Carbquik Baking Flour

[lscoop]

Thanks, Gentle Giant....

Sorry, ClikChick.....I wonder if the gnocchi would work if you used Soy Protein Isolate and just substituted the CarbQuik for the Wheat Flour portion.....

Any other experimenters or ideas out there? Chef Greg, are you with us?

[ClikChik]

Originally posted by lscoop
Thanks, Gentle Giant....

Sorry, ClikChick.....I wonder if the gnocchi would work if you used Soy Protein Isolate and just substituted the CarbQuik for the Wheat Flour portion.....

Any other experimenters or ideas out there? Chef Greg, are you with us?

Yea, Chef Greg could do it! Yeah! That's the ticket!

[Autuamnsprite]

I just finished reading all 40 pages of this thread!!! Took me two days

I just wanted to say that (since I just finished it's still fresh in my mind) ChefGreg said to put in 1.5 times the yeast in yeast bread type recipes. Hope that helps someone. You guys are prolific when it comes to this stuff. I think I'll order some and see how it does.

[ClikChik]

Originally posted by LindaSue
Here's what MasterCook comes up with for HaleysNana's biscuits assuming that you get 6 biscuits:

Per Biscuit: 199 Calories; 15g Fat; 9g Protein; 21g Carbohydrate; 16g Dietary Fiber; 5g Net Carbs

Oh, those biscuits are sooooooo good! I got 8 good size biscuits out of the batch I fixed tonight. Perfect with the minute steaks/gravy and mashed cauliflower! Now for something sweet...

[lscoop]

I just wanted to let the manufacturers know how much I appreciate the fact that you put the CarbQuik in that silver foil wrap (at least the 3-lb box, which is the only one I get). You can reseal it every time after using it with the vacuum sealer (not taking out the air, just heat-sealing the wrap). It keeps it fresh and none of those little bugs can try to get into it :-)

Those of you who have vaccum sealers, try it!

[underHiswing]

Great tip...thanks, I'll try that! Just received my first box!

[DASanders]

Haven't seen any new postings in a while, so I thought I would pop in to say hello and see what's up. I hope everyone is well and still busy making recipes up for me (can't seem to come up with my own).

Regards,
Denice

PS: Valentine's Day is coming up. Anyone have any plans or new ideas for low carb goodies?

[sunset]

I was thinking about that too. How about all you creative cooks coming up with some recipes.

[inatic]

Has anyone had good results with the CQ and lower the fat contents.

My plan doesnt allow all this fat.

[kglowack]

Originally posted by inatic
Has anyone had good results with the CQ and lower the fat contents.

My plan doesnt allow all this fat.

I made Chef Greg's cornbread using light butter, egg beaters, and 1% CC milk (that was before I had z-trim) and it turned out just fine. There was also another recipe that I subbed fat free cream cheese for regular kind without any problems. I used Philadelphia fat free cream cheese in a container (not in a block) -- I think the one in the little container tastes better for some reason and according to the label it's also less carby

[showgirl]

inatic-how nice to see you here i've been experimenting w/ z-trim to replace 1/3 of the fat in recipes. i made paula deens ooey gooey pumpkin cake replacing 1/3 of the butter and 1/3 cream cheese w/z-trim with good results (although i never tasted the original version) however because it's almost all fiber i've only been able to eat 1/2 of a serving becuase i don't want any u-no-what problems the ultimate in portion control. i've also used z-trim in one of lindasues recipes and it's good.

[KellyMarie38]

Originally posted by showgirl
inatic-how nice to see you here i've been experimenting w/ z-trim to replace 1/3 of the fat in recipes. i made paula deens ooey gooey pumpkin cake replacing 1/3 of the butter and 1/3 cream cheese w/z-trim with good results (although i never tasted the original version) however because it's almost all fiber i've only been able to eat 1/2 of a serving becuase i don't want any u-no-what problems the ultimate in portion control. i've also used z-trim in one of lindasues recipes and it's good.

