Carbquik Baking Flour

[lgpars]

Do you have any idea when Carbquik will hit the grocery stores in all states? I live in Georgia. Is there any place in the Atlanta area that carries it?

[Davian]

Oh my! I made this recipe by Aediekins - it is excellent!!!!
She offered options in her recipe - I posted exactly which items I used. This is unbelievable. My DH is still reeling from how wonderful these are and how wonderful a product Carbquik has turned out to be.


QUICK CINNAMON ROLLS
I just made these and they are very good!!

1 2/3 cup CQ
1 Tbls Splenda
1/2 cup low-carb milk
1/2 cup softened butter
I used 1/4 cup Splenda and 1/2 Tbls Molasses mashed with the back of a spoon until well mixed
3 teaspoons cinnamon


In a bowl combine CQ, 1 Tbls Splenda and milk until moist. Let it sit for a minute. Stir again until well combined. Sprinkle some Carbquik on a kneading surface and turn dough onto surface.

Knead for approx. 3-4 minutes. Add more carbquik if necessary to keep dough from sticking.

Roll into a rectangle shape. (It helped me to roll only in one direction instead of back and forth.)

Spread butter over entire rectangle, then sprinkle with cinnamon and brown sugar substitute.

Roll up lengthwise and slice into 6-8 rolls.

Bake at 400 degrees for 20* minutes. Spread icing over top and serve warm! *in my oven they were very ready at 10 min. Be careful not to over bake.

Icing
4 oz. cream cheese
2 Tbsp heavy cream
3 packets Splenda
2 tsp vanilla

Whip on high speed for 2 minutes


__________________
-Aedie

[sjl330]

Those sound wonderful. Almost too much so. My fear is dh and I would eat the whole batch in one sitting! I'm afraid so many of these great foods will be triggers for me and I'm one of those who has to watch calories also to be able to lose. I'm actually to the point I'm about ready to start maintaining but I'm afraid if I start eating all this good stuff I'll start gaining instead. Anyone have any feedback on this??????

[Davian]

I'm 4 lbs. from goal and slowing but surely continue to lose weight even though I've added CQ to my diet. I eat something made with it a minimum 4 days a week. I do eat only one serving a day though.
My DH however was stuck around 207 for 6 weeks. He is also eating the CQ and he plummeted from 207 to 193 in just 3 weeks. His original goal weight was 220 - he's made it 185 now. Just wanted to show how close to goal he is and how much he still lost. We've had no problems with CQ and weight loss even being this close to goal.

I'd buy cases of this stuff - if it kept forever. I believe 6 months is the "best if used by" time period.

[sjl330]

Thanks for that info Davian. That helps to reassure me alot. I think I'll go see if the lc store has any more,

[Aediekins]

CQ does not trigger anything for me. If it had been real cinnamon rolls, I would have finished them within a day. But I have one CQ cinnamon roll every 2-3 days and I'm fine. (My recipe makes 8, so they last me a couple of weeks.)

[Freckles]

I had two slices of quiche for dinner and another one today and still in ketosis (carbquik crust).

[LindaSue]

TovaRep, according to the chart you just posted, the net carbs per cup have been reduced by about half what they were before. Is that correct? Based on the counts from the 3 pound box label, I come up with 12.98 net carbs per 110 grams (1 cup) of Carbquik and not 6.

I also noticed that your chart says that 1 cup weighs 3.88 ounces. Chefgreg told us that 1 cup weighed 4 3/8 ounces. Has the weight per cup changed due to the new formula?

[lscoop]

Hi Tova Rep

According to my calculations, if 110 grams has 6.1 net carbs, then 17 grams (the serving size listed on my 3-lb box) should only have .94 net carbs. Yet it's rounded all the way up to 2 carbs, not 1. Can you explain this discrepancy? Thanks!

[TovaRep]

Originally posted by lscoop
Hi Tova Rep

According to my calculations, if 110 grams has 6.1 net carbs, then 17 grams (the serving size listed on my 3-lb box) should only have .94 net carbs. Yet it's rounded all the way up to 2 carbs, not 1. Can you explain this discrepancy? Thanks!

This discrepancy has to do with FDA guidelines. By their guidelines, Net Carbs have to equal Total Carbs - Fiber. Since those are each rounded, this is where the discrepancy comes from.

The panel lists 10g carbs and 8g fiber. There could be (for example) 9.5g carbs and 8.4g fiber. This would have to round (by guidelines) to 2 net carbs even though it's closer to 1. I'll get you the specific numbers by the end of the week.

[lscoop]

Thanks Tova Rep.....I had a feeling it would be something like that (rounding of fiber AND carbs). I'd love to see the exact numbers! It would also be helpful to maybe put multiple serving sizes on the box panel too, especially if people are counting more carbs than they need to be! I.e, show what's in a 110 G cup, for example. That's always the problem with showing the tiny portion sizes.....

