Carbalose contest recipes - Page 6

Sassay · 08-18-2005, 07:37 AM

I don't have carblose flour but I do have Carbquick. Can I use that instead of the carblose flour? I want to try the carblose flour but want to use up my carbquick first.

LindaSue · 08-18-2005, 07:55 AM

Quote:

Originally Posted by lynnp

Has anyone tried making an Angel Food Cake with carbalose?

I think that the flavor of Carbalose would overpower the flavor of the cake, but it might be worth a try.

lynnp · 08-18-2005, 02:59 PM

LindaSue Do you think that maybe a chocolate Angel Food cake would cover the flavor? I can't get the flour until I'm back in the USA in a few months so I can't try it myself. I just figure that an Angel food cake wouldn't be hard to convert to low carb. Thanks for the reply.

jlatislaw · 08-18-2005, 07:31 PM

TaterHead: When you say 4 t. Sweet One (in muffins) do you mean 2 packets? I don't know if SweetOne has a bulk product but I only have the packets.
JL

lynnp · 08-19-2005, 01:12 AM

One other question...has anyone used the carbalose for flatbreads (pita, lavash type stuff, pizza dough...)?

Tater Head · 08-20-2005, 12:58 PM

Quote:

Originally Posted by jlatislaw

TaterHead: When you say 4 t. Sweet One (in muffins) do you mean 2 packets? I don't know if SweetOne has a bulk product but I only have the packets.
JL

Actually that should read 3 tsp not 4 and bake temp 350, After 60 minutes you can't edit your post, so sorry. i did edit it on the front page of recipes though.

As per your ? I only have powered sweet one so i don't know if 2 packets are enough. I would think 1 packet would be equal 1 tsp??

kayecat · 08-28-2005, 10:10 PM

I tried Linda Sue's Bararian Apple Cheesecake and it is great! I made a mistake and made the crust with Carb Quick and it was so good. I only used 1 cup of apples, sliced thin and there seemed to be enough.

lynnp · 09-13-2005, 05:58 PM

Still wondering about the flatbreads and Angel Food cake if anyone has tried them

THELOU · 09-14-2005, 05:25 PM

Hi all Which is the most over powering WPI or Carbalose ?

Tater Head · 09-19-2005, 05:45 PM

Quote:

Originally Posted by THELOU

Hi all Which is the most over powering WPI or Carbalose ?

WPI

Davian · 09-26-2005, 04:39 PM

I made these again with some revisions and they are much improved:
Chocolate Cream Cheese Cupcakes

Ingredients:
1/4 cup Special Dark Cocoa
1 1/2 cups (150 gr) Carbalose flour
1/3 cup vegetable oil
1 tsp. baking soda
1 tsp. baking powder
1 egg, beaten
1 tsp vanilla extract
1 cup water
1/2 cup granular Splenda
1/2 cup Chocolate Raspberry SF Syrup (Artisan or Davinci)
1/8 tsp. salt

Filling:
1 - 8 oz. package softened cream cheese
1/3 cup granular Splenda or 3 pkts. splenda + 1 tbsp vanilla davinci's
1 egg
1/2 package of Mini Carb Chocolate Chips
1/4 tsp vanilla extract

Makes 12 muffins.
Preheat oven to 325.

In a large bowl, combine cocoa, carbalose flour, baking soda/powder and splenda. Add vanilla extract, water, beaten egg and Davinci's and mix well. Fold in oil.

In a smaller bowl, combine cream cheese, splenda, egg and vanilla and blend until smooth. Add the chips.

Spray a muffin tin with Pam. Pour in equal amount of the chocolate batter. Top each with equal amounts of the filling in the center of each muffin. Bake for 20 - 25 minutes. Mine were done at 23 minutes. Remove to wire rack to cool. Store in refrigerator.

hirezmary · 10-01-2005, 04:21 PM

Seems like the Carbalose enthusiam is dieing out pretty fast. Is it because the product was thought to be more versitile than originally thought?
I think maybe we thought it could be a true flour sub and we'd be making all kinds of wonderful yeast breads with it. Has anyone really tried this yet?

