Victoria our homestead is low carb but I had to share with you. Using your all purpose flour mix I have to be honest I did the biggest test in my kitchen I could think of using your flour. My favorite is pizzelles. I've seen many make this low carb BUT they did not make the cut. Those were too soft, not flavorful ect. BUT YOUR FLOUR MIX MADE THE GRADE. I used my original recipe replacing with your mix. Crispy, set perfectly this totally blew my mind. I'm going to be in time sharing your mix on my you tube channel linking to you for the credit. THANK YOU HUN. my researching is finally over, the over spending finding the right ingredients are over. Your mix is it !!!. God bless you.
“Keto doesn’t have to be weird” YES!!! I lost 75 lbs eating keto, including the weird recipes made with just egg whites that tasted like styrofoam. Your channel gets me so excited to now live a keto life maintaining my weight loss, knowing that the recipes don’t have to be weird.
These rolls look devine. Think I’ll make a batch to take to our Polish Christmas Eve dinner. Since absolutely everything being served will be traditional, and sooooo not keto!!! I’ve been baking bread long before ovens had proofing features. My Mom use to warm oven to 150 d ONE HOUR before she started making her bread. Turned oven off once it reached temperature. By the time dough was ready to proof, oven wasn’t hot, but warm. Perfect to rise bread/rolls. A good method for ensuring correct water temperature for your yeast..dribble the water onto your wrist. Should feel the same temperature as a baby bottle. Thanks again Victoria for another great recipe…💕💕💕
Ok taking a leap of faith. Ordering today. Making flour tonight. Hubby’s type 2 and I am trying to make thanksgiving dinner as keto / gf as I can. Bless you.
Ok, my friend! I am sharing ALL your baking recipes with everyone I know. Everyone needs to eat low-carb baked goods, no doubt. Now you have tapped into a need so great it is immeasurable! Diabetics, gluten intolerant folks, and those who are overweight due to an unbalanced diet. God has truly blessed you and is blessing untold numbers of people thru you. Please continue to bless us with your hard work. 😊😊
Girl!! You are rocking the keto breads!!! I’m so very blessed to have found your channel a couple weeks ago. I’ve been in keto for 3 years but to have this new channel of recipes in my keto arsenal is such a blessing!!!! Keep them coming.
I made this a week ago and fell in love with it. I took some to work and warmed in the toaster oven and someone walked in and said it smelled like I was baking cookies!
I used this as a base recipe to make an alternative dairy free version of these rolls and they came out very nice. I cut the recipe in half since it's only me and I inhaled two of them. I'm so satisfied. Thank you for sharing this recipe. So many possibilities.
I really wish you would write a cook book so we can have all your wonderful recipes and tips and tricks in one place. I've tried several of your recipes and they are amazing. Those ooey gooey cinnamon rolls were delicious. Thank you for all you do to help the rest of us try to improve our dietary needs to better our lives like you have. We are ketovore and it's been wonderful for us so far.
I am slowly accumulating all of the ingredients I need to make your flour mixtures, and I am hoping to find a decent kitchen scale on sale so I can make the mixtures as precise as you have detailed. I hope to have everything before Christmas! (BTW- sometimes mixtures don't rise because the baking powder is old. Tips/shortcuts: ~You can make your own baking powder by mixing one part baking soda and two parts cream of tartar. ~You can also quickly make "warm" water (110F) by mixing mix one part room-temperature water with two parts boiling water.
Thanks for another great recipe, Victoria. I have a lot of leftover gravy from Thanksgiving just crying out for some dinner rolls to soak it up. And, yes, it is so nice to be actually baking REAL food again.
I just made your dinner rolls! The smell of yeast is wonderful. I have not had bread for several years. They are done proofing and almost going into oven to cook. Thank you!
Bravo! It is 3am & I just found your channel tonight and am nocturnally glued to it in awe of the was that God has blessed you in bringing to us, via UA-cam all of these wonderful REAL foods! May God continue to richly bless the work of your hands.
Just found your channel about an hour ago! Everything looks amazing! Going to start to stock up on ingredients. I miss baking. Have tried a few things from other channels and some were good, but this looks much more like my kind of baking! You figuring out the best flour mixture is Amazing! Thank you for all the work you’ve done for these recipes! You’ve done a lot for the Keto world! 🕊🌞🕊
Made these last night. I didn’t really see the yeast “bloom” but it did bubble a bit so I think it did bloom. I also didn’t see the rolls rise but after baking them they turned out good! The batter was little darker brown in color but they were reasonably fluffy inside and tasted good. Thank you Victoria! I’ll try these again!
Check the best before date on your yeast. And yes it does matter. When you get a new jar or tin of yeast once it is open store in the fridge, it help to keep it.
Just found you on UA-cam, Victoria. JOHN 3:16 is my favorite verse ! Keep sharing the gospel and I will be praying for you. Thank you and God Bless you.
Just discovered you today but I'm 5 or 6 videos in. I'm not a bread fiend but I do like a biscuit or a roll, and definitely a sandwich now and then. And I must have my cakes and cobblers. The pecan cobbler video is where I found you. Going back to keto to get this weight off and reverse this diabetes. Now I can do it without sacrificing bread. Thx! 😊
Made these tonight since I still have a large bag of the Old Version flour mix. I bought a ton of the wrong brand of Oat Fiber, but they still came out pretty good. I can see how Amazing these would be with the right oat fiber. I took 2 dough balls and divided them into 4, and pressed them in my tortilla press, fried them with a bit of avocado oil, salted and added garlic powder to one side, and Wow! I couldn't stop eating them! I can't wait to try your perfected flour mix. Omgosh, they were SO good!
