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Old 10-11-2004, 03:03 AM   #1
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Frugal Version of Carb Quick?

I was just wondering if there is a way to make a version of carb quick at home?

I have been trying to stay away from the pre-made stuff and make my own home made things as much as possible for health and financial reasons.

I read the book "Miserly Moms" a long time ago and she once had a recipe for home-made bisquick that you could store in an airtight container for a number of weeks after making.

Has anyone given this a try yet?

Thank you in advance!
dori
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Old 10-11-2004, 04:30 PM   #2
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anyone?


dori
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Old 10-11-2004, 04:44 PM   #3
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Ingredients: Carbalose flour (enzyme-modified wheat, vital wheat gluten, wheat fiber, high protein wheat flour, vegetable fiber, soy oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), partially hydrogenated soy oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural and artificial flavors.

Well, someone could experiment with Wheat Protein Isolate,
vital wheat gluten, protein powder, and maybe some almond flour to make a substitute for the flour part..

Any other thoughts??
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Old 10-11-2004, 04:46 PM   #4
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I found this recipe for:

Homemade Bisquick
* 8 cups Flour
* 1 1/4 cup Nonfat Dry Milk
* 1/4 cup Baking Powder
* 1 tablespoon Salt
* 2 cups Shortening

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.

Use anywhere Bisquick or other biscuit baking mix is called for.

I suppose you could use a mix of almond flour, and other flours, and whey protein isolate, wheat protein isolate, etc, for the flour and nonfat dry milk.....and your choice of shortening.
I would only make a half or quarter of this recipe to try it though, as I would not want to ruin too many expensive ingredients. In fact, if I get time on my day off this week, just might try it.
Bette
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Old 10-11-2004, 04:47 PM   #5
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Dori, do you have the recipe for the real Bisquick they had in that frugal book? Maybe one of our great "chefs" could figure out something from that?
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Old 10-11-2004, 05:39 PM   #6
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The secret to carbquik is the enzyme modified wheat. That's why it makes such wonderful biscuits. I just can't see almond or soy creating a product on par with this.

I'm hoping the company will start selling the carbalose flour by itself, without all the other stuff.

Last edited by scott123; 10-11-2004 at 05:46 PM..
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Old 10-11-2004, 05:56 PM   #7
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thanks everyone!

The recipe from the book is exactly what Bette posted.

I am not very adventurous so I wouldn't even attempt to low-carb this recipe on my own.

I appreciate everyone's replies! For the cost of a box (or two) plus shipping, it is just too steep for our food budget right now. I have hope though! Who would have thought that we could eat all of the wonderful low-carb foods that we do now as it is!?

dori
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Old 10-12-2004, 02:04 AM   #8
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Quote:
Originally posted by scott123
I'm hoping the company will start selling the carbalose flour by itself, without all the other stuff.
Me too! I thought I read somewhere they were planning on it. Maybe it was on their website.

Unless Eloff has enzyme modified wheat included in the recipe I can't imagine it tasting as good as carbquik. I'm curious to see what people think after trying her version.
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Old 10-12-2004, 01:12 PM   #9
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Quote:
Originally posted by dori30
I was just wondering if there is a way to make a version of carb quick at home?

I have been trying to stay away from the pre-made stuff and make my own home made things as much as possible for health and financial reasons.

Thank you in advance!
dori
No homemade product will be able to replicate Carbquik's results, due to many complexities of the product. You can attempt to replicate it using soy or almond, but you won't get the same results.

Though Carbquik seems expensive, it really isn't compared to other low-carb bake mixes on the market. And the 3-pounder (which is coming soon to Netrition) will be even more cost-effective since you'll be buying it in bulk.

As for the health reasons, Carbquik really is a healthy product. We use many commercial ingredients that are lower in sodium and fat than traditional "home kitchen" ingredients. If you take a look at Carbquik's nutrition, you'll find that it's healthy in every nutritional category, not just carbs.
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Old 10-12-2004, 03:15 PM   #10
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I was thinking of what ingredients might work for a homemade sub, going by the CQ ingredient list. Wouldn't have to be exact, but good enough to pass, and save some $$.
Not sure on the proportions of course, would have to do trial and error in small quantities.

