Carbquik Baking Flour

[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?

[ljh150]

I made my Aunt Lucille's famous brownie pie recipe subbing CQ for flour and splenda bulk for sugar, I also added almost 1 tsp. baking powder. The batter tasted JUST like I remember the real deal tasting, but it didn't rise at all for me. Flat as a pancake.
Here's the recipe:

-2 eggs
-1 c. bulk splenda
-1/2c. butter
-1/2 c. CQ
-3 TB cocoa powder
-1 tsp. vanilla

*beat all ingred. 4 min., bake at 325 F for 30 minutes in greased pie pan.

Now, I added almost 1 tsp. baking powder, and just a little CC milk to thin the consistancy of the batter a bit. I forgot to add the vanilla, but that shouldn't make much of a difference. Can anyone tell me what I can do to make these rise next time?

[kip]

Originally posted by 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?

I simply dredged the chicken in the Carbquik, it adhered quite well, even through frying.

[TurnNBurn]

CarolynF,
thank you!
Your advice came just in time. Just went to the store to get 2 more boxes of CQ.

And I'll use the heavy cream substitute often, as I can't keep it in the house. It stalls me worse than anything and I can't stay away from it!

[Aediekins]

I just made some pumpkin cake, and I have half a can of leftover pumpkin (about 15 oz.)

I don't like cookies or pumpkin cheesecake, so I thought maybe pumpkin pankcakes would be yummy!

Any idea on how to adjust the other ingredients since canned pumpkin is pretty wet and slimy.

[Aediekins]

Dough

Ingredients
1/4 Cup Water (2 oz)
1 Cup Low-Carb Milk (8 oz)
1/2 Cup Butter, (0.25 lb, i.e. 1 stick)
1 Egg, Extra Large, well beaten (Or one large egg and 1 Tablespoon of milk)
1 tsp Vanilla Flavor (preferably alcohol free)
1/2 Cup Splenda (0.224 lb)
4 1/2 Cup Carbquik Flour (1 1/4 lb)
1 Tbsp Vital Wheat Gluten (0.021 lb)
1/4 oz Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

Filling:
1 Cup Brown Sugar Twin, firmly packed (0.4255 lbs) (Or use a splenda/mollasses combo)
5 Tbsp Cinnamon, (0.0745 lb)
1/2 Cup Butter (0.25 lb, i.e. 1 stick)

Remove the butter from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar twin and cinnamon.

(The Stores use "Makara Cinnamon." However, Makara is just the marketing name for the actual cinnamon that is used. We've done a lot of research, and have concluded that Grade AA Korintje Cinnamon most closely matches the real Cinnabon flavor.)

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle.

Cinnabon Rolls, ready to slice! Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Butter or Splenda-Cinnamon mixture on this edge. Spread the softened Butter over the dough with a rubber spatula and then evenly distribute the Splenda and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Splenda and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far 24" edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the Store. However it's easier to use dental floss. (You can use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. Bake only one 8 inch square pan of Cinnabon rolls at a time to obtain uniform results.

Cream Cheese Frosting

4 oz Cream Cheese (0.25 lb)
1/2 Cup Butter (0.25 lb, i.e. 1 stick)
1 3/4 Cup Powdered Splenda (Use coffee Grinder to powder it) (1/2 lb)
1 tsp Vanilla Flavor (preferably Alcohol Free)
1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. Prepare the frosting while you are waiting for the Cinnabon rolls to rise. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. Use setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. Use setting #6 on the KitchenAid Mixer.

Add 1 cup of the powdered splenda and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered splenda and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!

[Dianna]

Wow Aediekins, those sound wonderful. Do you have a carb count for these?

Dianna

[Aediekins]

After much calculating-

Dough has a total of 91 net carbs
(low carb milk 3, egg 1 , splenda 12, Carbquik 72, Gluten 3)

Filling has a total of 0 if you use brown sugar twin.
And if you use 1 cup splenda sith 2 Tablespoons Molasses then its 54 net carbs.

Frosting has a total of 45 net carbs
(cream cheese 3, Splenda 42)

The recipe makes 15 large Rolls.

Per Roll-
9 Net carbs if using brown sugar twin in filling
12.5 Net carbs if using splenda/Molasses in filling
5.5 Net carbs if you use another sugar substitute with no carbs instead of the splenda (Sugar twin, nutra sweet etc.)

Hope that helps. Let me know if anyone makes them!!!

They are deee-lish!

[jvryden]

I made the cornbread last night with my Texas style chili, and it turned out perfectly! It was wonderful, and even my picky DH and both children loved it. I will definitely make this again.

[Aediekins]

Can someone point me in the direction of the cornbread recipe? Can't seem to find it! TIA

[Aediekins]

I forgot you need to add a teaspoon of actual sugar to the dough to activate the yeast. But it is such an insignificant amount divided between the 15 rolls.

[eko42]

Carbquik Cornbread
Servings: 8

2 cups Carbquik
6 tablespoons cornmeal
2 eggs
1/2 cup Splenda
1 cup half and half
1/2 cup butter, melted

Mix all ingredients. Bake 400 degree for 20 minutes in un-greased pan.

