Carbquik Baking Flour - Page 35

Sassay · 07-06-2005, 02:27 PM

WOW, I just finished this whole thread...It took a couple of hours but I learned a bunch! Thanks to all of you!!

psigna · 07-09-2005, 10:50 PM

Netrition has Carbquik in a 5 lb. bag now.

psigna · 07-12-2005, 10:36 PM

Received my 5 lb bag today. now I need to cook something!!!!! Akso got some almond flour and soy powder.

SweetTLC · 07-12-2005, 10:51 PM

A tasty muffin recipe:

Almond Poppy Seed Mini Muffins

1 egg
1 cup Carbquick
2 Tablespoons granular Splenda
1 - 2 teaspoons of almond extract or more to taste PLUS enough water to equal 1/4 cup
1 Tablespoon of poppy seeds
Dash of salt
1/8 cup water
1 Tablespoon oil
1 teaspoon baking powder

Preheat oven to 400. Beat the egg in a medium bowl and then mix in the remaining ingredients. Spray a mini muffin pan with Pam and fill each space in the pan equally. Bake until a tooth pick comes out clean when inserted in a muffin. This recipe makes 12 large mini muffins. Less than 2 net carbs per muffin.

God bless.

psigna · 07-15-2005, 05:49 PM

Sounds good/ I have made so far the Impossible CHocolate Pie and the Impossible Lasagne Pie.

How do you store your Carbquick and Carbalose flour? I keep my regular flours and baking mix in the freezer. Will this hurt these in any way?

theislandgirl · 07-15-2005, 10:34 PM

Quote:

Originally Posted by psigna

Sounds good/ I have made so far the Impossible CHocolate Pie and the Impossible Lasagne Pie.

How do you store your Carbquick and Carbalose flour? I keep my regular flours and baking mix in the freezer. Will this hurt these in any way?

No. That's probably the best way.

TovaRep · 07-16-2005, 11:34 AM

Freezing Carbalose is OK, however we do NOT recommend freezing Carbquik. Store Carbquik in a cool, dry place in an airtight container. Freezing Carbquik is a bad idea because of the fats it contains.

psigna · 07-16-2005, 04:34 PM

Ok thanks for replying. Maybe that is why my "other" high carb baking mixes always have hard lumps in them!!!!!

psigna · 07-16-2005, 05:35 PM

Just made the Cheddar Bay Biscuits. OH MY GOSH!!!!!!!! THey are delicious!!!!!!!

hirezmary · 07-16-2005, 05:41 PM

Can you make those biscuits in microwave or would that be nasty. The reason I ask is that we've had a week of over 100 degree weather here AND the air conditioning isnt work, so cant use the oven right now!

psigna · 07-16-2005, 05:54 PM

I don't know about the microwave, but you might try the toaster oven. I made them in the oven. It is usually that hot here, but it is getting ready to rain so it has cooled off a bit this evening to 82.

TovaRep · 07-16-2005, 09:14 PM

On the Carbquik recipe homepage (http://recipes.carbquik.com ) we have a section of microwaveable Carbquik recipes.

hirezmary · 07-17-2005, 12:35 PM

Thankyou Psigna and TovaRep!

psigna · 07-17-2005, 04:01 PM

You are welcome. I am looking for more recipes for Carbalose flour. I have three bags ofit in my freezer. What is the advantage of using it over Carbquick, or vice versa?

I am going to make chicken fried chicken with the carbalose. I saw it on another low carb site.

I want a batter for fish like they use at Long John Siilver or Captain D's,, but without beer. I have tried beer battered mushrooms before but I did not like them.

Sandisp · 07-23-2005, 12:51 AM

Hi! It's my first time here and was reading up on your 2004 posts on Carbquick and then saw Carbalose mentioned here on the last page . Where can I find more info on Carbalose? I was also wondering if you are losing wt while using either? Thanks IA, if you reply....

theislandgirl · 07-24-2005, 10:29 PM

Quote:

Originally Posted by Sandisp

Hi! It's my first time here and was reading up on your 2004 posts on Carbquick and then saw Carbalose mentioned here on the last page . Where can I find more info on Carbalose? I was also wondering if you are losing wt while using either? Thanks IA, if you reply....

