Carbquik Baking Flour

[Tweaker Geek]

Welcome Jazz! Good luck on your LC journey!

[Tweaker Geek]

Jazz, Yes, you're right, liquid Splenda is quite pricey. In place of the liquid Splenda, you can try Fiberfit from Netrition and/or the Splenda Quick Packs. They are great sweeteners for very little carbs. Read around the site a bit and you'll find lots of info on combining sweeteners for the best effect. There's also liquid Stevia, Erythritol, Xylitol, Diabetisweet, and many others. You may need to find the combos that work best for you, but people here are very willing to help.

[Nigel]

Originally Posted by jazzvonpurr

I am learning how to use these threads. hope I did this one right, wanted to say thanks for the welcome... ... and I have a question, it seems a lot of folks use liquid splenda? where would I find this? I did a yahoo search and looks like it is about $18.00 an ounce? and not readily available to the public, is that corrrect? thanks in advance for any answers...

The only liquid splenda that I know of is sweetzfree and yeah, it's pretty expensive, but you only use a few drops at a time so it probably lasts a long time. If I recall correctily, you can only purchase it at certain times during the month. Maybe try doing a google search and the info might be there. Myself, I just use splenda most of the time and diabetisweet to replace brown sugar. Some people make a combination of sweetners, but I don't bake much, so I haven't figured out how to do that yet.

[theredhead]

I use a few drops of Sweetzfree almost every day and a two-ounce bottle can last me five or six months, so even though it seems pricey, it's not really.

[jazzvonpurr]

thank you for all the answers... so far this site has been extremely helpful... all of you folks here rock!

[jazzvonpurr]

two questions here, what is banta? and I have noticed a lot of the reviews on Carbquik say it is salty??? if I were to, use unsalted butter in all of the recipes would they still turn out? I am wondering if maybe the salted butter has different properties... thanks in advance...

[imaloser2]

I have never heard of liquid slpenda??? I have had liquid type sweeteners in the past, mostly when my Grandma would use it in her tea when I was a kid, (I am nearing 36yrs of age). I HATED it! Left a terrible after taste for a long time! She on the other hand loved it!
My major question is, does it too have these nasty after tastes? I have used splenda for several years now and really like it, I have used the splenda quik packs and they are very good! Makes a sweet treat even sweeter to have less cals and carbs!
Hope some one could give me some insite on the tastes!
And for it lasting for awhile, I swear my Grandma who is now 86, is still using the same bottle she purchased sometime in the early 90s!
GROSSS!
thanks

[theredhead]

Yuck! I remember that stuff my granny had too! She also used the little "pills" that never dissolved. That was saccharine, just like the liquid stuff. Trust me, sweetzfree is a zillion times better tasting! It's even better when mixed with another sweetener. Google it for yourself.

[Barbara Ray]

I made this tonight to serve with the Crockpost Pizza Soup and did NOT want a LOT of cheese - also wanted a garlic flavor as well. I followed the recipe as written but added some garlic to the oninion that I sauted - then added some garlic powder along with the onion powder to the melted butter. I baked for about 20 minutes (to compensate for the additional 5 minutes for the cheese to melt) - YUM!!!! You really don't need ALL that cheese if you want to serve this with a dish that just doesn't need additional cheese to overpower the main dish - you serve the soup with mozzarella cheese on top of the soup when it's hot. However, with that said - I plan on making the bread on Sunday WITH the cheese on top to serve with my baked ham.

Thanks so much for the recipe!!

[RECkate]

*marking my spot*

[carbfreak]

I've got to get me some of that stuff!

[Barbara Ray]

Originally Posted by sjl330

Sure, here it is. I've tasted it and it's very good, IMO anyway.
Hope you enjoy it.