griffin · 10-01-2005, 05:34 PM

actually i loive the stuff, i just lately been playing around with it and the resistant wheat starch /poly blend,havent done yeast bread though, never didit prior, i have recieved a ton of raves from non lcers from my pumpkin bread, its so moist, and im still trying out stuff, being that it is unpresidented, as carbquick was , i dont think people have given it enough of a chance,it is really a great product.i think carbquick has had alot more experiments, i like that one as well

Tater Head · 10-01-2005, 05:42 PM

Quote:

Originally Posted by hirezmary

Seems like the Carbalose enthusiam is dieing out pretty fast. Is it because the product was thought to be more versitile than originally thought?
I think maybe we thought it could be a true flour sub and we'd be making all kinds of wonderful yeast breads with it. Has anyone really tried this yet?

No just wait till we get closer to the holidays and you'll see a ton of things pop up.

hirezmary · 10-01-2005, 05:44 PM

What is the resistant wheat starch you are referring to?

LindaSue · 10-02-2005, 07:45 AM

Quote:

Originally Posted by hirezmary

Seems like the Carbalose enthusiam is dieing out pretty fast. Is it because the product was thought to be more versitile than originally thought?
I think maybe we thought it could be a true flour sub and we'd be making all kinds of wonderful yeast breads with it. Has anyone really tried this yet?

Because most bread-type recipes rely very heavily on flour, especially yeast breads, I've been afraid to try them because the carbs would be higher than what I usually like to eat. I was mainly interested in using Carbalose flour in dishes that aren't flour-based, such as to thicken sauces and things like that. It turned out that you have to use so much more Carbalose to thicken a sauce, than with regular flour, so the carb savings really aren't all that great. For those who can handle or care to eat low carb breads, I'm sure it's a great product, but I just don't have that much interest in bread.

shecan1 · 10-10-2005, 06:51 PM

I use carbolose flour for everything - brownies, cakes, cookies, flat bread, meatballs, quiche crusts you name it. The stuff is great and it helps me keep from cheating. I ussually double the soda, baking powder or yeast in a recipie, add a little cream or whatever and everything I've tried has turned out awesome.
I don't have a problem with the taste - but with so few low carb products available its nice to have something that freezes so well -

so its not the same old meat eggs and vegtables.

greannmhar · 10-11-2005, 06:56 PM

I was a bit disappointed in the carbalose flour at the beginning, but now I'm having better success by mixing it with things like ground linseeds (flax) and ground almonds. This not only improves the flavour and the results, but it lowers the carb count, too.
It does, however, involve a lot of trial and error, with plenty of the latter!
Babs

datahamstr · 10-27-2005, 05:00 AM

Do any of you cooking geniuses know of a recipe that would turn Carbolose flour into Carbquik, without the hydrogenated Oils (using a healthier fat/oil)? I would love to use some of the Carbquik recipes by doing that. I hope I haven't missed the post somewhere if someone's already done it!
Many thanks,
Leigh (aka datahamstr)

LindaSue · 10-27-2005, 05:22 AM

Quote:

Originally Posted by datahamstr

Do any of you cooking geniuses know of a recipe that would turn Carbolose flour into Carbquik, without the hydrogenated Oils (using a healthier fat/oil)? I would love to use some of the Carbquik recipes by doing that. I hope I haven't missed the post somewhere if someone's already done it!
Many thanks,
Leigh (aka datahamstr)

Why not just use Carbquik? It has no trans fats.

datahamstr · 10-27-2005, 01:13 PM

I ordered some Carquik a while ago, and should be receiving it today. But doesn't it say on the ingredients "Hydrogenated oils"? and the website say something else? I'm kinda confused about that, do you know what the real story on that is?
Leigh

Tom · 10-27-2005, 01:29 PM

There are no partially hydrogenated oils in Carbquik - and never have been as far as the Carbquik that Netrition.com has sold. It's simply a matter of using up the boxes that showed an old ingredient listing.

