*MUST READ* Several questions Answered! First, what color is this blend? Well, it looks like whole wheat flour. Why do I not just use all bamboo fiber? Everything taste like CHALK and doesn’t resemble white flour, and it’s too much fiber at once. It’s zero Net carbs per serving which is 1/4 cup and it’s .9 of a carb in 1 cup. So it doesn’t even reach 1 carbs per cup of this flour. Also, can u substitute pecan for almond flour? Yes u can. HOWEVER, it will no longer be zero carbs. Is bamboo extract the same as bamboo fiber? NO. Also, when using this flour in my old recipes use the SAME gram amount in those recipes.
To everyone who is complaining about “another” new flour recipe, just use what you have until it’s gone & then try the new one. I’ve been keto for many years & so I had the ingredients. I am going to get the newer ingredients but not rush in. The sign of a good cook & teacher is someone who’s willing to keep experimenting & improving. Thanks, Victoria for all your great ideas!
Well, I'm grateful to Victoria and all who create and test recipes for us. I can easily adapt great recipes to keto in cooking only, but I've never been the best baker, so THANK YOU, VICTORIA! Those of you who share what you've tried with her flours, thank you too...
I'm NOT complaining at all!! Thank God for Victoria, it just kind of gets confusing when I'm not able to use up what I have before a new one comes out... It's me. Victoria is just one of the few ppl that have been so amazing in her discoveries.... Bless her heart ❤️
I have a suggestion, when you name your new flour mixture give it a #1, ie: New Standard Keto flour #1 then as you make changes just update the number ie: New Standard Keto Flour #2. That way we can quickly tell if the recipe is updated beyond the one we are working with or not. We all know that you love updating and can't stop. A numbering system that starts over with every truly new recipe name would really be helpful.
I agree about alternating the names just a bit. I call them Vic’s Almond and Vic’s Pecan. It is confusing when I’m referring back to the videos for info.
It depends what you're making, and if you're sifting the pecan flour. Almond flour and pecan flour are lumpy so not an ideal texture. Some people love them and some people hate them. Bamboo fiber is great because it's flavorless filler so it can be used in so many recipes. I bake low carb white bread using yeast and vital wheat gluten, and it tastes better than store bought. You can use bamboo fiber, oat fiber, lupin flour, potato fiber, and more as filler for the gluten. The more combination of ingredients the less each ingredient has a flavor allowing the gluten (wheat) flavor to stand out tasting like normal bread. So you can definitely make use of bamboo fiber if you do any sort of baking. (Speaking of which, I'm rising a loaf of bread right now.) My favorite right now is bamboo fiber + potato fiber in dough that I use to make danishes. I make an almond paste filling commonly found in non-low carb danishes and croissants, and a cream cheese icing, which is a bit less common, and the potato fiber makes the low carb dough taste identical to the real deal, super soft, fluffy, and moist. It's amazing, like eating at a high end bakery in northern Europe. It's probably great for cinnamon rolls too, but I have yet to try. Last cinnamon rolls I made used oat fiber. Anyways, bamboo fiber would work great for this too. Frankly, I'm not a huge fan of non-yeast non-gluten foods, like pancakes, blue berry muffins, cake, and the like. I like sourdough bread, sandwich bread, doughnuts, and the like. So I'm biased towards using bamboo fiber that way. Though, if you have extra pecan flour or almond flour, it makes a great bread crumb substitute. So eg meatloaf has bread crumbs in it. Substituting bread crumbs for 50% almond/pecan flour and 50% american powdered parm tastes better than the original. So if you don't end up liking pecan flour, that's a good use for it. There are a lot of dishes out there with bread crumbs like Swedish meatballs that are wonderful with it.
Victoria , I wonder if you know how many lives you will change with your work. I am just an over weight woman on a Keto weight loss journey... but when I think of all the Diabetics, all the people suffering from auto immune disorders, all the people like me who need to lose weight for their own health, as well as those like yourself who suffer from seizures and need to follow a keto lifestyle the numbers are mind boggling. You could potentially be responsible for the health and betterment of millions of lives. You are truly a blessing from God. We all need to remember to give back to this dedicated woman... buy her a coffee!!!!
I knew it was going to sell out even though Victoria said Amazon had stocked 3,000 bags. I ordered mine and a bag of pecan flour while she was talking about it. Mine arrived yesterday. The company told Victoria they could keep it stocked. I'm not sure they understood the wave that was about to hit them.
Best tasting Keto flour I have tried and been doing Keto for over 5 years! I just used this in a traditional waffle recipe and it taste like a waffle! I ran my flour mix through the Vitamix in the Grain container (Designed to turn grains into flour) to smooth out the pecans so you don't get the little bits! Don't try grinding the pecans separately because you will get butter! I ground up a cup at a time running about 10 seconds, shaking up the container then repeating, I would do this 4 to 5 times. You can run this through a sifter to get a perfect pecan bit free flour! You have to measure in grams, the flour is too light to measure cup for cup, I found you had to pack the measuring cup to get the 80 grams so I just weigh it! I tasted no real pecan flour after taste! Good job Victoria!
I just made YOUR brownie recipe with this flour mix. Oh my word!! This is totally the best. Ok, in our house the biggest compliment you can make for gluten free/ keto baked goods is "It tastes just like box mix" That is exactly what my husband said when he took his first bite of the chocolate goodness. Thank you so much for all your hard work at this. This flour blend is a real winner for us. Oh, and yesterday I made YOUR biscuits with it. SO GOOD!!
I so admire your scientific approach, willingness to pursue new avenues, enthusiasm for the subject, and the clear way you explain your findings. I look forward to your future baking adventures, hopefully including yeast risen pizza dough.
I have to add my agreement with this appreciation of Victoria’s scientific approach. The results… beyond my hopes… are a validation of the empowerment that the basic methods of science makes accessible to all of us. I’m such a fan and ready to tell it from any metaphorical mountaintop. 💖
I used the new standard keto flour with bamboo flour and pecans today. I made biscuits. The first couple a made were a little dry and rugged looking on top. After tasting them, I added more milk and stirred again. I thought this was better. Looked good and tasted good. I didn’t get a pecan taste at all. I understand that some cooks are keto and some are just low carb. I just do low carb. For my husbands type 2 diabetes it is working for us. I’ve used the perfected keto flour for pasta, cornbread and lots of biscuits and gravy. I’ve never cared for almond flour though I’ve used it for years now. The perfected flour tastes great to me. Real grass fed butter is the answer for how it all tastes. And I usually use a bit less allulose and a bit more salt. I’ve really learned a lot about why you use certain ingredients and why you don’t use certain others. I too have not had great results from coconut flour unless I only used a small amount in a recipe. It’s good in cornbread. Thank you Victoria for all your instruction. I appreciate your drive to invent new recipes using unique ingredients. I’m mid seventies and I enjoy cooking. I know learning new things is good for me, even if I wish u could just make my moms biscuits. But life changes and so do my goals. When I’m finished with hours in the kitchen, I want tasty results. Thank you once again.
Thanks for this feedback. I used the new standard w/ almond and bamboo for the pizza. Taste was fine but it was soo dry so I’m going to try again and use the pecan flour this time
If anyone can't get bamboo fiber due to it being sold out, if you scold Oat Fiber it removes most of its flavor making it nearly identical to bamboo fiber, and cheaper. To scold you need a recipe that has water in it. Boil the water, put it in a bowl, then add the oat fiber, and mix with a wooden spoon until there is no dry lumps. Then let it sit for 30 minutes to cool. You can put in the fridge or freezer to accelerate cooling, just watch out about freezing it. After that just follow the recipe normally, adding the other ingredients. And yes, you can scold other ingredients to reduce their flavor. Lupin flour, potato fiber, almond flour, pecan flour, and so on. You can not scald egg or milk (whey).
This is not going to work in most cases bc of be science of keto cooking. Most is not requiring water as an ingredient and you in most cases are using smaller portion ingredients. As well this isn’t a solution for breads and cake recipes that need the flour to be in a particulate dry state to get the achieved fluffiness.
About 2 months ago, I wanted to restock my Keto all purpose flour with your recipe. I was low on Almond flour, so I substituted a bag of pecan flour that I had not figured out what to do with. The breads and rolls came out a bit darker, but the texture and flavor are great. And pecan flour is less expensive than almond flour.