Oh yum!! I can’t wait to try these!!! I tried to make some from a coconut flour recipe, they looked good but they tasted terrible! Your channel has been a blessing! These look amazing!
Thank you so much for new recipe Can’t wait to try could you please put a true recipe out so I could print it off I have to keep starting and stopping video to get the way you do things ❤❤❤❤❤❤❤❤❤❤
Those look good. If you get a smaller scoop, maybe 1/2 or 1/3 the size of the rolls, you could slather the butter, then parmesan and garlic - keto garlic tots.
Just watched your magical video and I'm salivating! After dinner rolls, my next favorite is chibatta bread. PLEASE work your magical flour to come up with it too.
You need a gluten free setting and possibly a bread machine yeast. I haven’t tried it but I read someone say use a gluten free setting or it doesn’t work
I love you to pieces for you personally & for what you do for those of us who must live keto. I was so thrilled with the idea of your perfected keto flour that I got rid of failed recipes dreaming of food that actually tastes good & makes me happy. I have been so very disappointed. I threw away the cornbread, naan bread, & biscuits (actually gave to birds & squirrels). I was careful to follow recipes exactly. Even bought ingredients you recommended. With the biscuits, mine weren't sticky, & I wondered then if perhaps it had something to do w/ the way I was measuring the flour (packed?). I made the yeast dinner rolls this morning. I was meticulous even using digital thermometer to be exact w/ 70° room temp egg & cream. Yeast bloomed so beautifully & smelled heavenly. I knew I was in trouble because my roll dough was very dry. They didn't double w/ oven light proofing. I believe the problem is this: when changing from self-rising to perfected flour, in addition to adding the 2 T. + 2 t. baking powder, the g of keto flour should not be upped to 112 g per cup but stay @ 100 g (instead of 448 g per 4 cups leave it @ 400 g). I'm going to try once more before calling thumbs down on dinner rolls. I'm really praying about this. I'm desperate. I'll let you know!!
Ok so when making the flour itself you must use grams not cups. I give cups for the ppl who complain but cups are way off. Only grams is accurate. Also brands make all the difference. Other Oat fiber brands I heard make things sticky and dense. And when using perfected keto flour to replace the self rising it’s gram to gram. Don’t change the grams and do not pack the cup you will likely get a dry rock result. Also you MUST weigh the xanthan gum in grams because the spoon measurements are not perfect. Hope this helps.
OK. I tried this recipe 2 times. The first time I used the self rising flour and the second time I used the PKF (with arrowroot) . My yeast proofed beautifully. I put in a cold oven with the light on. I Didn't cover them with plastic or add a pan of water. The flavor is DELICIOUS, but the texture is very very dense. heavy and slightly chewy. They don't really 'rise'. ( at least not for me) I'm in a very dry climate. I think they are a better texture the next day. slightly chewy, very filling but nice.They are not light and 'fluffy' dinner rolls like those made with white flour..(I use lifesource oat fiber and blue diamond almond flour, fresh baking powder - I always weigh my ingredients) I thought they were good... maybe I am doing something wrong (?) (I'm a pretty experienced keto baker) I just wanted confirmation that the texture is more 'dense' and chewy rather than light and fluffy, right? thanks for sharing all your creations with us! I do appreciate all your efforts.😊
Curious about using the cast iron pan. Since it’s cold, will take a bit of time to get hot in oven, compared to a baking sheet pan. Is this the intention, to keep the bottom colder than the tops longer?
Hi Victoria, Thank you so much for your hard work and recipes! I want to make your yeast rolls using your new standard keto flour 2.0. Do I still use 4 cups of that flour? How many grams, and are the grams different if the NSKF2.0 is made with almond or pecan flour? Also do I add the same 2 Tbs + 2 tsp baking powder? Thanks so much!! This is new to me and I'm just learning. I am so thankful I found you online. You are an amazing Blessing!!! I'm praying for you and your family in the midst of change ;) Diane
Hi! So I haven’t made these yet so I don’t know 100%. 1 cup NSKF 2.0 is 84 grams so do not follow the grams in the recipe it would be way too dry. Start with cups but add it slow and if it starts to look dry don’t add more. Same baking powder
Still hoping & praying for some Amazon gift cards from my students for Christmas so I can buy the ingredients for your flour! I’ve heard such good things about it from others on UA-cam. Can’t wait for more recipes you try using this flour and your cakes & cookies flour! 😊
Do you realize how horrible it sounds to expect students (parents) to buy you gifts? Teaching is your job. You get paid for it. You should appreciate gratitude, but you shouldn’t expect or even want gifts.
@@ts3063 Sorry, but I never expect them, just know the students and parents love me enough to think of me during the holidays. Also, you must have no idea how teachers are underpaid for the job we do. I work almost every evening & weekend, and do not get paid for those hours, I also don’t get paid during the summers (which most people think). Additionally, I spend a lot of my own money on things to adequately do my job, do you?