LowCarbConvert · 11-11-2005, 01:34 PM

Oatmeal Pecan Cookies

8 oz (2 sticks) butter
1 large egg
2/3 C Poly D plus
1/3 C brown diabetisweet
1/4 C Erythritol
2 T half & half
2 t vanilla
1 3/4 C Carbalose flour
2 1/2 t baking soda
1 1/2 t baking powder
1 t cinnamon (optional)
1 1/4 C Old fashioned Irish oatmeal
1 1/4 C chopped pecans

Cream the butter until light and fluffy. Add Egg and sweeteners, blend well. Add half & half and vanilla, blend.
Whisk together carbalose, baking soda, baking powder, and cinnamon (opt). Add to wet ingredients and mix until well combined. Add oatmeal and pecans, mix well.

Drop by # 40 scoopfuls (about 2 T) onto parchment lined pans, at least 2" apart. Bake at 325*, 12-14 minutes. Cool a minute before removing to rack.

Makes about 38 3" cookies.

You can also add 2 chopped up Minicarb bars to the batter, but the aftertaste is pretty strong.

I dont know the carb count on these yet, but it's probably high.

datahamstr · 11-11-2005, 05:30 PM

Thanks very much for clearing up the inaccurate info. on Carbquik, appreciate it!

Leigh

Tryinghardtolose · 11-19-2005, 06:59 PM

This is my first post so please excuse me if I make a mistake! I'd love to make your Bavarian Apple Cheesecake for Thanksgiving. I have the Carbquik but not the Carbalose flour. Can the Carbquik be subbed for the Carbalose? Would I need to make any other changes to it? What's the biggest difference in the two of them? I also wanted to thank you for all of your great recipes! I have been reading this website for over two years and you've been a tremendous help to me, as to others I'm sure. Please keep cooking and sharing with us....

Happy Holidays to all......

LindaSue · 11-20-2005, 06:26 AM

Quote:

Originally Posted by Tryinghardtolose

This is my first post so please excuse me if I make a mistake! I'd love to make your Bavarian Apple Cheesecake for Thanksgiving. I have the Carbquik but not the Carbalose flour. Can the Carbquik be subbed for the Carbalose? Would I need to make any other changes to it? What's the biggest difference in the two of them? I also wanted to thank you for all of your great recipes! I have been reading this website for over two years and you've been a tremendous help to me, as to others I'm sure. Please keep cooking and sharing with us....

I think it will work fine. The main differences are that Carbquik has fat and leavening in it. The leavening isn't an issue in the cheesecake crust since it won't raise or puff up anyway. I doubt if the little bit of extra fat will be a problem either, but you could possibly l

08-18-2005, 07:31 PM	#154
jlatislaw Senior LCF Member Join Date: Jul 2002 Location: SW Mich Posts: 911 Gallery: jlatislaw	TaterHead: When you say 4 t. Sweet One (in muffins) do you mean 2 packets? I don't know if SweetOne has a bulk product but I only have the packets. JL Last edited by jlatislaw : 08-18-2005 at 07:33 PM.

08-19-2005, 01:12 AM	#155
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,029 Gallery: lynnp Stats: size 26/size 6 WOE: protein and vlc Start Date: October 20, 2008	One other question...has anyone used the carbalose for flatbreads (pita, lavash type stuff, pizza dough...)? Last edited by lynnp : 08-19-2005 at 01:47 AM.

08-28-2005, 10:10 PM	#157
kayecat Senior LCF Member Join Date: Jan 2004 Location: Holland, MI Posts: 249 Gallery: kayecat Stats: 220/211/160 WOE: atkins Start Date: many times 9-1-97	I tried Linda Sue's Bararian Apple Cheesecake and it is great! I made a mistake and made the crust with Carb Quick and it was so good. I only used 1 cup of apples, sliced thin and there seemed to be enough. Last edited by kayecat : 08-28-2005 at 10:14 PM.

