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Old 09-11-2006, 01:14 PM   #1
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Carbalose/Carbquik question

If a recipe calls for carbquik and all I have on hand is carbalose, what do I need to add and in what proportion to make it roughly equivalent?
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Old 09-12-2006, 02:42 AM   #2
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I gave a shot at reverse engineering something and the nutritional numbers I have for carbquik (a 17g serving) are too small (too much potential rounding). If memory serves me correctly, the large bag might have had specs for a larger serving size (100g?)- or at least a more precise carb count. Unfortunately the print on my large bag is completely worn off. Anyone have a bag with legible print, and, if so, could you type out the nutritional info?
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Old 09-12-2006, 05:53 AM   #3
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My large bag is carbquik has 17gram serving size too (it's the carbalose that has 100 gr).
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Old 09-12-2006, 06:04 AM   #4
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When I emailed Tova about the carb count awhile back this was their reponse:
"The basis of our calculations in determining the carb count depends on how you pack it into the cup (loose fill or packed). Thus our Carbquik calculation is 75-90g. per cup. So if we have the 3# box, the panel states 2g. net carbs per 17g, so the calculation is 75/17*2=8.8g. Net carbs per cup."

My 1 lb box has nutritional info for "1/3 cup" but it's just double the 17 gram serving size information. I always use a factor of .1176 x grams for the net carbs.
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Old 09-12-2006, 10:39 AM   #5
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I guess what I'm really asking is:
If a recipe calls for a cup of carbquik, can I use a cup of carbalose and a little extra baking powder instead?
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Old 09-12-2006, 11:55 AM   #6
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This is what I could find online:

CARBALOSE FLOUR
Carbalose flour is made from real wheat flour but most of the carbs have been removed and the amount of fiber has been increased. In many cases it can be used just like regular flour with a few adjustments. It tends to be very salty so you'll need to reduce the salt called for in your recipes. Carbalose flour is the main ingredient in Carbquik baking mix. Carbalose flour is only available through Netrition.

1 cup = 48g Carbohydrate; 29g Dietary Fiber; 19g Net Carbs


CARBQUIK
Carbquik is a low carb alternative to Bisquick baking mix. In fact, it can often be used in recipes that normally call for Bisquick with only a few adjustments. It has a salty taste so you'll need to reduce the salt in most recipes. It also tends to make dry baked goods so you may need to increase the amount of fat and/or liquid. Some additional baking powder can often be helpful to make your baked goods rise more. In some parts of the country you can buy Carbquik in select stores. Everyone else can order it through Netrition. If you visit the Tova Industries website, they have more info about Carbquik as well as a ton of recipes.

And this is the copycat recipe for bisquick:
Ingredients:
9 cups Flour
1/3 cup Baking powder
1 cup Powdered milk
2 tablespoons Powdered milk
4 teaspoons Salt
1 1/2 cup Vegetable oil

I hope this helps you figure it out.
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Old 09-15-2006, 08:28 AM   #7
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Ira, that's what I would do--just use the Carbalose and add baking powder (and maybe a little baking soda too). I've accidentally used Carbquik when I thought I picked up Carbalose and the recipe turned out okay so I think the bulk substitution would be fine. Note that if you're making something that requires fat (like biscuits or anything that's flaky) you need to add some shortening. I think Carbquik has some in it already. So it depends on what you're making.
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Old 10-15-2006, 04:13 AM   #8
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Okay, it only took me a month , but I've come up with some roughly re-engineered numbers. Without more precise nutritional numbers for carbquik, this is still a fairly sketchy estimate, though.

carbalose 66 g
palm oil 14 g
buttermilk powder 5 g
baking powder (1 t. - based on a Betty Crocker biscuit recipe)
egg whites 2 g (a guess- it has to be less then the baking powder)
salt 1/32 t. (another total shot in the dark)

So, 1 cup carbquik is about

2/3 C. carbalose
1 T. fat (green crisco)
1 t. buttermilk powder
1 t. baking powder (low sodium variety)
1/2 t. egg whites
1/32 t. salt

Or in that general vicinity

Last edited by scott123; 10-15-2006 at 04:14 AM..
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Old 10-18-2006, 06:34 PM   #9
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Wow Scott ~ You're amazing.
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Old 10-19-2006, 05:27 AM   #10
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Quote:
Originally Posted by scott123
carbalose 66 g
palm oil 14 g
buttermilk powder 5 g
baking powder (1 t. - based on a Betty Crocker biscuit recipe)
egg whites 2 g (a guess- it has to be less then the baking powder)
salt 1/32 t. (another total shot in the dark)

So, 1 cup carbquik is about

2/3 C. carbalose
1 T. fat (green crisco)
1 t. buttermilk powder
1 t. baking powder (low sodium variety)
1/2 t. egg whites
1/32 t. salt

Or in that general vicinity
Thanks, Scott! I only use carbolose so was trying to convert recipes also. This is very helpful.
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Old 10-19-2006, 06:18 AM   #11
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By the way, Earth Fare (or at least the one where I am) sells buttermilk powder...it's the only brick and mortar store I've found that does.
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Old 10-19-2006, 07:23 AM   #12
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Creek - I can buy Saco brand powdered buttermilk at both my local grocery stores, and Super Walmart. It's usually in the baking aisle...

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Old 10-19-2006, 05:16 PM   #13
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I tried using CarbQuik when it first came out and never had any luck with it. So, through a lot of trial and error, I developed my own flour substitute. It rises nicely and has worked for me in every cookie, muffin and quick bread recipe calling for regular white flour. I haven't tried it in anything that uses yeast.
Since I put so much effort into developing this, please give me the credit if you decide to share it with others.

