Kevins LC Cake or Cookie Flour mix

Kevinpa · 08-05-2007, 08:28 PM

After using this mix several dozen times, I wanted to put it in a thread that I can link to when I use it rather than repeating it everytime.

1 cup LC cake or cookie flour mix (9 carbs)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.

Yummy's_Girl · 08-05-2007, 08:58 PM

I mixed some of this up, tonight, and have CarolynF's raspberry/Peach bars in the oven, except I used Pineapple in one batch and Strawberry in the other

magnamater · 08-06-2007, 05:40 AM

Going to Yummy's House. . .WTG Sammi!

Thanks Kevin.

clark153 · 08-06-2007, 10:53 AM

Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

Kevinpa · 08-06-2007, 10:56 AM

Quote:

Originally Posted by clark153

Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

I have not weighed it out yet but the next batch I make I will and post it.

Kevinpa · 08-09-2007, 08:44 PM

Quote:

Originally Posted by clark153

Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

Ok, I needed to make some more so here is my average weight making 8 cups.

1/2 cup carbquik (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (12g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (i don't weigh this)

clark153 · 08-10-2007, 07:24 AM

Thanks Kevin. I really like this flour mix!

suzy345 · 08-10-2007, 07:27 AM

Your flour mix produces great baking, but also is a terrific time saver. Love it!

Tater Head · 08-10-2007, 07:41 AM

Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb

Kevinpa · 08-10-2007, 07:55 AM

Quote:

Originally Posted by Tater Head

Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb

Yes Deb, I use it just like an all purpose flour. It has work great for everything other than yeast application so far. It makes good rolls but I can't get a good enough rise out of it for bread and buns.I suspect it is the carbquik dragging it down in that area, but....I'm still working on that

Determinedtolose · 08-10-2007, 09:56 AM

Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana

Kevinpa · 08-10-2007, 10:36 AM

Diana, here is the link for the chocolate cake.

Let Them Eat Chocolate Cake with Whipped Cream Frosting

I'll post the dipping chocolate as soon as I find it.

Kevinpa · 08-10-2007, 10:47 AM

Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

Our Favorite Game: Replacing A Cup of Sugar

Determinedtolose · 08-10-2007, 11:29 AM

Thanks!!!
I think this will work out. Time to experiment.
Oh on the chocolate, how much unsweetened chocolate did you use. I don't think I saw that on there.
Thanks again!
Diana

Kevinpa · 08-10-2007, 11:56 AM

Quote:

Originally Posted by Determinedtolose

Thanks!!!
I think this will work out. Time to experiment.
Oh on the chocolate, how much unsweetened chocolate did you use. I don't think I saw that on there.
Thanks again!
Diana

2oz to do those strawberries and I had some left over.

Tater Head · 08-10-2007, 02:37 PM

thanks

parrotchic · 08-10-2007, 07:26 PM

Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?

Kevinpa · 08-10-2007, 08:01 PM

Quote:

Originally Posted by parrotchic

Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?

Yes, so far, I have not found any recipes that I was not satified with the results. Keeping in mind that there are things I have not tried it in yet.

For the cake you will replace:

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75

with 2 1/8 cup of the mix. The rest of the recipe remains the same.

For the CC cookies you will replace:

1 cup carbalose flour
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 75

with 2 1/4 cup of the mix. The rest of the recipe remains the same.

I have made both of these recipes with the mix so I know these work.

HTH

parrotchic · 08-10-2007, 08:12 PM

Thanks so much for the help.

Bfranke · 08-15-2007, 03:17 PM

Binsk · 08-17-2007, 08:47 AM

Does anyone know what I can use in place of the Resistant Wheat Starch. I live in Canada and can't seem to find it here and having netrition ship it would cost a small fortune. I think I can sub Carbalose or 80% protein flour for the WPI5000. Any help is appreciated.

CO Suzanne · 08-19-2007, 08:53 PM

Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne

Kevinpa · 08-19-2007, 09:10 PM

Quote:

Originally Posted by CO Suzanne

Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne

My first choice for a sub for the nut flour would be fine ground sunflower seeds in a food processor. If you also can't eat those then up the carbquik by 1/8 cup.

CO Suzanne · 08-19-2007, 09:24 PM

Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne

Kevinpa · 08-19-2007, 09:33 PM

Quote:

Originally Posted by CO Suzanne

Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne

Just for clarity, I am talking about the shelled sunflower seeds not the outer hard shell.

Tweaker Geek · 08-20-2007, 02:15 PM

I made a batch of the flour mix up today and for those of you who want to make a bunch at once and don't want to figure amounts here's what I used:

4 cups Carbquik
2 cups WPI 5000
1/2 cup WPI 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. not/Sugar

That's Kevin's recipe multiplied by 8 and just over 8 cups yield.