Just made flaxseed version of this! With oat fiber in place of bamboo fiber... And more vegan substitutes for the other major factors and Viola! It was amazing!
As everything else you've posted and I've made...these Dinner rolls look amazing! I'm assuming that the Allulose will make them taste like a Hawaiian Roll maybe?! I'm excited to try these as well! I'm outta Almond Flour rn and the windchill is 1 today but 50 on Fri ! ONLY in NE Iowa! Brrrrr So might not get done today?! I bet these will make the best Keto Sliders ever!! Yummy Thanks for another great recipe Victoria! Blessings from Iowa, L
Now that I have a bread machine, could I use the dough setting to mix this dough? There weren’t many choices so I just bought the same one that you have so I could make your “more to come” recipes and be on the same page. I’m using up the last of your older version flour (xanthan) for cookies, then making it with guar and psyllium husk (had to wait for the psyllium husk to get here), adding the baking powder of course.
I made these rolls exactly as in the video. Yeast bloomed perfectly. Used my proofing oven. Not much rise. I could play hockey with these rolls. Very dense. Used all fresh ingredients. In your bread flour recipe, you say 1 cup of oat fibre is 76 grams. Are you sure that is correct? I weighed out 76 grams and it was nowhere near a cup and I think 2 tablespoons on xantham is too much?
Would it be possible to put the ingredients for your self rising four in your recipe and the alternative? I always have to look for the recipe. Thank you!
I'm just waiting to get my oat fiber and I'll be trying so many of your recipes! Do you think if i make these the day before they would hold freshness for the next day?
Cant wait to try this recipie - I will be using your new all purpose flour (the one with arrowroot) - how do the cups convert? This recipie says a cup is 100gram but your perfected flour says a cup is 115 grams
I sent you an email with some questions, but I am guessing you did not see it. First I want to say I have enjoyed some of your recipes. And I love the fact that you have taken so much time to work on making better keto recipes. My husband has even purchased a KitchenAid for me to make them. 😊 I just have a couple questions. I have trouble getting stuff to raise. I do the 110 degrees, as instructed. If it needs proofed, I do that in my oven with the light on. But the rolls, knots and bread did not raise. They taste good, but they are very dense. Also, the stuff seems to go stale very quickly. Is there a special way they should be stored. Besides the bread items, the crackers got soft. Any suggestions will be appreciated. Thanks again for your good work. God Bless you
If it isn’t rising the problem is in the flour mixture. Brands I recommend are vital. Weighing each ingredient in grams is also vital. My flour only rises 1 time and u must add baking powder or yeast so if your using my recipes that are using my cakes and cookies flour or my self rising flour both of those flours contain baking powder already. So if you use any of my newer flour mixes, they do not contain baking power so that will need to be add to the recipe.
@@victoriasketokitchen Thank you. I do use the baking powder where you tell us to. I am going to order a couple items that I was using a different brand. I really want your recipes to work.
Victoria, can this recipe be used to make a complete loaf of bread, kneaded gently, lightly pressed flat then rolled into a loaf? Baked following the complete recipe as printed to include the same baking time? Jillaine Tagatz, Oshkosh WI
Hi Victoria, I’m getting ready to make these rolls with your new fabulous NSKF 2.0. Would I still use 4 cups of flour and 2 TBL plus 2 tsp baking powder? Love love love your recipes! ❤
I wish I'd read this note. I'm making them with the 2.0 flour and bingo, the dough was pretty dry. I'm gonna finish cooking them and see if lots of butter will save them.
So, when making the yeast rolls is it best to use your self rising flour or the perfected flour and adding baking powder? My yeast rolls didn't come out last time and I MUST admit that I did not weigh the ingredients that time, but they came out heavy and wet in the middle. I will make them again this weekend to see what I can to do improve them before Christmas dinner. Thanks for everything you do for us, my husband and I really enjoy your videos. Janet Ramos
Love your video's Victoria! I do have one request though...pretty please let us know what size eggs you're using. It makes a difference in the consistency of the dough. I have found myself adding more flour if the dough is too wet to handle.
You Shouldn’t have that problem with the new flour! And I don’t measure eggs I just buy the Costco or Walmart 4 dozen packs and grab one. Is that bad? lol sorry I don’t know how to measure an egg
@@victoriasketokitchen It should say right on the top of the container what size eggs they are. Small, medium, large, extra large or jumbo. but then, I get mine fresh from my farmer's market, so I never know what size they are till I open the container. I'm a lot older than you are and have been cooking since I was 5, so I pretty much know eggs. lol
Hi. If anyone can help me please. To get the ingredients to me in the Caribbean is expensive, so I am very cautious with using the flour in big patches and prefer to 'test' the recipe before making a big batch. If I want to use 1 cup of the flour, should I use a quarter of all the other ingredients? Or same measurements with the other ingredients but just use one cup of the flour? Thank you
The problem will be likely in the amount of egg since it’s hard to split one egg into 4 parts however u must have 1/4 that entire egg the joke and the white
@@victoriasketokitchen I planned to beat the egg and measure the total beaten egg in grams. Then divide by 4 and measure the 1/4 again in grams. A bit more work but alas that's what testing is.
