Using AI, I found a a low calorie recipe for carrot cakes cupcakes. I substituted regular flour with Elevate and dropped the calories further 50 calories unfrosted, 75 calories frosted. Making sourdough or garlic knots next. This flour is great!
I just made my first batch of bread with this flour. You really need a stand mixer. The dough is bit rubbery/bouncy feeling due to the high gluten content which makes it difficult to hand knead. I have not tried a bread machine yet. I made the dinner rolls from the website recipe list. They are a wee bit chewy, which I love. They are absolutely delicious! I LOVE baking home made bread and have not been able to eat any since I learned I was pre-diabetic. I ate half a roll today after a 16hour fast and my sugar only went up 10 points! 10! I almost cried. For me, this flour is worth every freaking penny if I can finally have homemade bread.
I made this recipe exactly as written but with no icing. I used Magic Bakers Blend for the sweetener. I added the walnuts to my batch. It ended up making one loaf of bread and 6 muffins which came out to 1040g: 10 slices of bread and the 6 muffins @65g each so more per serving than the 24 slices in the recipe but still about 3g net carb per serving. Since my sweetener has erythritol as main ingredient, I take some extra time to try to dissolve the sweetener as well as possible as I dislike the cooling sensation. These had absolutely no cooling effect; the texture of the bread is perfect. It is slightly dense as it should be, toasts well, and holds up to butter and cream chesse.
It performs well. It took a couple tries.
Now I’ve changed the recipes process and taken a step out. Now the results are much more consistent.
Thank you Elevate for this great product. I am so happy to have bread back in my diet and stay keto at the same time.
Finally found a flour that I can make bread, pasta and desserts with!
I was hopeful this recipe would give me a really light, fluffy cinnamon roll but that is not what baked up for me, I'm sorry to say. As with another try I gave this Protein Flour with a different receipe, the result was dense and not anything I'd serve to a guest. I followed the recipe to the T, used fresh yeast, measured the temp on the milk/butter liquid to be sure the yeast would bloom, and allowed the rolls to rise about 75 minutes before baking. I aimed for the middle time recommended, 27 minutes (24-30 per the recipe), and my temp gauge showed they were done. They looked and smelled good! I was hopeful they would taste good, too, but as noted, the bread part was very dense and took plenty of chewing to get down. My husband tried them, too, and neither of us even wanted the remaining rolls.
I wondered if added egg whites (or subbed for the single egg) would make a difference, but I figured those who developed and tested this recipe had already tried that. Any suggestions, I'm willing to listen. My best results with this flour have come when it's combined with half-regular flour. I want to like this Protein Flour but it's a lot to spend and a lot of time to take for a less than edible result.
Winter when searching for this flour online, the lead Banner showed 5 lb for $2.19 a pound but when you clicked on it it came up to an entry price of $35 even the saving 10% with subscribe and save so it's bad and switch or misleading.
This product is exactly what the market needed! Finally a protein flour that truly subs AP Flour without changing the texture or taste.
I have tried many different low-carb Flours, so far this one is the best! I have only made 1 thing...pizza dough. It came out great.
This flour was great and easy to use! And our muffins turned out perfect! I love being able to add protein to our breakfast routine without changing the taste.
Love the flour. It’s the best flour I ever had that is zero carbs. I baked blueberry muffins and chocolate chips cookies with it. I am still learning how to bake with it. The taste of the item was close to the regular recipes.
I love this stuff! I make everything from cookies to pizza dough. The taste is great and the added protein makes it soo worth it!
I love Elevate protein flour. I use once a week to make pizza dough for the week 4 15" pizza. Very delicious.
I love this protein flour. Ive replaced my regular flour for this.
I must say I was very skeptical for a while that this protein flour could do exactly what it said it could do. I eventually pulled the trigger and bought a 1 pound bag of flour to try out. I am currently on my second 5 pound bag of protein flour. I have not eaten sweets or bread or anything with flour in over a year and a half. I now can enjoy all the foods I used to love without any of the guilt, this protein flour has allowed me to eat all my favorite foods once again and I absolutely love it. I am actually trying out new recipes for stuff that I would never thought of to eat. If you were on the fence about this protein flour I recommend you definitely give it a try.
Im a pastry chef and my husband is type 2 diabetic. For the last 2 years we have been Keto/low carb eating. Ive made several of my recipes with this flour and they turn out great. No spikes in blood sugar either. Will continue to purchase.
I stumbled across this product on Amazon by accident, and after going down a bit of a research rabbit hole, I decided to give it a shot. I started with a 1 lb bag just to test the taste and performance. After baking a couple of pizzas and a fresh loaf of bread, I was completely sold. I’ve since upgraded to the 5 lb bags—currently working through my second and getting ready to order a third.
Some might balk at the price tag, but if you’ve ever tried blending your own mix of almond flour, coconut flour, protein powder, and binders, you know how quickly that adds up in both cost and pantry space. This eliminates all the hassle. It behaves remarkably like traditional dough, handles recipe conversions with ease, and tastes fantastic without any of the guilt. It has become my go-to for homemade pizza, sub rolls, and garlic bread.
Working with the dough does take a little technique—stretching and shaping requires some practice and the right tools—but the learning curve is well worth it. If you’re on the fence, give it an honest try. I’m already planning to set up a subscription so I never run out.
Love the flour but the price and shipping is quite painful
Great flour! Ive been replacing 50-75% of my recipes with this flour and its amazing! Makes a lot of my treats and breads wayyy better than jus typically AP flour or trying to up the protein content with Greek yogurt or protein powder.
