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Old 01-19-2010, 11:00 AM   #241
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Thanks Kevin! Is the gum ingredient really necassary, do you think? I may try this without and see what happens. I have other back mix recipes and none of them all for any kind of gum ingredient and I have found them to be pretty good.

Just a thought, would love your opinion......ty
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Old 01-19-2010, 01:58 PM   #242
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Quote:
Originally Posted by beeb View Post
Thanks Kevin! Is the gum ingredient really necassary, do you think? I may try this without and see what happens. I have other back mix recipes and none of them all for any kind of gum ingredient and I have found them to be pretty good.

Just a thought, would love your opinion......ty
to be honest, i have forgot to put it in once or twice in the past and although it still works, i noticed that I didn't get as good of a rise in yeast applications.
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Old 09-09-2010, 10:20 AM   #243
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Quote:
Originally Posted by Kevinpa View Post
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
Kevin, I'm looking for a flour mix for plain cake. Your mix has had great reviews but my daughter has a nut allergy. What would you suggest I try sub for the almond flour? I'm baking for a diabetic.
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Old 09-09-2010, 03:05 PM   #244
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Old 09-09-2010, 03:59 PM   #245
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can I sub any sweetener for the not/sugar?
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Old 09-09-2010, 04:04 PM   #246
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after reading some of the other posts, I am confused about the not/sugar. Is this a thickener or a sweetener? I have Poly D (not sure how to use it) and Guar. Are either one of those a sub for it?
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Old 09-09-2010, 04:26 PM   #247
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Not/Sugar is a thickener, not a sweetener. I use guar or xanthan gum instead, but less. I use 1/3 guar or xanthan to 1 Not/Sugar.
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Old 09-10-2010, 04:19 AM   #248
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Thanks for clarifying that SooBee!!
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Old 09-10-2010, 04:27 AM   #249
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Any idea what PolyD does in a recipe? I've been haphazardly adding it to things to see what, if anything it does, and I really can't tell. I think somewhere I saw an explanation by Kevin, of different ingredients, but I don't remember where I saw it.
I bought all the other ingredients to make this bake mix so that I can try to create a loaf of bread that actually rises!
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Old 09-10-2010, 08:04 AM   #250
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Polydextrose will make baked goods gooey. It's great for many applications-brownies, cookie bars, cakes. There's a sticky on it if you are interested. People stopped using it because so many had adverse GI issues with it.
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Old 09-13-2010, 06:15 AM   #251
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Thanks again SooBee.
That might explain .....LOL
I have only added a tablespoon to a few things to try it. Couldn't really tell if it did
anything or not.
I will look up the sticky on it.
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Old 09-28-2010, 05:45 AM   #252
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Quote:
Originally Posted by Kevinpa View Post
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


I am getting ready to make a double 8 cup batch of this newest bake mix of kevin's.. (even thou it was posted back in 2009)

Has anyone tried this for his LC recipes yet?
Also..what to use when we run out of Not/Starch/Sugar in the mixes?

Kevin!! We MISS YA!

HUGS
Christina
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Old 09-28-2010, 07:11 AM   #253
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I think Kevin said you could sub xanthan gum....but don't use as much?
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Old 09-28-2010, 10:58 AM   #254
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Christina, Netrition carries a product now by Dixie Dinners called Carb Counters Thick It Up Low Carb Thickener.
Dixie Diner Carb Counters Thick It Up Low Carb Thickener
I bought some, but haven't tried it yet. I had stocked up on the not/Starch (and a little not/sugar).
It looks close enough to the same product, that I think it will sub very well. (May even not have to use as much, but I'd be afraid to cut back on a big batch till I tried it.) I'm pretty sure it will sub well tho.

Kevin said you might be able to sub with Xanthan, but he wasn't sure. Nor was he sure of the amount needed if so.
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Old 09-28-2010, 11:09 AM   #255
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Originally Posted by crazywoman-n-wy View Post
Christina, Netrition carries a product now by Dixie Dinners called Carb Counters Thick It Up Low Carb Thickener.
Dixie Diner Carb Counters Thick It Up Low Carb Thickener
I bought some, but haven't tried it yet. I had stocked up on the not/Starch (and a little not/sugar).
It looks close enough to the same product, that I think it will sub very well. (May even not have to use as much, but I'd be afraid to cut back on a big batch till I tried it.) I'm pretty sure it will sub well tho.

Kevin said you might be able to sub with Xanthan, but he wasn't sure. Nor was he sure of the amount needed if so.
I have just purchased in Canada and used the Dixie Dinners one that Billie mentioned, and it works petty much the same.
I also added it to my beefstock/AuJus for gravy and it work fabulous.
I bought it because it listed the ingredients pretty similar to the not sugar/starch.
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Old 09-28-2010, 11:21 AM   #256
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Originally Posted by crazywoman-n-wy View Post
Christina, Netrition carries a product now by Dixie Dinners called Carb Counters Thick It Up Low Carb Thickener.
Dixie Diner Carb Counters Thick It Up Low Carb Thickener
I bought some, but haven't tried it yet. I had stocked up on the not/Starch (and a little not/sugar).
It looks close enough to the same product, that I think it will sub very well. (May even not have to use as much, but I'd be afraid to cut back on a big batch till I tried it.) I'm pretty sure it will sub well tho.

Kevin said you might be able to sub with Xanthan, but he wasn't sure. Nor was he sure of the amount needed if so.
I bought this in my last Netrition order..
I will try that once I run out of Not/Starch
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Old 09-28-2010, 11:28 AM   #257
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Has any one used the new mix for baked goods?

