Kevins LC Cake or Cookie Flour mix - Page 7

Jo-Jo · 07-09-2009, 12:31 PM

I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer. Is there another substitute? I don't mind using xyletol if it will keep the structure in tact. Thanks

mac24312 · 07-09-2009, 01:43 PM

U can use thick/thin not starch interchangeable with thick/thin not sugar in his mix...does just the same.. I use it all the time.. ;]

SCOTTSDALEJULIE · 07-09-2009, 02:42 PM

It is made by Expert Foods. Do an internet search.

SCOTTSDALEJULIE · 07-09-2009, 02:44 PM

Kevin, Are you now using you "final" flour mix interchangeably for breads, dessert, etc? Thanks Julie

jlatislaw · 07-09-2009, 03:03 PM

Quote:

Originally Posted by Jo-Jo

I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer. Is there another substitute? I don't mind using xyletol if it will keep the structure in tact. Thanks

Most threads Kevin starts NEVER die!

jlatislaw · 07-09-2009, 03:11 PM

Quote:

Originally Posted by SCOTTSDALEJULIE

It is made by Expert Foods. Do an internet search.

If you go to their web site they're still accepting orders for not/sugar

Kevinpa · 07-09-2009, 03:31 PM

Quote:

Originally Posted by jlatislaw

If you go to their web site they're still accepting orders for not/sugar

The size they have is the small size and is 1/3 that of what netrition sold for about the same price.

Kevinpa · 07-09-2009, 03:33 PM

Quote:

Originally Posted by Jo-Jo

I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer. Is there another substitute? I don't mind using xyletol if it will keep the structure in tact. Thanks

not/Starch is and acceptable sub for not/Sugar.

jlatislaw · 07-09-2009, 07:08 PM

Quote:

Originally Posted by Kevinpa

The size they have is the small size and is 1/3 that of what netrition sold for about the same price.

Well, that's a ripoff!

I ordered some not/starch today - don't want to take a chance on it all being gone. Sure hope you're working on a sub in case they quit all varieties

Tweaker Geek · 07-16-2009, 08:02 AM

Kevin - I'm looking for your new cake and cookie flour blend with the high maize and can't seem to find it - have you posted it on your site yet? I didn't find it here on the Kevin's Recipes Sticky Thread. I knew I should have copied it when I saw it even though I wasn't ready to make more at the time!

Tweaker Geek · 07-16-2009, 08:15 AM

Whoops - never mind - I found it! Can you believe I WAS smart enough to copy it back when you first posted it but wasn't smart enough to look in the folder I put it in today!!

Kevinpa · 07-16-2009, 09:15 AM

It's post #135 of this thread i think.

crazywoman-n-wy · 07-16-2009, 09:19 AM

Yep, post #135.

That Girl · 07-16-2009, 09:56 AM

hi kevin, i have been missing from the boards for a while and have a couple of quick questions for you....are the carb counts from the hi maize starch comparable to the thick and thin/not sugar? can we use it to replace the resistant starch in all your recipes? the reason i am asking is because i am getting ready to place an order on both netrition and honeyville...anything else on honeyville you really like? thanks, your grandbaby is beautiful!

CreekWatcher · 07-27-2009, 01:59 PM

Kevin, I got a pan (metal) which is the same proportions as the pan you use; and with the last couple of loaves, I managed to get the bread into the oven when it had just barely gotten above the top of the pan, and got a real oven rise for the first times--however the oven rise was not as great as yours, and I wanted to ask you a precedural question--how do you shape the dough for the pan? Also, I use a little more liquid than you do, because of the "pre-ferment" period that I give the dough, figuring that it might lose a little moisture during the extended rest; do you think too much water might cause the oven rise to be less, or might cause the bread to retract slightly during cooling?

One more question--do you put the loaf down on your pizza stone when you bake the bread? Thanks!

Kevinpa · 07-27-2009, 06:27 PM

Creek, I use a glass ancor hockey 1 cup measure for my liquid when baking bread. when I use other measures i always seem to get too much liquid and have inconsistant results. So my answer is yes I think amount of liquid can greatly effect how your bread turns out. The bad part is it seem each person has to find their nitch for their baking style and location.

Once I have kneaded my dough and have the right feel i handle the dough very little a quick mold into a loaf shape and drop it in the baking dish.

lastly i bake on middle rack not on the stone.

HTH

CreekWatcher · 07-28-2009, 11:00 AM

Thanks Kevin

SCOTTSDALEJULIE · 07-28-2009, 11:35 AM

Kevin, I made your bread recipe and it looked just like yours. But, I have a question. Did your bread come out with the kind of texture that most low carb breads have. I can't exactly explain it, but kind of squishy? Thanks Julie

Kevinpa · 07-28-2009, 01:33 PM

Quote:

Originally Posted by SCOTTSDALEJULIE

Kevin, I made your bread recipe and it looked just like yours. But, I have a question. Did your bread come out with the kind of texture that most low carb breads have. I can't exactly explain it, but kind of squishy? Thanks Julie

The best way I can explain it is, soft inside with an inconsistent bubble structure and a firm crust. The inside reminds me of italian bread but the crust is not quite that firm. If thats what you are calling squishy then yes.