I have a question, I don't know if Im the only one that finds almond flour finished product like sand and dust. Like any bread, cake, muffin... No matter the recipe. Ive been using it for quite some weeks and can't seem to really like it, just stick with it cause I have it there and need to end it.
@@HeidyOmalplus8 I get that from oat fiber, but I haven't noticed it with almond flour. When I use it, I run it though a sieve. I do tend to avoid using almond flour (and I esp avoid oat fiber so I'm trying the bamboo fiber next) as it's difficult to digest. Pecan flour works better for me. Everyone has different tastes/food experiences.
@@breukelynbee77 Found it at my local grocery. It was the Fisher brand. I had seen it on the shelf and just happened to have a coupon, so I bought it. They also have walnut flour, but I have not tried that. I really like the pecan flour for making keto pie crust, especially for keto pecan pie. Just adds a little extra flavor.
I just bought another bag of almond flour and have a bag of oat fiber coming so I guess I will be using those before I try this new flour recipe. And really, a lot of people where almonds are grown eat a lot of almonds as a part of their diet and they aren't dropping dead from oxylates. It won't take long and they will come out with a study telling us these new ingredients will make us sick or dead. Thanks for another fine video.
Many people don't have a problem with oxalates but as someone who does, I'm very thankful for this alternative. Almond everything has been my problem with keto recipes for years. So nice to see someone thinking outside the box!
Keep in mind that BLANCHED almond flour will have a LOWER oxalate content because it doesn't contain the skins. The skins contain oxalates as well as LECTINS which can cause leaky gut. Dr Gundry has a channel here and he explains lectins. Great content too.
Thanks so much, you inspired me to get bac on Keto. I drifted away due to all the work involved in making baked goods. I just don't have that kind of time. But with the bamboo flour and your great videos, I can get back on the wagon and lose this toxic fat that is making me feel so bad! Love your videos! 🥰😍
I love your videos and I love that you iterate and improve on your recipes! Will you please consider more accurate version names for your flours, like Keto Flour 1.0, Keto Flour 2.0, Keto Flour 2.1 (almond flour version), etc. I think it would be easier for everyone. Especially for me as a new viewer, I don't know which flour recipe to watch or make or use. Some systematic naming/organization would be very helpful. Thanks again!
Oh wow! Don't miss ALL the detailed information Victoria has for us about each ingredient, measurements, time stamps for sections of the video, links for purchasing and a link to support her with some well-deserved $$$! Also, she has GOOD NEWS posted too. I urge you to read it all to get full advantage of all she's giving us. Thank you, Gal! I'm donating now! Can't wait to try your flour(s) and recipes! J Anderson
Victoria, you said it’s 10x better than your perfected keto flour. How so?!….taste, texture, mouth feel? I love you perfected keto flour and I’m sooo impatient to know how this one reigns supreme. I’m so excited. God bless you😍🙏🏻🌸
You have such a generous spirit! You discover something revolutionary, then share what you’ve learned with everyone. Bless you for the gift of health you’ve given to those people seeking a healthier life.
Really nicely presented. Like how you have explained all the ingredients and how they relate to great keto baking. Seems like a game changer with all the zero carb baked goods you have already prepared and how this is designed for great texture. Will be exploring all your recipes with this newly developed flour. Well done Professor Victoria.
As soon as you mentioned Bamboo Fiber I went out to Amazon and ordered it - delivered the next day at 4 AM - amazing!!! Can’t wait to see tomorrow’s video!!!
I just used the new mix to make 2 min bread. My first impression is it looks like whole wheat bread😮 The texture is much less “gummy” than the previous mix and seems to have smaller cells "bubbles". My husband thought I gave him a piece of whole wheat bread to try. The one drawback to pecan flour is you can get some crunchy bits in there. It is nice to have bread without almond flour for a change. Thank you, Victoria!
Love this recipe, om gosh!! Made Blueberry pancakes following Keto Kitchen's recipe and found out I needed to add liquid. We added about 1/2 cup of almond milk, not enough, will try 3/4 next time. Also only made 1/2 the batch of it. They were to die for. We're sold. Accidentally posted this on the Almond flour one. We really like the pecan one.
Victoria: I love all the improvements you come up with! I've made each one of your recommendations and am going to try this one next. From the reviews I've seen, I'm sure I won't be disappointed! Thanks SO much and you have a blessed day, too!❤
We did your previous recipe for flour and, gotta say, it was pretty amazing. My wife baked with it and I couldn't believe how good it was. Just went out to Amazon but won't get the bamboo flour until late July. Guess I missed out on the 3000 bags. Couldn't get the pecan flour either so ordered a handful of bags of Fisher pecans and we'll make our own. Can't wait to try it!! Thanks for all you do!!
Thank you so much for sharing this! I also follow a keto diet for medical reasons and greatly appreciate your wisdom and generosity in sharing your most helpful recipes and tips! Thank you for your beautiful example of a Proberbs 31 woman.
I made the 90 second bread with this flour and it is going to be a game changer with keto… tasted so good as is with just butter. I’m sure when I toast it… will be even better.
I’m so thankful for you and all that you do. It’s obvious that you work really hard to bring us quality recipes. Looking forward to an updated version of the blueberry muffin recipe ❤
Thank you Victoria for keeping us updated on all your progress in your keto kitchen. You are a great help for my keto journey! Blessings to you and your family!❤
I ordered all the ingredients to make your keto flour from your provided links. I’m looking forward to trying your recipes! I’m going to make your pecan dessert bars. I so hope this flour works well because I have a friend who is diabetic, but he loves sweets and has not been able to have any since being diagnosed. Thank you for all your research I truely appreciate all the time you take to explain things to us. I like learning the science behind baking.
If anyone else like myself, has a scale that does not do weight in grams, This should work as long as you can weigh in ounces. There are 28.35 grams per ounce. So that being said, I have done the math for you to convert grams to ounces 3 c Bamboo fiber 192 grams = 6.77 ounces 1 1/3 c Pecan flour 120 grams = 4.23 ounces Egg white protein powder 80 grams = 2.82 ounces xanthan Gum 12 grams = .42 ounces
I used your flour with pecan flour & the bamboo fiber. I am making bread in a bread machine. I set my bread machine on a regular (white bread) cycle & it didn’t work. So I’m making another loaf on the dark whole wheat cycle. I’ll let you know how it turns out!! I’ve made 2 coffee cakes with this flour & it turned out great!!
I think that would be SUCH a great idea for her!! And for us!! But for her to brand and sell the already-combined bamboo-based keto flour with all the ingredients would be SUCH a lucrative and obviously successful venture for her and her family! It would tickle me to see a Christian thrive in this day and age!!
Thank you Victoria for all your hard work and dedication to helping others through this keto journey, you are well appreciated 🥰 my order arrives 21 of July, can’t wait to see what you have planned with this new flour. 😊
I got my order of Bamboo fiber and I was lucky to have already had a package of Pecan Flour on hand. I made the Magnolia Chocolate Chip Cookies as follows (halving the recipe): 6 Tbsp melted butter 2 Tbsp lard 1/2 c. + 2 Tbsp. Allulose 1/2 c. Golden Monkfruit 3/4 tsp. Vanilla 1 large egg 1 1/4 c. New Standard Keto Flour (with Bamboo and Pecan flour) 3/4 tsp. Salt 1/2 + 1/8 tsp. Baking soda 1 c. Lily’s chocolate chips I followed directions that Victoria linked to. The new flour does resemble whole wheat flour. I baked the cookies in two batches. I set the temperature for 350 degrees and baked for 12 minutes as Victoria wrote in her instructions. The first batch puffed up like muffin tops and we’re very soft like muffins while warm. The second batch I baked for 6 minutes, then removed them from the oven and flattened them a bit and then baked them for the remaining 6 minutes. They were also a muffin texture, just flatter. After cooling, both cookies had hardened just a bit (probably due to the Monkfruit), but were not crunchy (probably due to the Allulose). The cookies baked to a dark color, but did not taste burnt. My family liked them. They tasted like what you would consider a healthy cookie. I’m interested in trying it out with a bread recipe because it did make me think breads and quick breads instead of cookie. If I make the cookies again, I’m going to use Victoria’s brown sugar recipe made with Allulose. Sorry- I took pictures but I don’t know how to add them. (Thank you Victoria!!!)