09-26-2005, 04:39 PM	#161
Davian Senior LCF Member Join Date: Sep 2004 Location: Lehigh Valley, PA Posts: 797 Gallery: Davian Stats: 239 start/149/163 baby born! WOE: Maintenance plus..... Start Date: 02/24/04	I made these again with some revisions and they are much improved: Chocolate Cream Cheese Cupcakes Ingredients: 1/4 cup Special Dark Cocoa 1 1/2 cups (150 gr) Carbalose flour 1/3 cup vegetable oil 1 tsp. baking soda 1 tsp. baking powder 1 egg, beaten 1 tsp vanilla extract 1 cup water 1/2 cup granular Splenda 1/2 cup Chocolate Raspberry SF Syrup (Artisan or Davinci) 1/8 tsp. salt Filling: 1 - 8 oz. package softened cream cheese 1/3 cup granular Splenda or 3 pkts. splenda + 1 tbsp vanilla davinci's 1 egg 1/2 package of Mini Carb Chocolate Chips 1/4 tsp vanilla extract Makes 12 muffins. Preheat oven to 325. In a large bowl, combine cocoa, carbalose flour, baking soda/powder and splenda. Add vanilla extract, water, beaten egg and Davinci's and mix well. Fold in oil. In a smaller bowl, combine cream cheese, splenda, egg and vanilla and blend until smooth. Add the chips. Spray a muffin tin with Pam. Pour in equal amount of the chocolate batter. Top each with equal amounts of the filling in the center of each muffin. Bake for 20 - 25 minutes. Mine were done at 23 minutes. Remove to wire rack to cool. Store in refrigerator. __________________ Working off the baby weight

10-27-2005, 05:00 AM	#169
datahamstr Senior LCF Member Join Date: May 2004 Posts: 96 Gallery: datahamstr Stats: 180/160/140 WOE: Atkins Start Date: may5, 2004	making Carbquik out of carbolose? Do any of you cooking geniuses know of a recipe that would turn Carbolose flour into Carbquik, without the hydrogenated Oils (using a healthier fat/oil)? I would love to use some of the Carbquik recipes by doing that. I hope I haven't missed the post somewhere if someone's already done it! Many thanks, Leigh (aka datahamstr)

08-18-2005, 07:37 AM	#151
Sassay MAJOR LCF POSTER! Join Date: Dec 2003 Location: Florida Posts: 1,071 Gallery: Sassay Stats: 255/183/125 WOE: Low carb Start Date: 3/05	I don't have carblose flour but I do have Carbquick. Can I use that instead of the carblose flour? I want to try the carblose flour but want to use up my carbquick first.

08-18-2005, 02:59 PM	#153
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,029 Gallery: lynnp Stats: size 26/size 6 WOE: protein and vlc Start Date: October 20, 2008	LindaSue Do you think that maybe a chocolate Angel Food cake would cover the flavor? I can't get the flour until I'm back in the USA in a few months so I can't try it myself. I just figure that an Angel food cake wouldn't be hard to convert to low carb. Thanks for the reply.

09-13-2005, 05:58 PM	#158
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,029 Gallery: lynnp Stats: size 26/size 6 WOE: protein and vlc Start Date: October 20, 2008	Still wondering about the flatbreads and Angel Food cake if anyone has tried them

09-14-2005, 05:25 PM	#159
THELOU Senior LCF Member Join Date: Sep 2002 Location: SOUTH WEST MICHIGAN, COLOMA Posts: 127 Gallery: THELOU WOE: Atkins Start Date: November 1998	Hi all Which is the most over powering WPI or Carbalose ?

10-01-2005, 04:21 PM	#162
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 453 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	Seems like the Carbalose enthusiam is dieing out pretty fast. Is it because the product was thought to be more versitile than originally thought? I think maybe we thought it could be a true flour sub and we'd be making all kinds of wonderful yeast breads with it. Has anyone really tried this yet?

10-01-2005, 05:34 PM	#163
griffin MAJOR LCF POSTER! Join Date: Dec 2004 Location: indiana Posts: 1,458 Gallery: griffin WOE: atkins/moderate Start Date: november 04	actually i loive the stuff, i just lately been playing around with it and the resistant wheat starch /poly blend,havent done yeast bread though, never didit prior, i have recieved a ton of raves from non lcers from my pumpkin bread, its so moist, and im still trying out stuff, being that it is unpresidented, as carbquick was , i dont think people have given it enough of a chance,it is really a great product.i think carbquick has had alot more experiments, i like that one as well

10-01-2005, 05:44 PM	#165
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 453 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	What is the resistant wheat starch you are referring to?