BTW that texture was by design.

CreekWatcher · 07-28-2009, 03:24 PM

miraculously squishy!

CreekWatcher · 08-11-2009, 08:44 AM

Kevin, I just looked at post # 6 from page one, where you gave weights for each ingredient in a cup of the "old" mix, and noticed that it comes out to only 95 grams per cup (minus the not-sugar); that's surprisingly light. Do you have measurements in grams for the new mix? Thanks

Kevinpa · 08-11-2009, 11:46 AM

Quote:

Originally Posted by CreekWatcher

Kevin, I just looked at post # 6 from page one, where you gave weights for each ingredient in a cup of the "old" mix, and noticed that it comes out to only 95 grams per cup (minus the not-sugar); that's surprisingly light. Do you have measurements in grams for the new mix? Thanks

no but i will weight it out the next time i make a batch.

jill72 · 09-02-2009, 01:07 PM

Quote:

Originally Posted by Kevinpa

After several months and many experimental loaves this is my 3rd and final flour mix. I started out making this mix specifically for yeast applications but as it turns out it works just as well in all my cake and cookie recipes

1 cup LC Bread flour mix (14 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260
1.25 tsp not/Sugar

8 cup LC Bread flour mix recipe

4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar

After I received my Hi-Maize, I mixed up the 8 cup batch of this LC Bread flour mix as above. I used Carbquick that I had sifted for one batch and made another 8 cup batch using Carbalose.

I used Kevin's recipe for hamburger buns and made them this morning, using the CQ mix. Very HC tasting and very delicious. I got 6 smallish buns (slider-size almost) and one hot dog bun. I used a scale and weighed out each bun at 2 oz. -- next time I will up the weight using grams to approximate more of a full-size hamburger bun.

I separated one egg and mixed both the yolk and the white with a little water. After letting the buns rise for 70 minutes or so, I carefully (so as not to deflate) brushed 2 buns with the yolk mixture and 2 buns with the egg white mixture. I left 2 buns and the hot dog bun plain. The buns with the yolk/water mixture browned beautifully. The egg white mixture didn't do much. The 3 that baked plain were brown, but not as richly brown as the ones brushed with egg yolk.

I sampled one bun with ham and cheese and one bun that I buttered and spread with SF jam. OMG. I think Kevin posted that these are approx. 3g carbs each, so I figure mine were even less since they're smaller than his. I still watch my carbs even though I'm on maintenance, so I'm a happy camper!

BTW, I'm not a great baker, so if I can make these, ANYONE can. Next, I'll try a loaf with the Carbalose mix and hope for similar success. I used a stand mixer with dough hooks to knead and rapid rise yeast, since I can't find the KAL brand locally.

mac24312 · 09-14-2009, 04:16 PM

Kevin..I found the Hi-Maze Flour at a local store today..is it the same as the Hi-Maze Hi-Maize resistant corn starch 260? I didn't buy it because I was not for sure...

Kevinpa · 09-14-2009, 04:58 PM

Quote:

Originally Posted by mac24312

Kevin..I found the Hi-Maze Flour at a local store today..is it the same as the Hi-Maze Hi-Maize resistant corn starch 260? I didn't buy it because I was not for sure...

Mac, without seeing a label or ingredient list anything I would say would only be a guess. My guess is if it does not mention resistant corn starch on the package somewhere then its not the same.

mac24312 · 09-14-2009, 05:44 PM

Quote:

Originally Posted by Kevinpa

Mac, without seeing a label or ingredient list anything I would say would only be a guess. My guess is if it does not mention resistant corn starch on the package somewhere then its not the same.

TY...I found out looking online that its Flour with the Hi-Maize resistant corn starch 260 mixed in it by King Author...

Kevinpa · 09-14-2009, 07:28 PM

Quote:

Originally Posted by mac24312

TY...I found out looking online that its Flour with the Hi-Maize resistant corn starch 260 mixed in it by King Author...

what is the carb count?

mac24312 · 09-15-2009, 05:28 AM

Too High for me..:

1/4 cup 23g and 5 fiber....

Perdita · 09-21-2009, 01:25 PM

Quote:

Originally Posted by jill72

I used Kevin's recipe for hamburger buns and made them this morning, using the CQ mix.

I have looked high and low, skimmed through the main bread threads/indices, and google'd this, and I can't find this recipe. Is this the same as the dinner roll recipe?

jill72 · 09-21-2009, 09:32 PM

Quote:

Originally Posted by Perdita

I have looked high and low, skimmed through the main bread threads/indices, and google'd this, and I can't find this recipe. Is this the same as the dinner roll recipe?

