Carbquik Baking Flour - Page 21

mrs_munro · 11-10-2004, 02:40 PM

is Carbquick available anywere in Michigan yet? My pal and I are going to be taking a trip over the border, and we'd love to find some of this!

sunset · 11-10-2004, 03:33 PM

So far I think the only place you can get Carbquik is from Netrition.com. I live in Upper Michigan and it isn't in any stores around here.

LucyAnn30906 · 11-10-2004, 05:12 PM

[COLOR=sandybrown]Can we buy it in stores or do we have to send away for it?TIA[/COLOR]

rrosser · 11-10-2004, 06:40 PM

Carbquik locations

Other than online Carbquik is currently available now at Kroger locations in Southern Indiana, Kentucky, Southern Illinois, and Tennessee.

Also some low carb specialty stores are selling it. It's more or less
in the testing stages now and as demand grows they are supposed to expand their market areas.

Hope this helps.

__________________
Rhonda

Pami · 11-10-2004, 07:00 PM

Sam's Club in Beavercreek, OH has it in the 3-lb packages.
Just saw it tonight for the first time.

Chefgreg · 11-11-2004, 08:06 AM

Quote:

Originally posted by ljh150
I made the brownie recipe today, they were just OK. I was disapointed because the icing called for 1 TB liquid splenda, I used sweetzfre, and it was WAY to sweet. I'm glad I tasted it before I frosted the brownies, because I had to throw it out.

Chefgreg, what brand of liquid splenda is that recipe calling for?

I have never listed a liquid sweetener, all of my recipes I use bulk splenda, I am not a huge fan of the liquid products for home use.
What recipe are you referring to??

Chefgreg · 11-11-2004, 08:07 AM

Quote:

Originally posted by lgpars
You haven't forgotten about my orange cookie recipe have you? Hint Hint

I have not forgotten, I have just been swamped, I will soon

LowCalSal · 11-11-2004, 08:37 AM

Has anyone else noticed after eating this you just are not as hungry? I have not yet had breakfast... usually I am starving by this point. I had a piece of the pecan cake for dessert last night and it was pretty good. Even DH like it ok but said it would be great with banana.

Chefgreg · 11-11-2004, 08:48 AM

Quote:

Originally posted by LowCalSal
Has anyone else noticed after eating this you just are not as hungry? I have not yet had breakfast... usually I am starving by this point. I had a piece of the pecan cake for dessert last night and it was pretty good. Even DH like it ok but said it would be great with banana.

Yes Yes Yes, you raise a great point, and it is very logical as to why that is. The clean high fiber and protein is very slow in digestion, and satisfies the appetite for an extended time. This is the perfect example of the value of high quality fiber.

LowCalSal · 11-11-2004, 09:01 AM

Hey Chefgreg... I was wanting to modify the Pecan Cake recipe that is listed and maybe add some banana to it... and then REALLY what I would like is to bake it like you would a pineapple upside down cake (minus the pineapple). What would you recommend that would brown?

I love the carbquik!

suzg · 11-11-2004, 05:31 PM

I made the pancakes from the recipe on the side of the CQ box.
Calls for a stick of melted butter. Although the flavor was good, they were way too greasy. I added blueberries and a little slenda, that part was good.

Next time I'll use a different recipe.

Chefgreg · 11-11-2004, 05:37 PM

Quote:

Originally posted by suzg
I made the pancakes from the recipe on the side of the CQ box.
Calls for a stick of melted butter. Although the flavor was good, they were way too greasy. I added blueberries and a little slenda, that part was good.

Next time I'll use a different recipe.

That "melted butter" was for using after the pancakes are cooked, to brush them with....

ljh150 · 11-11-2004, 07:46 PM

Hi again, chefgreg, I was referring to the brownie recipe on the inside of the 3 lb. CQ box that I received last week. The brownie recipe calls for splenda bulk, but the brownie icing calls for 1 TB liquid splenda. Maybe that's not your recipe, or is it a misprint?

BTW, thanks so much for helping all of us out, we know you must be very busy with the success of this stuff.

Gusgus · 11-11-2004, 09:30 PM

Quote:

Originally posted by ljh150
Hi again, chefgreg, I was referring to the brownie recipe on the inside of the 3 lb. CQ box that I received last week. The brownie recipe calls for splenda bulk, but the brownie icing calls for 1 TB liquid splenda.

I was wondering that too. Is it calling for the real McCoy (which of course we in the States can not get), Trish's or Fiberfit?

suzg · 11-12-2004, 05:53 AM

Quote:

Originally posted by Chefgreg
That "melted butter" was for using after the pancakes are cooked, to brush them with....

I'd say the recipe needs to be rewritten then.

It currently says "Mix *all* ingredients in a bowl." No where does it say to set the butter aside.