10-10-2005, 06:51 PM	#167
shecan1 Senior LCF Member Join Date: Oct 2003 Location: Eagle River,Alaska Posts: 149 Gallery: shecan1 Stats: (160/130/120) WOE: Atkins	I use carbolose flour for everything - brownies, cakes, cookies, flat bread, meatballs, quiche crusts you name it. The stuff is great and it helps me keep from cheating. I ussually double the soda, baking powder or yeast in a recipie, add a little cream or whatever and everything I've tried has turned out awesome. I don't have a problem with the taste - but with so few low carb products available its nice to have something that freezes so well - so its not the same old meat eggs and vegtables.

10-11-2005, 06:56 PM	#168
greannmhar Junior LCF Member Join Date: Jul 2005 Posts: 32 Gallery: greannmhar	I was a bit disappointed in the carbalose flour at the beginning, but now I'm having better success by mixing it with things like ground linseeds (flax) and ground almonds. This not only improves the flavour and the results, but it lowers the carb count, too. It does, however, involve a lot of trial and error, with plenty of the latter! Babs

10-27-2005, 01:13 PM	#171
datahamstr Senior LCF Member Join Date: May 2004 Posts: 96 Gallery: datahamstr Stats: 180/160/140 WOE: Atkins Start Date: may5, 2004	re carbquik I ordered some Carquik a while ago, and should be receiving it today. But doesn't it say on the ingredients "Hydrogenated oils"? and the website say something else? I'm kinda confused about that, do you know what the real story on that is? Leigh

10-27-2005, 01:29 PM	#172
Tom Administrator Join Date: Feb 2003 Posts: 4,784 Blog Entries: 2 Gallery: Tom	There are no partially hydrogenated oils in Carbquik - and never have been as far as the Carbquik that Netrition.com has sold. It's simply a matter of using up the boxes that showed an old ingredient listing.

11-11-2005, 01:34 PM	#173
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 518 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Oatmeal Pecan Cookies 8 oz (2 sticks) butter 1 large egg 2/3 C Poly D plus 1/3 C brown diabetisweet 1/4 C Erythritol 2 T half & half 2 t vanilla 1 3/4 C Carbalose flour 2 1/2 t baking soda 1 1/2 t baking powder 1 t cinnamon (optional) 1 1/4 C Old fashioned Irish oatmeal 1 1/4 C chopped pecans Cream the butter until light and fluffy. Add Egg and sweeteners, blend well. Add half & half and vanilla, blend. Whisk together carbalose, baking soda, baking powder, and cinnamon (opt). Add to wet ingredients and mix until well combined. Add oatmeal and pecans, mix well. Drop by # 40 scoopfuls (about 2 T) onto parchment lined pans, at least 2" apart. Bake at 325*, 12-14 minutes. Cool a minute before removing to rack. Makes about 38 3" cookies. You can also add 2 chopped up Minicarb bars to the batter, but the aftertaste is pretty strong. I dont know the carb count on these yet, but it's probably high. __________________ Do you know what breakfast cereal is? It's those little curly wooden shavings you find in pencil sharpeners -Charlie and The Chocolate Factory Karen

11-11-2005, 05:30 PM	#174
datahamstr Senior LCF Member Join Date: May 2004 Posts: 96 Gallery: datahamstr Stats: 180/160/140 WOE: Atkins Start Date: may5, 2004	re: Carquik Thanks very much for clearing up the inaccurate info. on Carbquik, appreciate it! Leigh

11-19-2005, 06:59 PM	#175
Tryinghardtolose Senior LCF Member Join Date: Sep 2003 Location: Ocoee, Fl. Posts: 482 Gallery: Tryinghardtolose Stats: 195/156.5/145 WOE: Atkins	LindaSue......help please This is my first post so please excuse me if I make a mistake! I'd love to make your Bavarian Apple Cheesecake for Thanksgiving. I have the Carbquik but not the Carbalose flour. Can the Carbquik be subbed for the Carbalose? Would I need to make any other changes to it? What's the biggest difference in the two of them? I also wanted to thank you for all of your great recipes! I have been reading this website for over two years and you've been a tremendous help to me, as to others I'm sure. Please keep cooking and sharing with us.... Happy Holidays to all...... __________________ I'm just doing as my name says....Trying hard to lose!