Carbquik Baking Flour

[Kevinpa]

Originally Posted by CreekWatcher

Kevin,
I just saw the post for your carbquick muffins: have you tried recipes for biscuits using just CQ for flour, and do you find this recipe a substantial improvement? I'm interested because they look good, and (although it's wonderful stuff, generally) I haven't found the CQ biscuits good enough to be worth making.

I have probably tried at least a half dozen different Biscuit recipes using carbquik and was disappointed in them all. Thats what originally led me to come up with this recipe.

[SCMargeG]

HELP! I need some advice. I just purchased carbquik and have been looking over recipes. Many of them call for heavy cream. I am in a pickle because my doctor not only has me on a low carb diet but low fat as well. Doesn't anybody using these products worrry about all the fat? I need your input.
Thanks
Marge Glauser

[CreekWatcher]

Originally Posted by scott123

CreekWatcher, what carbquik biscuit recipe have you been using?

(Didn't see your post until today.) I tried the drop recipe on the CarbQ box-also the cut biscuit recipe that was either on the box or on the Carbalose website.

[scott123]

Creekwatcher, the biscuit recipes on the box/website are pretty horrible. I'm sure carbquik has lost more than a few customers because of those darn things. Carbquik biscuits have to have added fat, preferably butter. Try my recipe, it's Haley's Nana's with a few tweaks.

4 oz. carbquik
3 oz. buttermilk
3 T. butter

Preheat oven to 500. Sprinkle liberal amount of flour on board or large piece of foil on counter.

In a large glass bowl, melt the butter in the microwave until it is almost melted (residual heat will melt it completely). Set aside for a minute while you measure the carbquik. Add buttermilk to butter. Stir briefly. Add carbquik. Mix well. Dump out onto a well floured board. Sprinkle flour on top and press dough down to an even thickness- about 1/2". Cut into squares by pressing down with a plastic ruler. Place each square on a foil lined baking pan, about 1/2" apart.

Place pan in top shelf in oven and turn oven off. Check after 8 minutes. If the bottom looks brown but the top pale, put the broiler on for 20 seconds, turn off and then wait a minute. Repeating as necessary.


Notes

This biscuit isn't flaky, but it's still a good biscuit. I've tried many attempts at flaky biscuits- fussing with cutting in the butter a whole bunch of different ways- all without success. Nuking the butter makes this recipe so much easier. Kevin's biscuit looks flaky. When I get a chance I'll give that a try.

My baking technique was born out of my biscuits constantly burning on the bottom from the radiant heat from the electrical element. The temperature of the oven is a lot more consistent with the oven off. It starts at 500 and, by the time the biscuits are done, it's around 400.

Buttermilk can vary tremendously in viscosity. Sometimes this recipe will produce a wet gloppy dough and other times stiff. You want it on the stiff side. If the buttermilk is extra runny, add more carbquik. Once mixed, the dough shouldn't stick to the spoon or the bowl.

A single batch takes about 10 to 14 minutes. When I double it, it takes a while longer- 12 to 16 minutes.

I know I'm making this sound pretty complicated, but that's just me. After making these once or twice, this recipe is a breeze.

[marlena]

Originally Posted by eko42

I used the same recipe and had the same results. Also, the dough was so sticky and wet I couldn't have kneaded it if I wanted to. I just made drop biscuits and they didn't rise and were dry and crumbly. I don't know what could have gone wrong. I can follow a recipe and I am a decent baker. Everyone else raves about these but I am leery to try again as this stuff is too pricey to waste.

If anyone has any other tips or suggestions for us it would be greatly appreciated. I was so looking forward to being able to eat biscuits with my homemade soup and chili this winter.

TIA,
Erin---

The problem may be the carb quick is old and the rising stuff in it has died.

[CreekWatcher]

Thanks, Scott, I will try your recipe. By the way, have you tried using lard for flakiness?

[scott123]

Haven't tried lard, but thanks, that's a good idea. At some point I'll probably give green crisco a shot also.

[julievan]

I am looking for a recipe that i got for making doughtnut holes with carb quick it got ruinned i made these and liked them can someone help thanks

[Pam]

Originally Posted by julievan

I am looking for a recipe that i got for making doughtnut holes with carb quick it got ruinned i made these and liked them can someone help thanks

I'm not sure if this is the recipe you're looking for. I found it on page 2 of the "Carbquik Recipes" thread.



This recipe was first posted last year by Raul, and makes excellent fritters or doughnut holes. I just tried it again, subbing Carbquik for the bake mix, and they were excellent! I even tried a chocolate variation, as well as add chopped apple to one to make an apple fritter. The possibilities are endless! There is a separate thread, entitled "If you love fritters or doughnuts..." but here is the basic recipe. I did need to use 4 Tab. of Carbquik, but only 3 Tab. when I used the Carbsense.
My tweaks are in parentheses.

