Carbquik Baking Flour

[MAMZELLE]

Hi everyone. Haven't read the thread yet, want to get this posted first, but are there any diabetics who are using the Carbquick. I have a big order for Netrition that I'm putting through probably tomorrow, including the 5 lb. bag of Carbquik this time, and can't decide what to get for flour/thickener of soups and foods, and if it's better or just AS good as Thickenthin... haven't tried thickenthin at all yet, only Carbquik, but T&T is far less economical......

I bought my first box and it's almost empty, lasting a LONG time because I'm not a 'baker' but do mix some into my eggs so they taste a little like pancakes with the DaVinci pancake syrup but it's mostly eggs, and I also do a lot of chicken Piccata with a thin coating which is out of this world......

I didn't pay too much attention to my blood readings after the carbquick [and use it so seldom] because the day in it's entirety hadn't noticeably spiked me, so I have to assume it's ok and I hadn't really used that much of it, but I'm wondering if anyone's used guar gum [more for baking] and the Xan thing [more for foods.... forgot the spelling lol] and if it's a better thickener than carbquik...... also if thickenthin is better than carbquik for light breading and thickening of soups and sauces or are carbquik and thickenthin the same? I'm also hypertensive, with possible thyroid problems [high TPO antibody count]. Anyone have similar ailments and have experience with any or all of these thickeners / frying coatings and have HOME tested their sugar with them? Thanks. [I posted this on another Carbquik board too, in case you think you're seeing double lol].

[theislandgirl]

Originally Posted by MAMZELLE

Hi everyone. Haven't read the thread yet, want to get this posted first, but are there any diabetics who are using the Carbquick. I have a big order for Netrition that I'm putting through probably tomorrow, including the 5 lb. bag of Carbquik this time, and can't decide what to get for flour/thickener of soups and foods, and if it's better or just AS good as Thickenthin... haven't tried thickenthin at all yet, only Carbquik, but T&T is far less economical......

I bought my first box and it's almost empty, lasting a LONG time because I'm not a 'baker' but do mix some into my eggs so they taste a little like pancakes with the DaVinci pancake syrup but it's mostly eggs, and I also do a lot of chicken Piccata with a thin coating which is out of this world......

I didn't pay too much attention to my blood readings after the carbquick [and use it so seldom] because the day in it's entirety hadn't noticeably spiked me, so I have to assume it's ok and I hadn't really used that much of it, but I'm wondering if anyone's used guar gum [more for baking] and the Xan thing [more for foods.... forgot the spelling lol] and if it's a better thickener than carbquik...... also if thickenthin is better than carbquik for light breading and thickening of soups and sauces or are carbquik and thickenthin the same? I'm also hypertensive, with possible thyroid problems [high TPO antibody count]. Anyone have similar ailments and have experience with any or all of these thickeners / frying coatings and have HOME tested their sugar with them? Thanks. [I posted this on another Carbquik board too, in case you think you're seeing double lol].

I'm not diabetic, but I CAN tell you this:

• the guar gum, the xanthan gum and the ThickenThin not/Sugar and not/Starch products are all pure soluble fiber, no net carbs at all. Great thickeners in very very small amounts, especially for things like stir fries and "au jus", so it's actually quite economical. 85 uses per large pouch of the ThickenThin not/Starch, for example. Not so good as coating agents.
• the Carbquik and the Carbalose (same thing without the rising agent and the fats, like Bisquik and Flour) acts more like flour and is made from enzyme modified wheat, so will thicken more like flour -- like in pot pies or heavy gravy -- (and takes as much or more as flour and definitely more than the soluble vegetable gums above) and definitely has net carbs which will affect the more "sensitive" diabetics, as well as any with a wheat or gluten intolerance.

Hope this helps you out a little. I keep all of the above in the house, each has its own purpose.

[MAMZELLE]

Thanks, yes this is very helpful, fantastic, in fact. I wanted to get all of them too [except only try ONE of the gums at first, not both] but my cart is already at $154 AFTER already editing things out from restocking from Netrition! So I just wanted to include the Carbquik 5 lb bag because I HAVE liked it and always want it in the house and also was figuring on the guar, and also considering the Thickenthin, hearing everyone talk about it for over 2 years here, but didn't get it before because I really never did use flour till I got the Carbquik now wondering the difference, since never having been a ''flour child'' before *smile*.....and loosely following Atkins all my life, I never fried things but, when becoming diabetic, one tends to need more variety and experimentation, so I'm having fun with it, in very small amounts.......