I reduced allulose to 1/4 cup + added 1/4 cup sweetener mix (erythritol, xylitol + stevia powder) This decreased the brown color and increased the firmness. I make that change to each of her recipes as I feel Allulose makes baked goods very brown + SOFT. On the flip side, I add a tsp of allulose to my bread loaf so it does brown more.😮
Thank you V! And a particular thank you for listing All the nutrition information for us in the description! Those of us staying withing 50 carb grams a day have to take the time to do that otherwise and you did it for us, much appreciated! I want to see the new flour in Waffles and Pancakes video! I'm curious if it still takes a much longer time to cook through like before.
Victoria, thank you for your experimentation and sharing your results. I just used this flour to make “traditional” chocolate chip cookies, but sugar free, replacing all sugar ingredients with sugar-free versions one-for-one and it was a success. I used. 1/4 cup scoop and baked the cookies for 13 minutes and smushed them down a little after about 10 minutes because they weren’t flattening as per usual. On day 2, the cookies were a little harder than I like, so maybe next time just bake 11 minutes. Overall,these are the best, most “normal” tasting lower carb cookies I’ve had. I was wondering if the bamboo fiber might cause GI distress because I ate 3 big cookies straight away out of the oven, but have not had any negative side effects. Again,thank you for sharing this great flour recipe.
I really appreciate all your work and your sharing of your recipes. I can't imagine how much work it takes to figure out these recipes! I was really disappointed not to see you in person, though. I hope you will consider doing an actual live show. Best to you and your family!
Bamboo fiber the day after you announced the new recipe for flour. You had indicated that Amazon had 3000 bags, however, I have to wait until the 22nd of July! I just hate that I can't find it anywhere until then. But I am proud for you that so many people listen to you! Can't wait to get my fiber in a month so I can make your new bread.
I used Victoria's flour to make ooey gooey butter cake and it came out GREAT. I did move my oven rack up one level and lower the heat by 25 degrees. This is an awesome flour mix.
Bravo, Victoria! Thank you for your hard work. I so very much appreciate your commitment to the best keto possible. I have ordered the bamboo fiber & pecan flour. Anxiously awaiting delivery. Looking forward to more recipes in the future! God’s blessings to you and yours. ❤
I am thrilled to see this bamboo fiber is again available on Amazon, using your link. I was about to skip your videos out of frustration, not being able to get the products needed. Now, I just need to get it muled to Ecuador to me.
Thank you. I was one of those who asked about low oxalates and I never thought of pecan flour. I never even heard of it, but it makes perfect sense. I can’t wait to try it. Also, aside from the oxalates issue Almonds are also estrogenic and are often not recommended for that reason as well. Last but not least, Almond flour always have a taste. It’s not bad per se but it is distinctive and it does get old.
My first time viewing you and your channel and WOW! I am hooked! I really loved your presentation, straight forward, simple, great visual and verbal instructions, easy to follow. I have a serious hearing loss, but your speech is clear, paced and I hardly needed the closed captions, but, thankful they are included! I will be watching your videos to catch up and move forward with you. I have been considering going back to keto, I really need it, one of my biggest hesitations was the lack of bread, for myself and my family. It makes life so much easier if we are all eating the same foods. They won't miss a thing with this new standard flour recipe! Happy to have found you, God bless you!🥰🤩
The old flour makes great hush puppies; using mayo in place of egg and FA corn. I like the old flour 2 min cake using splenda creamer (FV). Oat fiber + pecan diy meal has a lot of moisture- used it to fry pork chops (no egg) and it was good. I also made cinnamon bread/cake no eggs using sour cream 2tbs and 1tbs of Mayo, 1/2 c of the flour (O+P), and a splash of homemade half n half, baked for 30 minutes and it was so good. Thank you so much☺️💐
I made one batch of the pecan version of this flour tonight and made some pancakes (without measuring with coconut milk, an egg, and some baking powder. They were quite good. I am definitely going to use this flour some more and probably mix up a double batch. I'm thinking of trying it in biscuits next maybe. I blended the dry flour in a blender and then whisked because the pecan flour I had looked a little grainy. I used your exact numbers in grams so thanks for including those and thanks for the recipes!
I'm very excited to try this! I appreciate your continuous work to improve and get rid of some of the 'not as clean' ingredients in previous versions that some of us couldn't tolerate. This looks so promising. I can't wait for my bamboo fiber to get here!
I grind my own pecans with a coffee grinder to make pecan flour. Just make sure to stop grinding while it’s still powder, not butter. You can sift it to make it fine. Sifting will remove the small bits that will still be there after grinding, which is fine for cookies or a seeded style bread. Just a small tip for people who can’t find the flour. I actually love using raw sunflower seeds to make flour with. I have tried Victoria’s perfected keto flour recipe and gotten amazing results making the Magnolia chocolate chip cookies. I had to be extremely careful consuming them because I discovered that my gut is very sensitive to the oat fiber. Victoria, or anyone who can answer this question. Does the bamboo fiber cause bloating, gas and inflammation?
@@victoriasketokitchen From various sources I’ve been reading/watching, (but one in particular❤️) almost all our many gut issues come from our unique & now mostly sick microbiomes! Simply getting gut- (& everything?) -protective D hormone higher into the 70-80ng/ml range (💊supplements &/or☀️UVB by skintone *💊2-3Xdose 4obesity* allows better bugs to grow back & our reparative N-REM DeepSleep cycles switch to kick back on. Some temporary B-complex vitamins support through the initially intense backlog of old repairs depending on how long the poor health list, then our new healthier bugs finally start making more than enough! Our bugs also make like 90% of our bodily serotonin and other neurotransmitters! So a happy/healthy gut truly can make us happy & healthy in mind!❤️ *Basic science from Neurologist/SleepSpecialist Dr. Stasha Gominak who cures her many sleepless young & female patients AND THEN THEIR CRAZY GUT ILLNESSES ALSO DISAPPEAR!!! She herself, trained & practicing conservatively, was surprised at her discovery, only made by happenstance! Gominak & others have YT videos/interviews explaining her original thinking. MS can also be “cured” with more complex high-D protocols suggesting this particular LEVEL of Hormone D for many surprising repairs! I imagine many other autoimmune issues could likewise be put in remission for as long as D is maintained high? I eat a lot of ferments & also take high MK7 AND MK4 to best direct all the extra bioavailable calcium from a better D LEVEL. Hypercalcemia is the only known risk of Extremely High D, though this rare range is still within normal. Dosage is far less important, but regular testing can help titrate needed dosage, and dosages initially & short-term can safely be quite high ~60-100IU/day to preload quickly (days to few weeks depending on tested severity of deficiency&fatmass?) but very few doctors understand this. Mg repletion also critical for D-team. Maintaining just 50ng/ml is what I believe is our evolutionary level from millions of years of brain development under year-round ☀️UVB in Tropical Africa. That is about the level of even today’s Traditional Maasai! But if they move to cities they too, soon get chronically/metabolically sick, like us.💔
Looks interesting! Will try it using Almond Flour as I'm not excited about paying 3 x as much for Pecan Flour. I just started using your Perfect Keto Flour for baking and have been blown away on how easy is was to use it cup for cup in traditional recipes and swapping out the sugar for Sweetener. I do love your recipes and research!
Hey Community! Thought I’d pass along this information regarding Pecan Flour. I checked my local large grocery store in the health food aisle-none to be found, but the very helpful employee stocking shelves there suggested I might find it in the baking aisle with the regular line of flours. I thought, no way, but went and checked anyway…it was there on the top shelf-so maybe your store has it in the same unlikely spot on the shelf! Good luck!
I just saw this video and I missed getting the Bamboo Fiber. I will have to try Oak Fiber until Amazon restocks. Love your channel. You recipes are great. I have lost 70 pounds since September 2022. Please keep the recipes coming..
I’m excited for your upcoming recipes using your new standard flour. I hope when you post the recipes you can use a tool I’ve seen other channels use when you want to change the serving size so we’re not making a large batch of something just to try it. Ingredients are expensive and I’ve wasted ingredients when I’ve tried recipes that aren’t appealing. Besides I’m the only one doing keto in my household and to make a large batch of a recipe for one is an issue for me.
