Scotty's EverydayKeto Bread Low Carb Mix - 1g Net Carbs, 0g Added Sugar, Gluten-Free, High Fiber - No Nut Flours - 9.8oz, Pack of 1

Normally don't leave reviews but after making my loaf, I just had to:1. Unlike mug bread, it's not eggy and the texture is white bread to cake like. Great sponge feel and bite on this bread.2. I've so far had this with peanut butter (excellent), as a grilled cheese sandwich (would not flatten or smoosh in the same way standard bread does but did toast ok), and with a smashing tuna and egg salad. Won't be repeating the grilled cheese but yes to the other two.3. Why? This bread has mega fiber, like I decided that at 45 cals per slice I could maybe pig out a little but I struggled to finish my 3rd piece of bread. The fact that it's got 13g of fiber is no joke. When I had it the next time, I just went with one slice and the tuna salad, filled me up nicely.4. This bread is nostalgic and best for people who don't like their food to lie to them. I'm not a zucchini zoodle person, if I want noodles then I want actual noodles. If you're missing that feel of a white bread sandwich then this is the bread for you.5. Yes, it's pricey but it will fill you up.6. How it keeps. I haven't tried freezing the left over bread, and it's taking me a week to finish this. I didn't preslice it and after wrapping the bread in parchment paper then foil, the side that was sliced from was a little harder (this happens with regular bread too and I don't like it). Instead the next time I sliced it, I put the sliced side face down and wrapped it completely in the parchment and foil.7. If you make this, plan on eating it everyday till you finish it to get the best quality.8. The next day my mouth was super dry, more so than normal.I had this vision of having a half sandwich and soup, but honestly it's so filling that's not gonna happen. I'm pretty glad I found this as I can't contemplate another thing of mug bread (too eggy at times). I'm quite happy sticking to keto with my usual meat+veg or cheese+veg format but once in a while, it feels nice to get that mouth feel of eating bread.

I don’t totally love this but my husband does so we’ve had it twice and probably will again. Followed directions for non-yeast quick cook. Each time I lightly covered bread with foil for last 10 minutes because it browned fast. Makes a dense soda bread. Can be sliced thin for avocado or a flavorful spread, works like bruschetta and can be toasted. Holds up well for sandwiches and spreads. Stores well covered on counter. Probably can work for grilled cheese. I added a shake of Italian seasoning to the mix the second time and it helped a lot. Definitely the best keto bread we’ve discovered so far. (Scotty’s biscuit mix is great, if you’re looking for more options.)

Edit Scotty's reached out to me to offer a refund. Very kind of them. I'm not accepting it but wanted to point out their customer service mentality. I kind of want to try the bread again, it almost has to be the yeast but yet I'm too leery. End of EditI'm a super taster. 1 in 4 people are super tasters and non-tasters are 1 in 4 leaving the others as medium-tasters. This had an intolerable green combine with cob from the corn, but not corn, flavor. How is that possible? I've tried Scotty's biscuits and were are okay, of coarse, no wheat flavor, and I purchased more of those. The pizza dough might be tolerable if I rolled it thinner but not buying that again. Haven't tried the pancakes but have one, if the batter is thick enough, I plan on breading hotdogs with it like a corn dog, and deep frying them. The cupcakes were okay, kind of bland, needed more vanilla, but caused flatulence due to inulin, so it's not something you want to share or enjoy for an occasion, for example. However, they all use resistant tapioca starch. The key word is resistant. For some annoyingly inexplicable reason home cooks can not buy this, yet. Continuing with the point, that leaves the yeast I added. The yeast worked, it expanded the dough. I used regular table sugar to feed the yeast, and not honey as called for in the instructions. While baking there was a mild yeast fragrance and all seemed well. I waited until the bread was just warm, and sliced and butter a slice and tasted. All I could taste is that weird chlorophyll plus corn cob flavor. I tried to make garlic toast today, made the loaf yesterday. No, that hideous flavor is over powering. I plan on toasting it all, and making a single serving batch of stuffing/dressing to see if the added flavors cover that up. If that doesn't work, I will grind into crumbs and possibly mix it with other things like ground pork rinds and ground almonds, to use as breading but again, in a small taste test way. I've baked bread my whole life and yeast never did this yet it seems the yeast was the only variable from the other Scotty's mixes. I want to try again as I'd appreciate a loaf of bread but just won't risk it unless I find a use for this loaf.