Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Kevins LC Cake or Cookie Flour mix (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/509138-kevins-lc-cake-cookie-flour-mix.html)

Kevinpa 08-05-2007 09:28 PM

Kevins LC Cake or Cookie Flour mix
 
After using this mix several dozen times, I wanted to put it in a thread that I can link to when I use it rather than repeating it everytime.


1 cup LC cake or cookie flour mix (9 carbs)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.

Yummy's_Girl 08-05-2007 09:58 PM

I mixed some of this up, tonight, and have CarolynF's raspberry/Peach bars in the oven, except I used Pineapple in one batch and Strawberry in the other

magnamater 08-06-2007 06:40 AM

Going to Yummy's House. . .WTG Sammi!

Thanks Kevin.

clark153 08-06-2007 11:53 AM

Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

Kevinpa 08-06-2007 11:56 AM

Quote:

Originally Posted by clark153 (Post 9021244)
Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

I have not weighed it out yet but the next batch I make I will and post it.

Kevinpa 08-09-2007 09:44 PM

Quote:

Originally Posted by clark153 (Post 9021244)
Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!

Ok, I needed to make some more so here is my average weight making 8 cups.

1/2 cup carbquik [COLOR="Blue"](55g)[/COLOR]
1/4 cup wheat protein isolate 5000 [COLOR="Blue"](13g)[/COLOR]
1 Tbs wheat protein isolate 8000 [COLOR="Blue"](8g)[/COLOR]
1/8 cup almond flour [COLOR="Blue"](12g)[/COLOR]
1 Tbs resistant wheat starch 75 [COLOR="Blue"](7g)[/COLOR]
1 tsp not/Sugar [COLOR="Blue"](i don't weigh this)[/COLOR]

clark153 08-10-2007 08:24 AM

Thanks Kevin. I really like this flour mix!

suzy345 08-10-2007 08:27 AM

Your flour mix produces great baking, but also is a terrific time saver. Love it!

Tater Head 08-10-2007 08:41 AM

Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb

Kevinpa 08-10-2007 08:55 AM

Quote:

Originally Posted by Tater Head (Post 9042963)
Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb

Yes Deb, I use it just like an all purpose flour. It has work great for everything other than yeast application so far. It makes good rolls but I can't get a good enough rise out of it for bread and buns.I suspect it is the carbquik dragging it down in that area, but....I'm still working on that:stars:

Determinedtolose 08-10-2007 10:56 AM

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

Kevinpa 08-10-2007 11:36 AM

Diana, here is the link for the chocolate cake.

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

I'll post the dipping chocolate as soon as I find it.

Kevinpa 08-10-2007 11:47 AM

Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

http://www.lowcarbfriends.com/bbs/8224126-post140.html

Determinedtolose 08-10-2007 12:29 PM

Thanks!!!
I think this will work out. Time to experiment.
Oh on the chocolate, how much unsweetened chocolate did you use. I don't think I saw that on there.
Thanks again!
Diana

Kevinpa 08-10-2007 12:56 PM

Quote:

Originally Posted by Determinedtolose (Post 9044546)
Thanks!!!
I think this will work out. Time to experiment.
Oh on the chocolate, how much unsweetened chocolate did you use. I don't think I saw that on there.
Thanks again!
Diana

2oz to do those strawberries and I had some left over.

Tater Head 08-10-2007 03:37 PM

thanks :)

parrotchic 08-10-2007 08:26 PM

Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?

Kevinpa 08-10-2007 09:01 PM

Quote:

Originally Posted by parrotchic (Post 9046848)
Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?

Yes, so far, I have not found any recipes that I was not satified with the results. Keeping in mind that there are things I have not tried it in yet.

For the cake you will replace:

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75


with 2 1/8 cup of the mix. The rest of the recipe remains the same.


For the CC cookies you will replace:

1 cup carbalose flour
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 75

with 2 1/4 cup of the mix. The rest of the recipe remains the same.

I have made both of these recipes with the mix so I know these work.


HTH

parrotchic 08-10-2007 09:12 PM

Thanks so much for the help.

Bfranke 08-15-2007 04:17 PM

Bump

Binsk 08-17-2007 09:47 AM

Does anyone know what I can use in place of the Resistant Wheat Starch. I live in Canada and can't seem to find it here and having netrition ship it would cost a small fortune. I think I can sub Carbalose or 80% protein flour for the WPI5000. Any help is appreciated.

CO Suzanne 08-19-2007 09:53 PM

Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne

Kevinpa 08-19-2007 10:10 PM

Quote:

Originally Posted by CO Suzanne (Post 9082995)
Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne

My first choice for a sub for the nut flour would be fine ground sunflower seeds in a food processor. If you also can't eat those then up the carbquik by 1/8 cup.

CO Suzanne 08-19-2007 10:24 PM

Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne

Kevinpa 08-19-2007 10:33 PM

Quote:

Originally Posted by CO Suzanne (Post 9083029)
Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne

Just for clarity, I am talking about the shelled sunflower seeds not the outer hard shell.

Tweaker Geek 08-20-2007 03:15 PM

I made a batch of the flour mix up today and for those of you who want to make a bunch at once and don't want to figure amounts here's what I used:

4 cups Carbquik
2 cups WPI 5000
1/2 cup WPI 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. not/Sugar

That's Kevin's recipe multiplied by 8 and just over 8 cups yield.

Pam 08-20-2007 04:08 PM

Thanks, Tweaker :)

Kisal 08-21-2007 03:09 AM

Quote:

Originally Posted by Kevinpa (Post 9044181)
Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

http://www.lowcarbfriends.com/bbs/8224126-post140.html

Kevin, the sweetener combination you give in this link contains Xylitol. I don't feel comfortable having that in my home, because it's poisonous to dogs and cats, and I own both. My hands tend to tremble, and I sometimes spill things on the floor. Since the dogs are always right there waiting to clean up anything I might drop on the floor, I worry that one of them would get to it before I managed to clean it up, or if I missed part of what I spilled. Do you think the dip would work if I were to sub something else for the Xylitol, or perhaps tweak the amounts of the other sweeteners in the mix?

Kevinpa 08-21-2007 03:22 AM

Quote:

Originally Posted by Kisal (Post 9087700)
Kevin, the sweetener combination you give in this link contains Xylitol. I don't feel comfortable having that in my home, because it's poisonous to dogs and cats, and I own both. My hands tend to tremble, and I sometimes spill things on the floor. Since the dogs are always right there waiting to clean up anything I might drop on the floor, I worry that one of them would get to it before I managed to clean it up, or if I missed part of what I spilled. Do you think the dip would work if I were to sub something else for the Xylitol, or perhaps tweak the amounts of the other sweeteners in the mix?

Kisal, if you replace:

3 TB Xylitol

with:

2 TB Erythritol
1/2 TB Diabetisweet
1/2 TB SlimSweet

it should work for you.

realityjunkee 08-26-2007 10:56 AM

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?


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