Carbquik Baking Flour

[Lee140]

You don't have to add the salt. I'm betting using unsalted butter next time would take care of the problem. What was the texture like?

[lscoop]

Thanks, so much, LowCalSal! That explains 95% of what I didn't understand about making the croissant dough. I didn't realize that you fold, roll, fold, roll, fold and roll to keep getting more layers (I thought you just kept folding and folding and then rolling, rather than folding and rolling each time.....I feel so dense.....:-) DUH!). I gather that he got the 81 layers by folding over into thirds each time, so the first time you get 3 layers, then 3 x 3 = 9 layers, then 9 x 3 = 27 layers, then 27 x 3 = 81 layers. Now that makes sense! Now if I can just understand whether "relax" means let rise in a warm place covered or just let it sit a bit, or whatever, I think I might be able to attempt these.......Did you try this recipe with CarbQuikwhen you were unsuccessful?

And Tom, re. the Moana Loa Macadamias, I guess you're right...maltitol does give some folks the runs....I've been eating so much of this stuff for so long that I no longer have a problem with it. If anything, it just helps keep me regular while eating low carb! Maltitol sure does taste better than erythritol I think, although a combination of the two would have probably worked well.

[lscoop]

Here are Chef Greg's Instructions, pared down to 12 croissants from 120 (1/10 recipe)


CROISSANT DOUGH
MILK - cold 4.8 oz.
YEAST 7/10 oz.
CARBQUIK 1/2 Lb
SALT 6.2 grams
SUGAR 17 grams [THAT SOUNDS LIKE A LOT--DOES IT ALL HAVE
TO BE REAL SUGAR?--WILL THE YEAST "EAT UP" AN ALMOST
EQUAL AMOUNT OF SUGAR?]
BUTTER - 8/10 oz.

BUTTER 4.8 oz
CARBQUIK 3/10 oz.

Yields: 12 Croissants weighing 1.75 oz. each.

METHOD:
1. DOUGH: Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for “5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheet-pan. Then place the dough onto a parchment lined and lightly Carbquiked sheet-pan, and retard [CAN ANYBODY TELL ME WHAT RETARD MEANS?--HELP] for 30 minutes.
2. BUTTER BLOCK (beurrage): Combine the remaining butter and Carbquik, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheet-pan. Place in the refrigerate for 10 minutes.
3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess Carbquik, and cover 1/2 of the dough evenly with the butter.
4. Fold the other half of the dough over to cover the butter, seal the edges well. You have completed the LOCK-IN. Turn 90 degrees.
5. Roll out to 3x the width of a sheet-pan, and as long. Complete the 1 3-FOLD. (THIS MEANS FOLD THE TWO SIDES IN TOWARD THE MIDDLE SO YOU END UP WITH A SHEET 1/3 THE SIZE OF WHAT IT WAS AFTER YOU ROLLED IT OUT). Refrigerate 30 minutes.
6. Complete the 2 3-FOLD (THAT MEANS REPEAT #5 ABOVE), refrigerate 30 minutes, and the final 3 3-FOLD (YEP, DO IT ONE MORE TIME!)(You will now have a total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day.
GUIDELINES:
1. Pan 6 croissants per normal baking pan. Reverse the last row of croissants to prevent the tips from over-browning!
2. French egg wash (baste with equal parts yolks and cream) - before and after proofing.
3. Proof until doubled in size. When the sheet-pan is shaken, the croissants should jiggle.
4. Bake @ 425 F.

I won't have time to actually test this recipe for another couple of weeks. If anybody knows what "Relaxing the Dough" means, please let me know. Also if anybody has a chance to try this before I do, I'd love to hear how it works! Laurie

[ataran]

Originally posted by Lee140
You don't have to add the salt. I'm betting using unsalted butter next time would take care of the problem. What was the texture like?

They were a bit crumbly, but that wasn't a problem at all.

[TovaRep]

Originally posted by lscoop
Here are Chef Greg's Instructions, pared down to 12 croissants from 120 (1/10 recipe)

SUGAR 17 grams [THAT SOUNDS LIKE A LOT--DOES IT ALL HAVE
TO BE REAL SUGAR?--WILL THE YEAST "EAT UP" AN ALMOST
EQUAL AMOUNT OF SUGAR?]