enzyme-modified wheat, (use WPI)
vital wheat gluten, (available)
wheat fiber, (wheat bran, finely ground)
high protein wheat flour, (more wpi/vital wheat gluten)
vegetable fiber, (guar/xanthan gum)
soy oil,
salt,
dextrose, (maybe a teeny little cornstarch)
emulsifiers, (granular lecithin)
enzymes, (?? powdered enzymes from hf store?)
ascorbic acid, (vit C)
sucralose, (splenda)
calcium propionate), (nah)
partially hydrogenated soy oil, (cut in crisco or butter)
buttermilk powder, (same)
baking powder, "
egg white powder, "
lecithin, "
salt,
natural and artificial flavors (whatever suits the recipe savory/sweet)
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Old 10-14-2004, 05:27 PM   #11
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I experimented a bit today. Made an LC bisquick.
Then I made the Impossible Fudge Cake. Well, I measured wrong when cutting the recipe in half, so it is too sweet! But, I see prospects for success.
Then I tried the Country Bisquits. These are going to be good. However, I used 2 oz of butter for a half recipe, and the salt. Way too salty. And the butter made them spread out too much.....my 6 biscuits filled an 8" x 8" pan, and I just cut them into 6. They also didn't rise much. But, I think they were too delicate with so much butter. They are very 'biscuity' and I see the prospects of success here as well. I probably won't get time to experiment more till next week.
I also made CarolynF's Pumpkin Muffins. I really screwed up here! I opened a 29 oz can of pumpkin, and used half in the Creamy Pumpkin Curry soup (great soup!) The other half...well, somehow I thought I needed all of it in the muffins, instead of the half cup!! So, I mixed the ingredients, adding 1 3/4 c of pumpkin. I then realized my error, so added more whey, almond flour, BP, soda, and another egg. I made 16 muffins. I just cut one, and I swear, these are just like the old flour/sugar Pumpkin Bread I used to make.
Yesterday I made a chocolate coconut muffin recipe, but doubled it and made it in a large cake pan. I cut this into squares and froze them for work day breakfasts. I also made an LC apple pie. And have been working on apple sauce (which I will finish before bed tonight, and dehydrated apples. Am getting another bushel tomorrow. I figured out a way of dehydrating, and rehydrating for pies. This does not use jars, or freezer space, and I will have ingredients for pie all winter.
I guess I have to go back to work tomorrow to rest!!
Bette
PS I won't post my LC Bisquick recipe till I do some more experimentation.
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Old 10-14-2004, 06:38 PM   #12
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Bette,


Phew! I am exhausted just reading your post!

I anxiously await the recipe! Thank you for testing one out.

Your coconut muffins sound wonderful too...care to share that recipe!?

dori30
(getting her biscuit cutter dusted off again...)
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Old 10-17-2004, 08:07 PM   #13
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Oh I am drooling!!!! I can't wait to hear some of the recipes either!!!
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Old 11-03-2004, 02:39 PM   #14
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Since time is short, I have not had a chance to do anymore experimenting. But, tonight I had a craving for corn bread.

So, here is my:

Homemade Bisquick Mix, lc, to replace Carbqik
50 g Wheat Protein Isolate
100 g Almond flour
50 g Whey
3 t Baking Powder
1/2 t salt
1/2 c coconut oil
1 t xanthan gum
I mixed the dry, then cut the coconut oil in till quite fine. Then measured with a spoon, into the cup. I think this is making 3 cups, though I am marking down the amounts I am using out of the container, to be sure.
I figure, 1/4 c is 165 calories, 2.5 g carbs, 1.41 fiber, 8.87 g protein.

Easy Corn Bread, LC, w/Homemade Bisquick Mix, to replace Carbqik
1 c Homemade Bisquick Mix, lc, to replace Carbqik
1/4 c almond meal
3/4 c white cornmeal
2 T xylitol
2 t BP
1/2 t salt
1 c 2% CarbCountdown
1/4 c coconut oil
1 egg
I mixed the dry ingred, added the wet, and mixed till just well combined. Put in well greased 9" x 9" pan, and baked at 400┬║ for 25 min. 9 servings
I am really pleased with the results. The texture is great!
208 calories, 10.5 g carbs, 1.47 fiber, 7.58 g protein
(I don't count the carbs in the xylitol)
Bette
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Old 11-05-2004, 01:18 PM   #15
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Betty,
Your recipes sound great, but I don't understand grams. Could you please convert your bisquick recipe (to cup measurement) for me?
Thanks so much,
Kim
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Old 11-05-2004, 02:14 PM   #16
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Homemade Bisquick Mix, lc, to replace Carbqik
50 g Wheat Protein Isolate
100 g Almond flour
50 g Whey
3 t Baking Powder
1/2 t salt
1/2 c coconut oil
1 t xanthan gum



50 grams is close to 1 3/4 ounces

100 grams is almost 3 1/2 ounces

HTH

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Old 11-05-2004, 02:56 PM   #17
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Thanks Auntie. Do you have the carb and calorie count on this?
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