Carbquik Baking Flour

[dmk825]

Since the Tova rep and Tom monitor this thread - any idea when the larger boxes will available? And have you had any further thoughts on making the carbolose flour available at the retail level? Seems like Netrition would be a good testing ground for that idea.

[CarolynF]

Tova Rep:

Many of us have baked with Wheat Protein Isolate..which is naturally salty for some reason..and we have to cut down on
any salt that we add to that too..So, if there is any of the WPI
in the Carbquik..that would make it salty alone without adding
any extra salt.

So..when I have used Carbquik, I either eliminate the salt OR
just add a sprinkle..

Thanks for your concerns..

[Nutmeg]

Yesterday morning I had 5 (oink, oink) Carbquik pancakes for breakfast, and this morning I was down 1/2 pound. I had the pancakes again this morning for breakfast. What a treat! I am so grateful for this new product.

[TovaRep]

Let me ask you this: To the people who have been using it for a while, has Carbquik always been salty or is it just recently? This will help me figure out the root of this problem.

Thanks

[chickiemom]

OMG
Dh and I ate a whole Impossible Apple Pie last night. He said please don't leave me alone in the house with one of those
Glad it has some protein with the 2 eggs

[HaleysNana]

I haven't noticed it...and I'm usually pretty sensitive to salt. I made a batch of biscuits yesterday morning using the Carbquik, buttermilk & butter - don't taste salty to me. I'm using boxes received 2 weeks ago if that helps any at all.

[TovaRep]

Originally posted by dmk825
Since the Tova rep and Tom monitor this thread - any idea when the larger boxes will available? And have you had any further thoughts on making the carbolose flour available at the retail level? Seems like Netrition would be a good testing ground for that idea.

The larger Carbquik box will be available on Netrition very shortly.

[HaleysNana]

Hmmmm....so do I make these last 2 boxes stretch or go ahead and order more....decisions, decisions!

[djcarbno]

I have had my box for about 2 weeks..have made biscuits which were somewhat salty but I did add a small amount of baking powder to them and that may have attributed to the taste. I breaded chicken in it which was good (no salty taste)...but the gravy as VERY salty- not edible! I didn't add any salt to the gravy but I did use my leftover carbquik coating mix in the gravy and that did have salt added to it per instructions on box.

[chickiemom]

Yeah Cause I've almost blasted through my 3 boxes and will only order the 3 lb boxes now that I know we like it

No problem with saltiness here and I'm fairly sensitive to salt

[Aediekins]

Thank you "Tova rep" for you responses. I would love to be able to use your product. I think it has great possibilities. Others have noticed it's saltiness, but do you think it could have been a bad batch? Have you ever tasted the flour straight out of the package?

Like I said before, I don't think it's the recipes, I think it's the product itself. The biscuits were slighlty salty and I added no salt. Plus, the flour itself is extremely salty.

I had some other problems with the brownies (They were bland and bitter) and the texture of the cookies was way off. Extremely crumbly, almost powedery. Not to mentiont he salt. So if you have any suggestions for those problems that would be great.

But I won't be making cookies with it until you come out with a low-sodium version. And I'm bummed I wasted 4 cups of splenda on those nasty little brownies. Splenda is expensive!!!

Lot's of people are sensitive to salt, maybe you could make a salt-less version?

Overall, I think it has definite promise though.

Let me know! Thanks!

[KatEyez44]

One of the first recipes I made w/Carbquik was the tollhouse Cookies. When I tried them right out of the oven, I was disappointed with them - both taste and texture. I did not want to throw them away, though (b/c it seemed like a waste), so I waited for them to cool, wrapped them and put them in the fridge. The next day I decided to try one again right out of the fridge, and they were great! Btwn DH (who does not low-carb and won't eat low carb stuff unless he truly likes it) and myself, we managed to finish the whole batch over the next week. I also experienced the same thing with the brownies - they were better after they'd cooled and been left in the fridge overnight.

The saltiness seems to dissipate after cooling in the fridge, and the texture seems to firm up a bit after cooling in the fridge. I would suggest giving this a try if you try either of these recipes again in the future. I didn't experience any bitterness with the brownies, but I also use a combination of sweeteners instead of straight Splenda (I use xylitol, erythritol, and Splenda).

The only other time I noticed overwhelming saltiness was when I made the Cheddar Biscuits, but at the time I didn't have any garlic powder so I used garlic salt. Next time I made them with garlic powder, and didn't add any salt, and they were perfect.

[Aediekins]

Well, the recipe calls for Splenda. I don't know anything about these other sweetners, and why do they make a difference? How do you know which ones to use. And I try to stay away from sugar alcohols.

