This keto protein flour has proven to be quite the interesting experiment with some fabulous success.
I came across a video of someone on a Facebook group talking about dehydrated chicken flour and they had a video of them quite simply blending their dehydrated chicken into a flour/meal. It totally got me thinking as I was interested to know how it work in applications for keto recipes.
Now let me first say it is best used in simple recipes as a substitute for almond meal. It is an easy straightforward swap in recipes like a fathead dough pizza base or pastry substitute moreso than a bread. While we have tested in a bread it is not recommended as it was just a little “weird,” but using it as a flatbread, pie crust and pastry has turned out fabulous as you can see from the images below. I would like to say thank you to Lynda Watters and Robyn McEvoy for the use of their images and pie.
These images are of a straight fathead dough using the protein flour instead of almond meal and baked in the oven.
How good does this pie look?
Lynda achieved a perfect seal on the sides too lol.
A perfect protein fathead dough toastie by Robyn. She described it as very yummy and also had keto and non-keto kids try it out. We got 4/5 rating so I guess it is pretty good. lol.
Anyway as everyone is chomping at the bit I have released this recipe, even while we are now experimenting with dehydrating some cooked chicken as well to see how that mills and cooks as well.
As I said at first this has become a very interesting test with already some great results. The idea of having a flour option to substitute for allergies and intolerances is kind of exciting. I will update this post with the additional test of the cooked chicken.
Also please note the nutritional is for the complete batch of dehydrated chicken.
If you need to purchase a dehydrator I have noticed that Froothie have $100 off the Excalibur and a sale of their own brand as well.
Sheer brilliance is what this recipe is. Who would have thought the best keto flour was in every deli across the globe.
Trim any excess fat off chicken breast then slice thinly into 3mm slices.
Season with your favourite seasonings for a seasoned flour.
Dehydrate chicken for 12-15 hours at 75℃ in a dehydrator or low oven at 75℃. Chicken is ready when completely dry and crispy.
Mill chicken in blender or Thermomix® until fine flour like consistency is achieved.
Store in an airtight container in cool pantry.
1. Note this “flour” can be used in place of almond meal in fathead dough, crackers, seasoning, flatbreads, and as a thickener for soups.
2. 1 kg of chicken breast yields approximately 300g of flour.
3. An internal temperature of 75℃ is recommended to remove any harmful bacteria.
Wow chicken breast into flour, this is one in going to have to try..
How long will this flour keep?
If anyone else has made this – does it taste ‘chickeny’ ?? Strange question I know but we hate chicken to taste “Chickeny” so never even microwave it to reheat and would hate to buy the dehydrator if they chicken flavour was intensified.
To eliminate a “chickeny” flavour cook the chicken before dehydrating.