Pam · 08-20-2007, 03:08 PM

Thanks, Tweaker

08-05-2007, 08:28 PM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,444 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Kevins LC Cake or Cookie Flour mix After using this mix several dozen times, I wanted to put it in a thread that I can link to when I use it rather than repeating it everytime. 1 cup LC cake or cookie flour mix (9 carbs) 1/2 cup carbquik 1/4 cup wheat protein isolate 5000 1 Tbs wheat protein isolate 8000 1/8 cup almond flour 1 Tbs resistant wheat starch 75 1 tsp not/Sugar I actually multiplied this by 8 to yeild me just slightly over 8 cups.

08-15-2007, 03:17 PM	#20
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Bump

08-05-2007, 08:58 PM	#2
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,918 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I mixed some of this up, tonight, and have CarolynF's raspberry/Peach bars in the oven, except I used Pineapple in one batch and Strawberry in the other

08-06-2007, 05:40 AM	#3
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Going to Yummy's House. . .WTG Sammi! Thanks Kevin.

08-06-2007, 10:53 AM	#4
clark153 Senior LCF Member Join Date: May 2006 Posts: 68 Gallery: clark153	Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results. Thanks again!

08-10-2007, 07:24 AM	#7
clark153 Senior LCF Member Join Date: May 2006 Posts: 68 Gallery: clark153	Thanks Kevin. I really like this flour mix!

08-10-2007, 07:27 AM	#8
suzy345 Junior LCF Member Join Date: Feb 2007 Location: Southern California Posts: 37 Gallery: suzy345	Your flour mix produces great baking, but also is a terrific time saver. Love it!

08-10-2007, 07:41 AM	#9
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Cave Creek Az. Posts: 3,707 Gallery: Tater Head Stats: 210/186/135 WOE: Protein Power Start Date: January 5th 2005	Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.? Deb

08-10-2007, 09:56 AM	#11
Determinedtolose Blabbermouth!!! Join Date: Jul 2007 Location: Glendale, AZ Posts: 6,828 Gallery: Determinedtolose Stats: Changes with every new day!! WOE: Atkins/Eating Fat Start Date: I started on 4/2007. Goal by 9/2008	Hi Kevin, I was wondering if you know how to make a chocolate ganache. Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens. Before LC I was using Gharidelli chocolate. What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it. Thank you so much for your help! Diana

08-10-2007, 10:36 AM	#12
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,444 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Diana, here is the link for the chocolate cake. Let Them Eat Chocolate Cake with Whipped Cream Frosting I'll post the dipping chocolate as soon as I find it.

08-10-2007, 10:47 AM	#13
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,444 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH Our Favorite Game: Replacing A Cup of Sugar

08-10-2007, 11:29 AM	#14
Determinedtolose Blabbermouth!!! Join Date: Jul 2007 Location: Glendale, AZ Posts: 6,828 Gallery: Determinedtolose Stats: Changes with every new day!! WOE: Atkins/Eating Fat Start Date: I started on 4/2007. Goal by 9/2008	Thanks!!! I think this will work out. Time to experiment. Oh on the chocolate, how much unsweetened chocolate did you use. I don't think I saw that on there. Thanks again! Diana

08-10-2007, 02:37 PM	#16
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Cave Creek Az. Posts: 3,707 Gallery: Tater Head Stats: 210/186/135 WOE: Protein Power Start Date: January 5th 2005	thanks

08-10-2007, 07:26 PM	#17
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 612 Gallery: parrotchic	Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?

08-10-2007, 08:12 PM	#19
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 612 Gallery: parrotchic	Thanks so much for the help.

08-17-2007, 08:47 AM	#21
Binsk Senior LCF Member Join Date: Aug 2007 Location: Canada Posts: 95 Gallery: Binsk Stats: Way too much/changing/there WOE: Low carbing - Bernstein/Atkins Start Date: Mar. /04	Does anyone know what I can use in place of the Resistant Wheat Starch. I live in Canada and can't seem to find it here and having netrition ship it would cost a small fortune. I think I can sub Carbalose or 80% protein flour for the WPI5000. Any help is appreciated.

08-19-2007, 08:53 PM	#22
CO Suzanne Junior LCF Member Join Date: Feb 2004 Location: Denver area, Colorado Posts: 11 Gallery: CO Suzanne WOE: Atkins Start Date: January 2004	Kevin, Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts? Thanks, Suzanne

08-19-2007, 09:24 PM	#24
CO Suzanne Junior LCF Member Join Date: Feb 2004 Location: Denver area, Colorado Posts: 11 Gallery: CO Suzanne WOE: Atkins Start Date: January 2004	Thanks Kevin for the quick response! I'll try the sunflower seeds. Suzanne

08-20-2007, 02:15 PM	#26
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,596 Gallery: Tweaker Geek	I made a batch of the flour mix up today and for those of you who want to make a bunch at once and don't want to figure amounts here's what I used: 4 cups Carbquik 2 cups WPI 5000 1/2 cup WPI 8000 1 cup Almond Flour 1/2 cup Resistant Wheat Starch 75 2 3/4 Tbsp. not/Sugar That's Kevin's recipe multiplied by 8 and just over 8 cups yield.

08-20-2007, 03:08 PM	#27
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 479 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Thanks, Tweaker