What exactly is Z-trim? tia


Kelly

[Tom]

Here is some information about Z-Trim. It is now available at Netrition.com: http://www.netrition.com/ztrim_page.html

[underHiswing]

showgirl-

I noticed that you made Paula D.'s Pumpkin Gooey Butter Cake using the Carbquik. Her recipe looked so good, and I've been wondering about trying to make it LC...would you mind sharing your converted recipe? Thanks!

Laurie

[showgirl]

Originally posted by underHiswing
showgirl-

I noticed that you made Paula D.'s Pumpkin Gooey Butter Cake using the Carbquik. Her recipe looked so good, and I've been wondering about trying to make it LC...would you mind sharing your converted recipe? Thanks!

Laurie

sure. i'll post the original recipe w/my tweaks in parenthesis

Cake:
1 package yellow cake mix (18 1/4-ounce) (2 cups (8oz) carb quick + 1 1/4 cups granular splenda or equivalent + 2 teaspoons baking powder)
1 egg
8 tablespoons butter, melted (unsalted!) (5 T butter + 3 T *z-trim)
Filling:
1 package cream cheese (8-ounce) softened (5 T cream cheese + 3 T *z-trim)
15 ounces pumpkin, canned (15-ounce)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted (unsalted) (5 T butter + 3 T *z-trim)
2 cups powdered sugar (16-ounce) (whey low granular + corn starch ground in a coffee grinder**)
1 teaspoon cinnamon
1 teaspoon nutmeg

*i mixed the z-trim into the butter & cream cheese according to their instructions prior to assembling this recipe, which is beat w/mixer for 3 minutes to incorporate.

**the ratio of corn starch to sugar is 1 cup of sugar to 1 T of corn starch which of course adds a few carbs but not that much per serving. after grinding in coffee grinder, i then measured 16oz

this sounds like a lot of work, but if you like to bake it is so yummy!

Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

Prepare filling.
To make the filling: In a large bowl, beat the cream cheese/z trim mixture and pumpkin until smooth. Add the eggs, vanilla, and butter/z trim mixture, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

[argo2d]

Originally posted by Tom
Here is some information about Z-Trim. It is now available at Netrition.com: http://www.netrition.com/ztrim_page.html

its about timE!!!!!!!!!!

[NulloModo]

Hiya,

Seeing as it is Mardi Gras time (and a website I read often is having a cookoff) I decided to make a big pot of gumbo using CarbQuick as a roux. I wasn't sure it would work, but I figured, what they heck, why not.

I made a medium-dark roux using 4 tbl CQ and 4 tbl oil. Also into the gumbo went 3 lbs of sausage, 1.5 lbs okra, 2 large bell peppers, 1 large spanish onion, 5 stalks of celery, a can of tomatoes (large) and my cajun spice blend consisting of cayenne pepper, black pepper, white pepper, tarragon, thyme, oregano, celery salt, chili powder, garlic powder, and onion powder.

The roux actually made up really quickly, only took about 2 minutes worth of total cooking time, if that, so, that is scary fast for a roux. The flavor was very good though, and even that small amount of roux combined with the thickening power of the Okra left the gumbo nicely done.

Here are some photos:




Big bowl of chopped veggies, I left them big to give it some good mouth texture.



The Roux



Sausages browning first in the pot.



The veggies after having been cooked down.



The spice blend.



Finished bowl of gumbo

[24Fan]

That looks very good, Nullo. I have yet to buy CQ but have it on my lc shopping list.

You moved recently, Nullo? LOL @ the fwd'ing sticker on mail.

[lscoop]

Thanks, Nullo---I asked for the recipe on a different board but, since I subscribe to this thread also, I got it here instead :-)....
Thanks for the pix....it looks WONDERFUL!

