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Old 08-26-2007, 10:07 AM   #31
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Quote:
Originally Posted by realityjunkee View Post
Kevin

Do you have carb count per cup and if I don't have any carbquik but have carbalose flour can I add baking soda, etc. to substitute? I do have some old boxes of Carbsense 0 carb baking mix--will that work?
Since 1/2 cup carbquick is 6 carbs and 1/2 cup carbalose is 10 carbs then it raises the carb count by 4 per cup. As far as your other questions, I have never tested it that way so you will have to let us know when you try it.
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Old 08-26-2007, 11:04 AM   #32
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Thanks Tweaker.

I 've been meaning to do that but hadn't got around to it.
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Old 08-26-2007, 11:46 AM   #33
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Anyone with some Carbquik can you list the ingredients so I can compare to the Carbsense baking mix?
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Old 08-26-2007, 03:15 PM   #34
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I just went to netrition and copied what they list as the ingredients of Carbquik:

Ingredients: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors.
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Old 08-26-2007, 03:39 PM   #35
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Thanks..not sure why I didn't think of that
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Old 08-27-2007, 01:10 AM   #36
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i love reading kevins recipes but we cant get any of this stuff here in the uk (well i cant find any) and no doubt if i did it would be ridiculously expensive (as would shippin it from netrition)

i guess i should stop looking at them so i dont get so jealous but i must be a masochist or something cos i still look lol

x
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Old 08-27-2007, 11:38 AM   #37
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Just for clarity, I am talking about the shelled sunflower seeds not the outer hard shell.
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Old 10-05-2007, 10:56 AM   #38
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Kevin, last night was the first time I used this pre-mix. I used it to make an old family recipe for a very pumpkin bundt pudding cake with chocolate chips and walnuts. We used to have this for the holidays every year, growing up, and it was something I sorely missed.

Well, I'm here to tell you that using your cake and cookie flour mix and Scott's sugar replacement formula, this rich desert came out so perfectly that I could fool my grandmother herself into thinking this was her cake.

I'll be mixing it and keeping it in a large cannister from now on. What a treat!
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Old 10-05-2007, 11:00 AM   #39
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Mmm...wanna pass that recipe on? Please?
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Old 10-05-2007, 11:42 AM   #40
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When you mix up a large batch where do you store it...fridge, freezer or pantry???

Thanks
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Old 10-05-2007, 01:24 PM   #41
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When you mix up a large batch where do you store it...fridge, freezer or pantry???

Thanks
I make mine up in 8 cup batches and store it in an air tight canister that makes it easy give a good shake to before each use and store it in my pantry. 8 cups lasts about a week around my house so I see no reason to fridge or freeze it. It may be just me but I have never been happy with the results I get after I chill flours so I store all my excess flours in vacuum sealed bags at room temperature. Other than 1 bag of oat fiber which I think was old to begin with, I have never had any other flour go bad on me in 3 years.
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Old 10-05-2007, 01:37 PM   #42
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Mmm...wanna pass that recipe on? Please?
Here you go! With pictures even
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Old 10-05-2007, 01:37 PM   #43
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Well, I'm here to tell you that using your cake and cookie flour mix and Scott's sugar replacement formula, this rich desert came out so perfectly that I could fool my grandmother herself into thinking this was her cake.

I'll be mixing it and keeping it in a large cannister from now on. What a treat!
Thank Steph, beside the time savings, I like the feeling of normalcy you get by having something you can scoop and make without having to worry about taste and texture or feeling like a mad scientist mixing up a brew.
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Old 10-07-2007, 04:56 PM   #44
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Steph - that cake looks mighty good! That entire recipe must make a very good-sized cake, most of the lc bundt cakes I've tried have been a bit shorter than their hc equivalent, if that's just half the ingredients I expect the full recipe will be the size of a hc cake. I've copied it to make later. Thanks for the recipe and pics.

Last edited by Tweaker Geek; 10-07-2007 at 04:59 PM..
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Old 10-08-2007, 08:17 PM   #45
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Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana
Hi Diana,

I make chocolate covered strawberries all the time - I use semi-sweet chocolate - or you could use the Charidelli chocolate - I put a couple of squares of the chocolate along with a little cream in the microwave until the chocolate melts (doesn't have to be completely melted) - and mix til it gets to a good "dipping" or spreading consistency. Sorry I don't measure this - I just kind of "wing" it. It's so simple - and you can adjust easily IF it doesn't come out just the way you want the first time - either add more chocolate or more cream.