Yes, the woman at Netrition did tell me that 227 g's are 8 oz. [they don't state that on the site] and requires only 1 teaspoon per cup, and has 85 tspns in the bag, But between Carbquik and Thickenthin, I really don't want to spend over $30 dollars on FLOUR, which is why I was wondering which of THOSE two I should get, and if Thickenthin was better for coating purposes than Carbquick and also about the sugar spiking factor [Guar is already in my cart, but which would be better, the guar or xanthan..... glucose and thyroid-wise, or is there no difference between the two of those gums for Diabetes] I chose the Guar by price at first, and if it was acceptable, figured who needs the one [X] that's double the price. Still not absolutely clear on that. I now understand that it's only a thickener but flour ALSO thickens things so it has more of a dual purpose than the gums which ONLY thicken and don't 'coat' for light frying. I've had that straight lol......

I've only lately ''BECOME'' a sensitive Diabetic, and never was, and have always controlled successfully with foods and no meds, and my strictness with myself has been wearing thin [which I'm sure happens with everyone in time] so making the foods I've been eating harmlessly more interesting, will keep me away from other things, though even a nibble here and there is also very rare, since I don't keep much in the house except dark chocolate which I sometimes eat a half of the 2x oz bars of sugar free [1.25 oz] and, which I KNOW are no good but figure it's better than sugar so that's my only real treat once in while that's forbidden. Now netrition has the NO ALCOHOL SF chocolate chips and that was one of my biggest incentives to get the order through this week! I can't wait to try the choco chips, and wonder if anyone has and what they taste like? I'm not a sweets person [I'm a pasta / Dreamfields fanatic and eggplant parmesan lol] but my dark semi-sweet chocolate is running a close second, and I HOPE these are decent tasting...... anyone know?.....

So let me get this straight..... the Thickenthin is a 'healthier' thickener and coating [all fiber and no carbs at ALL] but the Carbquik is more like flour and fries/coats better than Thickenthin. And the gums are only thickeners and don't coat at all [which I did know], So I still don't know if I need both thickenthin, and the carbquik lol..... if not wanting to spend 30 bucks right now on both and still don't know which of THOSE to get. The Thickenthin is better for glucose situations. But if the Carbquik doesn't really raise my sugar, I guess I can get away with that. These are such large amounts [hmmm although the T&T is only 8 oz] and of course I can get a smaller carbquik but I like buying in volume to always having things in the house [don't even ASK how much dreamfields in all shapes and DaVinci's and other things I buy in ridiculous volume, I'm really bad] but those I've always used and are my staples so it's different than spending so much on flour which will be here for 100 years because of how little I use it. Whew, did that all make sense. But your breakdown was very succinct! I would love to get all of them, as you say, because of all the virtues of each, but not yet, so which would you choose..... guar or Xan...... Carbquik or Thickenthin. At least just NOW I only want to get one of each. I know I'll be ordering more so that can go in the next order. Which would you choose of each if diabetic and thyroid worried as well. Your breakdowns were beautiful and so clear, thanks so much.

[LindaSue]

MAMZELLE, I haven't used guar gum or ThickenThin myself, but I do use xanthan gum all the time. I've heard that guar gum doesn't work well with cold liquids. Xanthan gum will thicken both cold and hot liquids. ThickenThin is a combination of guar and xanthan and a couple other gums and I've heard lots of good reviews of it. 8 ounces of any of them should last you a very long time (years???).

As far as flour for coating and breading, I would get Carbalose flour instead of Carbquik unless you intend to make pancakes and biscuits. Carbalose doesn't have those bits of fat in it so you'd get a smoother, more even coating of flour.

[theislandgirl]

I agree with LindaSue, and would add that

• I would get the ThickenThin not/Starch because it's easier to use, doesn't clump as much and has the best (none) flavor, whereas Guar alone has a bit of an aftertaste I don't care for, Xanthan not so much but still not as all round useful as the blend in ThickenThin, which will last a long long time (so no caselot required).
• I would get the Carbalose for the reasons LindaSue mentioned, and if you want a long term supply, get at least 1 5 pound bag and be sure to either freeze it or vacuum bag it.

All of the above presumes you like to cook, because they are definitely cook's ingredients. Enjoy.

[MAMZELLE]

Now i'm even mroe confused [and i don't have a facility to vaccum pack nor the need for one, and no extra room even in my big side by side freezer ever]. So i still don't know what to do. Yes, I do need it for pancakes also, [though not for baking] and for sauteeing/light frying..... i don't care about lumps or smoothness. but although I don't restrict fats, the thought of lumps of fat isn't very apetizing but I DO make pancakes with the carbquick and you say I can't with carbulose? I'm totally confused with all these variables of 5 products.

