Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Memorial to Kevinpa: His Best Recipes
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 03-02-2008, 05:44 PM   #241
Major LCF Poster!
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 2,351
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
Quote:
Originally Posted by Tweaker Geek View Post
Since I know you've waited with bated breath I won't keep you waiting any longer!

I finally had success today using the Carbalose flour blend! I got 8 good sized rolls. Kevin, I took heed and used the scant 3/4 cup of water and I think that really helped. I also used only 2 tsp. of yeast as your recipe states. I had been just putting in a whole packet of yeast which is 2 1/4 tsp., I don't know how much difference that would make, do you think that could have been part of my problem - too much yeast?

Also, on the packet of yeast it states to mix, knead and then let rest for 10 mins. whereas you say mix, let rest 20 min. and then knead. The yeast packet says the rest after the knead is kind of subbing for the first rise of two-rise yeast breads. Then just shape and let rise and bake. This does all get confusing after a while!

I'm making notes of exactly what I did today and that's what I think I'll stick with but don't be surprised if I'm back asking more questions at some point. I know you, or someone else will do something different that I'll just have to try.

Actually, you already have - that cinnamon bread! Yum! I will be trying that, I even have a bottle of the citrus water.
Oh I am SO happy that you finally got it! Persistence really pays off Good job Tweaker
RVcook is offline   Reply With Quote

Sponsored Links
Old 03-02-2008, 06:52 PM   #242
Major LCF Poster!
 
stephdray's Avatar
 
Join Date: Sep 2003
Location: Baltimore
Posts: 1,170
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
Quote:
Originally Posted by Tweaker Geek View Post
Since I know you've waited with bated breath I won't keep you waiting any longer!

I finally had success today using the Carbalose flour blend! I got 8 good sized rolls. Kevin, I took heed and used the scant 3/4 cup of water and I think that really helped. I also used only 2 tsp. of yeast as your recipe states. I had been just putting in a whole packet of yeast which is 2 1/4 tsp., I don't know how much difference that would make, do you think that could have been part of my problem - too much yeast?

Also, on the packet of yeast it states to mix, knead and then let rest for 10 mins. whereas you say mix, let rest 20 min. and then knead. The yeast packet says the rest after the knead is kind of subbing for the first rise of two-rise yeast breads. Then just shape and let rise and bake. This does all get confusing after a while!

I'm making notes of exactly what I did today and that's what I think I'll stick with but don't be surprised if I'm back asking more questions at some point. I know you, or someone else will do something different that I'll just have to try.

Actually, you already have - that cinnamon bread! Yum! I will be trying that, I even have a bottle of the citrus water.
Yay Tweaker! Keep with it. Once you get the process right, you'll have buns and bread that you wouldn't believe was low carb.

I consistently get good results now, but my early attempts were ugly.

Of course, I say this even though my most recent bread came out of the oven looking so perfect I could cry, and then deflated while cooling. I apparently didn't cook it all the way through or something. It was still delicious garlic bread :P
stephdray is offline   Reply With Quote
Old 03-03-2008, 04:47 AM   #243
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
Hamburger Buns

I'm gonna use this Pita Bread to make Hamburger buns...should I use my muffin top pan to cook these in? It holds 6.

Will that give me the hamburger bun of my dreams??

tia

Ressy
Ressy is offline   Reply With Quote
Old 03-03-2008, 04:51 AM   #244
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
The dough split 6 ways will give you nice large buns @ 4 carbs each.
Kevinpa is offline   Reply With Quote
Old 03-03-2008, 04:54 AM   #245
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,088
Gallery: magnamater
Quote:
Originally Posted by Ressy View Post
I'm gonna use this Pita Bread to make Hamburger buns...should I use my muffin top pan to cook these in? It holds 6.

Will that give me the hamburger bun of my dreams??

tia

Ressy
I didn't find the muffin top pan large enough in diameter, so I purchased a hamburger pan. . .much more like the size of a real burger. . .not that we need those huge burgers. LOL!

Janie
magnamater is offline   Reply With Quote
Old 03-03-2008, 05:55 AM   #246
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
Quote:
Originally Posted by magnamater View Post
I didn't find the muffin top pan large enough in diameter, so I purchased a hamburger pan. . .much more like the size of a real burger. . .not that we need those huge burgers. LOL!

