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Old 02-08-2006, 05:23 PM   #1
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Carbquik vs Carbalose

Can someone please tell me the difference between Carbquik and Carbalose?

I'm not thrilled with Carbquik...the things I've made with it taste too eggy for me.

Also...does anyone have experience with Jean Marie flours? I'm embrassed to admit this...but I bought 3 bags of it and have NO idea what to do with it! :blush:

Thanks!
Deb
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Old 02-09-2006, 09:21 AM   #2
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Simplictically, the difference is:

Carbquik is a baking mix... think of it more like Bisquick or Jiffy Mix.

Carbalose is a flour sub... more like traditional white flour. It's an ingredient in Carbquik.
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Old 02-09-2006, 09:34 AM   #3
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What DG says, exactly!

I like both, but use them for different purposes. The Carbquik is great as DG said for a substitute Bisquick, although some people seem to detect a "flavor" in CQ that goes unnoticed or minimal or not offensive to the rest of us.

Carbalose, OTOH, when mixed with other ingredients like vital wheat gluten and/or almond meal and the like, can be a halfway decent flour substitute in some recipes.

Char
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Old 02-09-2006, 01:40 PM   #4
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Thanks to both of you for replying....I like simple explainations!

Guess I'll have to try to keep them both on hand....and give Carbquik another try.

Deb
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Old 02-09-2006, 02:14 PM   #5
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Deb, what have you made so far that didn't turn out as you had hoped it would?

Have you checked out both the Carbquik and the Carbalose threads? There are LOTS of good ideas and recipes on both those. Hope you find something to your liking!

Char
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Old 02-09-2006, 03:44 PM   #6
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Hi Char-
I've not tried anything with Carbalose....but it looked promising.

I've tried muffins with the Carbquik, but it's been quite a while ago. I guess I haven't given it a fair try....I wonder if it's the same formula they had in the beginning of if it's been changed at all. Also...mine may have been too old.

The sticky's on both Carbquik and Carbalose have so many recipes it's hard to figure out which one to try first!

Deb
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Old 02-09-2006, 07:17 PM   #7
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Deb, they DID change the formulation, for one thing to get rid of the transfats the original had. I wouldn't buy it then so I don't know how the two compare taste-wise.

Yeah, I know, those threads have become rather daunting! LOL! I can vouch for the Impossible Coconut Pie, Congo Bars, Aunt Somebody's Skillet Pecan Cake, and Shawneesioux's Lemon Pound Bundt Cake. I also make the biscuits as directed on the box but use double the amount of butter.

HTH!

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Old 02-10-2006, 04:22 AM   #8
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Thanks again Char! :-) I'll be placing an order today and will try those recipes that you can vouch for! It's always disappointing to try one and then have to through it away.

Deb
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Old 02-10-2006, 01:25 PM   #9
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I know, especially when the LC specialty ingredients are so expensive! Of course our tastes are all different, so what I love you may not!

For example, the pumpkin sausage soup everyone else RAVES about, I found bland and uninteresting until I doctored it up to the point where it barely resembled the original! But at least it was edible then.

It's all about experimentation....

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