[MAMZELLE]

these are my functions, tell me what is best.....

thickening soups [because I can't eat the thick one's from cans and they've discontinued the GOOD low carb ones and thick soup is my favorite thing.
thickening sauces. [I'm into Chinese cooking lately, but for ALL sauces that i want to try making]
pancakes
thickening ANYTHING that needs thickening, like my own soups too.
I don't care how it LOOKS, not about smoothness, it's only for ME and i've never cared about that. Not that particular
So what's the best for Diabetics and high BP too. There are so many all with different properties and good and bad features so I still don't know what's right for ME.
It just has to be NO sugar spiking, and ok for low thyroid and to THICKEN, period lol Didn't think this would be so complicated.....
Oh, and cheap as possible for a good volume with NO freezer storage or fridge.... those are always too full and no room as it is. I just keep the carbquik OUT.
I also don't like the idea of the Guar having an after [or DURING lol] taste so now i'm already turned off to that. The stuff sounds disgusting enough as it is...... by the name GUM :-(......in fact, even the word GUAR too. Who the hell named THAT for something that's supposed to be EDIBLE. UGH.

[theredhead]

Well, I can see why it's confusing with all these products available. I can just tell you about my experiences with some of this stuff.

I love to use Carbquik to bread chicken, fish, or cube steak. I've pan-fried and deep-fried with it and it makes a very satisfactory crust. The lumps seem to be irrelevant. I've used Carbalose too, but I generally like the Carbquik better. I buy 5-lb. bags and haven't had any problem keeping them in an airtight container in the cupboard for months.

Carbquik makes excellent pancakes. I don't know about Carbalose. I used the Carbalose to thicken a sauce when making Linda Sue's Creamed Chicken. I detected an aftertaste that I don't care for so I haven't made it again.

I use Xanthan gum occasionally, but such a little goes a long way. You have to be careful not to overdo or you get a pasty taste. I use a pinch in my homemade protein shakes to help thicken them.

I haven't had much luck making actual "gravies" with it. I never like the taste. BTW, for a white "gravy", I melt 8-oz cream cheese and thin it with 3/4 cup of cream. It's fabulous over chicken, cube steaks, or pork chops.

I hope you are happy with whatever you end up ordering. I know it's hard sometimes to find just what you're looking for.

[jackieba]

I love the Thickenthin for thickening soups, sauces, etc. You get a synergy from the blend of gums so you don't get that aftertaste you can get from using just one. It's expensive but lasts a long time.

I use Carbalose for breading (as well as breads, muffins etc) and I don't vacuum pack or freeze. It keep just fine tightly sealed in my pantry. Carbalose is the flour used in Carquik. For pancakes, I use Sherrielee's recipe but you should be able to use any regular pancake recipe subbing Carbalose and adding your own baking powder. I also use Carbalose for making "milk gravy" or any roux--just requires simmering longer than regular flour.
Think of it this way--Carbquik is to Carbalose what Bisquick is to flour. Before LC'g, I never used Bisquick, I just added my own fat/leavening to flour.

[MAMZELLE]

Oh, now I see.... Thickenthin is the combination of both the guar and xan gums. That's simple enough, and Carbalose is the generic of carbquik [in my interpretation of what you said]. Right? But I just looked it up and Carbalose is 29 gms non soluble fiber as opposed to Carbquick's 7 grams [with no definition about fiber next to or under it]. To tell you the truth, I'm not so sure I believe or trust those 'NET' gram claims. [BTW..... I've also used sour cream to thicken soups but it doesn't MUCH and it makes the flavor much milder of course].

[theredhead]

Carbquik has shortening and leavening agents added to it. Carbalose is like the flour base for it.

Sour cream is yummy in soups, and cream cheese is a wonderful, creamy thickener too! Broccoli or cauliflower soups with cream cheese are so good. Try Cheri's Southwestern Soup. It's one of my favorites! Here's a link: http://users3.ev1.net/~fontlady/crea...taco_soup.html

[MAMZELLE]

The agents that Carbquik has, do I need for pancakes, making breaded cutlets, etc, that the Carbalose doesn't have? I don't want anything that I have to ADD things to, like baking soda or ANYTHING else, I don't have that patience or room for extra things, I want 'all in one' and OUT of the kitchen fast. I only like 1, 2, 3 QUICK cooking so I can get back to other things and can't be bothered with extra steps or add on's, or 'add in's'. I'm a one step cook and OUT. lol So would I have to add things to carbalose....if so, forget it. And remember, I DO NOT BAKE AT ALL so I don't need any of this for baking..... ONLY for thickening soups and sauces, and for quick coating of fillets, maybe sprinkling onto vegs [zucchini, broccoli, etc.] when I get in that mood, mostly not for vegs.