I tried the biscuits tonight for the first time. I love that you only need to add water to make them! What's the best way to make a 1/4 batch (using only 1/2 Cup CarbQuik and 1/6 Cup Water)? It's not enough to use with a beater, but it was kind of hard to get the lumps out with a whisk....the biscuits came out a bit too dry, and I don't know if that's from over or under-mixing. The dough was a good consistency for a dough but definitely NOT something that I could "spoon" onto the sheet. I had to do that with my hands. Does that mean mainly that I need more water to have a consistency that's almost like a thick batter?

Thanks for your help!

[griffin]

HI, I MADE THE BLUE BERRY MUFFINS, THEY WERE TRYING TO RISE OUT OUT OF THE BOWL WHILE I WAS FISHING IN THE FREEZER FOR BLUBBERRIES!LOOKED A LITTLE THICK, SO I ADDED A PINCH MORE WATER AND A SHOT OF DIVINCHIS RASBERRY YUMMY!!! HAD TO TEAR MY SELF AWAY, AND MY DAUGHTER DID THE HAPPY DANCE WHEN SHE TASTED THEM. THIS IS THE FIRST THING IVE MADE,PRETTY TASTY.ALSO I HAVE A BISQUICK COOKBOOK, THE MEASUREMENTS ARE PRETTY MUCH THE SAME , CEPT ALITTLE MORE LIQUID

[lscoop]

This thread has been awfully silent lately.....hope it's just the holidays. I got my CarbQuik a week or two ago and have been busily cooking away with it.....biscuits (need some work on my part, I think....), zucchini pancakes (awesome!!), fried zucchini (the CarbQuik worked well as a tempura batter, mixed with liquid, but don't make it too thick or it will be more like a corn dog with a very thick bread wrap), and I LOVED doing fried chicken with the CarbQuik--both in my deep fryer and oven baked with a bit of oil spray on top of the breading. Hubby loved the chicken and pancakes too, but hated the biscuits (he's not a low-carber and needs to be gaining weight, so it's a challenge to feed him the same foods that I eat). The best thing that I can report is that I had no weight change or water retention from using the CarbQuik (unlike the effect that Dreamfield's pasta has on me), so I believe that I can use it as much as my low-carbing allows without worrying about putting on weight or water weight. That's great news!

Happy Holidays, all!

[theredhead]

I really like the recipe for Kim's Cinnamon Flaxmeal Muffins. Today, I made them with 1 1/4 tsp. banana extract, no cinnamon, a 1/2 & 1/2 mixture of Erythritol and liquid Splenda, and subbed Carbquik for half the flax. Then I sprinkled a few chopped pecans on top of the batter before baking. OMG! I spread them with cream cheese and they were "eyes rolled back in your head" good! They had a less "eggy" texture. MMMmmmmm.

[lscoop]

Wow, Laurie, you look like Fergie! (I'm Laurie too, by the way)...
Could you post the recipe for those Flaxmeal muffins?....they sound delish!

[NulloModo]

Hiya All,

I am new to the Lowcarbfriends forums, but I have been doing Atkins for the past 15 months, and I mod the cooking/food forums over at [color=red]removed[/color].Looks to be a really nice forum y'all have here.

This carbquick stuff looks very promising, and reading this thread head to tail has prompted me to place an order for a 3lb box of the stuff, which should be delivered today.

I am really interested in perhaps using it for a pizza crust. I have seen the recipe for one crust, which looks like the crust mike come out sort of biscuity/bready. I am more interested in making a very traditional style pizza crust. I have experimented a lot with flax, WPI, oat fiber, soy flour, and other things, and while I have gotten flavor in some blends, and texture in others, I have never completely nailed it, I am hoping this mix proves to be the key.

I am wondering if perhaps adding a couple tablespoons of Wheat Protein Isolate to the CarbQuick might somehow give it the elasticity and texture of a real pizza dough. Has anyone here tried this, or does anyone have any suggestions on where I might want to start on this venture? Your suggestions are most appreciated.

[theredhead]

Wow, Laurie, you look like Fergie! (I'm Laurie too, by the way)...

Yes, I've been told many times that I look like Fergie!

Here's the original recipe:

KIM'S FLAXMEAL CINNAMON MUFFINS

3 eggs
1/4 cup plus 2 T. oil
1/4 cup s.f. syrup, such as DaVinci (I used brown sugar flavored)
2 T. water
1 T. vanilla
1 cup flaxmeal
1/2 tsp. baking soda
1/2 tsp. baking powder
2 T. cinnamon (the amount is correct)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (w/o papers). Bake at 350* 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins (1 net carb each) Can be frozen.
__________________________________________

I don't care for the taste of Splenda (or DaVinci) by itself, so I always sub Erythritol for some of it. I also usually add about a 1/2 tsp. salt because it needs it. Lately I've been making it with butter instead of oil because I think it's just as good.

