Is King Arthur Keto Wheat Flour the flour we've been looking for?! Is it the essential component to the pizza most of us want?
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COMPONENTS.
King Arthur Keto Wheat Flour:.
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#blacktiekitchen #keto #kingarthurbaking.
I love everything about this….Mike and the cheese…ingredient zealot….you managed to hand yourself something…golf interlude…the outtakes….all of it. I officially knight thee Sir Dennis. May your YouTube kingdom continue to prosper. And I’m totally with Norma #whatshesaid. 😉
I’m with @Norma Peniche!! Delightful!! But as I’m completely gluten & dairy intolerant the content is worthless to me.
But ahhhh… seeing one of Your comedic videos is humorously entertaining sooo…
I watch 😉
SO happy to see anything from You!
Pray You are feeling well & ready to educate, encourage & enthrall us regularly once again!!
Thank you dear knight of the Black Tie order, I’m gkad to know you have not given up the quest for a perfect Keto pizza crust… Your efforts in this matter keep hope alive for so many of us pizza addicts when we are on the verge of ruin. As said previously mentioned Long may your youtube Kingdom reign.
Cute video. I have been making pizza with 1 cup mozzarella, 1/4 cup Parmesan & 1 egg. Mix it up, add Italian seasoning, put it on a silicone mat. Add toppings & bake 15 minutes at 350. Turns out awesome.
It’s nice that we finally get to see your narrorator’s face, he could almost be your twin!
This was funny.😂😂 I’m going to see if they have this in my grocery and try it.
Love the inclusion of the outtakes at the end! Ive been on the fence about this flour for awhile but still on the side of not getting it, just too many negative reviews of it around, plus I’m still really happy with your pizza dough 2.0 recipe.
I tried using this stuff to make hot dog buns. I agree with you on the very wheat-y taste, sort of like when you make bread with ONLY wheat flour and not blended with all-purpose or bread flour. The texture was pretty dense and unpleasant. I’m pretty disappointed in the price point, as well. Thanks for confirming my feelings on this “keto” flour.
@j k yup… & that wouldn’t be SO bad but my lower functions completely shut down for 2-3 days also & that makes it super difficult to loose weight 😉
A lot of recipes are easy to sub stuff… Not this one 😉
Let’s stay healthy!!
Great video… I’m so glad that I *finally* found your channel! This looks easier than your other pizza dough recipe (2.0) and less ingredients to purchase, but I wonder if it’s more expensive in the long run, especially in a pizza-loving house… and if it’s not as tasty, then it’s definitely not worth it. I’m looking for THE pizza dough recipe, and I’m dying to try your Pizza Dough 2.0 version.
I’d love to know how these recipes affect blood glucose and ketones. I don’t mind “dirty” keto if it keeps me from eating the carbs that stick to my hips and throws my body into a tizzy, but if it spikes my insulin, it’s not worth it at this point in my keto journey 9 years running now, when I try to follow keto a majority of the time (yes, I still “cheat” but recipes like this will hopefully keep me from wandering down that rabbit hole… as often). Thanks for your recipes and videos!
EDIT: DUDE! I forgot to say… you for sure should have a million subscribers! I’ll be sure to spread the word of your wonderful channel. I just told my fellow keto friend about you today!
I’ve been playing with this stuff for a while and I have a mixed reaction. I suspect that the cheese and Italian seasoning in the recipe are to mask the weird smell/taste of this “flour.” It’s not strong or overly offensive, but it’s weird. My first experiment was bread (per their recipe), but made it an Italian style loaf and covered it with sesame seeds. Most of the odd smell did not carry over to the baked bread, but it was tasteless. It works as a thickener for sauces (yup, it will make a roux) but only if there are going to be some other flavors to counter the weirdness. Just my experience.
Thanks for continuing the quest for the holy grail of a good keto pizza crust. I look forward to your next video. And of course, LOVE the entertaining format. Long may you reign in the ketoverse!!
I love this comment! 😊👏
In 500 locarb recipes..Dana Carpender has a great Locarb Crust…and I really get thrilled when one of your videos pop up!
haha thanks cayce!
I have to second your opinion (in my experience). It’s… just… odd.
Thanks for spreading the channel! As far as how it affects BG, I can’t say. But I CAN say that 2.0 will be waaaay cheaper in the long run. Each package of the KA Keto Flour can make roughly 2.15 pizzas. I AM working on a slight pizza variation where it works well though, but I need to see if I can substitute some ingredients and make it cheaper!