Dry Ingredients:
3 Tab. Carbsense Zero Carb Bake Mix (or 4 Tab. Carbquik)
1 Packet Splenda (I used 8 drops liquid Splenda)
1/8 Teaspoon Stevia (I omitted, because I was using Davinci's)
1/4 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
(I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts).

Wet Ingredients:
1 Large Egg White, beaten
3 Tablespoons water (I sub Davinci's. So far I've tried French Vanilla and Irish Cream. Both are delicious!)

1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not stiff, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.)
2. Add dry ingredients and combine well.
3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.)
4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over).
The recipe makes about 8-10 doughnut hole sized treats. They really puff up as they cook. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch.
Variations: Apple Fritter: Add finely chopped apple pieces.
Chocolate Sugared Doughnut: Add 2 tsp. cocoa, and the 1/8tsp Stevia.
Use different flavored extracts and/or Davinci's; chocolate with coconut would be good!
If anyone comes up with new variations, please post!
And a huge THANK YOU TO RAUL, who originated this recipe!
__________________

[bajuhe]

Hello everyone: Forgive me if this question has been asked already, but I couldn't possibly read thru 38 pages of messages in this thread.

I bought a 3lb box of Carbquik a few months ago and noticed waxy slivers and flakes that run thru out the mixture. I got down to the bottom of the bag yesterday and they were very numerous so much so that I had to sift them out. Has anyone noticed this? Are they harmful or natural or what? They are like flakes of wax...white in color. But very noticeable. I emailed to the carbquik site, but have yet to receive an answer. Thanks for your help. This is my favorite forum.

bajuhe

[jlshields]

I just found this recipe on a blogspot, and it is great. except for a bit of the carbquick aftertaste.
Anyone know how to overcome that?

Here is the recipe:
This recipe has several variations to it that you can use depending on your own personal preference for sweeteners and ingredients. Marilyn explains it all in her recipe! ENJOY!!!

LOW-CARB RHUBARB COBBLER

Preheat your oven to 350 degrees.

Filling
8 cups of rhubarb cut into 1/2 "-1" chunks
3/4 cup Splenda
3/4 cup Erythritol
1 Tbsp Stevia Supreme Spoonable
2 Tbsp Expert Foods ThickenThin not/Sugar
1 tsp cinnamon (use more for stronger flavor)
2 Tbsp cold butter cut up into small pieces

Grease a 9X13 pan with butter and put the rhubarb into the greased pan. Thoroughly mix all of the remaining ingredients (except the butter) in a bowl and sprinkle on top of the rhubarb. Toss the rhubarb to spread the sweet mixture around as good as possible. Dot the rhubarb with small pieces of butter.

Cobbler
2 cups CarbQuik
1/3 cup Erythritol
1 tsp cinnamon
1/2 cup cold butter
1 egg
1/4 cup heavy cream

Mix the CarbQuik, Erythritol, and cinnamon in a medium-sized bowl. Cut in the butter until the mixture resembles large crumbs. In another bowl, mix together the egg and cream with a fork and then stir it into the CarbQuik mixture until thoroughly blended. Spoon the dough over the rhubarb mixture, but do NOT smooth the dough with your spoon.

Bake in the oven for 30 minutes or until golden brown. Allow the cobbler to cool before drizzling some heavy cream and sugar-free preserves on top. Makes eight servings which can be stored in the refrigerator.

NOTE: The sweetener combination of Splenda, Erythritol, and Stevia is what Marilyn chose to use. You can actually use any combination of your favorite sweeteners, but that may change the nutritional content. Also, raspberries can be substituted for the rhubarb for this recipe which will necessitate using less sweeteners.

Calories: 275
Fat: 22.7g
Total Carbs: 23g
Fiber: 14.2g
Net Carbs: 8.8g
Protein: 7.85

[LindaSue]

Originally Posted by bajuhe

Hello everyone: Forgive me if this question has been asked already, but I couldn't possibly read thru 38 pages of messages in this thread.

I bought a 3lb box of Carbquik a few months ago and noticed waxy slivers and flakes that run thru out the mixture. I got down to the bottom of the bag yesterday and they were very numerous so much so that I had to sift them out. Has anyone noticed this? Are they harmful or natural or what? They are like flakes of wax...white in color. But very noticeable. I emailed to the carbquik site, but have yet to receive an answer. Thanks for your help. This is my favorite forum.

bajuhe

They're supposed to be in there. That's some kind of shortening just like they put in Bisquick.

[theislandgirl]

It's too late now, but it's probably best to take the package contents out when first opened and shake or stir them up before recontainering them in something airtight...

Things will settle over time...