Janie
Where did you get your Hamburger pan to fit a regular oven at?

TY
Christina
mac24312 is offline   Reply With Quote
Old 03-03-2008, 06:09 AM   #247
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I don't know where Janie got hers but I bought mine at King Arthur.
Kevinpa is offline   Reply With Quote
Old 03-03-2008, 02:03 PM   #248
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
Thanks!

Ressy
Ressy is offline   Reply With Quote
Old 03-03-2008, 05:35 PM   #249
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,067
Gallery: Tweaker Geek
I'm tempted to buy a hot dog roll pan! Probably a hamburger bun pan too.
Tweaker Geek is offline   Reply With Quote
Old 03-03-2008, 05:37 PM   #250
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Tweaker Geek View Post
I'm tempted to buy a hot dog roll pan!

I looked for one but didn't like any I saw so I wing-it.
Kevinpa is offline   Reply With Quote
Old 03-03-2008, 05:43 PM   #251
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,067
Gallery: Tweaker Geek
Oh darn, you just burst my little inspirational bubble!
Tweaker Geek is offline   Reply With Quote
Old 03-03-2008, 08:37 PM   #252
Major LCF Poster!
 
retroworx's Avatar
 
Join Date: Dec 2006
Posts: 2,173
Gallery: retroworx
Hi Kevin:

Is it generally true that Carbalose versions of your breads rise better than CQ versions, as they did for the hot dog rolls mentioned above?

Thanks!

-Retro
retroworx is offline   Reply With Quote
Old 03-03-2008, 08:49 PM   #253
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by retroworx View Post
Hi Kevin:

Is it generally true that Carbalose versions of your breads rise better than CQ versions, as they did for the hot dog rolls mentioned above?

Thanks!

-Retro
Yes, most definitely. I always try it both ways and show the outcome, but if it is a good riseyou are looking for your best results will be with the carbalose mix.

Last edited by Kevinpa; 03-03-2008 at 08:51 PM..
Kevinpa is offline   Reply With Quote
Old 03-03-2008, 09:20 PM   #254
Major LCF Poster!
 
retroworx's Avatar
 
Join Date: Dec 2006
Posts: 2,173
Gallery: retroworx
Quote:
Originally Posted by Kevinpa View Post
Yes, most definitely. I always try it both ways and show the outcome, but if it is a good riseyou are looking for your best results will be with the carbalose mix.
Thanks!
retroworx is offline   Reply With Quote
Old 03-07-2008, 03:53 PM   #255
Senior LCF Member
 
Motts Landing's Avatar
 
Join Date: Aug 2003
Location: Fl. panhandle
Posts: 409
Gallery: Motts Landing
Start Date: restarted Jan 08'
Hi everyone. Sorry if this has been asked/answered already but after reading thru pages of posts, I cannot remember if I ran across any calorie counts (made the 8 count rolls listed @ 3 carbs each made exactly as the recipe called for...no subs) Rose fairly decent using my old bread machine for the mix/knead process and divided into 8 portions and let them rise for an hour.

Thanks for a GREAT recipe and TIA for any calorie count!!!
Julie
Motts Landing is offline   Reply With Quote
Old 03-07-2008, 04:48 PM   #256
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Motts Landing View Post
Hi everyone. Sorry if this has been asked/answered already but after reading thru pages of posts, I cannot remember if I ran across any calorie counts (made the 8 count rolls listed @ 3 carbs each made exactly as the recipe called for...no subs) Rose fairly decent using my old bread machine for the mix/knead process and divided into 8 portions and let them rise for an hour.

