King Arthur Baking Company, ケト小麦粉ブレンド、454g（16オンス）

Although I don't do the "Low Carb Diet" anymore, I'd like to say this is a great little additive to my soups and sauces. I use this in place of flour to make gravy and rue. Nice option for when I don't want "too many" carbs in a meal.

I used this product to make scones according to a Keto recipe on Youtube and it turned out a treat. The only downside is its price in the UK, otherwise, I am pleased with it and reordered it.

I was going to subtract a star at first, because the price is so high. But then I felt that would not be fair, because King Arthur really has a good product here, and it is probably not all that easy or cheap to produce it. And it isn't all that inexpensive to make low carb bread from the available recipes anyway... the individual ingredients for those are quite costly. This is by far the best way to make low-carb bread at home that I have yet come across. I have tried I think five other recipes from books and the internet, and none were a good substitute for the real thing. They sort of kinda work, but always have some flavors I am not really fond of, and I've never really gotten used to them. The flavors are wrong, and/or the texture is coarse, or rubbery. There was always something not quite "bread like" about them, despite the claims of the sources. But now I've used this King Arthur Keto flour in two loaves of bread in my old Goldstar bread machine, and cannot believe how nice this is! The flavor and texture is wonderful! If I were served this bread in a restaurant, I would be asking the waiter for the brand. The flavor is rich, the texture is perfect. It makes perfect toast, and is the first low carb bread which I have made, that works in making sandwiches. I really feel this "is the answer" for me, a newly discovered type 2 diabetic, who really thought my good bread days were over. Here is the recipe that worked well in my bread machine. It is very simple, and so far, fool proof: 1 cup warm water, about 110 degrees f. 2 tablespoons white sugar 1 pack rapid rise dry yeast ¼ cup vegetable oil 3 cups bread flour (one one pound bag of King Arthur Keto Wheat Flour) 1 teaspoon salt Put the oil and water in the bread machine. Fully mix the dry ingredients and place on top of the liquid. Make a small crater on the top, and place the yeast in that. Run the machine on the normal settings for white bread. The two tablespoons of sugar would be 26 carbs, and the flour is about 60 carbs. If the yeast ate none of the sugar, this would work out to about 7 carbs per slice, if you cut the loaf into 12 slices. But as I understand it, some or all of that sugar will be used up by the yeast rising process, so perhaps it would be even less. I'm no scientist... do your own calculations and research on all that! But in short, I feel this King Arthur flour is "the answer" I have been looking for. I want to try it for various other recipes, such as pasta and bagels. But for bread machine bread alone, I highly recommend it.

Made the loaf recipe on the back of the pack. It was delicious

Makes great protein bagels! Tastes a little like whole grain, but that's not necessarily a bad thing. Ingredients: King Arthur Protein Flour 2 cups (240g) Warm water (110°F) ¾ cup (180 ml) Greek yogurt (nonfat) ¼ cup (60g) Instant yeast 1 packet (2¼ tsp) Salt ¾ tsp Honey (optional) 1 tsp Egg (for egg wash) 1 --- Macros (Per Bagel, No Toppings) (Estimate for 6 bagels) Nutrient Amount Calories ~160 kcal Protein ~14g Carbs ~22g Fat ~1.5g Fiber ~2g 1. Activate Yeast In a bowl, mix the warm water and honey (optional). Sprinkle yeast on top and let it sit for 5–10 minutes until foamy. 2. Make Dough In a mixing bowl, combine flour and salt. Add the foamy yeast mixture and Greek yogurt. Mix with a spoon or dough hook until combined. Knead for about 7–10 minutes by hand (or 5 with a mixer) until smooth and elastic. 3. Let Dough Rise Place the dough in a greased bowl, cover with a towel or plastic wrap. Let rise in a warm place for 60–90 minutes or until doubled in size. 4. Shape the Bagels Punch down the dough and divide into 6 equal pieces (~70g each). Roll each into a ball, poke a hole in the middle, and stretch into a bagel shape. 5. Boil the Bagels Preheat oven to 425°F (220°C). Boil a large pot of water. Optional: add 1 tbsp baking soda for a chewier crust. Boil each bagel for 30–45 seconds per side. Remove and place on parchment-lined baking sheet. 6. Add Egg Wash & Toppings Beat the egg and brush over bagels. Add toppings if desired (e.g., sesame, poppy, everything bagel seasoning). 7. Bake Bake at 425°F for 20–22 minutes until golden brown. Cool on wire rack. Store in fridge up to 5 days or freeze for later.

This flour is a complete con. Marketed as keto friendly low carb etc etc. It's essentially super high processed crap from america that will aid bringing you out of ketosis for sure... 14g carbs per serving...the packaging says 15 servings per pack. Essentially the pack can make 1 loaf, so if you cut it into 15 slices each slice will be 14g carbs. Shame because I really thought this was the solution for me to have fairly normal bread again. If it looks too good to be true it probably is and all that...