Victoria, i cannot eat eggs and your amazing bread flour has egg protein. Any suggestions how i can substitute that egg protein? Thanks! New subscriber here! 💖
Hi! Some subs use whey but as I showed in my science style video egg and whey do not work the same. Whey is weak and makes thing gooey and flat it has no power so I do not have a 1:1 substitute I’m sorry
I have a microwave oven combi. Need to leave the door open to turn on the light. When closed and not turning on light goes out. So no proofing this way😱
So I have a challenge for you. Do you think you could come up with a recipe for bagels? I’m not sure how you would accomplish Making them chewy but you have been working kitchen Magic so I think anything is possible
Made the batter but it wasn’t as sticky as yours. I think i had the wrong conversion to metric. It was a dough of lumps. What did i do wrong😱😱😢Can someone please help me with the metric amounts?
When you say your perfected Keto flour is that the plain flour that’s perfected or the self rising? I have a plain flour recipe and a self rising recipe. I’m not sure which one to use for this recipe. Thanks!
You added 1 teaspoon of salt in your video, but it's not listed as an ingredient. Can't wait to make these. Have to get active dry yeast as I only have instant dry yeast. Thank you for all your videos and hard work. Made a recipe with your Keto flour for Thanksgiving and everyone loved. It was Ooey Gooey Pecan Bars.
They look delicious. Just curious cakes and cookie flour or bread flour for banana bread? Not keto but I'm always looking for healthier things for the kids
Victoria can you tell me what I put in your regular flour to make 4 cups of it self rising? I thought I saved the first video that described the amounts to add but I cannot find it. Thank you in advance.
Victoria our homestead is low carb but I had to share with you. Using your all purpose flour mix I have to be honest I did the biggest test in my kitchen I could think of using your flour. My favorite is pizzelles. I've seen many make this low carb BUT they did not make the cut. Those were too soft, not flavorful ect. BUT YOUR FLOUR MIX MADE THE GRADE. I used my original recipe replacing with your mix. Crispy, set perfectly this totally blew my mind. I'm going to be in time sharing your mix on my you tube channel linking to you for the credit. THANK YOU HUN. my researching is finally over, the over spending finding the right ingredients are over. Your mix is it !!!. God bless you.
Awe I’m so glad it worked for you!
“Keto doesn’t have to be weird” YES!!! I lost 75 lbs eating keto, including the weird recipes made with just egg whites that tasted like styrofoam. Your channel gets me so excited to now live a keto life maintaining my weight loss, knowing that the recipes don’t have to be weird.
Weird according to who? Those who eat fake & processed foods? The thing I like about this is that I recognize all the ingredients. Thanks for sharing!
These rolls look devine. Think I’ll make a batch to take to our Polish Christmas Eve dinner. Since absolutely everything being served will be traditional, and sooooo not keto!!! I’ve been baking bread long before ovens had proofing features. My Mom use to warm oven to 150 d ONE HOUR before she started making her bread. Turned oven off once it reached temperature. By the time dough was ready to proof, oven wasn’t hot, but warm. Perfect to rise bread/rolls. A good method for ensuring correct water temperature for your yeast..dribble the water onto your wrist. Should feel the same temperature as a baby bottle. Thanks again Victoria for another great recipe…💕💕💕
@@Clarky1951 Great pointer abt temp on wrist as in baby bottle! ❤️
Ok taking a leap of faith. Ordering today. Making flour tonight. Hubby’s type 2 and I am trying to make thanksgiving dinner as keto / gf as I can.
Bless you.
Ok, my friend! I am sharing ALL your baking recipes with everyone I know. Everyone needs to eat low-carb baked goods, no doubt. Now you have tapped into a need so great it is immeasurable! Diabetics, gluten intolerant folks, and those who are overweight due to an unbalanced diet. God has truly blessed you and is blessing untold numbers of people thru you. Please continue to bless us with your hard work. 😊😊
Amen!
Girl!! You are rocking the keto breads!!! I’m so very blessed to have found your channel a couple weeks ago. I’ve been in keto for 3 years but to have this new channel of recipes in my keto arsenal is such a blessing!!!! Keep them coming.
You have rocked my keto world! Victoria I have try these roll. Bless you sweetie keep cooking and baking ❤
Hi Victoria retired lady from England 👌these rolls are the best thank you so much for all you do 👍🏻
I made this a week ago and fell in love with it. I took some to work and warmed in the toaster oven and someone walked in and said it smelled like I was baking cookies!
I used this as a base recipe to make an alternative dairy free version of these rolls and they came out very nice. I cut the recipe in half since it's only me and I inhaled two of them. I'm so satisfied. Thank you for sharing this recipe. So many possibilities.
Thanks!
Thank you friend!
I really wish you would write a cook book so we can have all your wonderful recipes and tips and tricks in one place. I've tried several of your recipes and they are amazing. Those ooey gooey cinnamon rolls were delicious. Thank you for all you do to help the rest of us try to improve our dietary needs to better our lives like you have. We are ketovore and it's been wonderful for us so far.
I am slowly accumulating all of the ingredients I need to make your flour mixtures, and I am hoping to find a decent kitchen scale on sale so I can make the mixtures as precise as you have detailed. I hope to have everything before Christmas! (BTW- sometimes mixtures don't rise because the baking powder is old.
Tips/shortcuts:
~You can make your own baking powder by mixing one part baking soda and two parts cream of tartar.