Bev-Ann's All-Purpose Flour Substitute - makes about 7 cups
-----------------------------------------------------------
1 1/4 cups wheat protein isolate
1 1/2 tsp guar gum
1 1/2 tsp xanthan gum
6 tbsp vital wheat gluten
1 1/4 cups oat flour
2 3/4 cups oat fibre (not bran!)
1 1/4 cups flax seeds, finely ground

Add ingredients in order given and stir well with a whisk after each
addition. Store in a covered container in the freezer. No need to thaw
before using.
Per cup = 11.31g net carbs and 262 calories.
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Old 10-19-2006, 05:23 PM   #14
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Thanks for sharing Bev-Ann. Would there be anything I could substitute for the oat fiber?
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Old 10-19-2006, 07:38 PM   #15
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The only thing I can think of to replace oat fibre would be corn bran. Both are almost 100% fibre, but the oat has less flavour. Plus the oat is less expensive. I also use oat fibre or corn bran to replace bread crumbs in recipes like meatloaf where it's used as a binder. I've found that 1/4 cup of either can replace 3/4 cup of bread crumbs in their ability to absorb liquids and bind the other ingredients. The mild corn flavour of the corn bran is especially nice in my Tex-Mex meatloaf recipe.
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Old 10-19-2006, 08:24 PM   #16
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For somebody senitive to fiber, they would need to be careful of that blend. It is on the plus side of 50% fiber. I know I personally would spend quite a bit of time in the seated position if I used that blend due to the way my body handles fiber in general.
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Old 10-20-2006, 08:42 AM   #17
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For somebody senitive to fiber, they would need to be careful of that blend. It is on the plus side of 50% fiber. I know I personally would spend quite a bit of time in the seated position if I used that blend due to the way my body handles fiber in general.
I have problems with insoluable fibres like wheat bran but I don't have any problems with this blend. Maybe there's something about oat fibre that makes it easier on the system?
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Old 10-20-2006, 02:40 PM   #18
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Creek - I can buy Saco brand powdered buttermilk at both my local grocery stores, and Super Walmart. It's usually in the baking aisle...

The Saco powder is not simply dried buttermilk powder...it's a little difficult to tell from the list of ingredients EXACTLY WHAT it is. (More than a little difficult for me, actually.) I remember that it lists sweet whey (and that's the part of sweet milk where most of the carbs are), but the description leaves room for the possibility that it MAY have been fermented before going into the mixture. (Again, if I recall correctly.)
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Old 10-20-2006, 05:20 PM   #19
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Well, I've done a little reading up on fiber, and I don't think corn bran is interchangeable with oat fiber because:

oat fiber = soluble fiber
corn bran = insoluble fiber

I'll keep researching.

Last edited by SugarBabi; 10-20-2006 at 05:27 PM..
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Old 10-20-2006, 06:24 PM   #20
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oat fiber = soluble fiber
That could explain why oat fibre doesn't give me any intestinal problems like wheat bran does.
Oat fibre is pretty inexpensive and can be easily found online.
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Old 10-20-2006, 06:43 PM   #21
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Could be. Yep, I found it reasonably priced online too. I may give it a try next time I'm ordering my flour products.
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Old 10-20-2006, 07:23 PM   #22
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Could be. Yep, I found it reasonably priced online too. I may give it a try next time I'm ordering my flour products.
Please let me know what you think of it if you do try it. So far, I'm the only one using it that I know of.
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Old 10-20-2006, 07:32 PM   #23
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I use Oat Fiber too, just not sure in what at this moment. It is part of my gallery of ingredients. Fiber is good.
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Old 10-20-2006, 08:01 PM   #24
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I use Oat Fiber too, just not sure in what at this moment. It is part of my gallery of ingredients. Fiber is good.
Bette
Sorry, I meant that I'm the only one I know using my flour substitute.
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Old 10-20-2006, 11:10 PM   #25
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I will let you know Bev-Ann, as soon I get to order, but it might be a while as my kitchen is under construction for a little while.
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Old 11-02-2006, 09:25 PM   #26
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Quote:
Originally Posted by Bev-Ann View Post
I tried using CarbQuik when it first came out and never had any luck with it. So, through a lot of trial and error, I developed my own flour substitute. It rises nicely and has worked for me in every cookie, muffin and quick bread recipe calling for regular white flour. I haven't tried it in anything that uses yeast.
Since I put so much effort into developing this, please give me the credit if you decide to share it with others.

Bev-Ann's All-Purpose Flour Substitute - makes about 7 cups
-----------------------------------------------------------
1 1/4 cups wheat protein isolate
1 1/2 tsp guar gum
1 1/2 tsp xanthan gum
6 tbsp vital wheat gluten
1 1/4 cups oat flour
2 3/4 cups oat fibre (not bran!)
1 1/4 cups flax seeds, finely ground

Add ingredients in order given and stir well with a whisk after each
addition. Store in a covered container in the freezer. No need to thaw
before using.
Per cup = 11.31g net carbs and 262 calories.
Hey, Bev, this looks like a great recipe! Quick question for you: Can you use flaxseed meal in place of the finely ground flax seeds, or do they have to be freshly ground flax seeds?

Thanks!
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Old 11-02-2006, 10:10 PM   #27
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Hey, Bev, this looks like a great recipe! Quick question for you: Can you use flaxseed meal in place of the finely ground flax seeds, or do they have to be freshly ground flax seeds?

Thanks!
I grind the flax seeds fresh only because I've read that the flax oil is highly sensitive and quickly goes rancid after the seeds are ground. But if you feel comfortable using pre-ground meal, go ahead.
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