Regular flour added

After 15 months of keto, I’ve found it works best for me to simply refrain from eating any/all breads/grains; too much of a slippery slope and there’s always an increase in blood glucose/insulin.

If you’ve been fat adapted, typically the cravings subside to unnoticeable levels and there’s no need to go seeking additive flours to make a difference in the bread.  You don’t say how long you’ve been on keto, but perhaps you might consider trying a more strict program to achieve some impressive results and only then reconsider whether or not to try breads.

As for whether ‘it really hurts’, consider this: regular flour is one of the most processed grains in use today.  And the processing removes almost all of the fiber leaving just about pure carbs that are so finely ground they enter the system very, very quickly.  It will always cause a spike in blood glucose and insulin (obviously individual reactions may differ, but no one is immune to the spike).   

One of the major tenants of ketosis is to allow your body to ‘take a break’ from the constant bombardment of glucose/insulin spiking foods.  That’s why most ketoians refrain from snacking in between meals/after dinner and quite a few use IF to keep glucose/insulin levels moving in the right direction.

I would be concerned that adding regular flour would increase the level of my glucose/insulin spike, thereby jeopardizing the good outcome I’m trying to achieve.

I hope this doesn’t come across as preaching - NOT my intent - only to inform as best I can based on my understanding of things.

Good luck.

Hi, I’ve been doing Keto for 4 months and order my Keto Free bread from FOXHILL Kitchen. While it doesn’t have the same texture of whole wheat bread, when you’ve been doing Keto awhile it tastes awesome!!

I was replying to Lisa Applegate DJ