@@JM-kh1jm I would be glad to buy the ready made flour if she would get it made up somehow. I just do not seem to have the time to make or buy in bulk, but I would buy it ready made from her.
Glad to see pecan flour! I have IBS, and almonds in any form affect me worse than any other food. But it’s all I see for keto baked goods. I’m worried the bamboo fiber is going to get very expensive. Supply & demand. 😕
I try to not notice the cost. I make 90% of everything I eat. If what I make is tasty + good for me, I'm not going to feel deprived. Being Keto/low carb has kept me Free from Diabetes. It is my life journey. I cut corners in other parts of my life. Ex: I don't throw money @ restaurants.
My 2 bags of Bamboo fiber just showed up today. Excited to put together this new flour and start using it in the new recipes you show us and previous favorites.
I just made bread and toll house cookies with the pecan version and while the taste is good and NOT dry, the texture of the bread to me is just not right and the texture of the cookies is more cake like and not cookie like. I will try more recipes with it since I made a big batch and do not want waste it….and I’m still learning a lot from everyone’s comments so my experience could just be “user” error. I have not tried the almond flour version which in my humble opinion is visually more pleasing. So more baking is in order before commenting further
Blessings to you my sister. You are doing a wonderful job helping us move to more healthy options of the foods most of us love. I do have a suggestion however - Is it possible that you curate the various versions of flour you have come up with especially since there are now more than two versions. Giving each flour a number will help people know exactly which flour goes with what recipe. For example one flour will have the number "FLR-00001" the next "FLR-00002" etc. Just make it easy to read. - Thanks Femi
I’ve said it a few times on your channel before. But I’m telling you. Try Konjac powder (glucomannan) over xanthan gum. I made that change with your perfected Leto flower and not only did the baked good brown better but the when making pancakes or wet batters with your flower it didn’t get as thick and stayed smoother like a batter should
I'm in Australia and I went to Amazon immediately, they said they could not deliver it to Australia. I checked and their are no restrictions to bringing it into the country so I have contacted Zimmermann in Germany to by it direct if that is possible.
That is great to hear. I’m in Canada and wasn’t able to have shipped to me. After a frantic (lol 🤓) search of Google, I found some I could order to Canada. Paid $75 for shipping, but sometimes just having the search done, is worth it. Fingers crossed 🤞! Haven’t found reasonable pecan flour yet. Still looking.
Victoria will you be giving us your new recipes with instructions for using both of your flour recipes. My family and I really love your perfected keto flour!!!
I couldn’t get Bamboo fibre so used Oat Fibre and in lieu of Pecan flour I used Lupin flour! I also ‘cooked’ for 2:30min in my 900watt microwave. Total success! Oh, by the way I added 1/4 tsp of yeast and pinch of sugar for added ‘bread’ taste. Delicious!
When making my keto bread, I use a scald and warm the dough/batter (I kinda aim for in between the 2), in the microwave before proofing in my oven’s “rapid proof” setting. My last loaf has been amazing. It felt so light, coming out of the oven, I knew things were about to be different. This is actually life-changing. 🥰
Has anyone studied the effects of bamboo flour? I just got a big bag of almond flour, have to use up some of these other ingredients before ordering more stuff! Thanks for all of your hard work!🙏
Bamboo flour / bamboo fiber is not a replacement for almond flour. Pecan flour is a replacement for almond flour. You can make this mix using bamboo flour + almond flour. Or if you prefer for flavor reasons bamboo flour + half almond flour + half pecan flour. imo it's good to always have some almond flour on hand. Almond flour makes fantastic bread crumbs in recipes, even better than actual bread crumbs. So eg, if you want to make meatloaf, which has bread crumbs in it, substitute bread crumbs for 50% almond flour 50% powdered american parm. It will come out tasting even better and be low carb.
I was ready to order the Bamboo Fiber and Amazon is out of stock....I so hope it is back in stock soon. I just found your youtube channel and I am so excited to try your recipes!!!
*MUST READ* Several questions Answered! First, what color is this blend? Well, it looks like whole wheat flour.
Why do I not just use all bamboo fiber? Everything taste like CHALK and doesn’t resemble white flour, and it’s too much fiber at once.
It’s zero Net carbs per serving which is 1/4 cup and it’s .9 of a carb in 1 cup. So it doesn’t even reach 1 carbs per cup of this flour. Also, can u substitute pecan for almond flour? Yes u can. HOWEVER, it will no longer be zero carbs. Is bamboo extract the same as bamboo fiber? NO.
Also, when using this flour in my old recipes use the SAME gram amount in those recipes.
Is Bamboo extract the same as bamboo fiber/flour?
@@teresawood9665 no! Sorry no it isn’t
@@teresawood9665I just asked this and then seen your question. Oh well I’ll have to wait until get ship to Canada 😢
I agree. I don’t know why it’s so hard and so incredibly expensive to find most of this stuff in Canada! 😢
If you use oat flour is it still 0 carbs? Does it work cup for cup to regular flour?
To everyone who is complaining about “another” new flour recipe, just use what you have until it’s gone & then try the new one. I’ve been keto for many years & so I had the ingredients. I am going to get the newer ingredients but not rush in. The sign of a good cook & teacher is someone who’s willing to keep experimenting & improving. Thanks, Victoria for all your great ideas!
Thanks for that!
@@victoriasketokitchen 😊
@victoriasketokitchen I'm loving this flour!
Well, I'm grateful to Victoria and all who create and test recipes for us. I can easily adapt great recipes to keto in cooking only, but I've never been the best baker, so THANK YOU, VICTORIA! Those of you who share what you've tried with her flours, thank you too...
I'm NOT complaining at all!!
Thank God for Victoria, it just kind of gets confusing when I'm not able to use up what I have before a new one comes out... It's me.
Victoria is just one of the few ppl that have been so amazing in her discoveries.... Bless her heart ❤️
I have a suggestion, when you name your new flour mixture give it a #1, ie: New Standard Keto flour #1 then as you make changes just update the number ie: New Standard Keto Flour #2. That way we can quickly tell if the recipe is updated beyond the one we are working with or not. We all know that you love updating and can't stop. A numbering system that starts over with every truly new recipe name would really be helpful.
That's a really good idea.
I agree about alternating the names just a bit. I call them Vic’s Almond and Vic’s Pecan. It is confusing when I’m referring back to the videos for info.
I changed the name of my bookmarks to have a 1 and 2 in front of them. =)
I'm confused too!!!! Now I don't know which mixture i just made 😭😭
Please add a date too.
Someone please use it and give an honest review. I’m so tired of buying all the expensive ingredients only to be disappointed.
It depends what you're making, and if you're sifting the pecan flour. Almond flour and pecan flour are lumpy so not an ideal texture. Some people love them and some people hate them.
Bamboo fiber is great because it's flavorless filler so it can be used in so many recipes. I bake low carb white bread using yeast and vital wheat gluten, and it tastes better than store bought. You can use bamboo fiber, oat fiber, lupin flour, potato fiber, and more as filler for the gluten. The more combination of ingredients the less each ingredient has a flavor allowing the gluten (wheat) flavor to stand out tasting like normal bread. So you can definitely make use of bamboo fiber if you do any sort of baking. (Speaking of which, I'm rising a loaf of bread right now.)
My favorite right now is bamboo fiber + potato fiber in dough that I use to make danishes. I make an almond paste filling commonly found in non-low carb danishes and croissants, and a cream cheese icing, which is a bit less common, and the potato fiber makes the low carb dough taste identical to the real deal, super soft, fluffy, and moist. It's amazing, like eating at a high end bakery in northern Europe. It's probably great for cinnamon rolls too, but I have yet to try. Last cinnamon rolls I made used oat fiber. Anyways, bamboo fiber would work great for this too.
Frankly, I'm not a huge fan of non-yeast non-gluten foods, like pancakes, blue berry muffins, cake, and the like. I like sourdough bread, sandwich bread, doughnuts, and the like. So I'm biased towards using bamboo fiber that way.
Though, if you have extra pecan flour or almond flour, it makes a great bread crumb substitute. So eg meatloaf has bread crumbs in it. Substituting bread crumbs for 50% almond/pecan flour and 50% american powdered parm tastes better than the original. So if you don't end up liking pecan flour, that's a good use for it. There are a lot of dishes out there with bread crumbs like Swedish meatballs that are wonderful with it.
