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Old 12-03-2008, 10:09 AM   #121
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That vodka trick tickles me! I had to give up drinking, but I find lots of uses for alcohol in cooking; this is a new one. Do you use 80 proof?
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Old 12-04-2008, 03:08 AM   #122
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Quote:
Originally Posted by CreekWatcher View Post
That vodka trick tickles me! I had to give up drinking, but I find lots of uses for alcohol in cooking; this is a new one. Do you use 80 proof?
I don't drink either, it was probably 80 proof, whatever I bought in those little bitty bottles. I know it was not "top shelf"
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Old 12-04-2008, 04:05 AM   #123
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Subbing..

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Old 01-09-2009, 07:28 AM   #124
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Originally Posted by Kevinpa View Post
I was asked an interesting question on my web site the other day about how much it cost to make and use my flour mixes. I had never broke it down into a per cup cost before. The following is what I came up with.

Carbquik Mix

1/2 cup carbquik (55g) 34 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $1.02 buying carbquik in 5 lb bag

cost per cup = $1.24 buying carbquik in 1 lb box


Carbalose Mix

1/2 cup carbquik (55g) 31 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $0.99 buying carbalose in 3 lb bag
Kevin, I am a bit confused here....both recipes for the carbquik and carbalose have the same exact ingredients. I am missing something here
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Old 01-09-2009, 09:09 AM   #125
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Quote:
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Kevin, I am a bit confused here....both recipes for the carbquik and carbalose have the same exact ingredients. I am missing something here
It was a typo linny. The carbalose mix has 1/2 cup carbalose in it and the carbquik has 1/2 cup carbquik in it.
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Old 01-09-2009, 09:29 AM   #126
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It was a typo linny. The carbalose mix has 1/2 cup carbalose in it and the carbquik has 1/2 cup carbquik in it.

Okay, I should have seen that.......Thanks for clearing it up for me though!!!!
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Old 01-17-2009, 07:20 PM   #127
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Don't know if the nutritional info was posted for this or not. I couldn't find it so here it is below per cup
  • --------------------------------Cal--------Fat--------Carb--------Fiber--------Protein--------Net Carb
  • Wheat Protein Isolate 5000 ----60--------0.25--------1--------0.25--------13.75------------0.75
  • Wheat Protein Isolate 8000 ----17.5 ------0 ---- ----0 ---- ----0 ---- ---- ----4 ---- ---- ----0
  • Carbalose Flour --------------150--------3.5--------24 --------14.5--------15.5------------9.5
  • Almond Flour ----------------72.5---------6----------2----------1.5--------2.5------------0.5
  • Resistant Wheat Starch--------35--------0-----------8----------7-----------0--------------1
  • ThickenThin/Not Starch--------7.3--------0----------1.76-------1.76---------0--------------0
  • Totals ----------------------335-----9.75--------35--------23.25-------35.75--------11.75

Last edited by feather319; 01-17-2009 at 07:39 PM..
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Old 01-18-2009, 07:05 AM   #128
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I just noticed I put thickenthin/not starch. Here is the nutritional info for thickinthin/not sugar

------------------------------Cal---------------Fat---------------Carb--------Fiber---------------Protein---------------Net Carb
WPI 5000-----------------------60---------------0.2---------------1-----------0.25-------------13.8---------------0.75
WPI 8000-----------------------18---------------0-----------------0------------0----------------4-----------------0
Carbalose Flour---------------150---------------3.5--------------24----------14.5---------------15.5---------------9.5
Almond Flour-------------------72---------------6-----------------2-----------1.5---------------2.5----------------0.5
Resistant Wheat Starch---------35---------------0-----------------8-----------7-----------------1------------------1
Thickenthin/NotSugar-----------22---------------0---------------5.3-----------5.3---------------0------------------0
Total-------------------------357---------------9.7------------40.3----------28.55-------------36.7---------------11.75
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Old 01-20-2009, 10:06 PM   #129
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kevin- do you still use this recipe for low carb cake mix recipe and cookie mix recipe . i thought about printing it out to try the recipes. sue
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Old 01-20-2009, 11:15 PM   #130
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kevin- do you still use this recipe for low carb cake mix recipe and cookie mix recipe . i thought about printing it out to try the recipes. sue
Yes Sue, these 2 mixes are the only flour I use anymore and for 70% of when I use the mix it is the carbalose version. I will add that both mixes are interchangable.

HTH
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Old 01-25-2009, 02:19 PM   #131
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I have been lurking for a few weeks gathering recipes to start serious low carbing tomorrow and have been very excited to see all the new "flours". I decided to use Kevin's mix to make Rebecca's Blonde brownies today just to see what they would taste like.

Kevin, you must be a genius! These were delicious! No funny/funky taste at all! I am amazed! They are going into the freezer since they are off limits for 2 weeks.

The only thing I am not sure about are the chocolate chips. I had Minicarb chips in the freezer from the last time I "thought" I would stick to low carb (4 years ago). I am not sure that I like them and I know from reading the posts here that they are no longer available. What are the best chocolate chips available now? I know that Kevin and Lauren have recipes to make your own. Are the homemade ones the best use?