I used his 'final' mix and the bread recipe on p.5 of this thread for my buns:

Kevins LC Cake or Cookie Flour mix

What I did is make up two mixes -- one using Carbquick and one using Carbalose. He had mentioned once that Carbquick produces a softer crust, so I wanted that for my hamburger buns. I sift my Carbquick first to rid it of that funky smell (it's a pain, but it works). I ran out of the Carbquick mix on Sunday and made the buns with Carbalose...they were equally delicious.

Here's a link to his original recipe before he replaced the Resistant Wheat Starch with the Hi-Maize (the bun recipe is practically identical to the bread recipe):

LC Pita Bread Experiment

So sorry for the confusion.

07-16-2009, 08:02 AM	#190
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	Kevin - your newest flour blend Kevin - I'm looking for your new cake and cookie flour blend with the high maize and can't seem to find it - have you posted it on your site yet? I didn't find it here on the Kevin's Recipes Sticky Thread. I knew I should have copied it when I saw it even though I wasn't ready to make more at the time!

07-27-2009, 06:27 PM	#196
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Creek, I use a glass ancor hockey 1 cup measure for my liquid when baking bread. when I use other measures i always seem to get too much liquid and have inconsistant results. So my answer is yes I think amount of liquid can greatly effect how your bread turns out. The bad part is it seem each person has to find their nitch for their baking style and location. Once I have kneaded my dough and have the right feel i handle the dough very little a quick mold into a loaf shape and drop it in the baking dish. lastly i bake on middle rack not on the stone. HTH __________________ Success is a journey, Not a destination. So stop running. Recipe Page

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07-09-2009, 12:31 PM	#181
Jo-Jo Junior LCF Member Join Date: Jun 2009 Location: Utah Posts: 36 Gallery: Jo-Jo Stats: 130//123/115 WOE: Started Atkins--morphed to EFGT Start Date: March 2009	I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer. Is there another substitute? I don't mind using xyletol if it will keep the structure in tact. Thanks

07-09-2009, 01:43 PM	#182
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	U can use thick/thin not starch interchangeable with thick/thin not sugar in his mix...does just the same.. I use it all the time.. ;]

07-09-2009, 02:42 PM	#183
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,272 Gallery: SCOTTSDALEJULIE	It is made by Expert Foods. Do an internet search.

07-09-2009, 02:44 PM	#184
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,272 Gallery: SCOTTSDALEJULIE	Kevin, Are you now using you "final" flour mix interchangeably for breads, dessert, etc? Thanks Julie

07-16-2009, 08:15 AM	#191
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	Whoops - never mind - I found it! Can you believe I WAS smart enough to copy it back when you first posted it but wasn't smart enough to look in the folder I put it in today!!

07-16-2009, 09:15 AM	#192
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,174 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	It's post #135 of this thread i think.

07-16-2009, 09:19 AM	#193
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,348 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Yep, post #135.

07-16-2009, 09:56 AM	#194
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,693 Gallery: That Girl	hi kevin, i have been missing from the boards for a while and have a couple of quick questions for you....are the carb counts from the hi maize starch comparable to the thick and thin/not sugar? can we use it to replace the resistant starch in all your recipes? the reason i am asking is because i am getting ready to place an order on both netrition and honeyville...anything else on honeyville you really like? thanks, your grandbaby is beautiful!

07-27-2009, 01:59 PM	#195
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 647 Gallery: CreekWatcher	Kevin, I got a pan (metal) which is the same proportions as the pan you use; and with the last couple of loaves, I managed to get the bread into the oven when it had just barely gotten above the top of the pan, and got a real oven rise for the first times--however the oven rise was not as great as yours, and I wanted to ask you a precedural question--how do you shape the dough for the pan? Also, I use a little more liquid than you do, because of the "pre-ferment" period that I give the dough, figuring that it might lose a little moisture during the extended rest; do you think too much water might cause the oven rise to be less, or might cause the bread to retract slightly during cooling? One more question--do you put the loaf down on your pizza stone when you bake the bread? Thanks!

07-28-2009, 11:00 AM	#197
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 647 Gallery: CreekWatcher	Thanks Kevin

07-28-2009, 11:35 AM	#198
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,272 Gallery: SCOTTSDALEJULIE	Kevin, I made your bread recipe and it looked just like yours. But, I have a question. Did your bread come out with the kind of texture that most low carb breads have. I can't exactly explain it, but kind of squishy? Thanks Julie

07-28-2009, 03:24 PM	#200
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 647 Gallery: CreekWatcher	miraculously squishy!

08-11-2009, 08:44 AM	#201
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 647 Gallery: CreekWatcher	Kevin, I just looked at post # 6 from page one, where you gave weights for each ingredient in a cup of the "old" mix, and noticed that it comes out to only 95 grams per cup (minus the not-sugar); that's surprisingly light. Do you have measurements in grams for the new mix? Thanks

09-14-2009, 04:16 PM	#204
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	Kevin..I found the Hi-Maze Flour at a local store today..is it the same as the Hi-Maze Hi-Maize resistant corn starch 260? I didn't buy it because I was not for sure...

09-15-2009, 05:28 AM	#208
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	Too High for me..: 1/4 cup 23g and 5 fiber....