So, today, this was the ingredient list:

3 eggs
6 T. butter, melted and cooled
1/4 c. erythritol
3 drops liquid Splenda
2 T. water
1 T. vanilla
1 1/4 tsp. banana extract
1/2 cup flaxmeal
1/2 cup Carbquik
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Chopped pecans for top (or you can mix in)

Next, I'm going to try adding 1/2 cup of pumpkin and some pumpkin pie spice instead of banana extract. Perhaps I'll use a little more Carbquik to make up for the extra moisture of the pumpkin. Enjoy!

[lgpars]

Here ya go on Kim's recipe:


KIM'S FLAXMEAL CINNAMON MUFFINS

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used brown sugar flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flaxmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins (1 net carb each)

These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. I don't know yet if they can be frozen, but will try freezing one and post back the results later.

[lgpars]

Well, nuts, I didn't see someone else gave Kim's recipe earlier. Sorry!

[bigmomma]

Hi Nullo (and welcome!) I haven't tried pizza crust yet but the yeast rolls (somewhere in the CQ recipes thread) had a pretty good texture & flavor, you know that yeasty, warm-bread-is-cookin'-in-the-oven smell? I'm not a home pizza baker, so sorry, I'm not much help. (but I have chocolate chip cookies in the oven as I type!) I look forward to people like you figuring it all out as I have a 13 year old son (a little on the chubby side) who is doing quite well & becoming more fit by limiting his carbs who would LOVE having pizza from time to time.


Kay

(edited to add the recipe is found on the 1st pg, fourth post)

[mrsadm]

Hello Nullo, I recognized your name from egullet. Welcome to this forum.

I have not tried CarbQuik yet for pizza crust, but the muffins and foccacia that I made were delicious. I've ordered two more 3-lb. boxes of the stuff!

Good luck with your experimentation and let us know what you make.

[NulloModo]

Update time:

I made my first batch of CarbQuick based pizza dough, using the following recipe:

1 1/2 Cups CQ
4 T WPI
1 T Polydextrose
1 t yeast
1 packet of sugar (Yeast food)
3/4 Cups water
2 T oil

I mixed it, kneaded it in the food processor on dough setting till it looked doughy, and then let it rise till doubled (about 45 minutes).

I topped it with a little bit of tomato sauce, some pepperoni, and mozerella.

Tossed it all into the oven at 500 degrees for a little under ten minutes.

Results:

The crust cooked very quickly in the untopped areas, and underneath. It was a little doughy still in the middle under the toppings.

Flavor and texture: This was the best I have tried so far in coming close to a real pizza dough. Taste has a subtle WPI flavor, so I may use a little less next time.

Ideally, I would like to avoid a crust that needs to be pre-baked, rather something that works like a real one: top it, and toss it into a blazing oven for a bit. However, I think with this particular crust perhaps pre-baking it might have solved my doughy in the middle problem. I am also thinking that perhaps a pizza stone would have helped, so I will swing by Home Depot later this week and pick something suitable up before trying again.

This obviously needs some more experimentation, but this is the closest I have come so far, I'm starting to smell the Holy Grail.

[lscoop]

What's WPI? Thanks!

[rgoodwin]

Whey protein isolate I'm thinking...One of the shake mixes?

[SCOTTSDALEJULIE]

No, it's not a shake mix, it is a type of flour that you can get on-line.

[NulloModo]

Sorry to be obtuse: WPI is Wheat Protein Isolate, basically 100% pure wheat gluten, or, wheat minus all the fiber and starch. It imparts the stretchy and flavor aspects of wheat, but not any of the carbs. It is a great LC baking aid, but needs to be combined with other 'flours' to get a good effect.

[lscoop]

Thanks for the replies, all! I have it (unflavored Whey Protein Isolate), just couldn't put together the acronym. I think I have everything that it takes to make a good bread or dough now. I tried the CarbQuik yeast rolls last night, but they didn't rise well--possibly I should have been using the quick super-active yeast instead of regular yeast, so I got some today and will try again in a week (after I finish about a dozen VERY small lumpy rolls :-))......they're edible, but still not the "real" thing. I'll keep on trying.....

[NulloModo]

Lscoop -

Do you have Whey Protein Isolate or Wheat Protein Isolate? They are quite different things. What I am talking about is Wheat Protein Isolate, not the whey (which has its uses, but isn't something I would use to bake a loaf of bread).

[showgirl]

Originally posted by NulloModo
Lscoop -

Do you have Whey Protein Isolate or Wheat Protein Isolate? They are quite different things. What I am talking about is Wheat Protein Isolate, not the whey (which has its uses, but isn't something I would use to bake a loaf of bread).

is wheat protein isolate vital wheat gluten? what is a brand name of wheat protein isolate? there should be a low carb glossarywith all these different products. all this just to stay healthy, sheesh

[lscoop]

Whoops, thanks for clarifying this for me. I indeed have Whey Protein Isolate, NOT Wheat.....where can you purchase Wheat Protein Isolate? I've never seen (or even heard of) it until now!