Thanks to Kevin and all the other bakers, chefs and cooks that work to create all these fabulous low carb creations!

I WILL be able to stick to this WOL this time thanks to your hard work. Cleo's Ooopsies are due out of the oven in a few mintues!

Leigh
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Old 01-25-2009, 02:43 PM   #132
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I LOVE both Kevin's and Lauren's Chips..both are great and I think BETTER than what you buy now...

HUGS!
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Old 02-24-2009, 04:28 PM   #133
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Question on carbs and calorie counts

I am trying to figure out the nutritional analysis for a recipe I made using Kevin's flour and I am getting stumped. Kevin notes that his carbalous version is 12 carbs, but the information that feather listed above doesn't jive with that unless I am totally miscalculating. Feather, are each of the ingredients listed a cup each or did you figure the nutrition based on a total of one cup of Kevin's flour?

Kevin, what do you calculate as the total nutritional analysis of 1 cup. I am trying to get Master cook to calculate my brownie and it is way too low.

Thanks guys!

Leigh

Ps. I am still trying to get the chips right. I had a lot of cooling with the ethyriol.

Last edited by libbysmom; 02-24-2009 at 04:29 PM..
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Old 02-24-2009, 06:35 PM   #134
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Leigh, i had the nutritional counts in my Living Cookbook and then my HD crashed. I never got back to loading my custom ingredients back in again. I did post it here on LCF though.....I'll try and find it and bump it to the top for you.....I think it might have been in the white bread thread. I know it was less than 10.5 so i always rounded it down and stated it as 10.

I am not a micro manager of carbs and as such dont sweat the fractions.
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Old 02-24-2009, 07:06 PM   #135
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thanks Kevin! I hate computer crashes!
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Old 05-26-2009, 07:24 AM   #136
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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
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Old 05-26-2009, 07:36 AM   #137
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Kevin - what does the Hi-Maize resistant corn starch 260 add that the resistant wheat starch 75 didn't?
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Old 05-26-2009, 07:54 AM   #138
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The hi-maize is for taste and the adjustment to the amount of resistant starch, almond flour, and not/sugar is for a better rise and glutten structure.
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Old 05-26-2009, 08:41 AM   #139
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That's very interesting; since netrition has discontiued the hi-maize (resistant corn starch 260), do you suppose they might consider restoring it on an experimental basis on the grounds that you are now putting it in your bake mix (since that means that lots of other fans of netrition will be using it too, now)?

Also, I wonder if this means that you're close to publishing the recipe for your new loaf bread? (And with that, I'll shut up on that subject.) Thanks Kevin!
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Old 05-26-2009, 08:44 AM   #140
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Is KA the only place to get the Hi-maize? I want to try this...
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Old 05-26-2009, 02:27 PM   #141
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Is KA the only place to get the Hi-maize? I want to try this...

Honeyville Grains carries it, 5 lbs for $16.99. (Enough, as far as the corn is concerned, to make an 8 cup batch of Kevin's mix about 39 times.)

Last edited by CreekWatcher; 05-26-2009 at 02:36 PM..
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Old 05-26-2009, 03:52 PM   #142
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Honeyville Grains carries it, 5 lbs for $16.99. (Enough, as far as the corn is concerned, to make an 8 cup batch of Kevin's mix about 39 times.)
TY Creek!!

I forgot to look there...

HUGS
Christina
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Old 05-26-2009, 07:36 PM   #143
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The hi-maize is for taste and the adjustment to the amount of resistant starch, almond flour, and not/sugar is for a better rise and glutten structure.
Thanks Kevin.
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Old 05-27-2009, 07:05 PM   #144
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Actually Creek I am. It is basically my pita bread with a few tweeks.


2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbls extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.

I brush top with butter 5 min before done.
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Old 05-28-2009, 08:34 AM   #145
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Thanks, Kevin. I won't be baking some of this right away, because I've been using a method where I extend the resting time after mixing the dough from 20 minutes to at least a couple of days (develops the flavor enough to make a difference, not a huge one, and allows me to knock at least 5 minutes off the kneading time), but I think I'll make the mix tonight.

By the way, what size pan do you use?
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Old 05-28-2009, 09:07 AM   #146
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By the way, what size pan do you use?

I guess pan was the wrong choice of words on my part. The only thing I ever use to make bread is a pyrex 8.5 x 4.5 x 2.5 glass baking dish.
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Old 05-28-2009, 02:44 PM   #147
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I guess pan was the wrong choice of words on my part. The only thing I ever use to make bread is a pyrex 8.5 x 4.5 x 2.5 glass baking dish.
Thanks Kevin.
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Old 06-03-2009, 08:49 AM   #148
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Still looking forward to making this, am waiting till I go on vacation next week, will have plenty of time then. Thanks again Kevin!
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Old 06-03-2009, 06:26 PM   #149
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Kevin,
What is the carb count on this?
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Old 06-03-2009, 08:54 PM   #150
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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)
14 carbs per cup starglazer.
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