Per Serving: 271 Calories; 20g Fat 9g Protein; 20g Carbohydrate; 14g Dietary Fiber; net carbs 6g.

[Aediekins]

Thank you!!!

And I have to say I love that when I make something with CQ, the serving sizes are nice and big. So one serving is actually enough!

[LindaSue]

Chef Greg, would you clear up a couple of biscuit questions for me, please? In one message you said the following:

"A little trick to make those biscuits light and flaky, Remember on the box we always print the simplest recipe so that those less talented in the kitchen have a better chance of success, however as with most any baked item there is always ways to tweak a recipe to enhance it to ones own style, Cut out biscuits do well by adding 2 tsp double acting baking powder, and be certain to cut in the butter till the mixture is a course texture similar to course corn meal. Now here is a trick; In most classical applications such as biscuits one would not want to knead the dough beyond the point to bring it together, however with CarbQuik because of the unique fiber used in the formulation over kneading the dough in this case creates a very tender final baked product. Why you ask?, Without getting to scientific about it, in a nut shell, what you are doing is helping the fiber to breakdown, a process similar to what occurs with gluten bands when we use "shortening" in a recipe in classical baking. In the case of biscuits we are not using shortening but the butter coats the fiber and allows for a tenderer product."

But, in the Country Style Baking Powder Biscuits recipe, you say "Mix till dough forms and comes together, but do not over work the dough. A loose sticky dough is preferred."

Which method will produce the best biscuits? One of the dishes I'm most interested in making is the Sausage Gravy and Biscuits.

My other question is also about the method of making the Country Style biscuits. The recipe states to cut the butter into the Carbquik and THEN add the baking powder and salt. Wouldn't it be easier to blend the Carbquik with the baking powder and salt, THEN cut in the butter? It seems like it would be a little difficult to evenly distribute the baking powder and salt once the butter has been cut in. Is there a reason for adding those in later?

[LCRedhead]

I've made both of these biscuits. Both are delicious. You can't really compare them. It's like comparing apple pie to peach pie. It's just your preference.

[Criosa]

Originally posted by LCRedhead
I've made both of these biscuits. Both are delicious. You can't really compare them. It's like comparing apple pie to peach pie. It's just your preference.

Could you be a little more specific? Why were they so different? The texure? I've been wondering about this too.

Thanks,
Criosa

[eko42]

Originally posted by LindaSue

Now here is a trick; In most classical applications such as biscuits one would not want to knead the dough beyond the point to bring it together, however with CarbQuik because of the unique fiber used in the formulation over kneading the dough in this case creates a very tender final baked product.

But, in the Country Style Baking Powder Biscuits recipe, you say "Mix till dough forms and comes together, but do not over work the dough. A loose sticky dough is preferred."

I have always wondered why these instructions for the same baked good (biscuits) are so completely different. One says TO work the dough the other say NOT to work the dough.

In my personal experience I had better luck not working the dough. When I tried to knead the dough it was so sticky I just ended up making a big mess to clean up. With both versions all I have been able to accomplish is drop biscuits. Although good for low carb they were a bit dry and crumbly. Like many others I feel Carbquik is quite salty. I wish the company would address this issue.

Erin---

[LindaSue]

The ingredients are identical in both of Chefgreg's biscuit recipes. Only the method is different. That's why I'm confused.

It's starting to look like my Carbquik won't make it here before Thanksgiving unless it arrives tomorrow. That may be too late to make a crust for my pumpkin pie though. UPS usually delivers really late in the day in my neighborhood.

[lisaweighless]

I was going to make the sandwich roll from the recipe that chef greg gave, but it seems that I remember someone saying that there was an error in the recipe. I think it was something about not needing the 6 ounces it should have been something else like 4 oz, but I can't find that message. Can anyone help me out here with the right recipe.

Thanks all

[Dianna]

I just read that one today and remembered it as 2 oz. I just went and checked it again. I remembered it correctly, it is 2 oz. It is on page 2 of the CarbQuick recipes sticky.

Dianna

[Chefgreg]

Hello all,
I am taking the rest of the year off. I have several travel plans I have put off for many years and this year I am doing them.

I can and will only be able to respond to direct email to my direct account. Please if you have a true need to ask help feel free to use my address other wise see everyone after the first of the year.

[SCOTTSDALEJULIE]

Have a great trip, and thank you for all your help. Julie

[lisaweighless]

Dianna thanks for the info on what page.

Lisa

[lgpars]

I made Chefgreg's cornbread recipe tonight with the Carbquik. I did substitute the half and half with buttermilk. I just could not imagine cornbread without buttermilk. It was pretty good.

[showgirl]

Originally posted by lgpars
I made Chefgreg's cornbread recipe tonight with the Carbquik. I did substitute the half and half with buttermilk. I just could not imagine cornbread without buttermilk. It was pretty good.

have you made the carbquik cornbread the way chefgreg posted w/ half and half? i made them for thanksgiving...they were ok, tasted kind of like something was missing. just wanted to get the comparison between the buttermilk version and the half and half version.

btw i made your cherry chocolate crisp...oh man, simply divine! can't wait for christmas so i can make it again. it's too dangerous to have in the house other than special occasions. thank you!