2 Comments

  1. Paul
    April 14, 2019 @ 2:24 am

    Adding vital gluten to nut and seed flours is a brilliant idea.

    I’ve been making keto pastry for years and only came across this idea through your site and I’m a convert. Its a delicious way to get the perfect taste and texture….all the best part of wheat flour without the carbs.

    These recipes are great and i can’t wait to try this addition in many of my other keto baking and pastry recipes.

    Only a few people are sensitive to gluten I think….I have no problems whatsoever, except I have trouble limiting myself to just one or two servings!!!

    Reply

    • Certainly Keto
      April 14, 2019 @ 3:42 pm

      Paul, I too think that the addition of vital wheat gluten makes a world of difference without adding a lot of carbs. We also have a bread and pizza crust that uses vital wheat gluten too. If you wanted to check those out. Thanks so much for the comment.😀

      Reply

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