[MAMZELLE]

I'm lost again.... I asked if carbalose has to have things ADDED to it, i think you said somthing like that above. I don"t want to have to ADDDDDDDDD things for thickening or pancakes or filleting/sauteeing. I ONLY want a flour substitute that I can use ALONE, so which is better Carbquik OR Carbalose and GLUCOSE/CARB wise. [doesn't flour mixed into liquids [soups] thicken by itself? Why do I need the gums if I have flour. I've never used flour [before the carbquik recently so I don't know about these things.... flour is too fattening and now with diabetes I'm just TRYING to find something I can use to thicken, etc., and is low carb. I don't have a great need for all these products, just OCASSIONALLY thickening soups and sauces and very rarely..... pancakes, and coating fillets.

[MAMZELLE]

Carbalose has 430 mgs salt per 100 g and Carbquik 80 gms per 17 g so what's the salt difference in the two [I'm bad at math lol]... I keep my salt down because of high pressure, never USE added salt either.

[theredhead]

It sounds like ThickenThin is what you'd want to thicken soups, etc.

I think Carbquik is all you need for pancakes and breading. I have Carbalose, but don't use it for much. Here's the recipe I use for pancakes that's quite good:

Yummy Carbquik Pancakes

1/3 cup Carbquik
2/3 tsp. baking powder
3 tsp. pourable Splenda or other sweetener to taste

Mix dry ingredients together. Mix wet ingredients together and then add to dry:

1 large egg
1 T. water + 1 T. cream (or 2 T. Carb Countdown Milk)
1 T. melted butter

I hope this helps!

[MAMZELLE]

Why don't you use the carbalose? Just might help in my assessment of the two. [I wouldn't bother with baking soda, I just use the rest that you wrote, and it's delicious. I use liquid sweet & low because splenda has maltodextrin in the packets which spikes sugar [or dextrose or both].

I would use carbalose if it's better for blood sugar. I don't care if it doesn't TASTE as good as carbquik. Any flour is such a treat for me that it ALL tastes fantastic so I have to pick the lowest sugar spiking one, That's my main concern. Which would be of the two.... AND the lowest salt.

I just made a quickie pancake with the carbquik cause I was starving and hadn't had breakfast [it's 330 pm] and threw only some water, carbquik, cinnamon and an egg and even forgot the butter in the pan or heavy cream in the mix [I run in and out while doing other things] but with nonstick it doesn't matter and slid right out, but even with only those 4 ingredients it was delicious, added butter and a capful DaVinci pancake syrup as I always do while eating it, or sometimes into the mixture. So i'm not that particular with pancakes, just tasting like a bread substance is good enough for me, as such a TREAT. So i have to pick the best one blood sugar wise, and LOWEST salt and that's really all I care about in which of the 2 flours, as long as they function the same. So which would be the best for me. [and if I just throw one of the flours in a liquid [soup or sauce], it would thicken it, wouldn't it? So what do I even NEED the gums for]. I'm looking for simplicity and low sugar spikes and low salt, that's all. I haven't even tried the Carbquik into a soup or sauce yet, because I'm trying to use it very rarely but will next opportunity I get, but won't that or carbalose be enough to thicken ANYTHING? I just still need help in deciding which, since lowest sugar spiking properties and lowest salt is my main concern.

[ThisDAR]

I'm a Type 2 diabetic and just received my order of Carbquick, so I can't tell you how it affected my BGLs yet. But you should test yourself 2 hours after meals to see how things you eat affect YOU. Everyone is different and what is promoted as low carb or good for diabetics doesn't always work out that way.

As for your chocolate cravings, try Eat Well Be Well chocolate bars. They taste great, have fiber but no sugar alcohols, and only 2 net grams of carbs per bar. I just received some chocolate chips, but haven't tried them yet. The problem with the chips is that there are carbs in the things I want to put them in! And I don't trust myself to eat them straight out of the bag. I'll stick to the chocolate bars for that.