Thank you!
@@Danielle_1234 what are your ingredient ratios for danish and yeast bread please?
Please share your recipe for the danish...
I agree. I bought sucralos and now I find out it kills your DNA. I bought almond flour which now is bad…
Victoria , I wonder if you know how many lives you will change with your work. I am just an over weight woman on a Keto weight loss journey... but when I think of all the Diabetics, all the people suffering from auto immune disorders, all the people like me who need to lose weight for their own health, as well as those like yourself who suffer from seizures and need to follow a keto lifestyle the numbers are mind boggling. You could potentially be responsible for the health and betterment of millions of lives. You are truly a blessing from God. We all need to remember to give back to this dedicated woman... buy her a coffee!!!!
You are SO kind, thank you from the bottom of my heart ❤️
You are so right!!! Endlessly grateful.
I knew it was going to sell out even though Victoria said Amazon had stocked 3,000 bags. I ordered mine and a bag of pecan flour while she was talking about it. Mine arrived yesterday. The company told Victoria they could keep it stocked. I'm not sure they understood the wave that was about to hit them.
I'm glad I ordered it when I did, though mine won't get here until mid July.
They said they are re stocking and raising the capacity!
I was late to the party. There were 12 left, and I dallied for 5 minutes, then they were all gone. Mine won't be here until mid-July. Boo.
wow, won't get mine until July 21st
Mid July for mine too 😢
Best tasting Keto flour I have tried and been doing Keto for over 5 years! I just used this in a traditional waffle recipe and it taste like a waffle! I ran my flour mix through the Vitamix in the Grain container (Designed to turn grains into flour) to smooth out the pecans so you don't get the little bits! Don't try grinding the pecans separately because you will get butter! I ground up a cup at a time running about 10 seconds, shaking up the container then repeating, I would do this 4 to 5 times. You can run this through a sifter to get a perfect pecan bit free flour! You have to measure in grams, the flour is too light to measure cup for cup, I found you had to pack the measuring cup to get the 80 grams so I just weigh it! I tasted no real pecan flour after taste! Good job Victoria!
Thank you for this tip!!
I just made YOUR brownie recipe with this flour mix. Oh my word!! This is totally the best. Ok, in our house the biggest compliment you can make for gluten free/ keto baked goods is "It tastes just like box mix" That is exactly what my husband said when he took his first bite of the chocolate goodness. Thank you so much for all your hard work at this. This flour blend is a real winner for us. Oh, and yesterday I made YOUR biscuits with it. SO GOOD!!
Making tonight.
Okay, sold!
The egg white protein power she uses on video has a proposition 65 warning , it may contain lead.
Can I please have the recipe for the muffins? Don’t see it anywhere..
Congratulations on 50K subscribers!!!🎉🎉👏👏🙌 You have come so far and have changed many lives. Thank you for all your hard work. ❤️🙏🏻❤️
Thank you so much!!
I so admire your scientific approach, willingness to pursue new avenues, enthusiasm for the subject, and the clear way you explain your findings. I look forward to your future baking adventures, hopefully including yeast risen pizza dough.
I have to add my agreement with this appreciation of Victoria’s scientific approach. The results… beyond my hopes… are a validation of the empowerment that the basic methods of science makes accessible to all of us. I’m such a fan and ready to tell it from any metaphorical mountaintop. 💖
You are the queen of keto. There is no doubt about that .
I used the new standard keto flour with bamboo flour and pecans today. I made biscuits. The first couple a made were a little dry and rugged looking on top. After tasting them, I added more milk and stirred again. I thought this was better. Looked good and tasted good. I didn’t get a pecan taste at all. I understand that some cooks are keto and some are just low carb. I just do low carb. For my husbands type 2 diabetes it is working for us. I’ve used the perfected keto flour for pasta, cornbread and lots of biscuits and gravy. I’ve never cared for almond flour though I’ve used it for years now. The perfected flour tastes great to me. Real grass fed butter is the answer for how it all tastes. And I usually use a bit less allulose and a bit more salt. I’ve really learned a lot about why you use certain ingredients and why you don’t use certain others. I too have not had great results from coconut flour unless I only used a small amount in a recipe. It’s good in cornbread. Thank you Victoria for all your instruction. I appreciate your drive to invent new recipes using unique ingredients. I’m mid seventies and I enjoy cooking. I know learning new things is good for me, even if I wish u could just make my moms biscuits. But life changes and so do my goals. When I’m finished with hours in the kitchen, I want tasty results. Thank you once again.
Thanks for this feedback. I used the new standard w/ almond and bamboo for the pizza. Taste was fine but it was soo dry so I’m going to try again and use the pecan flour this time
If anyone can't get bamboo fiber due to it being sold out, if you scold Oat Fiber it removes most of its flavor making it nearly identical to bamboo fiber, and cheaper. To scold you need a recipe that has water in it. Boil the water, put it in a bowl, then add the oat fiber, and mix with a wooden spoon until there is no dry lumps. Then let it sit for 30 minutes to cool. You can put in the fridge or freezer to accelerate cooling, just watch out about freezing it. After that just follow the recipe normally, adding the other ingredients.
And yes, you can scold other ingredients to reduce their flavor. Lupin flour, potato fiber, almond flour, pecan flour, and so on. You can not scald egg or milk (whey).
so you are boiling the amount of water indicated in the recipe, then adding the oat fiber? Am I understanding that correctly? Thanks
@@dbopdbop Yes. That's what she is saying. :)
This is not going to work in most cases bc of be science of keto cooking. Most is not requiring water as an ingredient and you in most cases are using smaller portion ingredients. As well this isn’t a solution for breads and cake recipes that need the flour to be in a particulate dry state to get the achieved fluffiness.
Do you mean scald? That is an interesting option if the boiling water (or other liquid) equals the amount of liquid in the recipe.
Maybe, by scalding the person means cooking it in a dry pan? Won’t it risk burning?
About 2 months ago, I wanted to restock my Keto all purpose flour with your recipe. I was low on Almond flour, so I substituted a bag of pecan flour that I had not figured out what to do with. The breads and rolls came out a bit darker, but the texture and flavor are great. And pecan flour is less expensive than almond flour.
I have a question, I don't know if Im the only one that finds almond flour finished product like sand and dust. Like any bread, cake, muffin... No matter the recipe. Ive been using it for quite some weeks and can't seem to really like it, just stick with it cause I have it there and need to end it.
@@HeidyOmalplus8 I get that from oat fiber, but I haven't noticed it with almond flour. When I use it, I run it though a sieve. I do tend to avoid using almond flour (and I esp avoid oat fiber so I'm trying the bamboo fiber next) as it's difficult to digest. Pecan flour works better for me. Everyone has different tastes/food experiences.
I've never seen pecan flour I have to try it
Where did yiu buy your pecan flour?
@@breukelynbee77 Found it at my local grocery. It was the Fisher brand. I had seen it on the shelf and just happened to have a coupon, so I bought it. They also have walnut flour, but I have not tried that. I really like the pecan flour for making keto pie crust, especially for keto pecan pie. Just adds a little extra flavor.
I just bought another bag of almond flour and have a bag of oat fiber coming so I guess I will be using those before I try this new flour recipe. And really, a lot of people where almonds are grown eat a lot of almonds as a part of their diet and they aren't dropping dead from oxylates. It won't take long and they will come out with a study telling us these new ingredients will make us sick or dead. Thanks for another fine video.
Many people don't have a problem with oxalates but as someone who does, I'm very thankful for this alternative. Almond everything has been my problem with keto recipes for years. So nice to see someone thinking outside the box!
Keep in mind that BLANCHED almond flour will have a LOWER oxalate content because it doesn't contain the skins. The skins contain oxalates as well as LECTINS which can cause leaky gut. Dr Gundry has a channel here and he explains lectins. Great content too.
Thanks so much, you inspired me to get bac on Keto. I drifted away due to all the work involved in making baked goods. I just don't have that kind of time. But with the bamboo flour and your great videos, I can get back on the wagon and lose this toxic fat that is making me feel so bad! Love your videos! 🥰😍
I love your videos and I love that you iterate and improve on your recipes! Will you please consider more accurate version names for your flours, like Keto Flour 1.0, Keto Flour 2.0, Keto Flour 2.1 (almond flour version), etc. I think it would be easier for everyone. Especially for me as a new viewer, I don't know which flour recipe to watch or make or use. Some systematic naming/organization would be very helpful. Thanks again!
