Carbquik Baking Flour

[Sheryl5]

mrsadm.

Now that Chef Greg has given me a reason to use the dough hooks on my mixer, where is the focaccia bread recipe you made? I went to the Carbalose website, but couldn't find it. I looked in the bread recipes. Was it there, or somewhere else? Thanks!

[Pami]

I just made this:



* Exported from MasterCook *

Killer Brownies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Banta-Friendly Carbquik
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Tablespoons unsweetened cocoa powder
5 eggs
1 Tablespoon vanilla
liquid Splenda equivalent to 1 cup sugar
liquid Stevia equivalent to 1 cup sugar
1/2 cup vegetable glycerin
2 1/4 cups Carbquick
3 sticks butter -- softened
1 cup chopped pecans

Preheat oven to 325F.

Combine cocoa, eggs, vanilla, liquid Splenda, liquid Stevia and glycerin.

Add Carbquik, butter and pecans. Beat thoroughly.

Pour into greased 10 1/2 X 15 1/2" pan.

Bake for 30 minutes.

Cool completely before cutting into 5 strips lengthwise, 8 strips crosswise.

Description:
"Old, old recipe I have been making for years.... modified for lowcarb"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 11g Fat (76.9% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat.

NOTES :
KI (using total carbs) = 1.51
KI (using 'net' carbs) = 2.80


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

I tasted one to see how they were- it was still warm.
Then I couldn't believe they were so good, so I had to
taste a 2nd one.
They are cakey, not fudgey, but I'm sure that's because
of the leavening in the Carbquik.
If anyone knows of any way to destroy the baking powder
action in a recipe, I would love to know how.

[mrsadm]

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

OK so I've ordered a new Kitchenaid hand held mixer, 9 speed, with a "dough hook". I hope this will do the trick? Considering how little I bake I could not justify buying a standing mixer.

(Edited) OOPS I see my question was already answered above. Can't wait now to get my new mixer and try it out!

[ljh150]

Can anyone tell me where I can find a CQ pie crust recipe on this mammoth thread? .....and do I need a dough hook for that?

[lgpars]

I found this pie crust recipe I saved but I have not tried it to see if it's good:

Carbquik Pat-In-The-Pan Pie Crust

I have a couple of old Bisquick cookbooks. There is a recipe for Pat-In-The Pan Pie Shell in case anyone wants to try it with Carbquick.

1 cup Bisquick (Carbquick)
1/4 cup softened butter
2 Tab. boiling water
Heat oven to 450. Mix Carbquick and butter in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in ungreased pie plate, bringing dough onto rim of plate. Flute if desired. Bake until light brown, 8-10 min. Cool.
There is a variation for a chocolate crust: Mix in 1/4 cup cocoa and 2 Tab. sugar, (Splenda). Increase water to 3 Tab.
If anyone tries it, let me know if it's any good.

[Criosa]

Originally posted by lgpars
I found this pie crust recipe I saved but I have not tried it to see if it's good:

Carbquik Pat-In-The-Pan Pie Crust

I have a couple of old Bisquick cookbooks. There is a recipe for Pat-In-The Pan Pie Shell in case anyone wants to try it with Carbquick.

1 cup Bisquick (Carbquick)
1/4 cup softened butter
2 Tab. boiling water
Heat oven to 450. Mix Carbquick and butter in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in ungreased pie plate, bringing dough onto rim of plate. Flute if desired. Bake until light brown, 8-10 min. Cool.
There is a variation for a chocolate crust: Mix in 1/4 cup cocoa and 2 Tab. sugar, (Splenda). Increase water to 3 Tab.
If anyone tries it, let me know if it's any good.

I have tried this recipe, and it is my favorite one so far. I think it is better than the roll out recipe that was given earlier. It does tend to be more crumbly though, like shortbread. You should also bake it before filling, even if you're doing a pumpkin pie, or it will soak up the filling and stick to the pan. When I made it for pumpkin pie, I pricked it, baked it about 10 minutes or so, put on an egg yolk glaze, and baked it another minute or two to set the glaze. I would buy Carbquik just for this pie crust.

[ljh150]

Thank you!

[eko42]

and substituted peaches and blueberries for the apples with outstanding results. Thank you Showgirl for the suggestion of peaches in this recipe.