There's a whole thread (discussion like this one) with the subject of Carbalose, just check back on the LowCarb Recipe Help & Suggestions main index:
http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/

Enjoy!

ps: I think the main difference is that CarbQuik is like Bisquik and CarbaLose is like plain flour....

SugarBabi · 07-31-2005, 01:59 AM

Quote:

Originally Posted by Chefgreg

Hello everyone. Here is a tip for those of you that have not had the best of luck with biscuits and for those of you looking to add bread crumbs to a recipe.

Save those biscuits. Let them dry and use as bread crumbs. I have a stuffing recipe that I use these in that is to die for.

Just a tip....

Chef Greg

Do you have the recipe posted on here somewhere? If so, can you direct me to it or send me a link? If not, would you mind posting it? I'd love a stuffing recipe to go with turkey. Thanks in advance.

LindaFaye · 08-01-2005, 05:56 PM

My husband loves it and it's worth the money.
I cook him --fried chicken--fried cube steak
squash and he saids he can't tell the diffrent
between it and flour--220/140/130 Linda

TripDaStation03 · 09-12-2005, 12:42 PM

ok i would supposes everyone here is a ladie. k im a college guy 20 years old learning how to cook. hes my question. when i try and use carbquick as a breading for chicken as soon as i stick it in the fryer all the coating just floats off and take forever to brown. i do one egg mixed with seasoning sipp it in carbquick seems right any advice i love chicken strips i miss them

Charski · 09-12-2005, 01:12 PM

TripDa, trying using just the eggwhite, beaten til it's frothy. Wash and thoroughly dry the chicken first. Dip your chicken in the eggwhite, then into the seasoned Carbquik, and use plenty of it - I kind of press it into the chicken. Then let it sit about 20 minutes before you fry it. That should help!

Char

TripDaStation03 · 09-12-2005, 01:43 PM

oooh thank u babe cant wait to try it

lynnp · 09-12-2005, 03:13 PM

Another trick is to lightly dust the chicken with the carbquick first then in the egg then back in the carbquick. The light coating helps the egg hold on and if you let your chicken coating dry on a bit before frying you may get a better result.

TripDaStation03 · 09-13-2005, 01:24 AM

k ill try a combination of both, anyone know what temp and how long to cook some strips for?

TripDaStation03 · 09-13-2005, 01:31 AM

and would sticking it in the fridge help it dry?

dmk825 · 09-13-2005, 06:46 AM

It would be a good idea to refrigerate them TripDaStation03. Restaurants alwaya do this because it helps the coating adhere to the food better. I don't use a thermometer so I am not sure what temp - good and hot, but not smoking. Fry them till they are nicely brown - by then chicken cut into strips should be done.

Charski · 09-13-2005, 10:35 AM

350* is a good frying temp. I usually do a little lower than I would have previously because the LC ingredients tend to brown faster than regular flour does.

TripDaStation03 · 09-13-2005, 12:43 PM

wow i made them and they came out perfect i thought there was something wrong with my mix lol. thank u all i feel like im cheating!!!

lynnp · 09-13-2005, 03:01 PM

For larger pieces of chicken and chicken fried steaks someone else mentioned browning them in the oil then finishing them off in the oven. That way they won't get too browned and will cook through and be crispy.

TripDaStation03 · 09-13-2005, 03:05 PM

another question will i still continue to loose if i eat these strips often?

Charski · 09-13-2005, 04:36 PM

Ah, the $64K question! Unfortunately only YOU can answer that one for yourself - depends how much weight you still have left to lose, what else you eat during the day, and whether or not that stuff will slow or stall you!

Every body reacts differently to these things - some of us have to watch calories as well as carbs and that's NOT a low-cal kind of thing so if you're eating a LOT of it and you stop losing - that might be a spot you'll want to cut back!

