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Old 01-15-2012, 07:46 AM   #271
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Hi everyone.

I just received my first order of Carbquik and can't wait to go through this thread to find some really great recipes.

Question for y'all. I've tried breading chicken with it so far, and just made pancakes. This may have already been answered, but I haven't had time to go through the entire thread, so excuse me if it's a repeat. Does anyone but me notice an aftertaste when using the Carbquick? I don't find it annoying enough to stop using the product, but it's definitely there.

Okay.. off I go to see what great things you guys have posted for me to try.

Anne
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Old 01-15-2012, 08:24 AM   #272
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Old 01-15-2012, 09:40 AM   #273
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There is definitely an aftertaste. I gave up using it for that reason. Then I discovered that if you sub about 1/2 of the Carbquik the recipe calls for w/ coconut flour the aftertaste is no longer noticeable.
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Old 01-16-2012, 09:24 PM   #274
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I made the cheddar biscuits tonight, and we loved them! I have eaten bisquick all my life my Mom is a big fan! I think it tastes just like it. Maybe people that don't like Carbquick never ate bisquick stuff! It is expensive but in my world, it is worth it!
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Old 02-06-2012, 01:12 PM   #275
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Quote:
Originally Posted by eaglssong View Post
Hi everyone.

I just received my first order of Carbquik and can't wait to go through this thread to find some really great recipes.

Question for y'all. I've tried breading chicken with it so far, and just made pancakes. This may have already been answered, but I haven't had time to go through the entire thread, so excuse me if it's a repeat. Does anyone but me notice an aftertaste when using the Carbquick? I don't find it annoying enough to stop using the product, but it's definitely there.
Anne
That CQ taste is definitely there for me, too, Eaglesong. But I've recently discovered if I reduce the CQ by about 25% and sub in the omitted amount of Jennifer Eloff's Splendid Bake Mixes (the low carb or gluten-free mixes) that seems to eliminate the CQ taste, for me at least. Most of the recipes I post have taken that approach and I'm finding it really eliminates that CQ aftertaste.

Jen's Gluten-Free Mix:

1 2/3 cups almond flour
3/4 cup certified gluten-free oat flour
2 tbsp coconut flour
3/4 tsp xanthan gum

Jen's Low-Carb Mix:

1 2/3 cups ground almonds
2/3 cup vanilla whey protein (or plain)
2/3 cup vital wheat gluten

Both have rendered successful results in everything I have tried them in so far. Jennifer is a member here at LCF and you'll see many of her wonderful recipes posted here.
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Old 07-08-2012, 12:27 PM   #276
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Old 01-14-2013, 12:29 PM   #277
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Old 01-14-2013, 07:45 PM   #278
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Quote:
Originally Posted by buttoni View Post
That CQ taste is definitely there for me, too, Eaglesong......................................... ....

Jen's Low-Carb Mix:

1 2/3 cups ground almonds
2/3 cup vanilla whey protein (or plain)
2/3 cup vital wheat gluten

Both have rendered successful results in everything I have tried them in so far. Jennifer is a member here at LCF and you'll see many of her wonderful recipes posted here.
For what did you use Jen's Low-Carb Mix? Muffins, cake, cookies.....???????
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Old 01-14-2013, 07:46 PM   #279
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Quote:
Originally Posted by Heidinem View Post
There is definitely an aftertaste. I gave up using it for that reason. Then I discovered that if you sub about 1/2 of the Carbquik the recipe calls for w/ coconut flour the aftertaste is no longer noticeable.
Great! I'm going to give this a try tomorrow! Thanks for the heads up!

Last edited by Nana Lee/MA; 01-14-2013 at 07:49 PM..
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Old 01-14-2013, 08:03 PM   #280
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Originally Posted by judybing View Post
Is there any grocery store that sells these items? I am in Washington State.

Looking for a low carb cheesecake that I made in the eightys from the Atkins original book but I gave the book to the Goodwill.
Is this it? Just use a nut crust for it.
CREAMY CHEESECAKE
16 Ounce-weights cream cheese
3 large eggs
1 Cup sour cream
1 Tablespoon vanilla extract
2 Teaspoons lemon zest
1/4 Teaspoon salt
Directions
Preheat oven to 350°F.
To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool.
To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. Pour filling into prepared crust.
Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. If desired, garnish with blueberries before serving.

Here is a link to the cheesecakes listed on LCF: Cheesecakes - LowCarbFriends Recipes
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Old 01-16-2013, 07:20 PM   #281
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Just wanted to say:

Thanks for reviving this thread. Also thanks for the good ideas
Ms. Peggy for using part Jen's mix and part CQ. Will give that a try.
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Old 01-21-2013, 01:37 PM   #282
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Quote:
Originally Posted by Nana Lee/MA View Post
For what did you use Jen's Low-Carb Mix? Muffins, cake, cookies.....???????
Basically anything I used Carbquick in: breads, muffins, cake and cookies. But I'm avoiding wheat now, ever since September or October, so I'm not using it anymore. But I can certainly vouch her mixes really deliver on rise, texture and taste.

Last edited by buttoni; 01-21-2013 at 01:41 PM..
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Old 04-10-2013, 10:16 AM   #283
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My question is similar to the one posted by MAMZELLE regarding storage and shelf life. Does anyone know if CQ expires? How long can you keep it? I have been on and off lc WOE for years and now on. My CQ is a couple of years old, opened but resealed with my vacuum sealer and stored at room temp. I'd love to try some of these recipes but concerned about the age of my CQ and should I order new?
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Old 05-20-2013, 03:04 AM   #284
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Marking my spot... all these recipes have me drooling!!!!! Wishing it was my day off so I could be in the kitchen gettin to work right now.
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Old 05-21-2013, 04:22 AM   #285
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Carbquik is a very processed food, so has a very long shelf life. Even open on the shelf it should be stable for over 1 year. I speak from experience, I use small amounts throughout the year & have never noticed a change in quality.
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Old 07-17-2013, 07:13 AM   #286
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Ok so I was hungry for doughnuts, so I experimented this morning. Here is what I came up with.

Doughnut
1/3 to 1/2 cup equivalent sweetener I used Splenda
3 oz Heavy whipping cream
3 oz water
1 egg
2 Tablespoons oil
1 1/2 cup carbquik
2 teaspoons baking powder
1/2 teaspoon salt
Oil for frying

Topping:
This is what I used anything is possible
splenda
orange peel


Combine all doughnut ingredients until just moistened. Drop by teaspoons into hot oil. Drain when brown on paper towels.


Topping:
I food processed the daylights out of this...sorry I didn't measure these items.
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Old 07-17-2013, 10:18 AM   #287
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Those sound good, Laura. Is that a bi-color rat terrier on your lap in your avatar? I have two myself. Your pups are so cute. Here's a pic of my Button 9yo (left) and Zipper 7yo (right). http://i217.photobucket.com/albums/c.../Batmanbig.jpg
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Old 07-17-2013, 06:31 PM   #288
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Yours are so cute!!! Mine is a fox terrier Poboo and his brother Buddy the min-pin on steroids. Po is from the SPCA so we think he's around 8 or 9, then Buddy was from a min-pin rescue he's around 7 - 8.

BTW you saying a recipe sounds good is quite a compliment, I love your recipes have made quite a few and printed off even more to try.
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Old 07-23-2013, 06:13 PM   #289
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Thanks. And I'm so glad you're liking my recipes!
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