread pudding. I would love to have a recipe for a Keto version. Thank you and God bless.
Thank you very much sweetie you are a queen of good food i always wanted some genius verstile flour mix like this one and this wonderful keto bread recipe it’s very delicious just like English cake
I'm so excited I found you! I'm trying to get all the ingredients so I can make your flours. Curious, since I've never been a baker, can this self-rising flour be used to make dinner rolls? I'm trying to plan Thanksgiving and I've had horrible luck in the past trying to make keto rolls.
Yes and I have that coming Nov 18th
@@victoriasketokitchen oh..THANK YOU!! so excited to try them!
I can't wait to try this bread. I've tried so many that were so disappointing. I will let you know how it turns out after I make it. It looked so good.
Oh great! Definitely let me know!
Yay, thx so much for the recipe. Thursday is bread day around here so I will definitely make this and let you know. FYI: my failed recipes become breading 😅
Hello MS. Victoria. I miss cornbread. Have you been able to make a keto cornbread? I've tried it with liquid corn extracts, and i didn't care for it. Had a chemical taste, and made it sweet. Thanks. Joe.
Haven’t got there yet :)
Thank you so much for showing me this!
Made my first loaf of bread. I would say on the whole it was successful. I actually used my oven warming drawer as a proofer and used a temperature thermometer to keep an eye on the heat in that drawer and it never got above 77. I ended up taking it out to bake and probably should have let it rise longer as it's not as tall as I was would have wished but it was successful!
Concerning oat fiber, the modern mountain is sold out. What other brand do you think it second best? I think I heard you say something about it in a video. I’m getting ready to order the ingredients to make the flours. Thanks so much.
There are 4 option in the description box for oat fiber :)
I just received the organic one and I plan on making this bread on my day off tomorrow. I currently make one(from another channel)that I really love, but I'm always looking for other recipes because I like versatility and I love trying different recipes. Thank you for this recipe. I'll definitely let you know how it turns out
@@victoriasketokitchen 👍🏻
It looks great! Can this be made in a bread machine?
Haven’t tried it but I don’t know why it wouldn’t :)
love your flours
I have loved watching all of your videos! While watching your Cinnamon Honey Butter video, you mention that you can't wait for your rolls to come out of the oven so that you could try the butter out. Since then I've been wondering if you use this bread recipe for your rolls, or if you use a different recipe? Thank you for sharing your talent with all of us!
Rolls coming nov 18 th :)
@@victoriasketokitchen , Holy Cow, I'm so excited!!!!
I love your recipes! Just wondering why there is no salt in this, doesn’t it taste a bit bland without it? Just want to be sure before I give it a try. 😊
Add salt if I like :) maybe 1/2 tsp
I added 1/4 tsp. Perfect
Thank you for your recipes! I don't have a stand mixer. Do you know if a hand mixer would work and would I need to kneed it?
Hand mixer over works it so I’ve recommended hand… or wooden spoon. Remember it isn’t gluten so you don’t have to “work it” just get it well mixed but not over beat down
@@victoriasketokitchen thank you!
Hello, knew that someday a special person like you would create a replacement for flour. I’am excited to try your 2 flours. You mention that your flour doesn’t like humidity, I used to make artesian style bread in a Dutch oven with the lid on, and then without the lid to crisp up and brown the crust. Can this flour make Artesian breads?
Haven’t tried yet!
Question can I use instant yeast instead of active dry yeast as I am a lazy bugger and would skip a step if I can, thanks
Hello Victoria. I just came across your videos and I am subscribed. I will be making and using your recipes for many of my dishes. I just have a question about yeast and Baking Powder in the Bread recipe. If you are using yeast in the Bread recipe and you are also using your "Self-Rising" Flour mixture, why is it necessary to also add Baking Powder as well? There is Baking Powder in the flour mixture and you are also adding Yeast. Please explain this to me. I am super curious about it.
The keto flour is heavier than white flour so to get a rise with keto and gluten free flour the yeast creates gasses to rise but the baking powder also creates the gasses when in the oven. So truly keto bread can use all the help to rise that we can give it
We are new at this and wondered if we made some errors. It didn't rise greatly but the center was very doughy. waste not. So next day sliced it and put it all back for a further 35 min We hope that dries it out. Other loave recipes we've tried had baking times more like 45-50 min? further question" when you have the egg powder in the perfected flour do you have to add the correct amount of water to rehydrate the eggs? besides the other recipe requirements? not our first flop. enjoy your videos.
Victoria I have a question for you. How could I use you flour recipe to make a pumpkin roll for Christmas, any help appreciated
I mean u should be able to substitute my flour with white flour and leave the recipes the same. Just don’t add baking soda or baking power because that’s already in my flour to the percentage perfected for my flour to be 1:1 with white flour. My flour is NOT a substitute for keto recipes tho. But for traditional recipe
Do you keep sliced bread in the refrigerator and how long ?
I keep it out on the counter for about 4 hours to fully cool and dry out a little. Then I keep it in my pantry for about a week unless we eat it before that.
@@victoriasketokitchen thank you, I will try your recipice tomorrow
Shalom sweet Victoria, for how long do you mix the dough in the machine? Love, Cape Town South Africa. Im going to attempt to make your bread.
There is no gluten so once everything is well combined that has been mixed enough
Just made some bread wow it came out great ! Mine didn’t rise as much as yours but it may of been my yeast I’ll have to buy some new stuff but wow the taste is great cant wait to make a sandwich!
Make sure the byways liquid is 110! That a big deal ;)
That bread loos perfect for French toast 😋
I've made this several times and am addicted! ❤️❤️
Love messages like this!
@@victoriasketokitchen I've been thinking about trying it as a waffle or pancake, but need to try your bisquit mix for that first 😋❤️
@@sxs357 crispy waffle and fluffy pancakes coming Nov 28th!
@@victoriasketokitchen Don't tease me with all that deliciousness 😋😋😃
Would you let us know if making ur bread to make stuffing for Thanksgiving is ideal?
I’m sorry is the 2 tbsps baking powder in addition to the 3 tbsp.s in the self rising flour?
No let me clarify…
If you use my self rising flour “as in this video” do not add additional baking powder. Period.
If you use my new “perfected flour” you will need to add 2 table spoons baking powder to the recipe. Because my perfected keto flour is NOT self rising and does not contain baking powder
Victoria, I am confused. Do you add 3T baking powder to your keto self rising flour. Help please.
No that’s only if u use my perfected keto flour
I made your bread today and hands down it is the best tasting keto loaf I’ve had in the last 3 years, however mine did not rise much at all. I don’t have a proofer and I suspect my oven temp is not correct because it took 30 min to bake. So I will have to get an oven thermometer before I try again. My only tweak would be that I think it needs some salt. Correct me if I’m wrong but I don’t see salt in either the flour recipe nor in the bread recipe. Would adding some salt mess with the “science” of the recipe? I’m a happy camper. Thanks for all you do ❤️
It won’t hurt the yeast too much they just do not like it. I’m working on more bread recipes now and my trash can is kinda heavy unfortunately it’s trial and error. I don’t know why it didn’t rise! I’ve heard that several times. Make SURE to use a thermometer for 110 Fahrenheit for the yeast
Beautiful bread.
Love your recipes