[oliveoyl]

jlshields: that cobbler recipe looks great -- I love rhubarb!! I usually add a little splenda to anything I make with Carbquik (even biscuits) and that helps offset that "Carbquik taste" -- I don't put in enough to make it taste noticably sweet, but just enough to mellow the off flavors a little. Thanks for the cobbler recipe!

[diwitch]

Quick question, I wanted to make the sandwich rolls (chefgreg's recipe), but I have neither a bread machine or a stand up mixer with dough hook. Has anyone made them by hand? Any tips? Suggestions?

Thanks,

Di

Upon re-reading recipe, I realized I don't have any oven proof bowls. Perhaps I could line a bowl with aluminum foil and use that as a mold? Or has anyone made them without using bowls?

[LindaFaye]

Anyone have the recipe for Red Lostbers Bis. ( Can't Spell )
Thanks--Linda 160.8/148.2/130.0

[diwitch]

Linda,

There is a recipe for cheddar cheese biscuits here:
http://www.tovaindustries.com/carbalose/recipe.php

These sound like the red lobster biscuits to me.

Di

[Davian]

Oatmeal Raisin Cookies

3/4 cup Carbalose flour
3/4 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon

1 cup butter, softened
1/2 cup Splenda
scant 1/4 cup Erythritol
scant 1/4 cup Brown Diabetisweet
1/2 tsp blackstrap molasses
1 1/2 tsp vanilla extract
2 large eggs
3 cups old fashioned oats
1 cup raisins


Preheat oven to 350.

In a saucepan, add raisins and water to cover. Heat over medium heat for about 8 - 10 minutes. Strain and set aside.

In a large bowl, mix carbalose flour, almond flour, baking powder, and cinnamon. Set aside.

In a medium bowl, add the softened butter and the sweeteners. Mix with hand mixer on medium speed for about 1 minute until fluffy. Add eggs one at a time, then molasses and vanilla extract.

Add the butter mixture to the flour mixture and mix on low speed til incorporated. Then fold in 3 cups of oats and 1 cup of raisins.

Drop by tablespoons full onto an ungreased cookie sheet. Bake for 10 to 11 minutes until light brown. Transfer to cooling rack. Refrigerate dough between batches. Makes 36 medium sized cookies.

These are soft and chewy with a good oat flavor (cinnamon isn't overpowering).

Put it through Fitday: 107 calories, 7 g fat, 8 g carbs, 3 g of protein per cookies. Actually, not as bad I had thought.......
Just for reference.... the 1/2 cup Splenda, 1/4 cup Erythritol, and 1/4 cup brown diabetisweet are equal to 1 cup of Splenda.

You may need a touch more molasses to replace the brown D.

I put these in an airtight container on the counter. They are even better (if that's possible) the next day.

This has to be my all time favorite cookie recipe.

Enjoy!

[shawneesioux]

Originally Posted by oliveoyl

jlshields: that cobbler recipe looks great -- I love rhubarb!! I usually add a little splenda to anything I make with Carbquik (even biscuits) and that helps offset that "Carbquik taste" -- I don't put in enough to make it taste noticably sweet, but just enough to mellow the off flavors a little. Thanks for the cobbler recipe!

Ditto what oliveoil says, about the YUM cobbler, and the addition of a little sweetener added to CQ..
I go even further, I add a little Vanilla extract to it also..yup, even for Biscuits...cause I love CQ, but dislike that ''off taste"

Shawnee

[MAMZELLE]

Unless you don't want to use saccharin for some reason, I use ''sweet n low'' liquid [which IS saccharin] or I melt my saccharin tablets in an empty Tobasco bottle [so it drips out of the spout controlled]. It melts in cold water and works beautifully if shaken for when I run out of the s&w liquid [but I make sure I never run out of 'anything'..... at the moment I have 5 extra backup bottles and do at all times, but in the bedroom I keep a bottle of the saccharan tablets disolved mixture becaue the tiny Tobasco bottle is more convenient size-wise if I need something sweeter and in there, it's at my fingertips]. You don't need Splenda liquid...... I'd say to make it from your splenda packets but ALL packets have maltodextrin in them which raise sugar [all powders do, for shelf life and bulk, so really shouldn't use powder forms for ANYTHING]. Dr. Bernstein, whom I trust is very adament about that..... ALL powders, including sweetners, jellos, puddings]..... just EVERYTHING he says to use ONLY tablets or liquids.

[Debrat]

Can you use carbquick with the induction phase?

[Debrat]

If you haven't tried the deep dish pizza recipe you should it is delish.

[theislandgirl]

Originally Posted by Debrat

Can you use carbquick with the induction phase?

nope.

[Debrat]

Thanks for taking the time to answer my question I am a newbie in West Virgina

[theislandgirl]

Anything not on the food lists (includes NO grains and Carbquik is made from grains) can't be eaten in (Atkins) Induction.

...and welcome!