Give this a try!


ERIN’S LOWER CARB IMPOSSIBLE BLUEBERRY PEACH PIE

1-16 ounce package frozen blueberries, thawed
1-16 ounce frozen sliced peaches, thawed
1 teaspoon ground cinnamon
½ cup Carbquick
¼ cup Splenda
¼ cup DiabetiSweet
1/4 cup heavy cream
1/4 cup water
1 tablespoon butter, softened
2 eggs

Streusel (see recipe below)

Heat oven to 350°. Grease 9-inch deep dish pie plate. Stir together blueberries, peaches, and cinnamon; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 1 hour or until knife inserted in center comes out clean. Cool 5 minutes. I served this warm with a scoop of low carb vanilla ice cream. Cover and refrigerate any remaining pie.

Streusel
½ cup Carbquick
¼ cup chopped pecans
¼ cup Splenda
½ teaspoon blackstrap molasses
2 tablespoons firm butter

Stir together all ingredients until crumbly.

[ljh150]

Well, I found the choc chip cookie recipe and made them. They are too salty! I put 1 tsp. salt in there, which is what it called for. So, if you are planning to try these, don't add the salt!

[rrosser]

So far I haven't put salt in any of the recipes. I don't like salt anyway and if it's in there I can taste it no matter what. Especially if it's something sweet.

[chickiemom]

Thanks peeps for the pat pie crust and the peach blueberry pie

[LowCalSal]

For the blueberry peach pie... what can I use instead of diabetisweet?

I have Splenda, fiber fit, Davinci plain syrup, maltitol syrup (steels), erythrol, maltitol crystals.

[Aediekins]

Well, I found the choc chip cookie recipe and made them. They are too salty! I put 1 tsp. salt in there, which is what it called for. So, if you are planning to try these, don't add the salt!

I have had problems with the salt too. Earlier in this thread we discussed it... it's on the page I linked below, and it starts about half way down and continues on and off with responses for about 4 pages. Just thought you might be interested.


Carbquik Baking Flour

[ljh150]

Thanks, I'll know next time!

[eko42]

Originally posted by LowCalSal
For the blueberry peach pie... what can I use instead of diabetisweet?

I have Splenda, fiber fit, Davinci plain syrup, maltitol syrup (steels), erythrol, maltitol crystals.

My original recipe for this pie calls for all Splenda. This time I tried a combination of sweeteners to see if it made a difference. It is good either way. Just use all Splenda or a combination of your choice. I wouldn't use Da Vinci's though as it would add too much liquid to the recipe.

Hope this helps,
Erin---

[mrsadm]

How about a cranberry nut bread recipe for the holidays? Does anyone have a suggestion?

[Sharon M.]

I tried the cream puff recipe and had a failure with it. In the majority of the Carbquick recipes you measure the Carbquick by loosely putting it into a measuring cup- but I think in this recipe the ratio ofl wet to dry ingrediants was not correct when I loosely measured. They baked as flat as a pancake. The dough didn't look stiff enough when it went into a "ball" in the pan. I have made cream puffs many times. Gregg, what do you think the problem could have been. I'm sure you have these recipes perfected!!! Thanks so much for your help.

[Chefgreg]

Originally posted by Sharon M.
I tried the cream puff recipe and had a failure with it. In the majority of the Carbquick recipes you measure the Carbquick by loosely putting it into a measuring cup- but I think in this recipe the ratio ofl wet to dry ingrediants was not correct when I loosely measured. They baked as flat as a pancake. The dough didn't look stiff enough when it went into a "ball" in the pan. I have made cream puffs many times. Gregg, what do you think the problem could have been. I'm sure you have these recipes perfected!!! Thanks so much for your help.

I would suspect the same as you do about the battter, did you cook and stir the batter once you added all the dry? One of the tricky aspects of using a dry product such as Carbquik is always going to be the ratio. The key ingredients in Carbquik are always going to some degree react differently with liquids. I would suggest using the same amount of Carbquik but cutting back on the liquid, with this type batter or "dough" you can always add a little more liquid as needed. Pate choux is always tricky for those that don't work with it on a regular basis.

[rrosser]

Hi Chef Greg,
Did you forget all about my posts?