There are several of us who just started getting into Kevin's yeast breads and such. I have spent days reading thread after thread and would like to try some of the things you helped to "evolve". One of the last Mixes Kevin posted,(MIX #3), he said he would sub it for all the cookies and cakes. We were just wondering if any of you do this, or do you use the old recipes?

Ant advice would be helpful. Thanks!

Last edited by drjlocarb; 09-28-2010 at 11:29 AM..
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Old 09-29-2010, 04:58 PM   #258
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Any-one-out-there?

Last edited by drjlocarb; 09-29-2010 at 04:59 PM..
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Old 09-30-2010, 04:14 AM   #259
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Lets post a new thread to see if anyone has tried this besides Kevin
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Old 01-09-2011, 10:07 AM   #260
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I bought this in my last Netrition order..
I will try that once I run out of Not/Starch
Mac - have you tried the Dixie Diner Thick it Up yet? I used up the end of my not/Sugar today and will need to find a sub for it in Kevin's cake and cookie flour mix. If you have used it, did you stick with the 3 Tbs. called for to make 8 cups of the flour mix? Have you ever tried xanthan or guar as a sub for not/Sugar -- and if so, how much of either of them would you use in Kevin's mix?
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Old 01-09-2011, 12:20 PM   #261
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It would be great if Kevin started posting again, but sometimes life gets in the way and things change.

If I were to guess, I'd say use no more than 3 tsp of Xanthan gum. Xanthan gum is famous for cutting sweetness. I think that should be enough to bind the ingredients together. I use 1 tsp for 3 cups of gluten-free bake mix, so 8 cups - no more than 3 tsp. Maybe one can get away with 2 1/2 tsp. HTH and even more I hope it works!!
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Old 01-09-2011, 01:06 PM   #262
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Thanks, Jen. I made up several batches of the flour mix today, that should keep me going for awhile. I'm making a note on the recipe though and next time I'll try the xanthan. I may just make a single cups worth to try before I mix up 8 cups worth. Your idea seems reasonable to me. I must admit I'm not good at judging how much to use when it comes to the gums unless it's specifically stated in a recipe.
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Old 01-09-2011, 01:43 PM   #263
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Tweaker Geek, one of my cookbook authors suggests a 1 to 3 ratio of xanthan to ThickNThin. That's what I've been using. Therefore, I would use 1 T of xanthan to replace 3T of ThickNThin.
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Old 01-09-2011, 02:17 PM   #264
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Yay, Soobee, how is that for confirmation of my guess? My suggestion of 3 tsp Xanthan gum = 1 tbsp. Thank you.

Last edited by Jennifer Eloff; 01-09-2011 at 02:19 PM.. Reason: Grammar
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Old 01-09-2011, 02:49 PM   #265
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Tweaker, I've been using the (DD) Thick-It-Up in place of the Thicken Thin in Kevin's recipes. It does great. I have used it 1 for 1, but lately, when I've been making his (my) bread, I've been using 1/2 TBsp rather than the 1 TBsp he called for. Been working well. I haven't made up a recipe of his bake mix in a while now, but I'll probably use 1/2 the amount.

Soobee, I've read you and I think some others say you have been using less xanthan than the Thicken Thin. If it is working that is great, but it sure does seem backwards to me!!!! I would think you would have to use more of it, since the Thicken Thin is a blend, thus synergy. But again, if it is working then that is great!

I tried the half amount because the amount of serving suggestion for the Thick It Up was for 1/0 tsp for the same things that the Thicken Think suggested 1 tsp. Why?? I have no idea! But it has worked fine. Maybe I would have only needed 1/2 TBsp of the Thicken Thin as well.

I actually still have some of the Thicken Thin N/Starch, but wanted to try the Thick it Up. I'll finish this bag of the DD TIU, then go back to my TT n/s and use it up. I plan on buying a few bags of the DD TIU when I order again to stock up to have on hand.

Sure hope that Kevin is doing OK!!! Worried about him, but I also know life take over. He was very involved in his little DGD. Hopefully, it is just a busy life!!
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Old 01-09-2011, 03:42 PM   #266
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Soobee - thanks, you and Jen are definitely on the same page on that one!
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Old 01-09-2011, 03:46 PM   #267
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Billie - I did order some DD Thick It Up so I may try using half the amount in a single recipe sometime to see how it works for me. I'd really like it if half the amount worked, this stuff gets expensive when you bake a lot.

Hey Kevin -since this is your original thread, if you still stop by to read what's going on from time to time, give us a shout. We all miss you!

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Old 01-09-2011, 04:05 PM   #268
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....................... I'd really like it if half the amount worked, this stuff gets expensive when you bake a lot.

Hey Kevin -since this is your original thread, if you still stop by to read what's going on from time to time, give us a shout. We all miss you!
It certainly does!!!!!! I was glad to find out that 1/2 the amount worked in my recipe!!!

Yes Kevin, if you check in, pleas give us at least a short shout!!!! We all miss you!!!!
If you are having health problems again, sure hope you get better soon!!!
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Old 01-21-2011, 07:21 AM   #269
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I have to pay 64 dollars for carbquik and carbalose flour, is it worth it?
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Old 01-21-2011, 08:56 AM   #270
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The only way you will know is to try. Some do not like the taste. I can not taste what the others are talking about. I use the CQ quite a bit and like it. I have found when I sub 1/2 of the almond flour in "all almond flour" recipes, it will greatly improve the taste and texture of the final baked item.
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