Oh wow! Don't miss ALL the detailed information Victoria has for us about each ingredient, measurements, time stamps for sections of the video, links for purchasing and a link to support her with some well-deserved $$$! Also, she has GOOD NEWS posted too. I urge you to read it all to get full advantage of all she's giving us. Thank you, Gal! I'm donating now! Can't wait to try your flour(s) and recipes! J Anderson
Your so kind! 😉 promote the Good News! It is what I live for… should I say “Who” I love for 🥰
@@victoriasketokitchen AMEN! Me too. It's so evident in you. xo
I LOVE her recipes but the Good News is the best part! So happy when I saw her sharing it!
@@Laurs867 Yes, I agree!
Victoria, you said it’s 10x better than your perfected keto flour. How so?!….taste, texture, mouth feel? I love you perfected keto flour and I’m sooo impatient to know how this one reigns supreme. I’m so excited. God bless you😍🙏🏻🌸
OMG! This fixed a keto bread I haven't been able to master!
You have such a generous spirit! You discover something revolutionary, then share what you’ve learned with everyone. Bless you for the gift of health you’ve given to those people seeking a healthier life.
Really nicely presented. Like how you have explained all the ingredients and how they relate to great keto baking. Seems like a game changer with all the zero carb baked goods you have already prepared and how this is designed for great texture. Will be exploring all your recipes with this newly developed flour. Well done Professor Victoria.
Thank you so much 🙂
Totally agree!
As soon as you mentioned Bamboo Fiber I went out to Amazon and ordered it - delivered the next day at 4 AM - amazing!!! Can’t wait to see tomorrow’s video!!!
wow you got it in a day? mine will be delivered in a MONTH!!
I ordered mine on the 7th and was told it wouldn't arrive until July 21st.😢
@@lighthousefan5538 ordered mine on the 6th, same deal - I think we were a little late to the 3000 bags party!
Late July for me. 😅
What does Late Ju;y for me mean??@@zeprulz1
I just used the new mix to make 2 min bread. My first impression is it looks like whole wheat bread😮 The texture is much less “gummy” than the previous mix and seems to have smaller cells "bubbles". My husband thought I gave him a piece of whole wheat bread to try. The one drawback to pecan flour is you can get some crunchy bits in there. It is nice to have bread without almond flour for a change. Thank you, Victoria!
U can sift the pecan flour if u like
Thank you for this! I know everyone wants ppls reviews asap!
@@victoriasketokitchen Thank you! And bless you for taking the time to make these keto recipes and discoveries.
I'd bet you could high speed food process this to make it finer.
Just buy hero bread and bypass all the work for meh
Love this recipe, om gosh!! Made Blueberry pancakes following Keto Kitchen's recipe and found out I needed to add liquid. We added about 1/2 cup of almond milk, not enough, will try 3/4 next time. Also only made 1/2 the batch of it. They were to die for. We're sold. Accidentally posted this on the Almond flour one. We really like the pecan one.
This keto flour is amaizing. It tast good and gives flexible cake. I made 1/2 portion but need more! Tnx for this recipe.
Victoria: I love all the improvements you come up with! I've made each one of your recommendations and am going to try this one next. From the reviews I've seen, I'm sure I won't be disappointed! Thanks SO much and you have a blessed day, too!❤
We did your previous recipe for flour and, gotta say, it was pretty amazing. My wife baked with it and I couldn't believe how good it was.
Just went out to Amazon but won't get the bamboo flour until late July. Guess I missed out on the 3000 bags. Couldn't get the pecan flour either so ordered a handful of bags of Fisher pecans and we'll make our own. Can't wait to try it!! Thanks for all you do!!
Thank you so much for sharing this! I also follow a keto diet for medical reasons and greatly appreciate your wisdom and generosity in sharing your most helpful recipes and tips! Thank you for your beautiful example of a Proberbs 31 woman.
I made the 90 second bread with this flour and it is going to be a game changer with keto… tasted so good as is with just butter. I’m sure when I toast it… will be even better.
I’m so thankful for you and all that you do. It’s obvious that you work really hard to bring us quality recipes. Looking forward to an updated version of the blueberry muffin recipe ❤
Thank you Victoria for keeping us updated on all your progress in your keto kitchen. You are a great help for my keto journey! Blessings to you and your family!❤
I ordered all the ingredients to make your keto flour from your provided links. I’m looking forward to trying your recipes! I’m going to make your pecan dessert bars. I so hope this flour works well because I have a friend who is diabetic, but he loves sweets and has not been able to have any since being diagnosed. Thank you for all your research I truely appreciate all the time you take to explain things to us. I like learning the science behind baking.
The Grand Slam we've been waiting for ... you hit it outta the park!
👍 thanks
If anyone else like myself, has a scale that does not do weight in grams, This should work as long as you can weigh in ounces. There are 28.35 grams per ounce.
So that being said, I have done the math for you to convert grams to ounces
3 c Bamboo fiber 192 grams = 6.77 ounces
1 1/3 c Pecan flour 120 grams = 4.23 ounces
Egg white protein powder 80 grams = 2.82 ounces
xanthan Gum 12 grams = .42 ounces
I used your flour with pecan flour & the bamboo fiber. I am making bread in a bread machine. I set my bread machine on a regular (white bread) cycle & it didn’t work. So I’m making another loaf on the dark whole wheat cycle. I’ll let you know how it turns out!! I’ve made 2 coffee cakes with this flour & it turned out great!!
In a bread machine I must use a gluten free setting. Since there is no gluten it does not need to be kneaded that just deflates it
Good to know! The 2nd loaf didn’t turn out either!
I am a missionary in Albania, and we drove to Greece and found BAMBOO FIBER! I am so excited to try it! 🎉
Victoria you are amazing ! Thank you for all your research and information and your love to share with us.
Thanks, again!
Awe thank you so much!!!! I really appreciate your encouragement!!!!
I'm surprised you don't have your own branding and company. This is a game changer.
I think that would be SUCH a great idea for her!! And for us!! But for her to brand and sell the already-combined bamboo-based keto flour with all the ingredients would be SUCH a lucrative and obviously successful venture for her and her family! It would tickle me to see a Christian thrive in this day and age!!
Thank you I am on several keto and low carb Facebook pages and for months been trying to send everyone here to learn.. keep up the amazing work
Thank you Victoria for all your hard work and dedication to helping others through this keto journey, you are well appreciated 🥰 my order arrives 21 of July, can’t wait to see what you have planned with this new flour. 😊
I got my order of Bamboo fiber and I was lucky to have already had a package of Pecan Flour on hand. I made the Magnolia Chocolate Chip Cookies as follows (halving the recipe):
6 Tbsp melted butter
2 Tbsp lard
1/2 c. + 2 Tbsp. Allulose
1/2 c. Golden Monkfruit
3/4 tsp. Vanilla
1 large egg
1 1/4 c. New Standard Keto Flour (with Bamboo and Pecan flour)
3/4 tsp. Salt
1/2 + 1/8 tsp. Baking soda
1 c. Lily’s chocolate chips
I followed directions that Victoria linked to.
The new flour does resemble whole wheat flour.
I baked the cookies in two batches. I set the temperature for 350 degrees and baked for 12 minutes as Victoria wrote in her instructions. The first batch puffed up like muffin tops and we’re very soft like muffins while warm. The second batch I baked for 6 minutes, then removed them from the oven and flattened them a bit and then baked them for the remaining 6 minutes. They were also a muffin texture, just flatter. After cooling, both cookies had hardened just a bit (probably due to the Monkfruit), but were not crunchy (probably due to the Allulose).
The cookies baked to a dark color, but did not taste burnt.
My family liked them. They tasted like what you would consider a healthy cookie. I’m interested in trying it out with a bread recipe because it did make me think breads and quick breads instead of cookie. If I make the cookies again, I’m going to use Victoria’s brown sugar recipe made with Allulose.
Sorry- I took pictures but I don’t know how to add them.
(Thank you Victoria!!!)
I reduced allulose to 1/4 cup + added 1/4 cup sweetener mix (erythritol, xylitol + stevia powder)
This decreased the brown color and increased the firmness.
