King ArthurKeto Wheat Baking Flour: 1:1 All-Purpose Flour Substitute, 1 lb (Pack of 1) - Low-Carb Baking Solution for Bread & More, Non-GMO, Resealable Bag - Perfect for Keto Diet & Reduced Carb Intake

Makes incredible 2 ingredient dough bagels (the one with Greek yogurt)My kids really love it and that’s a major win! It fills us all up for a long time because of the amount of protein that’s in it.We all love it toasted after the bagels cool. Really elevates the taste and consistency.Low carb and high protein, my kids go through them so fast I have to make a batch every week

Low carb and easy to work with. So far I’ve baked dinner roles and a loaf of garlic bread, both very good!! The taste is a bit wheaty. Texture is very close to real bread, maybe a tiny bit less fluffy, but still feels and tastes like bread. I have also used it to make sausage gravy with great success.

Just made bagels with this stuff. Cottage cheese, salt, this flour, baking powderTasted like bread. Wasn't very chewy like I like it, but I think if I worked the dough more, it probably would've been.I think just trying to make regular bread with this would work well if you don't want to knead it that much.I hate the price for the amount you get. I'll probably get like... 2? more things I can make with this stuff. Over $15 for this small amount is ridiculousEDIT:So I just made a milk bread recipe out of this.3c of the flour1/3c melted butter1c warmed milk2tsp yeast1 egg, 1tsp salt1tbs sugar1/2c allulose (or 1/4-1/2c of regular sugar)So not exactly low low carb, but lower than normal bread. I put all the ingredients in to my bread maker. Dough came together really well. The rising wasn't as much as normal dough. Maybe could've gone longer, but I think with the higher gluten content, it was just preventing it from poofing out more.I baked at the same temp and time (350 for about 19-20min)and it came out great. Very very similar to normal flour milk bread. You can tell there is more gluten and whatever else in this flour to make the texture a bit more springy/rubbery (but not in a bad way.. just that high gluten texture), but the flavor to me was the same. Very yummy.I'm still not happy with how much this stuff is fow how much you get but happy with the results I got when treating it as normal flour.

It's like all purpose flour without all the carbs which is what I was looking for and the taste is wonderful, unlike almond flour or carbquik. The biscuits turned out very light and fluffy. I'm going to try it in keto cookies.

Perfect blend for cottage cheese flat bread. Yum!

I've followed a low carb/low-no sugar diet for about 3 years now. My main goal is to keep my blood sugar under control. So, this flour is the perfect fit for me as I'm not specifically trying to avoid wheat, just the carb content of regular wheat flours. I have used recipes from the King Arthur website that are specifically formulated for this flour. I have not attempted to use it as a "1 for 1" replacement for regular flour in a normal recipe. So, I can't speak to that. But, what I CAN say is that I was able to make a Pumpkin cake with cream cheese frosting, zucchini muffins AND peanut butter cookies all from ONE bag of this flour. Yes, if you are going to make bread with the flour, it is very expensive. But, using it for things that only use a cup or 2 of flour really stretches the bag and gives you more bang for your buck! All 3 of these things were DELICIOUS. You can really only go so far with almond/coconut flour and I really missed the texture of a regular wheat flour. This flour is definitely not exactly like regular flour, so keep your expectations in check. But, it is a fabulous change from other alternative flours and does not cause any issues with my blood sugar or weight gain. I'm excited to keep my eye out for more recipes that will be developed for this flour. It is a wonderful addition to my way of eating.

It's nice to have an alternative that you can use as a 1 to 1 sub. But it's just.....OK. I've made pizza dough with it. The dough smells awful tbh but it does act like regular dough. It seems more sticky so I end up having to add more flour. Once you pile on toppings you don't really notice the difference. But the cooked dough has an off texture, crumbly or grainy. I have hard time explaining it. It's not fluffy and light like regular pizza dough. I cooked like I would normal pizza dough. There's an off flavor but it was really mild for me, only really noticeable when eating plain crust. The texture was more off putting for me.I tried making sausage gravy with it and that was a no go. It never really thickened like AP flour and it separated the gravy or something. There was nothing else in the recipe that would have made that happen. Again the flavor was off and more noticeable in this recipe.This stuff is so expensive. It might be nice for a every once in a while treat but there's no way I could afford to completely sub AP flour with it. I bake quite a bit though. It's $9-11 for one pound while it's $5-6 for 5lbs of King Arthur AP Flour.Edit: I made KAF cinnamon roll recipe for this flour. They turned out good but molded very quickly. The dough was dry but I could have over baked.I'll update if I try more recipes but overall not that impressed.

I’m from south of New Orleans and Beignets are a staple for New Orleans culture. Even though I don’t live there anymore I still get the craves for the traditional foods that set Louisiana apart from everyone else. Looking for a keto recipe that mimics a true beignet is impossible. With this keto flour I finally created a recipe and I could not be happier. All of the other internet recipes that claim they are the best are far from it.