I've been on the keto eating plan for a while. I've tried a variety of low carb 'flours'. I find almond has too much of a cakey texture in the mouth, other mixtures haven't tasted right. This fibreflour is the closest. The pizza in the photo was easy to make. I used 250grams of FFlour, which made enough for 2, thinly rolled, pizzas. Added yeast, water , oregano, garlic granules then let it proof for about an hour, stretched out and then rolled. The texture and taste of yeast was great . On adding up the macros I realised it is almost my entire allowance of carbs for the day, but once I started eating it, I couldn't finish it. Ended up eating 2/3rds of it, fibrer probably makes it more filling. But meant I still had a few carbs left for other foods. I would recommend it as it is like eating normal flour. Looking forward to making pies and bread.
Ingredients: 250 g ultra fine fibre-flour
8gms yeast - 2 tsps of inulin or 1 tsp of raw honey
1/2 tsp garlic powder/granules
1/2 tsp oregan or marjoram
2 tsp parmesan cheese
Use tepid water with yeast and either inulin or raw honey and leave somewhere warm for about 10/15 minutes until yeast forms bubbles. Mix together flour, oregano and parmesan cheese in a mixing bowl. Add yeast and more water if necessary and knead until dough ball forms and bowl is clean. You can either make two pizzas or divide dough in two. For one pizza wrap second ball in cellophane and put in fridge. I find the perforated metal pizza plate works best but you can use a ceramic pizza dish or just a normal metal baking tray. Bake base until top is just turning brown. Turn pizza base over and either bake other side or alternatively you can put topping on side that is browned. Add sauce, mozzarella and toppings and drizzle olive oil over it and bake.
First attempt at making nan bread using 100gm of FF, (6gm)yeast, yogurt (2 tbsp) and onion seeds. It looked like nan but texture wasn't as soft, fluffy and pliable. Despite that it did puff up with air pockets. Was wonderful to have something that actually tastes bready to accompany the spinach paneer I made to go with it. It was all delicious, albeit extremely filling.
Update: Add two tsp of cream cheese for a better texture