Barb
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Old 10-08-2007, 08:57 PM   #46
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Originally Posted by Determinedtolose View Post
Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana
Diane, I didn't think of this before but here is a truffle recipe that you my be able to adapt for your purpose.

http://www.lowcarbfriends.com/bbs/lo...-truffles.html

Also here is some dipping chocolate I made to dip strawberries in.

http://www.lowcarbfriends.com/bbs/lo...ml#post8224126

Last edited by Kevinpa; 10-08-2007 at 09:01 PM..
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Old 10-17-2007, 12:28 PM   #47
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Any tips for how much baking soda or powder to use (per cup) if subbing out the Carbquick with Carbalose in Kevin's mix?

Thanks!

Susan
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Old 10-17-2007, 12:52 PM   #48
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Any tips for how much baking soda or powder to use (per cup) if subbing out the Carbquick with Carbalose in Kevin's mix?

Thanks!

Susan
I use what I would if I were making something with all purpose flour. Even when I use the carbquik version the amounts in the carbquik are so diluted that I proceed as if its regular flour.

HTH
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Old 10-17-2007, 01:09 PM   #49
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Even when I use the carbquik version the amounts in the carbquik are so diluted that I proceed as if its regular flour.

HTH
Ah, I didn't know that -- thanks!
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Old 10-26-2007, 07:22 AM   #50
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Hi Kevin:

Are your taste testers who are sensitive to the taste of Carbalose or Carbquick finding your mix more palatable than the C recipes alone? Or is this mix not necessarily designed to resolve the C taste issues but to improve performance/mouth feel, texture etc for those who can tolerate the C taste?

I ask because I hadn't used either Carbalose/Carbquick before and didn't realize how much I wouldn't care for the taste. I've been trying out some of your mix recipes and still find the C taste a bit overpowering. Have you found this to be true for anyone else or do you think am I just particularly sensitive to the taste? Do you have any suggestions/adjustments that might mitigate the taste issue for me, even if other factors might be a bit compromised?

Appreciative of all your efforts,

Susan

P.S. Can others who are converts to Kevin's mix let me know if they were not C fans before?
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Old 10-26-2007, 08:00 AM   #51
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The taste issue of carbalose, carbquik, and wpi is such a personal thing. As an example, my DW can eat and likes anything made with straight carbquik. On the other hand, if I make the same recipe subbing carbalose for the carbquik she can tell without me saying and will spit it out while looking for something to rid her mouth of the taste. When I have use either of my mixes though, she has had relatively no complaints. These mixes are the closest I have come to pleasing most of the people all of the time. I am at a loss as to what further can be done to eliminate the sensitivity and really feel for those who can not enjoy it because it has been a blessing to those of us that like the taste.

Last edited by Kevinpa; 10-26-2007 at 08:02 AM..
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Old 10-26-2007, 08:23 AM   #52
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it has been a blessing to those of us that like the taste.
Oh! I can see that it has been! I sure hope I'm not one of those who won't be able to avail myself of your solution. I'm going to experiment a bit more with your mix -- I already think I find, like your DW, the CarbQuick less offensive than the Carbalose. Maybe a slight adjustment in the WPIs on this end might also do the trick. . . .

Thanks!

Susan
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Old 11-03-2007, 05:06 AM   #53
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It appears that expert foods has [COLOR="Red"]discontinued[/COLOR] making some of their product line due to skyrocketing costs which includes not/Sugar. I will be testing several other combinations of gums to replace it in my mix and let you know when I have a suitable replacement.

Last edited by Kevinpa; 11-03-2007 at 05:08 AM..
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Old 11-03-2007, 11:02 AM   #54
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Oh No! Just when I've started using it more, isn't that always the way! I'm sure we'll all defer to you for a resolution Kevin.
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Old 11-03-2007, 05:29 PM   #55
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It appears that expert foods has [COLOR="Red"]discontinued[/COLOR] making some of their product line due to skyrocketing costs which includes not/Sugar.
Well this is terrible news!
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Old 11-03-2007, 05:33 PM   #56
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hmmmm now it doen't say discontinued anymore just out of stock.
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Old 11-03-2007, 06:00 PM   #57
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Good, because I posted a review today on Netrition mainly because there were no reviews for not/Sugar! And, I really hope we can still get it.
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Old 11-04-2007, 08:58 AM   #58
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Yikes. No more Not/Sugar? Do you know if they've also discontinued Not/Starch? Maybe we could use that.
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Old 11-04-2007, 09:06 AM   #59
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when I first looked yesterday there were about 6 products that expert foods makes that netrition had marked:

Quote:
Expert Foods has ceased production of this item due to skyrocketing ingredient costs Not available for sale
Not/Sugar was one of them.

Later last evening it was changed to read:

Quote:
out of stock. Entire order will be delayed until all ordered items are in stock.
Expected Date: Unknown
So i guess we will have to wait and see.

Last edited by Kevinpa; 11-04-2007 at 09:09 AM..
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Old 11-04-2007, 03:26 PM   #60
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On the expert foods site it looked like it was still available??
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