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Old 08-05-2007, 08:28 PM   #1
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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.
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Old 08-05-2007, 08:58 PM   #2
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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
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Old 08-06-2007, 05:40 AM   #3
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Going to Yummy's House. . .WTG Sammi!

Thanks Kevin.
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Old 08-06-2007, 10:53 AM   #4
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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!
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Old 08-06-2007, 10:56 AM   #5
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Quote:
Originally Posted by clark153 View Post
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.
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Old 08-09-2007, 08:44 PM   #6
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Originally Posted by clark153 View Post
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]

Last edited by Kevinpa; 08-09-2007 at 08:48 PM..
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Old 08-10-2007, 07:24 AM   #7
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Thanks Kevin. I really like this flour mix!
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Old 08-10-2007, 07:27 AM   #8
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Your flour mix produces great baking, but also is a terrific time saver. Love it!
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Old 08-10-2007, 07:41 AM   #9
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Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb
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Old 08-10-2007, 07:55 AM   #10
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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
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Old 08-10-2007, 09:56 AM   #11
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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
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Old 08-10-2007, 10:36 AM   #12
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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.
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Old 08-10-2007, 10:47 AM   #13
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Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

Our Favorite Game: Replacing A Cup of Sugar
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Old 08-10-2007, 11:29 AM   #14
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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
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Old 08-10-2007, 11:56 AM   #15
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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.
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Old 08-10-2007, 02:37 PM   #16
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thanks
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Old 08-10-2007, 07:26 PM   #17
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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?
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Old 08-10-2007, 08:01 PM   #18
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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
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Old 08-10-2007, 08:12 PM   #19
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Thanks so much for the help.
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Old 08-15-2007, 03:17 PM   #20
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Old 08-17-2007, 08:47 AM   #21
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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.
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Old 08-19-2007, 08:53 PM   #22
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Kevin,

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

Thanks,
Suzanne
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Old 08-19-2007, 09:10 PM   #23
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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.
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Old 08-19-2007, 09:24 PM   #24
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Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne
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Old 08-19-2007, 09:33 PM   #25
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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.
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Old 08-20-2007, 02:15 PM   #26
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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.
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Old 08-20-2007, 03:08 PM   #27
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Thanks, Tweaker
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Old 08-21-2007, 02:09 AM   #28
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Quote:
Originally Posted by Kevinpa View Post
Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

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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?
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Old 08-21-2007, 02:22 AM   #29
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Originally Posted by Kisal View Post
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.
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Old 08-26-2007, 09:56 AM   #30
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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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