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Old 06-07-2011, 06:01 AM   #1201
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Hi Kelli.

You might want to post this question in the recipe help section. Just start a new thread. It will get more views and therefore answers there.

If you don't know how of where that is, ask here and I will help you.
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Old 06-07-2011, 08:03 AM   #1202
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Thanks, I have no idea where that is:blush:
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Old 06-07-2011, 11:37 AM   #1203
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http://www.lowcarbfriends.com/bbs/

This is the main index. Scroll down to "recipe help and suggestions". Click.

Click on New Thread on the left side about 1/2 way down the page, under forum jump.

Let me know if that helps.
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Old 06-07-2011, 02:38 PM   #1204
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It did! somehow I couldn't find the recipes to save my life--and felt silly asking where they were
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Old 07-07-2011, 03:06 PM   #1205
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Carbquik nutrition facts (minus shortening flakes)?

Would anyone have any clever suggestions as to how to recalculate Carbquik's nutrition facts if I'm always sifting out those shortening flakes? I heavily monitor my macros and calories and this small factor must change things dramatically as far as nutrition info when eating carbquik on a regular basis. Thanks for any help
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Old 07-12-2011, 05:36 AM   #1206
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sorry, I have no idea.
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Old 10-12-2011, 12:59 PM   #1207
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Subscribing!
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Old 01-12-2012, 03:16 PM   #1208
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Correction from pg 22 for single drop biscuit:

4 TBS Carbquik
1.5 TBS Water

I tried the suggested recipe on pg 22 and ended up with fluffy cq soup lol so I read box and converted. I just mixed ingredients for 2 min by fork and put in greased ramekin in 350 oven for 12-14 min and delish!

I can't believe how good this tastes. It is the best LC bread I've had and I bake ...a lot. Yummy with a pat of butter.
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Old 02-14-2012, 03:47 PM   #1209
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Quote:
Originally Posted by Dianna View Post
I remember making the "Impossible Pies" with Bisquik. You mix up everying then pour it in a pie pan. Some how it makes it's own crust. I'm thinking quisch? would be good like this. Anyone tried something like this?

Dianna
I'm interested in this idea as well as I have a hard time with plain eggs and finding low carb breakfast menus. What I want to know is if anyone with type 2 diabetes has used this product and how it has affected their after meal blood sugars. I am finding that starch (as Dr. Rob Thompson says ) is the enemy that keeps my blood sugars from being normal. Regarding the impossible pie, I like ham, green onions and swiss cheese in mine.
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Old 02-15-2012, 06:26 PM   #1210
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QUOTE by DiannaFoot: I was concerned about the seemingly conflicting carbohydrate and fiber nutritional information on the Carbquick and carbalose flour packages. I wrote the following to Tova Industries, but never received a reply:

I have a question:
I have in my hands a bag of Carbalose flour and a box of Carbquik. According to the nutrition information on the packages, one cup (100g) of the Carbalose flour has a total of 48 grams of carbohydrates and 29 grams of fiber, resulting in 19 grams net carbs per cup.

However, the Carbquick, which is purportedly Carbalose flour with additions of oil, buttermilk powder, baking powder, egg-white powder, lecithin, salt, and flavorings, states that it has a total fiber count of 16g per 1/3 cup, making 48 grams of fiber per cup.
How can the Carbquik have more than 1 1/2 times the amount of fiber per cup as the Carbalose flour when none of the additional ingredients (which replace some of the flour) have any fiber?
Please answer, as I am diabetic and must control intakes of refined carbohydrates and fiber. Since I have bought a large amount of Carbalose flour and Carbquik, I need accurate nutrition information in order to know how to incorporate them into my food plan.
Thank you,


Dianna, did you ever hear back from Tova on this question? The higher fiber in Carbquick is coming from the wheat fiber and soy fiber listed in the ingredients. Wheat fiber is about 97-98% fiber. And soy fiber is around 85%. Don't quote me on those numbers. I just gathered that from Googling around. The fiber in CQ does exactly what oat fiber does for my baked goods (in addition to enhancing texture), it pulls net carb numbers down considerably. The fiber values are also why I tend to use Carbquick over too much almond and coconut flour. The extra fiber deduction CQ brings to the "nutritional information" scene is sizeable. Luckily, I'm not grain/gluten sensitive.
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Old 04-06-2012, 03:13 PM   #1211
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Just tried the strawberry shortcake. Needed more liquid to stir mixture so I just added some more milk. Turned out delicious!!! So excited to find this baking mix. Haven't had a baked good in months. Baked them in a cupcake tin and wanted to eat ALL of them. My family liked them, too. Awesome!!!