[KatEyez44]

Well, it's been my experience, as well as that of a lot of other posters here, that chocolate and Splenda alone almost always produce bitter results. I don't think anyone is really quite sure of why this is, but it seems to be true. Also, most people seem to find that you really just get a better sweet flavor if you mix sweeteners no matter what the recipe is. I generally tend to use a mixture in all recipes that call for a substantial amount of sweetener.

I'm not really sure how to get around this without using sugar alcohols, though. I have found that I handle erythritol and xylitol very well, but need to stay away from all malitol, lactitol, and sorbitol. Hopefully someone else will be able to suggest another solution for you, but I would definitely suspect that the Splenda and chocolate combo is why you found your brownies to be bitter.

[lowcarbredhead]

Has anyone else noticed they get small "whooshes" after eating carbquik? Maybe the fiber?

[lynnp]

Hi Chefgreg, you are such a wealth of information that I thought I'd ask you this:

Do you have carbquik recipes for making something like wonton skins or egg roll wrappers? I would also love to make chinese steamed buns if you have any ideas.

Thanks in advance for any help you can provide.

One other thing, do you have a scaled down home version of the croissant dough recipe? I have no idea how to convert it for a home kitchen not feeding the military.



Lynnp

[TovaRep]

Originally posted by KatEyez44
One of the first recipes I made w/Carbquik was the tollhouse Cookies. When I tried them right out of the oven, I was disappointed with them - both taste and texture. I did not want to throw them away, though (b/c it seemed like a waste), so I waited for them to cool, wrapped them and put them in the fridge. The next day I decided to try one again right out of the fridge, and they were great! Btwn DH (who does not low-carb and won't eat low carb stuff unless he truly likes it) and myself, we managed to finish the whole batch over the next week. I also experienced the same thing with the brownies - they were better after they'd cooled and been left in the fridge overnight.

It's interesting you said that. I asked Chef Greg about this today and he told me the same thing. The cookie/brownie need time to cool; they won't taste quite right straight out of the oven.

As for the saltiness problem, one solution may be to add a little extra splenda to a recipe. You'd be surprised how a little sweetness can cancel out saltiness.

[JanieP]

I have not noticed any saltiness to my Carbquick. I have made bisquits, gravy, impossible pie, pancakes and brownies.

[CarolynF]

That is true about the Splenda cancelling out the saltiness..When
we would use WPI..I would always add a little Splenda and it
would make it less salty..Thanks...

[argo2d]

Originally posted by HaleysNana
Hmmmm....so do I make these last 2 boxes stretch or go ahead and order more....decisions, decisions!

i wish i was as rich as you people!!

[Aediekins]

IT's still salty!!! Maybe I have a bad box.

[djcarbno]

Ok I am going to give Carbquik another try! I will not be adding ANY salt of any kind (table,garlic) and will add a bit of splenda to recipes that normally dont take sweetner (like GRAVY)! I haven't made any dessert type recipes but may have to give it a go - just to see if the sugar does help the saltiness. I am all for letting things cool to help tone down the saltiness ...but really who wants cold biscuits or gravy?? Hope this experiment works - I was so looking forward to this product!

[lgpars]

That's weird. I haven't noticed any saltiness to my Carbquik either. I've made the roll out biscuits, the cherry cobbler, and the impossible apple pie and all were great.

[eko42]

I made your Apple Walnut Cake for dessert this evening and it was delicious! I served it to my non-lowcarbing parents and they were pleasantly surprised. Thank you for posting this recipe I will be making this again.

Thanks and Regards,
Erin---

[Aediekins]

I am so bummed.... I want to enjoy the carbquik like everyone else! The recipes are all so yummy sounding!!!

I tasted the brownies again after letting them cool overnight. Still no flavor. Believe me--- I wish they tasted great.

I feel like I'm missing something- but I don't want to continue to make these things cause they all turn out salty! My tongue is still "Raw" from the saltiness. This is astounding to me cause I usually love salt!

What is going on???

(from now on- when dealing with chocolate I will try a mix of sweeteners.)

[VAmomof2]

Anyone want to try a new recipe? I found one in my files that calls for biscuit mix. I have never tried it but it sounds great and easy. I need to find the splenda sweetened pie filling or I could make my own. I’ll post the recipe below if anyone wants to give it a spin and post the results.

Old-Fashioned Fried Pies

2 cups biscuit mix (use CarbQuik)
1/3 cup plus 2 tablespoons milk (use Hoods or cream and water)
1 21 oz. can cherry, apple, blueberry pie filling (I think there is SF of this)
Vegetable Oil
Powdered Sugar (spin some granular splenda in a blender)

Place biscuit mix and milk in a large mixing bowl; stir well to combine. Shape dough into a ball. Cover dough, and chill thoroughly.