That's not a lot at all. That's less than an ounce of sugar, and 17 grams of sugar over 12 croissants isn't much anyway. Also, the majority of that sugar will be reacted out by the yeast

[lgpars]

Originally posted by ataran
I made the chocolate chip cookies from the recipe on the Carbquik site last night. The only adjustments I made were not adding salt and using sugar free chocolate chips. They were great! They rose well and were good size cookies, tasted yummy, and I ate too many.

The only thing I will change next time is to use unsalted butter as well since there was still a little salty taste. Anyone know if I would need to add a pinch of salt anyway to get the chemical reactions needed?

I made these cookies today and did not add any salt at all. I also used unsalted butter and they tasted plenty salty. So I would not add any. The texture and taste was fine. These cookies were really good for low-carb cookies. I think I used more like 2-1/2 C. Carbquik. I used the initial two cups and then added all of the 1/4 c. left and then added a little more to get a good cookie dough.

[Freckles]

Back in the old days when I ground winter wheat for whole wheat bread and spring wheat for quick breads and cookies, I added vital wheat gluten to the ground winter wheat to increase the elasticity and rise of the yeast breads. I haven't tried the CQ yet (waiting for my order), but wonder if that would improve the outcome of yeast raised CQ recipes?

Also, I wonder if adding moderately hot liquids to a moist type recipe (like brownies or lemon bars) and allowing the batter to sit until the action of the leavening has begun to dissipate would result in a more moist, less "cakey" product?

Has anyone experimented with additives to the CQ? I have a lot of WPI to use, but sounds like the CQ is already too salty to mix with WPI...

[Aediekins]

After reading those croissant intructions, I think I'de just cheat and have a real one!!!!



Freckles- I have not experimented with additives yet, although I've tried many recipes. That is a great idea to add the gluten. Most everything I make comes out crumbly. It still tastes good though, so that's not a complaint. But it would be good if I could adjust things to get a more chewy texture.
And most Carbquick recipes do come out salty tasting to me. They swear there is less sodium in it than Bisquik, but I sure do taste it! So I tend to leave all salt out of recipes, and proabably will stick to unsalted butter from now on.

[LowCalSal]

I modified the Pumpkin dump cake recipe and I have a question:

The original recipe called for splenda. When I made it last time I *should* have used 1 1/2 c splenda but instead I used 3/4 c splenda, 1/4 c erythritol and a couple of T of fiber fit. This time it seemed to have more water in it... so when I cut it the liquid stayed separate. Any idea if it was the fiber fit or what? I doubled the pumpkin part of the recipe because to me it was too much 'crust'.

[SCOTTSDALEJULIE]

What page is the pumpkin dump cake on?

[CarolynF]

Sal: I think the fact that you doubled the pumpkin part might
have had some effect on the wetness..and some pumpkin does
seem wetter than other kinds..

The sweetners shouldn't matter...I always use liquid splenda..

[lynnp]

Do you substitute liquid splenda for granular in exact amounts? Any problems with the liquid ratio in doing that? I would love to know since I hesitate to use granular splenda because of the high carbs.

Do you know if liquid splenda in higher quantity (1 cup, etc.) still has 0 carbs?

Thanks in advance for the help.

[SCOTTSDALEJULIE]

Liquid splenda has no carbs no matter how much you use. Now, where is the recipe for the Dump Ccake?

[lgpars]

No, liquid Splenda is usually very concentrated and you use a very small amount to get the same amount as a cup of the Splenda granulated. Depending upon which liquid Splenda you are using and the concentration of same. Maybe a teaspoon and a half of liquid Splenda might equal a cup. The pure Sucrolose which is liquid Splenda in concentrate form is very, very concentrated. I think one drop equals 1-1/2 tsp.