Thanks for a GREAT recipe and TIA for any calorie count!!!
Julie
They are approx 106 calories each.
Kevinpa is offline   Reply With Quote
Old 03-15-2008, 08:12 PM   #257
Senior LCF Member
 
ollie's Avatar
 
Join Date: Nov 2005
Location: Illinois
Posts: 97
Gallery: ollie
Stats: 184/174/145
WOE: JUDDD
Start Date: 01/03/2012
Kevin,
These look wonderful - looks like you've done it again! Will be trying these out tomorrow. Thanks for all of your wonderful work.
ollie is offline   Reply With Quote
Old 03-17-2008, 06:59 AM   #258
Senior LCF Member
 
Join Date: Jan 2004
Location: Holland, MI
Posts: 248
Gallery: kayecat
Stats: 220/211/160
WOE: atkins
Start Date: many times 9-1-97
Kevin, I am still getting a little off taste with the Carbquik version. Would the Carbolose version have more or less twang?
kayecat is offline   Reply With Quote
Old 03-17-2008, 08:05 AM   #259
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by kayecat View Post
Kevin, I am still getting a little off taste with the Carbquik version. Would the Carbolose version have more or less twang?
Kaye, I am finding out with some people there is no getting past the Carbquik twang. I personally don't taste it and in many applications prefer it. With that said, I can only say that when I make these buns, I use the carbalose version of my mix the majority of the time unless my plan is to use them for bread crumbs. The Carbalose will yeild a better rise and a taste and texture closer to a white bun. This recipe, in my opinion, gives me the closest thing to a high carb substute as any i have tried but until Carbquik reformulates its flour to remove whatever ingredient that offend some peoples tastes buds it will fall short of your expectations.
Kevinpa is offline   Reply With Quote
Old 03-17-2008, 08:40 AM   #260
Major LCF Poster!
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 2,351
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
Quote:
Originally Posted by kayecat View Post
Kevin, I am still getting a little off taste with the Carbquik version. Would the Carbolose version have more or less twang?
Kaye: I am one of those people who also detects that awful 'twang' of Carbquik. No amount of doctoring on my part helps to offset that taste. However, when I use Kevin's Carbalose version, I find that there is almost no aftertaste. Although I can still 'smell' it in the mix, it is virtually undetectable in the finished product.

Perhaps if you made a small quantity of the Carbalose version, you could try it and see for yourself.
RVcook is offline   Reply With Quote
Old 08-29-2008, 03:24 PM   #261
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Kevinpa View Post
OK, a small narrative.

Mix and knead Carbalose pita dough.
90 minute counter rise.
Punch down dough.
Toss to 18 inch size pizza pan.
Add sauce and toppings.
Bake for 20 to 25 min in a 400 degree oven.
Enjoy!

Best tasting and texture pizza yet.
Bumping for Friday night pizza!

A hair over 4 carbs for 1/8 of a 18 inch pie.
Attached Images
File Type: jpg DSC00023a.jpg (62.3 KB, 41 views)
File Type: jpg DSC00024a.jpg (71.5 KB, 27 views)
File Type: jpg DSC00025a.jpg (66.2 KB, 40 views)
Kevinpa is offline   Reply With Quote
Old 08-30-2008, 11:03 PM   #262
Senior LCF Member
 
Join Date: Oct 2000
Posts: 743
Gallery: SLynnB
Thank you, thank you, thank you, Kevin. And, someone remind me to never pass up a Kevin recipe just because I may not be interested in the item. Last night I read all 9 pages on this fantastic bread. Why did i finally open it after all this time, you ask. Well, with the school year starting and us deciding to send DD's breakfast, lunch, and snack, need something besides the lC wraps, they tend to be very messy and I was thinking that perhaps pita bread would work better. Well, imagine my surprise at those rolls and all of the variations. Kevin you hit the jackpot with this one. YOU should have an LC cooking show, very serious about this.

So, after getting all done that needed done, my last 2 cups of your flour mix (carbolose version) went into making the rolls, unfortunately, they went into the oven as I was leaving for work, so had to wait until tonight. I was so surprised, they looked fantastic. Slice one and toasted it lightly (so the butter would melt (and yes it melts into the roll). Shared it with hubby who said it tasted like real bread (he tolerates my creations but this is the first time he has said it tastes like the real thing). I cannot tell you how happy I am to have "real" bread back into my way of eating.

Now, to see if I have all of the ingredients for more of your LC flour blend (think at this point it is too versatile to call it cake and cookie flour). This is going to become a staple in our eating.

Now to make some good LC gravy and sop it up with a roll!! Been a long time.

Thank you Kevin for sharing with those of use less, less talented.

And that pizza looks fantastic.