* Exported from MasterCook *
Jello Cake

Serving Size : 15

-------- ------------ --------------------------------
2 cups carbquik -- loosely filled measure, do not tap or pack
1 cup splenda
1 package gelatin powder with aspartame -- flavor of your choice (SF/FF Jello)
2 teaspoons baking powder
1/2 cup shortening -- I used butter flavored Crisco
1 cup carb countdown 2% milk
2 teaspoons vanilla
2 large eggs
1/3 cup lemon juice
1 cup splenda -- processed in food processor to make powdered sugar

1. Heat oven to 350*.
2. Mix dry ingredients
3. Add shortening, milk and vanilla.
4. Beat on med for 2 minutes.
5. Add eggs and beat for 30 seconds more.
6. Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean

I used the yellow cake recipe from Chefgreg as the basis of this recipe. I just made a couple of additions and changes and it's really good.

Please remember do not tap or pack the Carbquik. If the batter is stiff, add water 1 tablespoon at a time till it is the consitency of a typical cake batter.
I added quite a bit more water, but I still added it just a little at a time til I thought it was the right consistency. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; 10g Fat (61.0% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 170mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

I realize this is quite some time after you posted this recipe - and the question I have may even be answered in subsequent posts - but I don't have the time nor the inclination to search for it.

I'm really confused as to WHY you would indicate a 13 X 9 pan - EVEN with baking power the batter couldn't possibly rise all that much - and it appears that one couldn't even fit the batter into a 13 x 9 pan without spreading it thin - I didn't even try. In total there is just a little less than about three cups of ingredients.

I have mine baking right now - in a six cup bundt pan.

Also, as I was tasting the batter (I always taste whatever I'm making) I noticed it doesn't have much of a lemon taste (that's the flavor Jello I used) - and it's NOT very sweet. I'm "assuming" the glaze will add some more flavor and sweetness.

I will reserve my final judgement when it's finished! However, I'm still curious about the pan size.

Thanks.

[sjl330]

You're right, it's been awhile since I posted or made this. But I'm sure I used that size pan. It probably was just thin. I only made it that once. I'm not much of a baker or sweet eater. I hope yours turned out ok.

[Santana]

marking for me

[terrintrace]

i buy sweet water from ebay and it is just as good as sweetzfree, but cheaper.also it seems like alot of money, but a little goes a long way.example1/4 teaspoon equals a cup of sugar.and for a glass of tea only 4 drops makes it plenty sweet!now that i have discovered it i will always use it for my drinks and some cooking.oh yeah, i almost forgot the brand sweetwater comes in different sizes if you want to try a smaller bottle 1st. but be warned you will be hooked :>)

[lscoop]

I see that both of these products, whatever their prices, are all liquid sucralose/splenda. Both sucralose and aspartame are excitotoxins, and I have learned to live without either of them quite well. My sister has M.S. as the result of being an aspartame (Diet Coke) addict for 20 years starting as a teenager. Splenda was developed as a pesticide and it was only accidental that somebody found out that it tasted good! Do you really want to be eating something comparable to DDT when you sweeten your food? I have to say that Saccharine, while not good (and I wouldn't use it) is still a lot safer than either aspartame or sucralose. I stick with Erythritol, Xylitol and Stevia these days because they are all much safer than the alternatives. There's a good comprehensive book out about all of the different sweeteners by Dr. Mercola ("Sweet Deception") that you can easily find online (what's safe and what's not), and there is a movie out about the link between aspartame and M.S. ("Sweet Misery"--I didn't make the connection between my sister's MS and aspartame until I saw it a couple of years ago; sadly she has had it for 20 years and you can't undo the progression of the disease, although she now stays VERY far away from those types of sweeteners!). When I spoke with one of my friends in the biz who has an online store (s)he said that (s)he was aware of the controversy surrounding those sweeteners, but said that (s)he'd go out of business if they were to discontinue selling everything made with them. Only the public can educate the manufacturers about what they want. Until then, nothing will change. I'm pretty much making my own desserts these days, including some amazing chocolates using all raw ingredients never heated above 105 degrees.

[lcmiller461]

I was craving biscuits this morning, but didn't want to make a whole batch, so I played around with Kevin's small batch, trying to come up with a single serving. It ended up being two servings, and it didn't rise as high (probably b/c I forgot to knead ), but the taste was great. Of course I had to eat both (hence, the reason I didn't want to make a whole batch).
Thanks Kevin!