Cake style donut recipes

ChefGreg can your donuts be baked in the donut style pans? I picked a set up cheap and haven't used them for anything since I couldn't find any baked doughnut recipes. I'm a IDD who had a heart attack in February of last year and I try to avoid fried foods as much as I can. I really miss having a doughnut with my coffee when I get up late on Sunday mornings!

ChefGreg
I want to convert some favorite recipes and I was wondering what would be the correct ratio of CarbQuik versus flour . Would I increase the liquid or leave the same?

Also, can CarbQuik be used as cake flour and if so what do I need to add to it to make it more like the cake flour?

Thanks!

11-06-2004

[amisbest]

I have used this in several recipes and have found it to be a great substiture for flour.

We made veal stew and dredged the veal in carbquik before saute-ing. It came our great.

[Linda in Texas]

I just made the Yummy Pancakes posted on page 30. These are the best LC "bread-type" item I've made. They taste exactly like the high carb variety. My batter was just a bit too thick for me so I added some vanilla. I also forgot the Splenda, but didn't need it since I topped them with DaVinci pancake syrup. Yummy is the right word for these whether this is the official name or not.

Thanks to Carolyn and Chickadee...and Carbquik.

Linda

[roda]

ChefGreg, or anyone, do you have any suggestions on how to create a recipe for Red Velvet Cake using Carbquik? It is my husband's favorite cake, and even though we are on maintenace, he doesn't want the full sugar/cake flour one for Thanksgiving this year. I made him a "low-carb" one for his birthday using a recipe from another site, but he wasn't particularly fond of it.

Now that I have used Carbquik to make cut buttermilk biscuits, gravy, cheddar biscuits, and pumpkin dump cake, we are totally impressed with the results!

Any help or suggestions are much appreciated!

[LCRedhead]

Originally posted by roda
Red Velvet Cake using Carbquik?
Any help or suggestions are much appreciated!

I personally would take my favorite recipe and sub carbquik for the flour and splenda for the sugar. Every recipe I have done that with comes out perfect.

[sunset]

I have been trying to find out what a single serving of the drop biscuts consists of ( how much Carbquik and water). If anyone can help me I would appreciate it. Maybe CarolynF or Chef Greg?

[LCRedhead]

You want to make one biscuit at at time?


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup carbquick
1/16 cup water

Preheat oven to 350ºF.
-Place dry mix in mixer bowl. On low speed, add water to mixer, run until dough forms and all water has been absorbed.
-Spoon dough chunks onto greased cookie sheet, about 1 ounce each.
-Bake 10-12 minutes or until golden. Brush with butter if desired.


Per Serving (excluding unknown items): 48 Calories; 3g Fat (36.0% calories from fat); 3g Protein; 8g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: .

[sunset]

Thanks, that is exactly what I wanted. I only want to make one biscut/serving at a time. They are so good, but too tempting to try to limit myself to 1 serving.

[TurnNBurn]

2 questions:

In regular baking recipes that you substitute CQ for four, should you use baking powder? Anyone?

If you don't use heavy cream, can you substitute milk? (DH tried this and the biscuits didn't rise and were grainy and crumbly)

[CarolynF]

Hi..

I have subbed Carbquik for the flour in recipes with great success. I did this on my Yummy Pancake recipe...but the key is to watch the liquid amount..You want the finished batter to look like cake
mix, muffin mix, or biscuit mix..and I always add baking powder, too..

And for the biscuit..If you don't have cream..add some cold chopped butter to the ingredients..then add your milk..Milk + butter equals cream..And add some baking powder too..

[kip]

I made fried chicken with biscuits and gravy for supper tonight. Almost like old times, DH even ate it with relish. I will be keeping Carbquik on hand, finally a little more variety.

[Aediekins]

Okay, I finally had somewhat successful "tollhouse" cookies.

They were not salty at all this time, but I did not add salt like the recipe calls for. And I can't find brown sugar twin anywhere, so I used splenda and added 2 Tablespoons of Mollasses. It has a bit of sugar/carbs in it, but for thirty cookies it only added one carb per cookie.

I would definitley make these again.

How'de you do the fried chicken? Just dip in egg, then CQ and fry?