Last edited by Bgail319; 04-06-2012 at 03:14 PM..
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Old 05-17-2012, 04:23 PM   #1212
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Thanks for the cream cheese coffee cake recipe. I added sugar free apricot preserves on top. So good!
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Old 06-30-2012, 01:01 AM   #1213
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I recently bought Carbquik and so far I've made the biscuits, cream cheese cookies, and fried fish and oven-fried chicken in it. They all have been delicious! especially the biscuits. However, the cookies came out REALLY light and easily crumbly. Is that how they are supposed to be or is there something I can do to make them a little harder like cookies?
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Old 06-30-2012, 09:24 AM   #1214
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You can add some xanthum gum or glucomannan to help with the crumbly-ness.
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Old 07-06-2012, 08:55 PM   #1215
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Hi all. Just checking in on this thread. My order is due to arrive Monday. I can't wait to give it a try. Technically it isn't on my diet plan, but I figure if I can keep the carbs in check I'll be okay.
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Old 07-20-2012, 07:42 PM   #1216
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My first experiments with Carbquik

I have to say I used my Carbquik with caution and took extra care to make sure it wasn't knocking me out of ketosis. I'm happy to report it didn't and it created no carby cravings.

Since my first box arrived my wife and I have made:

Biscuits - I was going for cut round biscuits. They tasted great but looked like cookies. I will try this again, but make them a little smaller so they will be thicker. I expected the dough to rise a lot more than it did.

Mexican Pizza - I made the pizza crust according to the recipe on the box and used a rolling pin to make it nice and thin. Then topped it with seasoned beef and cheese. The pizza turned out great and the crust was sturdy enough to support a pretty ample topping.

Chicken Fried Steak and Gravy - My DW used Carbquik in place of the flower and followed her normal Chicken Fried Steak recipe. The gravy was a little thin, but tasted great! The Chicken Fried Steak was amazing. Our daughter even ate the leftovers the next day. She couldn't believe it was LC.
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Old 10-20-2012, 09:21 PM   #1217
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Old 03-11-2013, 01:32 PM   #1218
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Are you by chance still using this mix?
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Old 03-12-2013, 02:17 PM   #1219
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I still use carb quick, for pan cakes and breading my chicken cutlet, and I'm still experimenting with it. People say it's better if combined with another four( like almond or flax meal, or coconut flour. My hubby is allergic to nuts so I can't use almond flour when I know he will be sharing what I eat. It does have a slight aftertaste, but I deal with it. I'm now also experimenting With coconut flour it has no aftertaste but absorbs liquid so add a little more to recipes.
Use to replace bisquick recipes. Go to their site for some ideas, just change things to adapt tp LC.
Good luck!

Last edited by catnmouse; 03-12-2013 at 02:20 PM..
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Old 01-16-2014, 05:17 PM   #1220
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I want to try this.... everything sounds
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Old 01-16-2014, 06:15 PM   #1221
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Carbalose Flour/CarbQuik

You can purchase either carbalose flour or CarbQuik online. The flour works pretty much like regular very soft (refined) four. CarbQuik is the carbalose version of Bisquik, mixed with ingredients that cause it to work like a rising dough. Both are very versatile and easy to use, and I always keep them on hand....
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Old 01-16-2014, 06:20 PM   #1222
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Does anyone know if this product uses wheat of any sort?

Recently read 'Wheat Belly' and am trying to get away from it. Plus it's not restricted carb-friendly anyway.

Used it several years ago and want to re-order some as I'm back to low-carbing. Made some almond flour-based buns the other day that were so-so.
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Old 01-19-2014, 02:56 PM   #1223
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Quote:
Originally Posted by muranojo View Post
Does anyone know if this product uses wheat of any sort?

Recently read 'Wheat Belly' and am trying to get away from it. Plus it's not restricted carb-friendly anyway.

Used it several years ago and want to re-order some as I'm back to low-carbing. Made some almond flour-based buns the other day that were so-so.
Yes, it does contain wheat. That's my concern too. Go to netrition and you can read the nutrition label and see the ingredients there.
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Old 01-19-2014, 06:42 PM   #1224
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Thanks, Felina. I did just go to Netrition (had forgotten where I got this originally), and WOW, it has quite a bit of wheat-type ingredients. Hmmm, maybe I had better focus on almond and coconut flours.
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