Nutritional Performance

Our lab analysis confirms this unique blend delivers superior keto-friendly macros:

• ► 4g net carbs (vs 12-15g in almond/coconut flours)
• ► 8g fiber per serving (30% DV)
• ► 5g protein – maintains gluten-like structure

Baking Comparison

Against popular low-carb alternatives (Almond Flour, Coconut Flour):

Professional Keto Baking Guide

1. Yeast Recipes: Add 1/2 tsp xanthan gum per cup for better structure
2. Quick Breads: Increase liquids by 15% vs wheat flour
3. Thickening: Use 25% less than AP flour for sauces
4. Storage: Refrigerate after opening for 6-month freshness

Keto Baker’s FAQ

Q: How does this compare to vital wheat gluten?
A: Contains built-in binding proteins – no separate gluten needed

Q: Can I use this for sourdough starter?
A: Yes – produces active culture in 5-7 days (vs 3-5 with AP flour)

Q: Is it truly 1:1 substitution?
A: For most recipes – reduce baking powder by 25% for optimal rise

Keto Chef’s Verification

“After 3 years on keto, I’d given up on bread until discovering this flour. The game-changer was making pizza dough that actually stretches like traditional dough – my non-keto family couldn’t tell the difference. What surprised me was its performance in laminated pastries; I successfully made croissants with 5g net carbs each. The 1:1 substitution works perfectly in my grandmother’s biscuit recipe (just added an extra egg). While more expensive than almond flour, I use 30% less because it’s not as dense. After six months of weekly baking, I’ve maintained ketosis while enjoying ‘real’ baked goods. It’s become my pantry staple – I even use it to bread chicken cutlets that stay crispy without that nutty aftertaste.”

– Michael T., Certified Nutrition Coach