Anyone Tried King Arthur Keto Flour (or Other Brands?)

springlering62

Made Dutch baby for breakfast Christmas and New Years, and we’ve thoroughly enjoyed them.

Was idly messing around online trying to see if anyone had added protein powder to a Dutch Baby and ran acrost glowing recommendations for the King Arthur keto flour.

Lower calorie,ow carb, higher protein, high fiber, costs an arm and a leg, contains xanthan and cellulose. However, there’s only two of us and a bag of flour typically lasts for six months, although a bag of all-purpose is 4x as many servings as this.

Anyone have experience with it? Any other brands? What can you tell me about it?

I’m on a buttermilk biscuit and Dutch baby kick, not to mention husband would be thrilled to have fresh baked bread more often. (As, tbh, would I.)

Sounds too good to be true. But…..it is King Arthur, a trusted brand.

neanderthin

It is low carb comparatively speaking so if someone is looking for a low carb bread, biscuit or muffin a serving will generally do the trick. When comparing for example with 2 slices of a regular bread you can expect the carbs to be around 25-30 carbs and the keto alternative is around 10.

As far as someone where the ketogenic diet is primarily to improve their metabolic health, those people generally stay away from "keto treats" which this is. Keto flour is diversification 101 generating an increase in shareholder value. Refined carbs are a no no for this particular population and know to stay away from processed and ultra processed foods.

Now that the keto diet has gained a lot of popularity and where a lot of scientific studies show improved metabolic health, especially diabetes and the big one, weight loss the literature in social and legacy media the manufacturers are motivated to jump on that bandwagon much like they did with gluten free.

Basically is a great product if someone is looking to lower their carbs but it is a slippery slope and most dedicated keto people would probably pass like most do with packaged keto products "treats" and it's funny, a lot of these keto treats have more carbs in a single serving than what is even recommended for the day of eating. Anyway I know your not keto, so take full advantage would be my advice.

springlering62

Thanks for the insight @neanderthin Not keto, no plans to because I’m essentially too lazy, and love my popcorn.

I’m not even worried about the lower calories. I was just trying to see if anyone had tried adding protein powder to popover batter, and fell down the rabbithole of which flour types got the best results, and found a recipe for low carb popovers, which specified this flour, so deeper into rabbithole.

It just seemed intriguing because husband is diabetic and does love bread once in a while, and I like my biscuits and pancakes, which he eats in moderation, if at all, even though he enjoys them.

I might order a couple bags to experiment with, but my word, I think the quick math is that it costs 10x as much per serving as regular all-purpose. 😱. So that alone would prevent adding a lot of lower cal, lower carb baked goods to the diet.

There’s just always that longing hope for some miracle product, (some sort of a semaglutide of food!).

I remember being gung ho on some flour made from rare Italian beans (lupini?) that had prospects. Read everything I could find about it. TIL I found out much it cost.

We already splash out on protein bars, powder, Nuun, jerky, leaner meats, dried edamame, and a bumload of cottage cheese. Got some dried bell peppers the other day from TJ but truthfully, afraid to try them for fear I’ll love them. $4 or $5 bucks for a one serving bag. So I put them in my diary but keep moving them forward.

neanderthin

springlering62 wrote: »

Thanks for the insight @neanderthin Not keto, no plans to because I’m essentially too lazy, and love my popcorn.

I’m not even worried about the lower calories. I was just trying to see if anyone had tried adding protein powder to popover batter, and fell down the rabbithole of which flour types got the best results, and found a recipe for low carb popovers, which specified this flour, so deeper into rabbithole.

It just seemed intriguing because husband is diabetic and does love bread once in a while, and I like my biscuits and pancakes, which he eats in moderation, if at all, even though he enjoys them.

I might order a couple bags to experiment with, but my word, I think the quick math is that it costs 10x as much per serving as regular all-purpose. 😱. So that alone would prevent adding a lot of lower cal, lower carb baked goods to the diet.

There’s just always that longing hope for some miracle product, (some sort of a semaglutide of food!).

I remember being gung ho on some flour made from rare Italian beans (lupini?) that had prospects. Read everything I could find about it. TIL I found out much it cost.

We already splash out on protein bars, powder, Nuun, jerky, leaner meats, dried edamame, and a bumload of cottage cheese. Got some dried bell peppers the other day from TJ but truthfully, afraid to try them for fear I’ll love them. $4 or $5 bucks for a one serving bag. So I put them in my diary but keep moving them forward.

Yeah, 10X the cost makes no sense for the vast majority of people. The thing is though people who are actually participating in a ketogenic diet to improve their metabolic health and have been keto for a while don't consume any refined carbs or foods that contain refined carbs simply because it'll take them over their carb allotment which is generally around 20g's which pretty much means the main carb source that people on the keto diet consume which are vegetables and greens is then in excess which you don't want to happen on a consistent basis.

Basically if someone on a keto diet want's to periodically have something that resembles bread or a muffin for example "keto treat" they can participate and in that context the 10X for the price might be worth it considering that one bag might last them a very long time and only contribute to the food budget in a small way. For the average person not on a low carb diet it really makes no sense, other than you can consume more protein or fat to compensate for carbohydrates on a calorie comparison, but that's about it. imo

springlering62

I’m curious as to how the taste compares and the baking experience with it.

It seems very similar ingredient wise to the Lewis Bakeries “keto” bread loaves. They are very very low cal, comparatively high protein, (I don’t look at the carbs) and taste like “normal” sandwich bread, also “normal” size slices compared to , say, the Sara Lee low cal which is eensy teensy slices.

neanderthin

Here's the ingredients for Lewis bakeries keto bread:
• Water
  
• Resistant Wheat Starch
  
• Wheat Protein
  
• Yeast
  
• Allulose
  
• Canola Oil
  
• Salt
  
• Chicory Root Fiber
  
• Stevia Leaf Extract (Reb M)
  
• Dough Conditioners (Mono- and Diglycerides, Ascorbic Acid)
  
• Calcium Propionate (to Retain Freshness)
  
• Fumaric Acid
  
• Sorbic Acid (to Retain Freshness)
  
• Guar Gum
  
• Contains: Wheat

People that are successfully engaging in the ketogenic diet are basically the people that have gone down the rabbit hole looking to repair their metabolic health and been successful on many fronts with reversing diabetes and weight loss the big ones and this mess of ingredients is the exact food that is avoided like the plaque.

Like I said previously, the food industrial complex is about making money first and foremost and the positive press over the years backed by the scientific research has made the keto diet the most googled diet in the world for quite a long time and it would be negligence on the part of that food industrial complex to not take advantage and they're not and I suspect it will get much bigger as time goes on.

Their research is quite thorough and they know quite well that the population that are successful with keto will never be their audience and are taking total advantage of the vast majority that are winging it based on the weight loss and it's inevitable the most will fail, but until then they will offer these "keto treats" and make mucho dollars.

The Lewis bread shows "0" carbs which I suspect was a major celebration in the research department and suspect putting all those ingredients together in the right combination was not very easy, lol.

springlering62

….so it’s like a pass to eat a food that’s passing as bread.

I’m trying to whittle us down to better foods, but that’s a process in and of itself. Right now, I’m trying to add more beans and more and better variety of veggies in the new year.

The Lewis bread, alternatives to sugar free syrups and jello, a recipe for something more nutritious than a Nugo bar, all that is ultimately in the replacement plan. That’s why the keto flour from a trusted brand like King Arthur grabbed my attention.

But, the Lewis, sugar frees and nugo are all heckuva a lot better than where we came from. 🤷🏻‍♀️