~You can also quickly make "warm" water (110F) by mixing mix one part room-temperature water with two parts boiling water.
I got a small digital scale on Amazon. Was not expensive. Works great!
Saving your tips! Thank you
2 batches of flour made. Rewatching the video. Making the test batch tonight. Before making for thanksgiving dinner.
How did they come out, I wasn't going to do rolls for Thanksgiving but now everyone's asking for rolls 😂
Thanks for another great recipe, Victoria. I have a lot of leftover gravy from Thanksgiving just crying out for some dinner rolls to soak it up. And, yes, it is so nice to be actually baking REAL food again.
I just made your dinner rolls! The smell of yeast is wonderful. I have not had bread for several years. They are done proofing and almost going into oven to cook. Thank you!
Bravo! It is 3am & I just found your channel tonight and am nocturnally glued to it in awe of the was that God has blessed you in bringing to us, via UA-cam all of these wonderful REAL foods! May God continue to richly bless the work of your hands.
I asked for rolls and you delivered. I am looking forward to giving them a try. Thank you!!!
I'm waiting for the supplies to make the flour, then a loaf of bread, then rolls! THANKS for sharing!! God bless you.
Just found your channel about an hour ago! Everything looks amazing! Going to start to stock up on ingredients. I miss baking. Have tried a few things from other channels and some were good, but this looks much more like my kind of baking! You figuring out the best flour mixture is Amazing! Thank you for all the work you’ve done for these recipes! You’ve done a lot for the Keto world!
🕊🌞🕊
Made these last night. I didn’t really see the yeast “bloom” but it did bubble a bit so I think it did bloom. I also didn’t see the rolls rise but after baking them they turned out good! The batter was little darker brown in color but they were reasonably fluffy inside and tasted good. Thank you Victoria! I’ll try these again!
Check the best before date on your yeast. And yes it does matter. When you get a new jar or tin of yeast once it is open store in the fridge, it help to keep it.
Also Allulose aids in browning.
Wow! Just Wow! Gotta get to baking! Thanks Victoria, you are amazing. Can't wait to see what's next.
Thank you so much Victoria! You have touched so many lives for the better... God bless you and yours.
Looks fantastic. Can’t wait to cook some
Just found you on UA-cam, Victoria. JOHN 3:16 is my favorite verse ! Keep sharing the gospel and I will be praying for you. Thank you and God Bless you.
Just discovered you today but I'm 5 or 6 videos in. I'm not a bread fiend but I do like a biscuit or a roll, and definitely a sandwich now and then. And I must have my cakes and cobblers. The pecan cobbler video is where I found you. Going back to keto to get this weight off and reverse this diabetes. Now I can do it without sacrificing bread. Thx! 😊
Made these tonight since I still have a large bag of the Old Version flour mix. I bought a ton of the wrong brand of Oat Fiber, but they still came out pretty good. I can see how Amazing these would be with the right oat fiber. I took 2 dough balls and divided them into 4, and pressed them in my tortilla press, fried them with a bit of avocado oil, salted and added garlic powder to one side, and Wow! I couldn't stop eating them! I can't wait to try your perfected flour mix. Omgosh, they were SO good!
What is the “ wrong kind” of oat flour?
Oh yum!! I can’t wait to try these!!! I tried to make some from a coconut flour recipe, they looked good but they tasted terrible! Your channel has been a blessing! These look amazing!
I am blessed by your efforts and love your recipes! Going to do your cinnamon rolls next!
Thank you so much for new recipe
Can’t wait to try
could you please put a true recipe out so I could print it off
I have to keep starting and stopping video to get the way you do things
❤❤❤❤❤❤❤❤❤❤
I have all my flour ingredients ordered. Now if Amazon prime will just get them here before New Years.
I tried it, and it was awesome! I just added shredded cheese, and it was magnificent!
Those look good. If you get a smaller scoop, maybe 1/2 or 1/3 the size of the rolls, you could slather the butter, then parmesan and garlic - keto garlic tots.
Heaven
I love that you put the carb amount ,I wish you could put the calories too. Love your flour.
Victoria, Victoria, Victoria! I just made these and OMG! Deliciousooooooooo 👏🏻 👏🏻 ❤
Victoria, these look absolutely D.E.L.I.C.I.O.U.S.!! 😋 😋 😋 😋 😋 😋 😋 I will try them as soon as I can! 😊
God bless! 🙌 ❤️💙💜 ~Lana
Just watched your magical video and I'm salivating! After dinner rolls, my next favorite is chibatta bread. PLEASE work your magical flour to come up with it too.
Can't wait to try these today thank you so much!!!!
All I can say I thank you!
I have to try these, look delicious, thanks for sharing
Thank you so much for this recipe! I’m waiting on my ingredients to make your flours!
Making tomorrow with a pot roast. Thanks Victoria!
Love to hear how they turned out.
@@VintageLilacMemories mine turned out more like a very dense heavy biscuit. 😞
Thank you, Victoria
I care about these I take care of these topics thank you my love 😘
Thank you. I was hoping you'd make a yeast roll. It's what I miss the most.
Adoro tu canal ❤
Gracias Señora Bonita 😊⚘🙏🇲🇽
They look divine! Do you think pressing them down a little bit, I may be able to make cream cheese danish?
