Update 4/17/20: I switched over to a wheat-based low carb flour blend and am having great success with it! This blend is great for people who have no issues with gluten and are looking at Net Carbs vs. Total Carbs. I like it because it retains a nice pale color, tastes like wheat, and develops gluten with kneading very easily. The xanthan gum would provide a little more fluidity/cohesion, but I have been plenty successful without it! Try using this as a 1:1 swap with regular AP Flour.
Low Carb Wheat Flour
Yield: 300 g
Nutrition: Per 30 g serving: 100 cal, 4g net carb, 2 g fat, 15 g protein
- 150g Carbalose
- 100g Wheat protein isolate 5500
- 25g Wheat protein isolate 8000
- 25g Resistant wheat starch 75
- 3g Xanthan gum (optional)
Assuming 8 servings, the nutrition information is 12g total carbs and 8g fiber, bringing net carbs to 4g per serving. The original recipe I am riffing from is here: https://www.netrition.com/recipe-all-purpose-lowcarb-flour-mix2.html
Many of my recipes include the below blend of Keto Flour. It is made from a lot of various fiber and protein powders, when combined, mimic the behaviors of starch and gluten in baking. Sometimes I use it alone, and sometimes I build it up with other ingredients like vital wheat gluten. It’s a wonderful tool to create baking “bulk” with very low net carbohydrate content. Make a scaled-up batch and store in an airtight container.
Experimental All-Purpose Keto Flour
Yields: 214 g (approx. 2 2/3 cups)
Nutrition: Per 20 g (1/4 cup) serving: 83 cal, 0. 1 g net carb, 1 g fat, 12 g protein
- 60 g micellar casein
- 40 g whey protein isolate, unflavored
- 60 g inulin fiber
- 20 g egg white powder
- 20 g egg yolk powder
- 4 g xanthan gum
- 10 g psyllium husk (I use powdered)
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