Keto Flours 101 | Low-Carb Baking Science
KETO BAKING SCIENCE
Learn all the basics about keto baking and flour substitutes, what to use, why, and how. I cover the basics of subbing for starch and gluten when making high-carb recipes into low-carb keto recipes. There’s a little bit of food science involved, but once you get used to the different ingredients it starts to make sense quickly.
Besides gluten and starch (which I cover in this video), the other important factor in high-carb baking is sugar, so if you want to know more about compensating for no sugar in keto baking, check out my Keto Sweeteners 101 video:
KETO INGREDIENTS MENTIONED:
Blanched Almond Flour: https://amzn.to/2H4N86h
Coconut Flour: https://amzn.to/2vh0gng
Oat Fiber: https://amzn.to/2H1779N
Xanthan Gum: https://amzn.to/2vdofDC
Guar Gum: https://amzn.to/2qy2EjG
Psyllium Husk Powder: https://amzn.to/2ENOJeJ
FREE KETO DESSERT eBOOK: https://www.tphketodesserts.com/ebooks
KETO SPRING DESSERTS: https://www.youtube.com/playlist?list=PLyQr757rFyjm0HVwHsGY9Qt9inIsFXO8C
All photos used in this video were sourced from the following sites:
Baking Science…..how does baking work?
– http://gwens-nest.com/oat-fiber-vs-oat-bran/- https://pastrychefonline.com/2015/03/14/how-do-eggs-function-in-baking/
SUPPORT ME ON PATREON: https://www.patreon.com/travelingpastryhunter
MORE ABOUT KETO INGREDIENTS:
Go to the lower right-hand side of the video, click on the settings button (gear symbol), adjust to 720 or higher, let it re-load, and you’re all set.
FloFilz – Blue Orchard
Approved for YouTube use by Chillhop Records: http://chillhoprecords.com/license/
Joe Corfield – Wildflower
This video was shot on a Canon M10. Edited on iMovie + Canva.
Thanks to the following Patreon supporters whose monthly donations help keep this channel running and ensure that these recipes remain free for all to access:
Join them in supporting TPH here: https://www.patreon.com/travelingpastryhunter