Omg...these are so good!!! 🤩
I can’t wait to make these!!!!!
Will this work in a bread machine? Bless you for sharing all your hard work!
…prior to portioning out the dough, I mean.
You need a gluten free setting and possibly a bread machine yeast. I haven’t tried it but I read someone say use a gluten free setting or it doesn’t work
I love you to pieces for you personally & for what you do for those of us who must live keto. I was so thrilled with the idea of your perfected keto flour that I got rid of failed recipes dreaming of food that actually tastes good & makes me happy. I have been so very disappointed. I threw away the cornbread, naan bread, & biscuits (actually gave to birds & squirrels). I was careful to follow recipes exactly. Even bought ingredients you recommended. With the biscuits, mine weren't sticky, & I wondered then if perhaps it had something to do w/ the way I was measuring the flour (packed?). I made the yeast dinner rolls this morning. I was meticulous even using digital thermometer to be exact w/ 70° room temp egg & cream. Yeast bloomed so beautifully & smelled heavenly. I knew I was in trouble because my roll dough was very dry. They didn't double w/ oven light proofing. I believe the problem is this: when changing from self-rising to perfected flour, in addition to adding the 2 T. + 2 t. baking powder, the g of keto flour should not be upped to 112 g per cup but stay @ 100 g (instead of 448 g per 4 cups leave it @ 400 g). I'm going to try once more before calling thumbs down on dinner rolls. I'm really praying about this. I'm desperate. I'll let you know!!
Ok so when making the flour itself you must use grams not cups. I give cups for the ppl who complain but cups are way off. Only grams is accurate. Also brands make all the difference. Other Oat fiber brands I heard make things sticky and dense. And when using perfected keto flour to replace the self rising it’s gram to gram. Don’t change the grams and do not pack the cup you will likely get a dry rock result. Also you MUST weigh the xanthan gum in grams because the spoon measurements are not perfect. Hope this helps.
Gonna make these TODAY! THANKS! 😋
OK. I tried this recipe 2 times. The first time I used the self rising flour and the second time I used the PKF (with arrowroot) . My yeast proofed beautifully. I put in a cold oven with the light on. I Didn't cover them with plastic or add a pan of water. The flavor is DELICIOUS, but the texture is very very dense. heavy and slightly chewy. They don't really 'rise'. ( at least not for me) I'm in a very dry climate. I think they are a better texture the next day. slightly chewy, very filling but nice.They are not light and 'fluffy' dinner rolls like those made with white flour..(I use lifesource oat fiber and blue diamond almond flour, fresh baking powder - I always weigh my ingredients) I thought they were good... maybe I am doing something wrong (?) (I'm a pretty experienced keto baker) I just wanted confirmation that the texture is more 'dense' and chewy rather than light and fluffy, right? thanks for sharing all your creations with us! I do appreciate all your efforts.😊
Curious about using the cast iron pan. Since it’s cold, will take a bit of time to get hot in oven, compared to a baking sheet pan. Is this the intention, to keep the bottom colder than the tops longer?
Thank you Victoria
They look amazing ❤
Hi Victoria, Thank you so much for your hard work and recipes! I want to make your yeast rolls using your new standard keto flour 2.0. Do I still use 4 cups of that flour? How many grams, and are the grams different if the NSKF2.0 is made with almond or pecan flour? Also do I add the same 2 Tbs + 2 tsp baking powder? Thanks so much!! This is new to me and I'm just learning. I am so thankful I found you online. You are an amazing Blessing!!! I'm praying for you and your family in the midst of change ;) Diane
Hi! So I haven’t made these yet so I don’t know 100%. 1 cup NSKF 2.0 is 84 grams so do not follow the grams in the recipe it would be way too dry. Start with cups but add it slow and if it starts to look dry don’t add more. Same baking powder
Thanks. I'll give it a try and let you know how it goes.@@victoriasketokitchen
Still hoping & praying for some Amazon gift cards from my students for Christmas so I can buy the ingredients for your flour! I’ve heard such good things about it from others on UA-cam. Can’t wait for more recipes you try using this flour and your cakes & cookies flour! 😊
Do you realize how horrible it sounds to expect students (parents) to buy you gifts? Teaching is your job. You get paid for it. You should appreciate gratitude, but you shouldn’t expect or even want gifts.
@@ts3063 Sorry, but I never expect them, just know the students and parents love me enough to think of me during the holidays. Also, you must have no idea how teachers are underpaid for the job we do. I work almost every evening & weekend, and do not get paid for those hours, I also don’t get paid during the summers (which most people think). Additionally, I spend a lot of my own money on things to adequately do my job, do you?
Kathryn Curry I just saw that mean person’s comment. I love teachers and I know how hard you work and how underpaid you are. Hugs 🤗
@@Starfish2145 Awe, thank you, that means a lot!
Just made flaxseed version of this! With oat fiber in place of bamboo fiber... And more vegan substitutes for the other major factors and Viola! It was amazing!
I would like to see a keto focaccia, please!
Mrs. Victoria, could you please consider doing sugar cookies in time for Christmas??
