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Old 11-10-2006, 07:41 PM   #1
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Carbalose flour!!!!!!! HELP

I have 4 yes FOUR bags in the freezer and do NOT know what to use it for? I HAVE used Cabquik in the past and a wee bit of one of the carbalose flours BUT I have never found anything that would
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knock my sox off sooooooo what are your suggestions??? I hate for it to go to waist!!!! ummmm errrrrrr waste
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Old 11-10-2006, 07:43 PM   #2
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Beckster, have you checked this thread out yet?



I used some the other day in a pumpkin bread that was quite tasty - let me see if I can find the recipe I used and I'll post it!

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Old 11-11-2006, 07:25 AM   #3
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Personally, I like to not use only carbolose in a recipe. I find it tastes weird. Last recipe, that delicious! pumpkin roll, I used part coconut 'flour' to the rest carbolose and it came out great tasting.

Just try mixing stuff up, tweaking recipes...see what you come up with and get back here and post it.

Those are big bags to use up, aren't they?
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Old 11-11-2006, 07:32 AM   #4
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Quote:
Originally Posted by 24Fan View Post
Personally, I like to not use only carbolose in a recipe. I find it tastes weird. Last recipe, that delicious! pumpkin roll, I used part coconut 'flour' to the rest carbolose and it came out great tasting.

Just try mixing stuff up, tweaking recipes...see what you come up with and get back here and post it.

Those are big bags to use up, aren't they?
I'm with you 24, by its lonesome I think carbalose tastewise has much to be desired. That is why I almost always add resistant wheat starch to it to dilute the strong (bad) tasting fiber they use in it.
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Old 11-11-2006, 08:03 AM   #5
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I feel that way about both Carbalose and Carbquik--alone, has a strange aftertaste but mixing with other stuff especially resistant wheat starch, makes all the difference. I use it all the time but always with resistant wheat starch.
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Old 11-11-2006, 08:09 AM   #6
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If you use Carbquick and like it, you can use Carbalose much the same way, adding extra baking powder/soda.
I'm with Kevin/Jackie:
I think without mixing them with something, like resistant starch or vanilla whey or almond meal, they taste kind of weird. Off putting? Sharp? Odd?
Hard to describe, but I've ruined a few things by relying only on Carbalose.
It has a lot of good properties, too. How it rises, how it helps texture and the ability to knead, etc..but flavorwise?
Ehh.
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Old 11-11-2006, 02:25 PM   #7
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I'll have to order some resistant wheat starch from netrition. I'm a little hesitant cuz it has the word 'starch' in it LOL but I'll try it.
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Old 11-19-2006, 09:19 AM   #8
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What is the ratio of resistant wheat starch to carbalose that everyone uses. I've been searching and it's taking a while to find an answer!
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Old 11-19-2006, 09:47 AM   #9
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What is the ratio of resistant wheat starch to carbalose that everyone uses. I've been searching and it's taking a while to find an answer!
This is just my general rule and I have been known to break it also, but as a rule:
carbalose to RWS
= 3 parts carbalose, 1 part RWS

other flour mixtures (including carbalose, carbqiuk, WPI 5000, WPI 8000) to RWS
= 7 parts flour mixture, 1 part RWS
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Old 11-19-2006, 10:17 AM   #10
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Thanks so much!!!

BTW - love the picture of your dog. Is it a bichon?
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Old 11-19-2006, 10:35 AM   #11
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Thanks so much!!!

BTW - love the picture of your dog. Is it a bichon?

No, she is a Maltese.
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Old 08-13-2008, 01:17 PM   #12
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Why not use all RWS?

Quote:
Originally Posted by Kevinpa View Post
This is just my general rule and I have been known to break it also, but as a rule:
carbalose to RWS
= 3 parts carbalose, 1 part RWS

other flour mixtures (including carbalose, carbqiuk, WPI 5000, WPI 8000) to RWS
= 7 parts flour mixture, 1 part RWS
Hi Kevin,
I have tried some of your recipes & think they are wonderful! I have a general question for you: why not just use RWS to replace ALL of the flour in a recipe?

By the way, I have been experimenting with "veggie" burgers that are 1/2 veggies and 1/2 ground turkey or shrimp. I have been using varying amounts of RWS and egg to hold them together (with limited success so far).

Thanks!
September
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Old 08-13-2008, 01:57 PM   #13
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Quote:
Originally Posted by ncbookseller View Post
Hi Kevin,
I have tried some of your recipes & think they are wonderful! I have a general question for you: why not just use RWS to replace ALL of the flour in a recipe?

By the way, I have been experimenting with "veggie" burgers that are 1/2 veggies and 1/2 ground turkey or shrimp. I have been using varying amounts of RWS and egg to hold them together (with limited success so far).

Thanks!
September
This sounds like it would be good, please post if you find the right ratios of ingredients! Thanks!
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Old 08-13-2008, 02:05 PM   #14
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Quote:
Originally Posted by ncbookseller View Post
Hi Kevin,
I have tried some of your recipes & think they are wonderful! I have a general question for you: why not just use RWS to replace ALL of the flour in a recipe?
That would be like using 100% fiber. I don't think anybody would like the final result unless you were looking to be REAL REGULAR.......lol
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