[lgpars]

Here are the two recipes I have:

Chefgreg's is:
Carbquik Pumpkin Dump Cake

Chefgreg’s Version
Servings: 12

1 can pumpkin puree (small)
3 eggs
3/4 cup Splenda
2 teaspoons pumpkin pie spice
1 can evaporated milk (1 1/2 c.)
2 cups Carbquik
1/2 cup quick cooking oats
1/4 cup granola, optional
1/4 cup Brown sugar twin
1 1/2 sticks butter, melted

Combine the pumpkin, evaporated milk, eggs, spice and mix well. Pour the batter into greased 9 x 13 inch pan. Combine Carbquik, oats, brown sugar twin and granola. Cover the pumpkin mixture with Carbquik mix. Melt the butter and pour over dry mix. Be certain to lightly cover all of the mix if even just a light sprinkle. Bake 1 hour at 350ºF or until top is golden brown.. Serve plain or topped with whipped cream.

Per Serving 234 Calories; 17g Fat; 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; net carbs 8g.

The other I have is this but I don't know who posted it:

Carbquik Pumpkin Dump Cake
Another girl's version
Success! Chefgreg and I have been playing around with the Dump Cake recipe for a couple of days and I took his suggestions and modified them a little more to make this Pumpkin Crisp. I'm not sure how you came up with your carb count Greg, with granola, oats and evaporated milk, it seems that it would be higher. I'd like to see your count breakdown for the recipe if it's not too much trouble. Anyway, here's what I came up with:

1 lg. can of pumpkin -28 (Fitday says more, but I'm going by my can of Libby's pumpkin puree)
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 cup Carb Countdown milk- 4.5

2 cups Carbquik- 24
1 cup chopped pecans- 4
1/2 cup almond flour - 6 (Bob's Red Mill)
1/4 cup brown sugar twin- 0

1 1/2 sticks melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 13 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the Carbquik mixture and bake for 35-40 minutes or until golden brown.

Servings: 10
Net Carbs total: 86.5
Net Carbs per Serving: 8.65

[Aediekins]

Two things- First of all I made berry cobbler tonight- YUM!!

Second- where do you get the liquid Splenda? Does Netrition carry it?

[SCOTTSDALEJULIE]

Do a searcH on Yahoo or google for liquid splenda.

[LowCalSal]

Ok I think it was because I cut into it while it was hot. All the extra liquid absorbed into the pumpkin part over night!

[sjl330]

Hi Frecklles,
I too have a large amount of WPI to use and can't really come up with ideas of what to make. Do you have any suggestions? I'd sure appreciate them.
TIA

[SCOTTSDALEJULIE]

Make Ellie's peanut butter cookies. Yum. Julie

[lynnp]

In the peanut butter cookies, is WPI the same as vital wheat gluten? Or is WPI just non soy protein powder?

Thanks for the help.

[LindaSue]

WPI is Wheat Protein Isolate

[Freckles]

SJL, I use the WPI in recipes from this board (like Dottie's pumpkin cake/bread, the WPI version of 3 min chocolate cake, and in recipes that only call for a small amt of flour or just as substitution for a small portion of flour. I am hoping a small amount can be mixed with the Carbquik in some recipes.

Here's a link to an interesting thread for a homemade bake mix using WPI. I tried some of the recipes from TrishZ's site, and frankly I didn't care for them. Any more than just a little of the WPI in a recipe is too much for me.

Frugal Version of Carb Quick?

[lynnp]

Thanks Lindasue.

[sjl330]

I got some Carbquick Sat. and made some biscuits this morning. OMG, these are fantastic!!! I can't wait til DH tastes these. Finally a REAL BISCUIT! Imo, these taste just like bisquik biscuits. They don't raise as much but they sure do taste good. I was a little worried while making them as I had to add more liquid than the recipe called for, but they turned out wonderful. Now if I can just not eat all of them before dh gets to try them. I will definitely be buying more of this stuff.

[showgirl]

Originally posted by sjl330
I got some Carbquick Sat. and made some biscuits this morning. OMG, these are fantastic!!! I can't wait til DH tastes these. Finally a REAL BISCUIT! Imo, these taste just like bisquik biscuits. They don't raise as much but they sure do taste good. I was a little worried while making them as I had to add more liquid than the recipe called for, but they turned out wonderful. Now if I can just not eat all of them before dh gets to try them. I will definitely be buying more of this stuff.

if you think the biscuits are good, you should try the cornbread posted by chefgreg. i think it was carolynF or lgpars that tweaked it by adding buttermilk instead of cream and lessened the sweetener. i havent had real cornbread in a while but to me these were AWESOME. will make again for christmas!