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King Arthur Keto Wheat Flour Blend - 16 OZ

King Arthur Keto Wheat Flour Blend - 16 OZ

Wheat Flour Blend, Keto

4 g net carbs per serving (8 g total carbs - 4 g dietary fiber = 4 g net carbs). 17 g protein per serving. Sourced NON-GMO. Substitute 1-to-1 for all purpose flour. New! 100% Employee-owned. ESTD 1790. Baking Company. kingarthurflour.com. KingArthurBaking.com/low-carb. Baker's Hotline: We're here to help. Call or chat online with our friendly experienced bakers. 855.371.BAKE (2253). KingArthursBaking.com/bakers-hotline. For more low-carb recipes, visit KingArthurBaking.com/low-carb. Certified B Corporation. We're committed to using the power of business as a force for social and evnvironmental good. Recyclable. Product of the USA.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: 15
Calories Amount Per Serving
110
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 2g 3%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 5mg 2%
Sodium Amount Per serving 55mg 2%
Potassium Amount Per serving 40mg 0%
Total Carbohydrate Amount Per serving 8g 3%
Dietary Fiber Amount Per serving 4g 14%
Sugars Amount Per serving (-)
Protein Amount Per serving 17g 15%
Vitamin A (-)
Vitamin C (-)
Calcium 2%
Iron 10%
Vital Wheat Gluten, Wheat Protein, King Arthut Unbleached Flour (Wheat Flour, Malted Barley Flour), Wheat Fiber, Whey, Sunflower Oil, Buttermilk, Cellulose Gum, Natural Flavor.
Product Attributes
Kosher
Warning Contains: Contains: milk, wheat. Produced on equipment that also processes eggs, soy, almonds, hazelnuts, pecans, walnuts and coconut. Made in a peanut-free facility. Do not eat raw flour, dough, or batter.
Directions How to bake with it: Substitute 1-to-1 for the all-purpose flour in recipes. For yeast breads, increase the liquid in your dough by 2 tablespoon per cup of Keto Wheat Flour Blend. Just five minutes of gentle mixing and kneading will be enough. For softer, more tender biscuits, increase the liquid in your recipe by 25%. Perfect for breads, muffin, pizza, and as a dredging flour.

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