07-09-2005, 10:50 PM	#1022
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	Carbquick 5 lb bag Netrition has Carbquik in a 5 lb. bag now.

07-12-2005, 10:51 PM	#1024
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	A tasty muffin recipe: Almond Poppy Seed Mini Muffins 1 egg 1 cup Carbquick 2 Tablespoons granular Splenda 1 - 2 teaspoons of almond extract or more to taste PLUS enough water to equal 1/4 cup 1 Tablespoon of poppy seeds Dash of salt 1/8 cup water 1 Tablespoon oil 1 teaspoon baking powder Preheat oven to 400. Beat the egg in a medium bowl and then mix in the remaining ingredients. Spray a mini muffin pan with Pam and fill each space in the pan equally. Bake until a tooth pick comes out clean when inserted in a muffin. This recipe makes 12 large mini muffins. Less than 2 net carbs per muffin. God bless. __________________ My husband and I have lost a combined total of over FIFTY pounds!! We LOVE low carbing!!

08-01-2005, 05:56 PM	#1038
LindaFaye Senior LCF Member Join Date: Jul 2002 Location: Greenwood,SC Posts: 847 Gallery: LindaFaye	Worth the money My husband loves it and it's worth the money. I cook him --fried chicken--fried cube steak squash and he saids he can't tell the diffrent between it and flour--220/140/130 Linda

09-12-2005, 01:12 PM	#1040
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	TripDa, trying using just the eggwhite, beaten til it's frothy. Wash and thoroughly dry the chicken first. Dip your chicken in the eggwhite, then into the seasoned Carbquik, and use plenty of it - I kind of press it into the chicken. Then let it sit about 20 minutes before you fry it. That should help! Char Last edited by Charski; 09-12-2005 at 01:13 PM..

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07-06-2005, 02:27 PM	#1021
Sassay MAJOR LCF POSTER! Join Date: Dec 2003 Location: Florida Posts: 1,107 Gallery: Sassay Stats: 255/177/125 WOE: Low carb Start Date: 3/05	WOW, I just finished this whole thread...It took a couple of hours but I learned a bunch! Thanks to all of you!!

07-12-2005, 10:36 PM	#1023
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	Received my 5 lb bag today. now I need to cook something!!!!! Akso got some almond flour and soy powder.

07-15-2005, 05:49 PM	#1025
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	Sounds good/ I have made so far the Impossible CHocolate Pie and the Impossible Lasagne Pie. How do you store your Carbquick and Carbalose flour? I keep my regular flours and baking mix in the freezer. Will this hurt these in any way?

07-16-2005, 11:34 AM	#1027
TovaRep Senior LCF Member Join Date: Sep 2004 Posts: 61 Gallery: TovaRep	Freezing Carbalose is OK, however we do NOT recommend freezing Carbquik. Store Carbquik in a cool, dry place in an airtight container. Freezing Carbquik is a bad idea because of the fats it contains.

07-16-2005, 04:34 PM	#1028
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	Ok thanks for replying. Maybe that is why my "other" high carb baking mixes always have hard lumps in them!!!!!

07-16-2005, 05:35 PM	#1029
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	Just made the Cheddar Bay Biscuits. OH MY GOSH!!!!!!!! THey are delicious!!!!!!!

07-16-2005, 05:41 PM	#1030
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 453 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	Can you make those biscuits in microwave or would that be nasty. The reason I ask is that we've had a week of over 100 degree weather here AND the air conditioning isnt work, so cant use the oven right now!

07-16-2005, 05:54 PM	#1031
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	I don't know about the microwave, but you might try the toaster oven. I made them in the oven. It is usually that hot here, but it is getting ready to rain so it has cooled off a bit this evening to 82.

07-16-2005, 09:14 PM	#1032
TovaRep Senior LCF Member Join Date: Sep 2004 Posts: 61 Gallery: TovaRep	On the Carbquik recipe homepage (http://recipes.carbquik.com ) we have a section of microwaveable Carbquik recipes.

07-17-2005, 12:35 PM	#1033
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 453 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	Thankyou Psigna and TovaRep!