Sheryl
SLynnB is offline   Reply With Quote
Old 08-30-2008, 11:43 PM   #263
Senior LCF Member
 
cyberus's Avatar
 
Join Date: Jul 2008
Location: Holland, Michigan USA
Posts: 526
Gallery: cyberus
WOE: Low carb (Type 2 Diabetic)
Hey Kevin .. for someone who hasn't used any of the special ingredients like carbalose flour and wpi 5000 and not knowing how the product measures out volume vs weight could you give me (us) an idea of how much of your Kevins LC flour mix can be made with 1 3lb bag of carbalose and 1 1 lb bag of WPI 5000???
The rest of the stuff is easy to work with from there (at least for me)
Thanx
cyberus is offline   Reply With Quote
Old 08-31-2008, 12:26 AM   #264
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by cyberus View Post
Hey Kevin .. for someone who hasn't used any of the special ingredients like carbalose flour and wpi 5000 and not knowing how the product measures out volume vs weight could you give me (us) an idea of how much of your Kevins LC flour mix can be made with 1 3lb bag of carbalose and 1 1 lb bag of WPI 5000???
The rest of the stuff is easy to work with from there (at least for me)
Thanx
I figured out a ballpark cost per cup by weight back in Feb.

HTH


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
Kevinpa is offline   Reply With Quote
Old 08-31-2008, 03:26 PM   #265
Senior LCF Member
 
cyberus's Avatar
 
Join Date: Jul 2008
Location: Holland, Michigan USA
Posts: 526
Gallery: cyberus
WOE: Low carb (Type 2 Diabetic)
Thanx Kevin .. the grams led me to my answer. IMHO baking should always be done by weight.

SO ... If you buy

(all formula rounded down)
3lb bag Carbalose $7.99 (1360g / 55g = 24)
1lb WPI 5000 $4.59 (454g / 13g = 34)
1lb WPI 8000 $4.59 (454g / 8g = 56)
1lb Almond Flour (Bob's) $9.99 (454g / 12g = 37)
2lb Resistant Wheat starch 75 $8.29 (908g / 7g = 129)
1 bag not/sugar $15.99 (192g / 2g = 96)

So using the carbalose as the base because its the smallest number you get a 24 cup batch

3lb Carbalose = 1 batch
1lb WPI 5000 = 1.4 batches
1lb WPI 8000 = 2.3 batches
1lb Almond Flour (Bob's) = 1.5 batches
2lb Resistant Wheat Starch 75 = 18.4 batches
1 bag not/sugar = 4 batches

Whats all this mean? It means now I know what I'm going to get from a "first order" of the list .. and what I need for order #2 for a second batch and so on. And given that a pizza uses 2 cups a 24 cup batch isn't all that much.
cyberus is offline   Reply With Quote
Old 09-03-2008, 07:52 AM   #266
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Kevin, do you still think that the pizza is even better with one fouth cup of the cansister parmesan added to the flour mix? Thanks!
CreekWatcher is offline   Reply With Quote
Old 09-03-2008, 08:01 AM   #267
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by CreekWatcher View Post
Kevin, do you still think that the pizza is even better with one fouth cup of the cansister parmesan added to the flour mix? Thanks!
I only made it once like that Creek but I remember it being very good.....lol sometimes I forget about my own tweeks.
Kevinpa is offline   Reply With Quote
Old 09-03-2008, 09:41 AM   #268
Senior LCF Member
 
Join Date: Oct 2000
Posts: 743
Gallery: SLynnB
Kevin, if you were to replace the NotSugar with NotStarch would you do it measure for measure or slightly less NotStarch?

Thanks,
Sheryl
SLynnB is offline   Reply With Quote
Old 09-03-2008, 11:19 AM   #269
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I use it measure for measure all the time when I'm out of not/Sugar.
Kevinpa is offline   Reply With Quote
Old 11-30-2008, 02:36 PM   #270
Senior LCF Member
 
Cats for Texas's Avatar
 
Join Date: Dec 2007
Location: Houston, TX
Posts: 394
Gallery: Cats for Texas
Stats: 210
WOE: LC
Start Date: Restart: December 3, 2012
Kevin: probably a stupid question, but occurred to me when I saw someone had subbed beer for "spring water". Do you mean carbonated-type water vs. flat water when you say "spring".
Cats for Texas is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:41 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.