There are other low carb recipes that do have a stick of melted butter in them, so the way this recipe is written looks like you are to do the same.

suzg · 11-12-2004, 05:59 AM

Quote:

Originally posted by Chefgreg
That "melted butter" was for using after the pancakes are cooked, to brush them with....

That is pretty funny, I can't wait to tell my kids.
You can imagine what happened to my batter, having melted butter in it, then adding some frozen blueberries!

chickiemom · 11-12-2004, 09:53 AM

Suz
I guess this would be a Banta pancake;o)

BTW the recipe I use came from one of the cooks here not sure who
1/3 cup CQ
2 tsp Splenda
2/3 t baking powder
1 egg
2 T milk
1 T melted butter
Mix dries. Add wets including butter

I've been making these every Sunday. Very yummy

paula140 · 11-12-2004, 04:30 PM

HI EVERONE

This is a great forum have been lurking for almost two years but have never posted.

I have a guestion about the carbquick.On the netrition website they also offer a larger size box which lists unbleached wheat flour and the smaller box lists high protein wheat flour.Does anyone know anything about this? Has anyone purchased the larger size?

Thanks

suzg · 11-12-2004, 04:41 PM

I've used both. I hadn't noticed a difference in ingredients, but then I also didn't look for one.

I can't tell a difference between the small and large box in taste or how it acts in a recipe.

Chefgreg · 11-12-2004, 04:42 PM

Quote:

Originally posted by paula140
HI EVERONE

This is a great forum have been lurking for almost two years but have never posted.

I have a guestion about the carbquick.On the netrition website they also offer a larger size box which lists unbleached wheat flour and the smaller box lists high protein wheat flour.Does anyone know anything about this? Has anyone purchased the larger size?

Thanks

I DON'T SEE ANY WHERE THAT UNBLEACHED FLOUR BEING LISTED, WHERE ARE YOU TALKING ABOUT???

Chefgreg · 11-12-2004, 04:49 PM

Quote:

Originally posted by suzg
I've used both. I hadn't noticed a difference in ingredients, but then I also didn't look for one.

I can't tell a difference between the small and large box in taste or how it acts in a recipe.

I see what this person was talling about, but it is not unbleached conventional flour, let me show you

Ingredients: Carbalose flour (enzyme-modified wheat, vital wheat gluten, wheat fiber, unbleached patent wheat flour, vegetable fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), palm oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural and artificial flavors.[COLOR=red]unbleached patent wheat flour[/COLOR] is not typical wheat flour, the word patent makes this reference and difference...

paula140 · 11-13-2004, 02:43 PM

I saw this on the netrition website on the packages of carbquick.

Thanks chefGreg for clearing this up .I will be ordering the larger size because it is a better price.

suzg · 11-13-2004, 06:15 PM

Quote:

Originally posted by chickiemom
Suz
I guess this would be a Banta pancake;o)

BTW the recipe I use came from one of the cooks here not sure who
1/3 cup CQ
2 tsp Splenda
2/3 t baking powder
1 egg
2 T milk
1 T melted butter
Mix dries. Add wets including butter

I've been making these every Sunday. Very yummy

Thanks Chickiemom!

mrsadm · 11-14-2004, 04:29 AM

Yesterday I made the Focaccia (sp?) recipe from the Carbalose web site. It tasted pretty good in the end but here's what happened to me:

The recipe says to put together the yeast, water, sugar, salt and olive oil, and add 2 cubs carbquik and "beat until elastic".

I have a 30+year old hand-held mixer that I put on its highest setting and mixed for 3-4 minutes. Looked "elastic" to me but I am not an experienced baker. I then continued the recipe and added 2/3 cup more Carbquick. Turned it out of the bowl to knead it.

WELL! It was so gooey and stick I could not knead it at all. I must have added at least 2/3 more cups of Carbquik to stop it sticking to my hands and board. I had to keep "flouring" the board to keep it from sticking.

So what did I do wrong? Did I not beat the first mixture long enough? Are the quantities in the recipe inaccurate? Or is this a potentially normal variation in all the carbalose web site recipes?

Thanks for any advice.

Chefgreg · 11-14-2004, 04:43 AM

Quote:

Originally posted by mrsadm
Yesterday I made the Focaccia (sp?) recipe from the Carbalose web site. It tasted pretty good in the end but here's what happened to me:

The recipe says to put together the yeast, water, sugar, salt and olive oil, and add 2 cubs carbquik and "beat until elastic".

I have a 30+year old hand-held mixer that I put on its highest setting and mixed for 3-4 minutes. Looked "elastic" to me but I am not an experienced baker. I then continued the recipe and added 2/3 cup more Carbquick. Turned it out of the bowl to knead it.