Roll chilled dough to 1/8-inch thickness on a lightly floured surface. Cut ten 4-inch circles from dough.

Place about 1 ½ tablespoons pie filling in the center of each circle of dough. Moisten edges with water. Fold dough over pie filling to form half-circles. Seal edges of dough securely with a fork.

Chill prepared pies 30 minutes. Fry pies, a few at a time, in deep hot oil (375 degrees) 1 to 2 minutes on each side or until golden brown. Drain well on paper towels.

Let pies cool on a wire rack. Sprinkle with powdered sugar. Yields 10 4-inch pies.


Note: Chef Greg has mentioned that CarbQuik is thirstier than normal bake mix so you might need to decrease the mix by a tablespoon or add a tiny bit more milk.

I am going to look for the pie filling and break out my deep fryer. This almost sounds like something I could prepare ahead and chill until cook time to make them for breakfast or a special dessert.

[CarolynF]

Adie..Sorry you are having a bad experience..But try the Impossible Apple Pie OR my Apple-Walnut Cake..Those are wonderful..

VA: Anxious for you to try this recipe for us..Carbquik doesn't
act like Bisquick..and I'm not sure how this will work..but hope
it's a big success so we can all enjoy it..

[djcarbno]

I am so excited - I have finally made something worth eating using Carbquik! I made the apple cake and it was great - not salty!! I consider myself a pretty good cook and was getting discouraged about not getting the carbquik recipes to work out..I guess all it took was using the splenda! Thanks for all the great tips!

[Chefgreg]

Originally posted by djcarbno
I am so excited - I have finally made something worth eating using Carbquik! I made the apple cake and it was great - not salty!! I consider myself a pretty good cook and was getting discouraged about not getting the carbquik recipes to work out..I guess all it took was using the splenda! Thanks for all the great tips!

ALL THE RECIPES I HAVE WORKED WITH AND ADJUSTED AND OR CREATED ARE ALL DONE WITH SPLENDA. ALTHOUGH MANY HERE MAY DISAGREE WITH THIS, I HAVE FOUND MOST OF THE OTHER SWEETENERS WILL HAVE ADVERSE EFFECTS IN BAKED FORMULAS. ONE EXAMPLE IS THIS RECENT CLAIM OF SALTINESS. FOLKS TASTE THE CARBQUIK FROM THE BOX, YOU SHOULD NOT NOTICE A SALTY TASTE AS IS BEING DESCRIBED HERE. THERE ARE A NUMBER OF EXPLANATIONS, FAR TO LENGTHY TO GO INTO ON THIS BOARD, BUT THE FACT REMAINS, TO THIS I CAN ONLY SAY, AS A PROFESSIONAL CHEF CLASSICALLY TRAINED AND DEGREED, WITH 30 YEARS EXPERIENCE, I WOULD NEVER POST A RECIPE THAT HAS FAILED IN MY KITCHEN OR A TEST KITCHEN. I HAVE FORMULATED MANY OF THE LOW CARB RECIPES BEING USED OVER AND OVER IN COMMERCIAL FOOD SERVICE AS WELL AS MANY FOR OTHER COMPANIES NATION WIDE. I HAVE TESTED FOR OVER 10 YEARS NOW THE MANY LOW CARB PRODUCTS AND THE COMBINATION OF SWEETENERS BAKE MIXES, AND ALL THE OTHER ENTRIES THAT HAVE COME ALONG DURING THIS TIME.

IF CHANGING A FORMULA IS GIVING YOU UNACCEPTABLE RESULTS, THEN IT IS WORTH CONSIDERING, STAY WITH THE BASICS AND WHAT DOES WORK.

[Chefgreg]

Originally posted by CarolynF
Adie..Sorry you are having a bad experience..But try the Impossible Apple Pie OR my Apple-Walnut Cake..Those are wonderful..

VA: Anxious for you to try this recipe for us..Carbquik doesn't
act like Bisquick..and I'm not sure how this will work..but hope
it's a big success so we can all enjoy it..

I SURE DO NOT AGREE WITH THIS STATEMENT, IT DOES INDEED WORK LIKE BISQUICK. SOME OF YOU I THINK ARE TRYING TO HARD TO RE-CREATE THE WHEEL. HERE IS A BET, GIVE ME ANY BISQUICK RECIPE FROM ANY SOURCE, I WILL RE-CREATE IT USING CARBQUIK, AND WILL PROMISE THE SAME HIGH QUAILTY RESULTS. I DO IT NEARLY EVERYDAY..