I've discovered that CarbQuik is great for making an instant roux. I can't tell you how many dishes it's saved for me...gravies, soups, desserts; it's the best thickener of all. I can even cut down the butter with it and use maybe 1/4 to 1/3 part butter (or oil) and an equal amount of z-trim to 1 part CarbQuik, depending on what I'm using it for. It instantly becomes this thick, bubbly thing that seems to triple in size from the ingredients that you put in and if you quickly mix it so that the lumps are gone you can use it in the beginning, middle or end of a dish to thicken it without worrying (you wouldn't normally think about heating milk and adding your flour/butter mix at the end to make a bechemel sauce, but you can probably do it with CarbQuik!).

[underHiswing]

showgirl-

Thanks so much for taking the time to put in the recipe/variations for the tweaked Gooey Butter Cake...I surely appreciate your time and effort! Sounds great. I may try and incorporate some liquid Splenda in there to try and lower the carbs some. I just could not seem to figure out what to use for the cake mix. Thanks again!

Laurie

[hipslikemonroe]

I just ordered my second box of carbquick. I went through the first one so fast!

so far i've made the brownies, white russian brownies, blueberry muffins, cheddar bay biscuits, pancakes, and pizza crust.

My brownies were unsuccessful, only because i took the two cups of powdered splenda and made them four cups by mistake..they were good but had way to much splenda which made me feel like i'd cheated and ate a bunch of sugar. The pancakes and biscuits turned out great, however the pizza crust was awful, it was very biscuit like. I prefer the pork rind or deep dish crust much better.

I love making the muffins in the mini muffin sheets....i just made them with the minicard chips and some cocunut ones too. They're a very nice treat! My next attempt is that delicious coffee cake that was posted

[showgirl]

Originally posted by underHiswing
showgirl-

Thanks so much for taking the time to put in the recipe/variations for the tweaked Gooey Butter Cake...I surely appreciate your time and effort! Sounds great. I may try and incorporate some liquid Splenda in there to try and lower the carbs some. I just could not seem to figure out what to use for the cake mix. Thanks again!

Laurie

you're welcome! i have a book called "the cake doctor" which has all recipes using boxed cake mixes. so i'll be trying more recipes out of that book since this worked. funny too, the gooey cakes are in this book!

[Alice J Polhemus]

Hi everyone,
I keep wanting to try carbquik, but from what I've been reading I don't see how many "carbs per serving" it has. Also I still have 95lbs to go to goal. Is it something that I should wait until I get closer to goal?
I have a desire to make "coconut shrimp" which seems to be made by dipping in a flour batter. The rest of ingredients all seem to be "legal". Any suggestions please. What would be the carbcount for 1 cup of Carbquik?
Thanks in advance,
Alice

[LindaSue]

Based on the numbers on the box, this is how I count Carbquik:

Per 1 Cup Carbquik: 324 Calories; 23g Fat; 19g Protein; 58g Carbohydrate; 45g Dietary Fiber; 12g Net Carbs

[Cap57]

Originally posted by Alice J Polhemus
I have a desire to make "coconut shrimp" which seems to be made by dipping in a flour batter. The rest of ingredients all seem to be "legal". Any suggestions please. Alice

Alice, here is my recipe for coconut shrimp. It is delicious!
Yummy coconut shrimp
I've been craving coconut shrimp. I combined elements from old threads here with an adapted high carb recipe. It came out great. This also works for chicken tenders, as we had one non-seafood eater at dinner.

Coconut shrimp-4 servings
32 med-large shrimp (I bought frozen easy-peel shrimp, 31-40 per lb), thawed, peeled, and drained on paper towels.
1 egg, beaten
1 Tab. coconut Davinci's syrup, (or a little coconut extract)
6 drops of liquid Splenda, or 1 packet dry
1/2 cup Carbquik
1/2-2/3 cup beer (I used Aspen Edge).
1 1/2 tsp. baking powder
2 cups unsweetened coconut- I got mine at the health food store
1/4 cup coconut Davinci's syrup
oil for frying

Put coconut in food processor to make the shreds finer. Pour 1/4 cup coconut Davinci's over and mix well. Set aside. In med. bowl beat egg, add 1 Tab. Davinci's or extract, Splenda, flour sub. baking powder, and 1/2 cup beer. If