I make that change to each of her recipes as I feel Allulose makes baked goods very brown + SOFT.
On the flip side, I add a tsp of allulose to my bread loaf so it does brown more.😮
Thank you V! And a particular thank you for listing All the nutrition information for us in the description! Those of us staying withing 50 carb grams a day have to take the time to do that otherwise and you did it for us, much appreciated! I want to see the new flour in Waffles and Pancakes video! I'm curious if it still takes a much longer time to cook through like before.
Victoria, thank you for your experimentation and sharing your results. I just used this flour to make “traditional” chocolate chip cookies, but sugar free, replacing all sugar ingredients with sugar-free versions one-for-one and it was a success. I used. 1/4 cup scoop and baked the cookies for 13 minutes and smushed them down a little after about 10 minutes because they weren’t flattening as per usual. On day 2, the cookies were a little harder than I like, so maybe next time just bake 11 minutes. Overall,these are the best, most “normal” tasting lower carb cookies I’ve had. I was wondering if the bamboo fiber might cause GI distress because I ate 3 big cookies straight away out of the oven, but have not had any negative side effects. Again,thank you for sharing this great flour recipe.
I really appreciate all your work and your sharing of your recipes. I can't imagine how much work it takes to figure out these recipes! I was really disappointed not to see you in person, though. I hope you will consider doing an actual live show. Best to you and your family!
I just started using the perfected keto flour, but already purchased the ingredients for this one. Will try them and compare. Thanks, Victoria!
I’d love your opinion:)
Subscribers reach the 50K milestone!!! 🎊 🎉❤ (just had to cheer for that 😊)
Thank you!!! Hit it this morning and praising The Lord and thankful to all my subscribers “especially extra encouraging ones like you 💕”
Next stop, 100k. 🎉❤
Bamboo fiber the day after you announced the new recipe for flour. You had indicated that Amazon had 3000 bags, however, I have to wait until the 22nd of July! I just hate that I can't find it anywhere until then. But I am proud for you that so many people listen to you! Can't wait to get my fiber in a month so I can make your new bread.
Wow. I can’t wait to see what this flour can do. Thank you for all of the hard work you put in just to share this with us. 🙏🏽
I used Victoria's flour to make ooey gooey butter cake and it came out GREAT. I did move my oven rack up one level and lower the heat by 25 degrees. This is an awesome flour mix.
Bravo, Victoria! Thank you for your hard work. I so very much appreciate your commitment to the best keto possible.
I have ordered the bamboo fiber & pecan flour. Anxiously awaiting delivery. Looking forward to more recipes in the future!
God’s blessings to you and yours. ❤
I am thrilled to see this bamboo fiber is again available on Amazon, using your link. I was about to skip your videos out of frustration, not being able to get the products needed. Now, I just need to get it muled to Ecuador to me.
Thank you. I was one of those who asked about low oxalates and I never thought of pecan flour. I never even heard of it, but it makes perfect sense. I can’t wait to try it. Also, aside from the oxalates issue Almonds are also estrogenic and are often not recommended for that reason as well. Last but not least, Almond flour always have a taste. It’s not bad per se but it is distinctive and it does get old.
Just got my bamboo fiber today and made up the flour for future recipes. Thank you Victoria.
My first time viewing you and your channel and WOW! I am hooked! I really loved your presentation, straight forward, simple, great visual and verbal instructions, easy to follow. I have a serious hearing loss, but your speech is clear, paced and I hardly needed the closed captions, but, thankful they are included! I will be watching your videos to catch up and move forward with you. I have been considering going back to keto, I really need it, one of my biggest hesitations was the lack of bread, for myself and my family. It makes life so much easier if we are all eating the same foods. They won't miss a thing with this new standard flour recipe! Happy to have found you, God bless you!🥰🤩
Sorry. Ima need to hear and see approval from your kids. 😂 This sounds amazing, Victoria! Thank you 😊 🎉
Thank you, Victoria, for always wanting improvement. You keep a great attitude and forge on. Blessings!
Thanks, my sister epileptic, for this wonderful new flour! I will order both today❤️💪
The old flour makes great hush puppies; using mayo in place of egg and FA corn.
I like the old flour 2 min cake using splenda creamer (FV).
Oat fiber + pecan diy meal has a lot of moisture- used it to fry pork chops (no egg) and it was good. I also made cinnamon bread/cake no eggs using sour cream 2tbs and 1tbs of Mayo, 1/2 c of the flour (O+P), and a splash of homemade half n half, baked for 30 minutes and it was so good.
Thank you so much☺️💐
Thank you! Can't wait to try your upcoming recipes
Doesn't ship to my country but I'd find it in the near future
I made one batch of the pecan version of this flour tonight and made some pancakes (without measuring with coconut milk, an egg, and some baking powder. They were quite good. I am definitely going to use this flour some more and probably mix up a double batch. I'm thinking of trying it in biscuits next maybe.
I blended the dry flour in a blender and then whisked because the pecan flour I had looked a little grainy. I used your exact numbers in grams so thanks for including those and thanks for the recipes!
I'm very excited to try this! I appreciate your continuous work to improve and get rid of some of the 'not as clean' ingredients in previous versions that some of us couldn't tolerate. This looks so promising. I can't wait for my bamboo fiber to get here!
Blessings VICTORIA and thank you ❤️🙏👍
*Thank you for sharing this innovative recipe and helping us expand our options in the world of low-carb baking!*
It's my pleasure 🥰
I am so greatful to find this recipe. No more almond flour for me.
your enthusiasm is infectious and inspiring :P i'm gonna try this out!
Once again you hit a home run thank you !! I’m going to hold off on the bamboo fiber until I can research it’s safety
Oat fiber works fine. Her recipe mentions oat fiber also.
So is it safe?
God Bless you, Victoria, you rock!
I grind my own pecans with a coffee grinder to make pecan flour. Just make sure to stop grinding while it’s still powder, not butter. You can sift it to make it fine. Sifting will remove the small bits that will still be there after grinding, which is fine for cookies or a seeded style bread. Just a small tip for people who can’t find the flour.
I actually love using raw sunflower seeds to make flour with.
I have tried Victoria’s perfected keto flour recipe and gotten amazing results making the Magnolia chocolate chip cookies. I had to be extremely careful consuming them because I discovered that my gut is very sensitive to the oat fiber.
Victoria, or anyone who can answer this question. Does the bamboo fiber cause bloating, gas and inflammation?
Not for me but each person is different maybe someone can lend personal experience?
I've been baking with it and no bloating for me or others who tried my baked goods.
Sometimes you have to start out easy with fiber and work up to more.
I had the same problem with the oat fiber
@@victoriasketokitchen From various sources I’ve been reading/watching, (but one in particular❤️) almost all our many gut issues come from our unique & now mostly sick microbiomes!
Simply getting gut- (& everything?) -protective D hormone higher into the 70-80ng/ml range (💊supplements &/or☀️UVB by skintone *💊2-3Xdose 4obesity* allows better bugs to grow back & our reparative N-REM DeepSleep cycles switch to kick back on. Some temporary B-complex vitamins support through the initially intense backlog of old repairs depending on how long the poor health list, then our new healthier bugs finally start making more than enough! Our bugs also make like 90% of our bodily serotonin and other neurotransmitters! So a happy/healthy gut truly can make us happy & healthy in mind!❤️
*Basic science from Neurologist/SleepSpecialist Dr. Stasha Gominak who cures her many sleepless young & female patients AND THEN THEIR CRAZY GUT ILLNESSES ALSO DISAPPEAR!!! She herself, trained & practicing conservatively, was surprised at her discovery, only made by happenstance!
Gominak & others have YT videos/interviews explaining her original thinking. MS can also be “cured” with more complex high-D protocols suggesting this particular LEVEL of Hormone D for many surprising repairs! I imagine many other autoimmune issues could likewise be put in remission for as long as D is maintained high?
I eat a lot of ferments & also take high MK7 AND MK4 to best direct all the extra bioavailable calcium from a better D LEVEL. Hypercalcemia is the only known risk of Extremely High D, though this rare range is still within normal. Dosage is far less important, but regular testing can help titrate needed dosage, and dosages initially & short-term can safely be quite high ~60-100IU/day to preload quickly (days to few weeks depending on tested severity of deficiency&fatmass?) but very few doctors understand this. Mg repletion also critical for D-team.