WELL! It was so gooey and stick I could not knead it at all. I must have added at least 2/3 more cups of Carbquik to stop it sticking to my hands and board. I had to keep "flouring" the board to keep it from sticking.

So what did I do wrong? Did I not beat the first mixture long enough? Are the quantities in the recipe inaccurate? Or is this a potentially normal variation in all the carbalose web site recipes?

Thanks for any advice.

That "blender" or Mixer" was the issue, bread type doughs need kneaded not mixed...

rgoodwin · 11-14-2004, 07:42 AM

Pancake w/o heavy cream?

This dreary morning finds me with only my CQ and a bit of milk. Is it possible to make the CQ pancakes (recipe on the box) w/ just milk?

It only calls for 1/8 cup cream (+ some water) so I figure that milk ought to sub in pretty well.

Thanks!!

Sheryl5 · 11-14-2004, 07:43 AM

Quote:

That "blender" or Mixer" was the issue, bread type doughs need kneaded not mixed...

Would a mixer with a dough hook work, or would that still be a problem? I have one and I need to find a reason to use it!

CarolynF · 11-14-2004, 08:09 AM

Richard..

Look above for a great pancake recipe that Chickiemom uses..
I got it from my Better homes cookbook and subbed CQ for the flour..

rgoodwin · 11-14-2004, 08:11 AM

Great recipe but I have no egg

I know i'm worthless :-)

Chefgreg · 11-14-2004, 08:24 AM

Quote:

Originally posted by Sheryl5
Would a mixer with a dough hook work, or would that still be a problem? I have one and I need to find a reason to use it!

Yes a dough hook is just what you need. That is how we make dough if we are not kneading it all by hand.

11-12-2004, 09:53 AM	#617
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Suz I guess this would be a Banta pancake;o) BTW the recipe I use came from one of the cooks here not sure who 1/3 cup CQ 2 tsp Splenda 2/3 t baking powder 1 egg 2 T milk 1 T melted butter Mix dries. Add wets including butter I've been making these every Sunday. Very yummy Last edited by chickiemom; 11-12-2004 at 09:57 AM..

11-14-2004, 04:29 AM	#624
mrsadm Senior LCF Member Join Date: Dec 2003 Location: New York Posts: 408 Gallery: mrsadm Stats: Way too big/Too big/Much smaller WOE: Atkins	Need help from Chef Greg! Yesterday I made the Focaccia (sp?) recipe from the Carbalose web site. It tasted pretty good in the end but here's what happened to me: The recipe says to put together the yeast, water, sugar, salt and olive oil, and add 2 cubs carbquik and "beat until elastic". I have a 30+year old hand-held mixer that I put on its highest setting and mixed for 3-4 minutes. Looked "elastic" to me but I am not an experienced baker. I then continued the recipe and added 2/3 cup more Carbquick. Turned it out of the bowl to knead it. WELL! It was so gooey and stick I could not knead it at all. I must have added at least 2/3 more cups of Carbquik to stop it sticking to my hands and board. I had to keep "flouring" the board to keep it from sticking. So what did I do wrong? Did I not beat the first mixture long enough? Are the quantities in the recipe inaccurate? Or is this a potentially normal variation in all the carbalose web site recipes? Thanks for any advice.

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11-10-2004, 02:40 PM	#601
mrs_munro Senior LCF Member Join Date: Oct 2003 Location: Ontario, Canada Posts: 405 Gallery: mrs_munro Stats: 167/127/130 Start Date: July 2003	is Carbquick available anywere in Michigan yet? My pal and I are going to be taking a trip over the border, and we'd love to find some of this!

11-10-2004, 03:33 PM	#602
sunset Blabbermouth!!! Join Date: Apr 2003 Posts: 6,858 Gallery: sunset	So far I think the only place you can get Carbquik is from Netrition.com. I live in Upper Michigan and it isn't in any stores around here.

11-10-2004, 05:12 PM	#603
LucyAnn30906 Pulling hair out Join Date: Oct 2004 Location: Somewhere in the GREAT USA Posts: 1,338 Gallery: LucyAnn30906 Stats: WAS 234 NOW 174.4 WOE: WW	[COLOR=sandybrown]Can we buy it in stores or do we have to send away for it?TIA[/COLOR]

11-10-2004, 06:40 PM	#604
rrosser Senior LCF Member Join Date: Oct 2004 Location: Atlanta, GA Posts: 244 Gallery: rrosser	Carbquik locations Other than online Carbquik is currently available now at Kroger locations in Southern Indiana, Kentucky, Southern Illinois, and Tennessee. Also some low carb specialty stores are selling it. It's more or less in the testing stages now and as demand grows they are supposed to expand their market areas. Hope this helps. __________________ Rhonda

11-10-2004, 07:00 PM	#605
Pami Way too much time on my hands! Join Date: Jul 2002 Posts: 26,467 Gallery: Pami	Sam's Club in Beavercreek, OH has it in the 3-lb packages. Just saw it tonight for the first time.