2.0 > KA Keto flour, but that’s just my opinion. Working on 3.0…
You’ll have to let me know what you think of it!
I have a few twins 😉
Glad that works!
me too =)
thanks Becky
Thanks Irene 😄
A keto freindly roux flour could easily be worth what they charge… 🤔
I enjoyed a good laugh watching this video, so well done! Unfortunately I can’t eat gluten, wheat of any kind so pass on making this one. 😄
Great video! Lots of the complaints about this flour seem to be more when making food like breads and pizza crust, while there seemed to be pretty better reviews when it came to other food like cakes and cookies….basically, food that is favored A LOT and sweetened. I ended up buying it anyways, since I really want to be able to make a decent cake, cupcake, donut, or batch of cookies once in awhile (the keto flour is pretty expensive per oz) without the texture of almond flour, and I’m not a fan of coconut flour. As for pizza, I’m pretty satisfied right now just using slices of store bought keto bread (toasted before topping) or low carb whole wheat Mission tortillas for thin crust. I’m just to lazy and impatient when it comes to making pizza dough. BUT I still want to get some lupin flour (which is only slightly cheaper than the keto flour) so I can try the Pizza 2.0 recipe.
Absolutely love your videos! A bit concerned about the ingredients in this flour, but interested to see what you do about it.
@P Andrew nonsense, unless you have a sensitivity to wheat.
Thanks Kathy
Thats a good point – I’ll have to see how it works in something like cookies!
That sucks that you can’t eat gluten. It’s such a magical ingredient
I had a similar reaction to using this flour – too pricey for the result. I love that you brought in Hold Grail, and your rendition of the ingredient zealot. Thank you for saying this, Keto is hard enough without being tracked and bullied like a criminal.
Yup! Im going to have to try the flour in some baked good tho (i.e. cookies/brownies) and see how it works for frying. It’s still pricey, but I think we just need to find the right application!
It’s just an amazing video my friend you are so funny I love watching your video
Thanks Vito!
I’ve been using this flour for a while and I use it when I want to make the right consistency of baked goods. The chocolate chip cookies come out looking and feeling realistic even if they don’t taste that way. I make dinner rolls with it but you need to put a lot of butter on them when you eat them because there’s just no flavor. The same with the pizza crust… there’s just no flavor. But it’s easy to travel with so that you don’t have to take all of your different flours. I use the sweetener when I travel, too. Then I don’t have to take bags of erythritol, allulose, Bochasweet… although the sweetener is not very sweet and it’s pricey. I pay the high price for Bochasweet because it’s worth it but King Arthur is not really worth it.
Im gonna try some other things with this flour!
@P Andrew maybe for you…
What can I say? Another FAB video that had me laughing aloud, yet again! I can hardly wait for part II! I feel like I need popcorn when I watch your work – but that would be wrong, I suppose. (FYI – I’m still making your delicious ice cream recipe every week! Can’t wait for some new flavors to add – hint, hint!)
Thanks! Those flavors are coming!
I’ve seen this flour in my grocery store, but was hesitant. Thanks for testing it as pizza dough and look forward to your future experiments with this flour.
@P Andrew Perhaps say, “Can be inflammatory” as it isn’t always. I am of Italian ancestry and grew up eating *loads* of wheat an it never caused a problem until in my mid-50’s, after my recovery from cancer, when my metabolism changed radically. All of a sudden, I would have massive inflammation after eating my usual pasta dishes or sourdough bread and it was only after discovering keto that I started to do an elimination diet and find that it was indeed the wheat causing my issues. Again, it’s different for everyone, but if one is experiencing inflammation, just try eliminating wheat from your diet to see what happens.
@Black Tie Kitchen caramel please 🙏🙏🙏
@Danielle Please share or start your own channel! I’m type 2 Diabetic and could really use the help.
Made several pizzas with this. Results have approached great on more than one occasion. I find that the dough behaves differently with no real reason. Sometimes it’s super sticky. Sometimes super wet. Sometimes super dry. Regardless of whether I use the same recipe or not. That said, I’ve gotten both a great rise and a perfect foldability out of it. You just need to form a wider, thinner, crust. You can really push the dough to the breaking point of thinness and still get a foldable rise out of it. Never had a problem with it sticking. But…the texture is a LOT dense and the overwhelming “whole wheat” taste is extremely distracting.
Glad youve found it to work well!