[lcmiller461]

Oh, here are the measurements if anyone is interested:
4 tablespoons CQ
1 tablespoon resistant wheat starch
1 tablespoon wheat protein Isolate 5000
1 ½ teaspoons butter
3 tablespoons cream
⅛ teaspoon baking powder

[Kevinpa]

Originally Posted by Kevinpa

Biscuit Barbeque Cups


6 large muffin tin servings …… 5 carbs including biscuits


1 lb ground beef
1 stalk finely chopped celery
4 green onions ,about 4 inch chopped
1/2 cup LC barbecue sauce , see below
1/4 teaspoon salt
Carbquik biscuits dough, see below
shredded cheddar cheese


1. Preheat oven to 400 degrees.
2. Brown beef, celery, and onion.
3. Drain.
4. Stir in BBQ sauce and salt.
5. Simmer uncovered for 3 minutes.
6. Place biscuit dough into each well of an ungreased large muffin tin.
7. Press dough firmly onto bottoms and up sides of cups.
8. Spoon about 1/4 cup of beef mixture into each biscuit cup.
9. Bake 10 to 13 minutes or until edges of biscuits are golden brown.
10.Place shredded cheese on top and return to oven just until cheese melts.
11.Let stand one minute.

Biscuit Dough
1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.

Barbeque Sauce (can add heat...I prefer these sweet barbeque)
1/2 cup heinz 1 carb catsup
1/4 cup balsamic vinegar
1/4 cup water
3 green onion chopped
1 1/2 teaspoon Diabeti Sweet brown sugar substitute
1 1/2 teaspoon prepared mustard
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

I made these tonight for dinner and used my cake and cookie flour mix(carbquick version) instead of the flours above. My DW and I both agree that they taste better than the original.

[gumdrops]

Originally Posted by Kevinpa

I made these tonight for dinner and used my cake and cookie flour mix(carbquick version) instead of the flours above. My DW and I both agree that they taste better than the original.

Good Morning Kevin, hope you are feeling better! Do you replace the
1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
with the 1 1/2C of mix ?


or the whole thing and then just add
1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream
Thank you for your help.

[Kevinpa]

Originally Posted by gumdrops

1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
with the 1 1/2C of mix ?

Yes, this is the sub I made.

[mom2twoboys]

Hi Kevin Glad to see you are cookin again!

[muranojo]

Wow, I'm going to have to take several nights to get through all the postings!

Coming back to LC after a 2+ year absense, I ordered CQ this time and I am addicted! Monday will tell if having these goodies stalls my weight, but I sure don't feel like it and I've been eating a biscuit or 1-2 blueberry muffins a day.

Anyway, my question: I have kept my CQ in the freezer and now realize that was a no-no. The 'flour' is lumpy and hard to break down, and I saw a very early message where Chef Greg said not to sift it, but that was my only workaround.

Anyone have suggestions? If I get it out of the freezer, will these lumps eventually break down?

Gonna try pizza tonight!

[lcq]

Just marking my spot

[Laur B.]

I am new here also - but, I was ABSOLUTELY positive I saw a recipe that is carb quick like? Was it a dream?

Laura B.

[Tazznum1]

What do you mean?

[lscoop]

I find that keeping a vacuum sealer on hand is invaluable with items such as carb quik, oat fiber, polydextrose, inulin, etc. The stuff never goes bad if you keep it vacuum sealed, and even just sealing powders well without the vacuum (especially in those metallic bags that CarbQuik comes in) seems to work well.

[Tazznum1]

You can seal the bags with the foodsaver?

[lscoop]

Yes.....with the metal bags I just use the sealer part and don't do the vacuum sealing. It makes a nice strong seal. If you have the jars, though, vacuum sealing in the jars or canisters also works very well.

[Tazznum1]

TYVM! I thought it would melt. Will do that tonight.