07-17-2005, 04:01 PM	#1034
psigna MAJOR LCF POSTER! Join Date: Jul 2005 Location: Mississippi Posts: 1,241 Gallery: psigna Stats: 210/208/125 WOE: Calorie Cycling (The Daily Plate); Couch to 5 K Start Date: 9/28/09 again, but for the last time	You are welcome. I am looking for more recipes for Carbalose flour. I have three bags ofit in my freezer. What is the advantage of using it over Carbquick, or vice versa? I am going to make chicken fried chicken with the carbalose. I saw it on another low carb site. I want a batter for fish like they use at Long John Siilver or Captain D's,, but without beer. I have tried beer battered mushrooms before but I did not like them.

07-23-2005, 12:51 AM	#1035
Sandisp Junior LCF Member Join Date: Jun 2005 Posts: 3 Gallery: Sandisp	Hi! It's my first time here and was reading up on your 2004 posts on Carbquick and then saw Carbalose mentioned here on the last page . Where can I find more info on Carbalose? I was also wondering if you are losing wt while using either? Thanks IA, if you reply....

09-12-2005, 12:42 PM	#1039
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	ok i would supposes everyone here is a ladie. k im a college guy 20 years old learning how to cook. hes my question. when i try and use carbquick as a breading for chicken as soon as i stick it in the fryer all the coating just floats off and take forever to brown. i do one egg mixed with seasoning sipp it in carbquick seems right any advice i love chicken strips i miss them

09-12-2005, 01:43 PM	#1041
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	oooh thank u babe cant wait to try it

09-12-2005, 03:13 PM	#1042
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,427 Gallery: lynnp Stats: size 26/22/size 6 WOE: protein and vlc Start Date: October 20, 2008	Another trick is to lightly dust the chicken with the carbquick first then in the egg then back in the carbquick. The light coating helps the egg hold on and if you let your chicken coating dry on a bit before frying you may get a better result.

09-13-2005, 01:24 AM	#1043
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	k ill try a combination of both, anyone know what temp and how long to cook some strips for?

09-13-2005, 01:31 AM	#1044
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	and would sticking it in the fridge help it dry?

09-13-2005, 06:46 AM	#1045
dmk825 Big Yapper!!!! Join Date: Jun 2002 Location: Upstate NY Posts: 9,456 Gallery: dmk825 Stats: 265/211/175 WOE: WW Flex/LC	It would be a good idea to refrigerate them TripDaStation03. Restaurants alwaya do this because it helps the coating adhere to the food better. I don't use a thermometer so I am not sure what temp - good and hot, but not smoking. Fry them till they are nicely brown - by then chicken cut into strips should be done.

09-13-2005, 10:35 AM	#1046
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	350* is a good frying temp. I usually do a little lower than I would have previously because the LC ingredients tend to brown faster than regular flour does.

09-13-2005, 12:43 PM	#1047
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	wow i made them and they came out perfect i thought there was something wrong with my mix lol. thank u all i feel like im cheating!!!

09-13-2005, 03:01 PM	#1048
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,427 Gallery: lynnp Stats: size 26/22/size 6 WOE: protein and vlc Start Date: October 20, 2008	For larger pieces of chicken and chicken fried steaks someone else mentioned browning them in the oil then finishing them off in the oven. That way they won't get too browned and will cook through and be crispy.

09-13-2005, 03:05 PM	#1049
TripDaStation03 Junior LCF Member Join Date: Sep 2005 Posts: 13 Gallery: TripDaStation03	another question will i still continue to loose if i eat these strips often?

09-13-2005, 04:36 PM	#1050
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Ah, the $64K question! Unfortunately only YOU can answer that one for yourself - depends how much weight you still have left to lose, what else you eat during the day, and whether or not that stuff will slow or stall you! Every body reacts differently to these things - some of us have to watch calories as well as carbs and that's NOT a low-cal kind of thing so if you're eating a LOT of it and you stop losing - that might be a spot you'll want to cut back!