Maintaining just 50ng/ml is what I believe is our evolutionary level from millions of years of brain development under year-round ☀️UVB in Tropical Africa. That is about the level of even today’s Traditional Maasai! But if they move to cities they too, soon get chronically/metabolically sick, like us.💔
Yes !! I have been looking for pecan flour. My first thought is that yes it's way better tasting than almond
Looks interesting! Will try it using Almond Flour as I'm not excited about paying 3 x as much for Pecan Flour. I just started using your Perfect Keto Flour for baking and have been blown away on how easy is was to use it cup for cup in traditional recipes and swapping out the sugar for Sweetener. I do love your recipes and research!
Would love your crescent roll recipe. One of my favorite foods. Thank you for sharing your recipes. Thanks for all your hard work getting there.
Thank you Victoria!!!!!!!!!!!! I very much appreciate all of your hard work💕💕
I am so excited for future recipes. Thanks for all you do!
Vom Herzen wünsche ich dir viel Erfolg und alles Liebe!
Hey Community! Thought I’d pass along this information regarding Pecan Flour. I checked my local large grocery store in the health food aisle-none to be found, but the very helpful employee stocking shelves there suggested I might find it in the baking aisle with the regular line of flours. I thought, no way, but went and checked anyway…it was there on the top shelf-so maybe your store has it in the same unlikely spot on the shelf! Good luck!
I order 2 of them , I just received it yesterday 👍waiting for the recipe
Wow what a great channel! thank you for sharing!
I'm new to your channel and this is exciting to me! You've really done your homework, and I thank you for sharing this with us.
I just saw this video and I missed getting the Bamboo Fiber. I will have to try Oak Fiber until Amazon restocks. Love your channel. You recipes are great. I have lost 70 pounds since September 2022. Please keep the recipes coming..
Wow that’s AMAZING 🤩
I’m excited for your upcoming recipes using your new standard flour. I hope when you post the recipes you can use a tool I’ve seen other channels use when you want to change the serving size so we’re not making a large batch of something just to try it. Ingredients are expensive and I’ve wasted ingredients when I’ve tried recipes that aren’t appealing. Besides I’m the only one doing keto in my household and to make a large batch of a recipe for one is an issue for me.
thank you, will look for them new items.
Pecan flour. $10.75
Xythan gum $11
Egg white protein powder $67
Bamboo Fiber $27.00
There is a smaller 1.2 pound container of Egg white protein for $28.00
This women is incredible! Hopes she figures a way to make money for her efforts.
Yes, absolutely!!! She deserves so much recognition and $$$ for helping others SO much! Thx, Victoria!
@@JM-kh1jm I would be glad to buy the ready made flour if she would get it made up somehow. I just do not seem to have the time to make or buy in bulk, but I would buy it ready made from her.
@@pattenpatti I would certainly buy and try it too! That would be great.
Glad to see pecan flour! I have IBS, and almonds in any form affect me worse than any other food. But it’s all I see for keto baked goods. I’m worried the bamboo fiber is going to get very expensive. Supply & demand. 😕
it's already crazy expensive at over $13 a pound!
I try to not notice the cost. I make 90% of everything I eat.
If what I make is tasty + good for me, I'm not going to feel deprived.
Being Keto/low carb has kept me Free from Diabetes. It is my life journey.
I cut corners in other parts of my life. Ex: I don't throw money @ restaurants.
My 2 bags of Bamboo fiber just showed up today. Excited to put together this new flour and start using it in the new recipes you show us and previous favorites.
What did you order the bamboo flower from.
I just made bread and toll house cookies with the pecan version and while the taste is good and NOT dry, the texture of the bread to me is just not right and the texture of the cookies is more cake like and not cookie like. I will try more recipes with it since I made a big batch and do not want waste it….and I’m still learning a lot from everyone’s comments so my experience could just be “user” error. I have not tried the almond flour version which in my humble opinion is visually more pleasing. So more baking is in order before commenting further
Blessings to you my sister. You are doing a wonderful job helping us move to more healthy options of the foods most of us love. I do have a suggestion however - Is it possible that you curate the various versions of flour you have come up with especially since there are now more than two versions. Giving each flour a number will help people know exactly which flour goes with what recipe. For example one flour will have the number "FLR-00001" the next "FLR-00002" etc. Just make it easy to read. - Thanks Femi
I’ve said it a few times on your channel before. But I’m telling you. Try Konjac powder (glucomannan) over xanthan gum. I made that change with your perfected Leto flower and not only did the baked good brown better but the when making pancakes or wet batters with your flower it didn’t get as thick and stayed smoother like a batter should
I have used it sorry I didn’t mention that before. Not for me.
@@victoriasketokitchen Why do you not prefer it?
Is that a 1:1 replacement?
@@allisonjones7549 yes!
@@DrewIsARealBoy thanks! I know some of the big GF recipe developers are now experimenting with it as a replacement for the gum
Thank you Ms Victoria...I appreciate your hard work and dedication to improving Keto. Praying health and happiness in your life.
I'm in Australia and I went to Amazon immediately, they said they could not deliver it to Australia. I checked and their are no restrictions to bringing it into the country so I have contacted Zimmermann in Germany to by it direct if that is possible.
That is wonderful to hear and will be buying directly from the company! Thank you for the info! 😃
That is great to hear. I’m in Canada and wasn’t able to have shipped to me. After a frantic (lol 🤓) search of Google, I found some I could order to Canada. Paid $75 for shipping, but sometimes just having the search done, is worth it. Fingers crossed 🤞! Haven’t found reasonable pecan flour yet. Still looking.
Victoria, you've got my curiosity with this one!😊
Big diabetes problem in Australia?
I have a bunch of it, and I did not know what to do with it. Awesomeness
Thank you for ALL you do, Victoria! 😃
Victoria will you be giving us your new recipes with instructions for using both of your flour recipes. My family and I really love your perfected keto flour!!!
It’s in the “must read” under this video
@@victoriasketokitchen VERY GOOD, as I have had delivered the ingredients for your other "perfect" flour 3 weeks ago and haven't even used it yet!
Looking forward to trying this as soon as I can get my hands on the ingredients in Canada. Thanks so much, Victoria!
Thank you I will be making this, love your channel and recipes
Thank you Victoria.
I couldn’t get Bamboo fibre so used Oat Fibre and in lieu of Pecan flour I used Lupin flour! I also ‘cooked’ for 2:30min in my 900watt microwave. Total success! Oh, by the way I added 1/4 tsp of yeast and pinch of sugar for added ‘bread’ taste. Delicious!
This is great to know! I have loads of different flours and the bamboo here (England) is expensive plus £££ delivery. I already have oat and lupin
When making my keto bread, I use a scald and warm the dough/batter (I kinda aim for in between the 2), in the microwave before proofing in my oven’s “rapid proof” setting. My last loaf has been amazing. It felt so light, coming out of the oven, I knew things were about to be different. This is actually life-changing. 🥰
Glad to know oat fiber works too! Thank you for sharing this ❤
Has anyone studied the effects of bamboo flour? I just got a big bag of almond flour, have to use up some of these other ingredients before ordering more stuff! Thanks for all of your hard work!🙏
Bamboo flour / bamboo fiber is not a replacement for almond flour. Pecan flour is a replacement for almond flour. You can make this mix using bamboo flour + almond flour. Or if you prefer for flavor reasons bamboo flour + half almond flour + half pecan flour.
imo it's good to always have some almond flour on hand. Almond flour makes fantastic bread crumbs in recipes, even better than actual bread crumbs. So eg, if you want to make meatloaf, which has bread crumbs in it, substitute bread crumbs for 50% almond flour 50% powdered american parm. It will come out tasting even better and be low carb.
@@Danielle_1234Powdered parm in the green container (Kraft) has wood pulp in it. Better to grate your own.
@@ginadonza3549 extra fiber 😂
@@Danielle_1234 I have made meatloaf with almond flour as well and I agree, it is better.
@@sarasnead4096 😂😂
I was ready to order the Bamboo Fiber and Amazon is out of stock....I so hope it is back in stock soon. I just found your youtube channel and I am so excited to try your recipes!!!
So sorry re stocking though!
Just wanted to mention that Walmart often Carry’s pecan flour in the store