It’s planned to make it before Christmas :) Lord willing all goes well ;)
As everything else you've posted and I've made...these Dinner rolls look amazing! I'm assuming that the Allulose will make them taste like a Hawaiian Roll maybe?! I'm excited to try these as well! I'm outta Almond Flour rn and the windchill is 1 today but 50 on Fri ! ONLY in NE Iowa! Brrrrr So might not get done today?! I bet these will make the best Keto Sliders ever!! Yummy
Thanks for another great recipe Victoria!
Blessings from Iowa, L
Tq for this wonderful recipe..is there any substitute for the egg protein powder in your self raising flour since i can't get it in my place
Ppl use whey but it’s NOT the same properties are very weak
Awesome! Love your channel. Could you please try coffee cake and scones? Please!!!
I do have a 90 second coffee cake and strawberry scones :) in my videos
@@victoriasketokitchen yay! I will look it up. I made the magnolia cookies and they were AWESOME!
Thank you!
Now that I have a bread machine, could I use the dough setting to mix this dough? There weren’t many choices so I just bought the same one that you have so I could make your “more to come” recipes and be on the same page. I’m using up the last of your older version flour (xanthan) for cookies, then making it with guar and psyllium husk (had to wait for the psyllium husk to get here), adding the baking powder of course.
Wow! Can you make the dough and freeze in rolls to bake later, or have you tried that? Thank you!
I freeze the pancakes and waffles but not the rolls
I would love to be able to have some chicken and dumplings……aww
I made these rolls exactly as in the video. Yeast bloomed perfectly. Used my proofing oven. Not much rise. I could play hockey with these rolls. Very dense. Used all fresh ingredients. In your bread flour recipe, you say 1 cup of oat fibre is 76 grams. Are you sure that is correct? I weighed out 76 grams and it was nowhere near a cup and I think 2 tablespoons on xantham is too much?
Yes I’m sure that is right. I made that recipe and the rolls on the video are how they turned out. I’m Sorry it didn’t work out.
Would it be possible to put the ingredients for your self rising four in your recipe and the alternative? I always have to look for the recipe. Thank you!
*flour
Is there any way you could give a breakdown of nutrition value
I'm just waiting to get my oat fiber and I'll be trying so many of your recipes! Do you think if i make these the day before they would hold freshness for the next day?
Absolutely and I’ll say 99% of the foods I make taste better on day 2
Cant wait to try this recipie - I will be using your new all purpose flour (the one with arrowroot) - how do the cups convert? This recipie says a cup is 100gram but your perfected flour says a cup is 115 grams
Hi! I explain that in the new perfected keto flour video more towards the end. Follow the gram amount called for in the recipe
I sent you an email with some questions, but I am guessing you did not see it.
First I want to say I have enjoyed some of your recipes. And I love the fact that you have taken so much time to work on making better keto recipes. My husband has even purchased a KitchenAid for me to make them. 😊 I just have a couple questions.
I have trouble getting stuff to raise. I do the 110 degrees, as instructed. If it needs proofed, I do that in my oven with the light on. But the rolls, knots and bread did not raise. They taste good, but they are very dense.
Also, the stuff seems to go stale very quickly. Is there a special way they should be stored. Besides the bread items, the crackers got soft.
Any suggestions will be appreciated.
Thanks again for your good work. God Bless you
If it isn’t rising the problem is in the flour mixture. Brands I recommend are vital. Weighing each ingredient in grams is also vital. My flour only rises 1 time and u must add baking powder or yeast so if your using my recipes that are using my cakes and cookies flour or my self rising flour both of those flours contain baking powder already. So if you use any of my newer flour mixes, they do not contain baking power so that will need to be add to the recipe.
@@victoriasketokitchen Thank you. I do use the baking powder where you tell us to. I am going to order a couple items that I was using a different brand. I really want your recipes to work.
This looks so delicious. I'm wondering if I can also turn them into a biscuit by using a biscuit cutter greased of course 🤔🤔
ua-cam.com/video/fFyKgcO4dps/v-deo.html
I cannot turn on my oven with just the light on! How can i make it rise then? Thanks for this recipe👩🏼🍳🙏🏼
It just needs to rest in a warm place
Victoria, can this recipe be used to make a complete loaf of bread, kneaded gently, lightly pressed flat then rolled into a loaf? Baked following the complete recipe as printed to include the same baking time?
Jillaine Tagatz, Oshkosh WI
Technically yes
Hi Victoria, I’m getting ready to make these rolls with your new fabulous NSKF 2.0. Would I still use 4 cups of flour and 2 TBL plus 2 tsp baking powder? Love love love your recipes! ❤
No it will be too dry. I don’t know how to do this recipe with the 2.0 yet
I wish I'd read this note. I'm making them with the 2.0 flour and bingo, the dough was pretty dry. I'm gonna finish cooking them and see if lots of butter will save them.
They actually tasted good, but dry like the Sahara.
Can I use this dough to make hamburger buns?
I haven’t yet but yes
Do you have a cookbook?
Mine are proofing now!! 🙏🤞
Victoria, have been looking on your channel for focaccia bread. Have you developed a recipe for it yet?
Sorry not yet
So, when making the yeast rolls is it best to use your self rising flour or the perfected flour and adding baking powder? My yeast rolls didn't come out last time and I MUST admit that I did not weigh the ingredients that time, but they came out heavy and wet in the middle. I will make them again this weekend to see what I can to do improve them before Christmas dinner. Thanks for everything you do for us, my husband and I really enjoy your videos. Janet Ramos
Definitely use the new flour and I added the amount of baking powder needed the the description box but yes MUST BE WEIGHED in grams :)
When you baked the rolls did you have the aluminum foil on the top rack?
