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Old 07-06-2009, 03:23 PM   #181
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Thank you soobee. Just call me lazy. Julie
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Old 07-09-2009, 11:31 AM   #182
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I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer.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
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Old 07-09-2009, 12:43 PM   #183
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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.. ;]
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Old 07-09-2009, 01:42 PM   #184
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It is made by Expert Foods. Do an internet search.
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Old 07-09-2009, 01:44 PM   #185
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Kevin, Are you now using you "final" flour mix interchangeably for breads, dessert, etc? Thanks Julie
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Old 07-09-2009, 02:03 PM   #186
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Originally Posted by Jo-Jo View Post
I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer.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!
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Old 07-09-2009, 02:11 PM   #187
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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
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Old 07-09-2009, 02:31 PM   #188
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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.
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Old 07-09-2009, 02:33 PM   #189
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Originally Posted by Jo-Jo View Post
I know this is an old thread and likely no longer active, but Netrition says the thick/thin sugar is discontinued by manufacturer.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.
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Old 07-09-2009, 06:08 PM   #190
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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
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Old 07-16-2009, 07:02 AM   #191
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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!
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Old 07-16-2009, 07:15 AM   #192
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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!!
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Old 07-16-2009, 08:15 AM   #193
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It's post #135 of this thread i think.
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Old 07-16-2009, 08:19 AM   #194
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Yep, post #135.
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Old 07-16-2009, 08:56 AM   #195
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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!
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Old 07-27-2009, 12:59 PM   #196
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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!
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Old 07-27-2009, 05:27 PM   #197
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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
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Old 07-28-2009, 10:00 AM   #198
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Thanks Kevin
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Old 07-28-2009, 10:35 AM   #199
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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
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Old 07-28-2009, 12:33 PM   #200
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Originally Posted by SCOTTSDALEJULIE View Post
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.

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Old 07-28-2009, 02:24 PM   #201
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miraculously squishy!
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Old 08-11-2009, 07:44 AM   #202
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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
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Old 08-11-2009, 10:46 AM   #203
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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.
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Old 09-02-2009, 12:07 PM   #204
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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
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.
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Old 09-14-2009, 03:16 PM   #205
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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...
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Old 09-14-2009, 03:58 PM   #206
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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.
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Old 09-14-2009, 04:44 PM   #207
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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...
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Old 09-14-2009, 06:28 PM   #208
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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?
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Old 09-15-2009, 04:28 AM   #209
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Too High for me..:

1/4 cup 23g and 5 fiber....
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Old 09-21-2009, 12:25 PM   #210
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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?
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