11-11-2004, 08:37 AM	#608
LowCalSal MAJOR LCF POSTER! Join Date: Aug 2002 Location: Texas Posts: 2,031 Gallery: LowCalSal Stats: 257/197/140..................60# down, 57# to go! WOE: Atkins, meat fast Start Date: 11/21/01 then 12/02/03 then 10/18/04	Has anyone else noticed after eating this you just are not as hungry? I have not yet had breakfast... usually I am starving by this point. I had a piece of the pecan cake for dessert last night and it was pretty good. Even DH like it ok but said it would be great with banana.

11-11-2004, 09:01 AM	#610
LowCalSal MAJOR LCF POSTER! Join Date: Aug 2002 Location: Texas Posts: 2,031 Gallery: LowCalSal Stats: 257/197/140..................60# down, 57# to go! WOE: Atkins, meat fast Start Date: 11/21/01 then 12/02/03 then 10/18/04	Hey Chefgreg... I was wanting to modify the Pecan Cake recipe that is listed and maybe add some banana to it... and then REALLY what I would like is to bake it like you would a pineapple upside down cake (minus the pineapple). What would you recommend that would brown? I love the carbquik!

11-11-2004, 05:31 PM	#611
suzg Senior LCF Member Join Date: Oct 2004 Location: Oklahoma Posts: 245 Gallery: suzg Stats: 178/139/120 WOE: Atkins Start Date: Sept'03	I made the pancakes from the recipe on the side of the CQ box. Calls for a stick of melted butter. Although the flavor was good, they were way too greasy. I added blueberries and a little slenda, that part was good. Next time I'll use a different recipe.

11-11-2004, 07:46 PM	#613
ljh150 Guest Join Date: Jun 2004 Posts: 2,582 Gallery: ljh150	Hi again, chefgreg, I was referring to the brownie recipe on the inside of the 3 lb. CQ box that I received last week. The brownie recipe calls for splenda bulk, but the brownie icing calls for 1 TB liquid splenda. Maybe that's not your recipe, or is it a misprint? BTW, thanks so much for helping all of us out, we know you must be very busy with the success of this stuff.

11-12-2004, 04:30 PM	#618
paula140 Junior LCF Member Join Date: Nov 2004 Location: OHIO Posts: 19 Gallery: paula140 Stats: 288/ 250/150 WOE: ATKINS Start Date: JANUARY 2004	HI EVERONE This is a great forum have been lurking for almost two years but have never posted. I have a guestion about the carbquick.On the netrition website they also offer a larger size box which lists unbleached wheat flour and the smaller box lists high protein wheat flour.Does anyone know anything about this? Has anyone purchased the larger size? Thanks

11-12-2004, 04:41 PM	#619
suzg Senior LCF Member Join Date: Oct 2004 Location: Oklahoma Posts: 245 Gallery: suzg Stats: 178/139/120 WOE: Atkins Start Date: Sept'03	I've used both. I hadn't noticed a difference in ingredients, but then I also didn't look for one. I can't tell a difference between the small and large box in taste or how it acts in a recipe.

11-13-2004, 02:43 PM	#622
paula140 Junior LCF Member Join Date: Nov 2004 Location: OHIO Posts: 19 Gallery: paula140 Stats: 288/ 250/150 WOE: ATKINS Start Date: JANUARY 2004	I saw this on the netrition website on the packages of carbquick. Thanks chefGreg for clearing this up .I will be ordering the larger size because it is a better price.

11-14-2004, 07:42 AM	#626
rgoodwin Junior LCF Member Join Date: Oct 2004 Posts: 40 Gallery: rgoodwin Stats: 287/178/175 WOE: Atkins, then "no sugar, no white flour"	Pancake w/o heavy cream? This dreary morning finds me with only my CQ and a bit of milk. Is it possible to make the CQ pancakes (recipe on the box) w/ just milk? It only calls for 1/8 cup cream (+ some water) so I figure that milk ought to sub in pretty well. Thanks!!

11-14-2004, 08:09 AM	#628
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,516 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Richard.. Look above for a great pancake recipe that Chickiemom uses.. I got it from my Better homes cookbook and subbed CQ for the flour..

11-14-2004, 08:11 AM	#629
rgoodwin Junior LCF Member Join Date: Oct 2004 Posts: 40 Gallery: rgoodwin Stats: 287/178/175 WOE: Atkins, then "no sugar, no white flour"	Great recipe but I have no egg I know i'm worthless :-)