Hi :) no I didn’t use that for these
Can’t find total carbs? Could you please post for those of us who are not maintaining yet?
Can you share what brand the small oven on the counter is??? I am looking to purchase one and want to know what is a good brand thank you
Cuisinart
Love your video's Victoria! I do have one request though...pretty please let us know what size eggs you're using. It makes a difference in the consistency of the dough. I have found myself adding more flour if the dough is too wet to handle.
You Shouldn’t have that problem with the new flour! And I don’t measure eggs I just buy the Costco or Walmart 4 dozen packs and grab one. Is that bad? lol sorry I don’t know how to measure an egg
@@victoriasketokitchen It should say right on the top of the container what size eggs they are. Small, medium, large, extra large or jumbo. but then, I get mine fresh from my farmer's market, so I never know what size they are till I open the container. I'm a lot older than you are and have been cooking since I was 5, so I pretty much know eggs. lol
Victoria, do you have adjustments to use with this recipe if you are using NSKF 2.0 bamboo/almond?
84 grams per cup
Thank you for this recipe! Can't wait to try it!
Can you use honey instead of sugar when blooming the yeast?
Yes
@@victoriasketokitchen Thank you!
Yum
Hello Victoria
With candida cannot use yeast, can I substitute it with baking powder or baking soda??
Yes
Could you please pin a note about how to adapt your new keto flour 2.0?
Hi Victoria, I was wondering how you store your breads and rolls? Do you keep them in the refrigerator or in the pantry?
Fridge :)
Hi. If anyone can help me please. To get the ingredients to me in the Caribbean is expensive, so I am very cautious with using the flour in big patches and prefer to 'test' the recipe before making a big batch. If I want to use 1 cup of the flour, should I use a quarter of all the other ingredients? Or same measurements with the other ingredients but just use one cup of the flour? Thank you
Yes 1/4
Thank you for responding! Definitely will try it tomorrow and see if I get good results
The problem will be likely in the amount of egg since it’s hard to split one egg into 4 parts however u must have 1/4 that entire egg the joke and the white
@@victoriasketokitchen I planned to beat the egg and measure the total beaten egg in grams. Then divide by 4 and measure the 1/4 again in grams. A bit more work but alas that's what testing is.
Victoria, i cannot eat eggs and your amazing bread flour has egg protein. Any suggestions how i can substitute that egg protein? Thanks!
New subscriber here! 💖
Hi! Some subs use whey but as I showed in my science style video egg and whey do not work the same. Whey is weak and makes thing gooey and flat it has no power so I do not have a 1:1 substitute I’m sorry
@@victoriasketokitchen got it. I'll try the mix without the egg and add yogurt as I always do let's see what happens 🙏
Thank you!
@@Samantha-ys2pp yogurt is high in fat so if u notice using whey and yogurt you get very heavy breads. Fat is high in almond flour already.
@@victoriasketokitchen gotcha. I was thinking of skipping the whey. I try not to use it most of the times. Thanks for your input Victoria.
Hi Victoria, my oven doesn’t have a light,will it still prove just in the oven ☺️
It should but u can use your microwave also if that is warmer
I have a microwave oven combi. Need to leave the door open to turn on the light. When closed and not turning on light goes out. So no proofing this way😱
Can you use a glass pyrex dish to bake it does it need to be a cat iron skillet to turn out correctly?
Should be ok
Hi im new in your chanel ,im.from Costa Rica ...can you please tell me What is your perfecto keto flour...l were can i see it thanks
So I have a challenge for you. Do you think you could come up with a recipe for bagels? I’m not sure how you would accomplish Making them chewy but you have been working kitchen Magic so I think anything is possible
It’s in my next stack of recipe cards :)
Made the batter but it wasn’t as sticky as yours. I think i had the wrong conversion to metric. It was a dough of lumps. What did i do wrong😱😱😢Can someone please help me with the metric amounts?
When you say your perfected Keto flour is that the plain flour that’s perfected or the self rising? I have a plain flour recipe and a self rising recipe. I’m not sure which one to use for this recipe. Thanks!
The flour used in each video is the flour video link in the description box
You added 1 teaspoon of salt in your video, but it's not listed as an ingredient. Can't wait to make these. Have to get active dry yeast as I only have instant dry yeast. Thank you for all your videos and hard work. Made a recipe with your Keto flour for Thanksgiving and everyone loved. It was Ooey Gooey Pecan Bars.
I would love to have that recipe.
@@michellekent734 pull up Mr. Food recipes. I also used sugar free items so it was Keto. Everyone loved it.
It's actually called Ooey Gooey Pecan Squares. Sorry
They look delicious. Just curious cakes and cookie flour or bread flour for banana bread? Not keto but I'm always looking for healthier things for the kids
Cakes and cookies flour :)
Thank you so very much!
Victoria can you tell me what I put in your regular flour to make 4 cups of it self rising? I thought I saved the first video that described the amounts to add but I cannot find it. Thank you in advance.
2 tsp baking powder per cup or 3 Tbs per batch