[MAMZELLE]

You kidding? I've been testing sometimes 5 times a day or more for three years already, since finding out im diabetic with my MOTHER's old meter when starting to take care of her [she's been diabetic ever since I've been born it seemed] but yes, I ALWAYS check my sugar, and have prescriptions for 7 times a day [200 strips per month], though i don't check THAT much [though I did my mother's even more than that around the clock because she was on insulin] And when first trying Dreamfields I checked my sugar 30 times or more with 5 different brand meters at the same time and have it all in my log books [i'm up to owning 34 meters at the moment lol, which includes also different 'models' of all the popular brands, except Accu-Check, who doesn't give them away free :-( but I favor Elite XL, Ultra Smart, and Freestyle FLASH over all the others, after taking them to the Dr's office and finding those accurate]........

EACH time I ate Dreamfields and EACH hour up untill morning I fanatically tested, because Pasta is my biggest problem and was the thing I missed so much [like others miss sweets, with me it's pasta], and that's because it affects everyone differently I found out on these boards when doing heavy studies on Dreamfields before even telling my fiancee to send it to me, 2 or more years ago [in fact, He's the one who stumbled across LCF when helping me investigate Dreamfields way back then] ..... and it DID raise my sugar so I started mixing it with protein [meat] and the readings stayed down to 130's 140's after that and even in the 120's once..... but now it does rise more for some reason. So not only is every ONE different, but at different times it even effects us differently individually at times, than it used to, which is the problem with this darn disease!.....

I've been having the carbquik and testing and it doesn't seem to be spiking me, but that doesn't say it won't tomorrow... that's the elusiveness of this disorder, I've learned. What will be fine and tolerable by our bodies one day, may not be the next, or the next month, year, etc., that's why constant testing is so imperative......

I'm going to look up the eat well be well chocolate on Netrition. Thanks for telling me, and see the counts and most likely put it in my pending cart there, because not only do I love chocolate [the only 'sweet' that I DO crave, though the darker and semi-sweet is my passion, so I wouldn't even call it a 'sweet'...... and it's HEALTHY too!]. I don't bake so I really don't have anything to put the chips into lol, so I HAVE to eat them right out of the bag, BUT I've been using Nestle's semi-sweet one's and Giardelli's which are even DARKER with more cocoa content [the most healthy] and because they're always in the house, I've trained myself to only pop one or two here and there for a flavor burst, and that they're NOT 'irristable'. It's all psychological. If anything is always around, it doesn't become unique anymore nor begging at us, and I can't even think of the last time I've had one.... same goes for my Celantano frozen parmisan which I HAD to break down and buy after 2 years and I weaned myself off of the the addiction for it lol, it's always in the freezer and doesn't bother me anymore [it's lightly breaded and floured with sugar in the sauce of course]..... we become tired of ANYTHING if it's so available! That really works for me after the beginning is a little difficult, we can get past that and it becomes something we really CAN eat only once in a while because it's always there..... I find 'will power' with the chocolate and parmesan isn't a problem anymore. Haven't done that with ice cream [my other ruination] because luckily my freezer is always too full lol even though it's a giant side by side but stuffed at all times lol. And they haven't come up with a REALLY carb and sugar free ice scream yet and these available are horrible, and not WORTH the carbs even in sugar free. I'm thinking of getting an ice cream maker to make my own.....

Try the carbquik and test and let's hear how it is for you. Ever use carbalose or any others? I still have Krusteaz's ''CarbSimple'' here for years already but since I'm not a baker, I didn't have much need for it before [now I'm craving more variety] and two are still sealed and half is left of the third box, but after a friend suggested carbquik and i trusted her judgement I got that and used IT only so I should try the carbsimple again too ...... it's 9 net gms [23 total] and <1 sugar per 1/2 cup. I never tested it and don't even remember back then because as I say, I don't bake, and probably only used very little in mostly eggs for just a fraction of a grain taste. But I'll try it again one day soon, because I've already used my last of carbquik and this mamouth Netrition order is taking me so long, deciding which form of things to try along with my regulars. I never needed to thicken things before but I'm getting bored and want to experiment. I thickened a rattatouille type pot the other day and didn't feel great...... it really dragged me down but that was THAT day, it didn't others, i don't think so it's hard to tell. We have to KEEP testing to get any real permanent leverage of how things are effecting us..... Golden farms chocolates are great, but with alcohols, but didn't raise my sugar with a half of a 2.50 oz per bar [1.25 oz] but then it did seem to spike me but it's hard to tell what's actually doing it...... so I'm on the prowl for a better and sugar alcohol free chocolate too. Thanks!

[MAMZELLE]

correction for above for ''Carbsimple''.... 9 net gms for 1/3rd cup, not 1/2.