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#243 |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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Ira, the dough I used for the pizza has been tweaked from the original carbquik recipe youmay want to compare them 1st but I see no major reason why it should not work.....if you try it let us know how it turns out please.
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#244 | |
Junior LCF Member
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Kevin
Thank you so much!!! My down falls are always periodic and irresitable yearnings for a good burger on a bun and pastrami pizza which you have now solved with this thread!!! I used to make homemade pizza all the time and, in fact, I just gave away my pizza pans a couple of years ago...about 8 of them. Can any one say pizza party, lol!!! I tried making pizza with the carbalose version but it was too soft and without substance, more like toppings on sponge. I was so disappointed!!! This sounds much better!!! Life, and staying on plan have become much easier now. Time to replace those pizza pans...well to buy at least a couple. Now if you could just develop a lc popcorn, lol!!! Re, the refrigerated dough being better, I always made my pizza dough the day before and refrigerated it overnight. An explanation: Quote:
Last edited by Zuleikaa; 01-23-2007 at 05:50 AM.. |
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#246 |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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It had a very nice crust to it Jackie but because of the thickness I made it the crust was more like a pan pizza. I do believe had I made it thinner it would have been closer to a thin and crispy pizza. The dough as I made it was very pliable and the membrain can stretch pretty thin without breaking so making a thinner crust should not be difficult.
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#247 |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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I took the dinner roll recipe and subbed carbalose for carbquik and made a loaf of it.
Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet. * 1/2 cup bottled spring water * 1/2 cup warm CC milk * 2 large eggs * 2 Tbsp. butter * 1/2 Tsp. salt * 1/8 cup wheat protein isolate 8000 * 1 3/8 cup Carbalose * 1 1/8 cup + 3/4 cup wheat protein isolate 5000 * 1/8 cup Resistant Wheat Starch 70 * 1 Tbls. not/Sugar * 1/8 Tsp. splenda quick pack * 2 Tsp. baking powder * 1 Tsp. sugar * 1 packet rapid rise yeast Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000. Then put the wet ingredients in an electric mixing bowl. With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined. Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook. Then form dough and place in a lighly greased loaf dish. Let rise for 1 hour in a warm draft free place till dough doubles in size. Preheat oven to 350 degrees. Bake 35 to 40 mins or until golden brown. |
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#250 | |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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#251 |
Senior LCF Member
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What can I sub?
Kevin
Right now I only have Splenda grandular. Can I sub this for the 1 Tbsp. not/Sugar and 1/8 Tsp. Splenda quick pack? I also have xanthan gum...could that replace the not/Sugar? I am so anxious to make this bread! Thanks, Marla PA |
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#252 | |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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#253 |
Junior LCF Member
Join Date: Mar 2006
Location: seattle, Wa
Posts: 39
Gallery: ira500
Stats: 224/178/166
WOE: Protein power/GO Diet
Start Date: 2/2001
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I'll be making that pizza soon. I thought Scott123's NY Pizza was great..this seems like a very similar but a simpler approach. I will leave the dough in the refrigerator for 5+ hours (maybe 1-2 days) and also use a very well warmed up hot oven. Mmmm, it's too early to salivate.
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#254 |
Major LCF Poster!
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bella Last edited by That Girl; 01-25-2007 at 07:41 PM.. |
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#255 | |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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#257 | |
Very Gabby LCF Member!!!
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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#259 |
Junior LCF Member
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My pizza pans just came in!!! They are 14 inch; before I had 14 and 16 inch pizza pans.
Man when I think about the baking pans I've given away and now have rebought, lol!!! I will make the dough tomorrow to have Sunday. I hope it's wonderful!!! |
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#262 |
Major LCF Poster!
Join Date: Nov 2006
Location: Oregon
Posts: 1,118
Gallery: Kisal
WOE: Basic low carb
Start Date: October 15, 2004
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Thank you so much, Kevin! I'm so new at all this and have so much to learn. I greatly appreciate your patience.
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Smoke free since 8/5/2008
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#264 |
Very Gabby LCF Member!!!
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I wish i didn't still have almost a whole loaf of bread plus hamburger and sub rolls already made... geez, Kevin, that last loaf you made looks wonderful! Not that all the others haven't!
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#265 |
Senior LCF Member
Join Date: Jan 2003
Location: Michigan
Posts: 264
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
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I have read this thread over and over and over! Which is the best w/Carbalose and which is the best w/Carbquick? I don't want to taste the Vital Wheat Gluten (Yuck!) so think it has to be one with very little of WPI8000. I made the Oat Bread, and the Vital Wheat Gluten flavor is awful. I may try it again, with tweaks, but wanted to try it as written first.
Thanks, Bette |
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#267 |
Senior LCF Member
Join Date: Jan 2003
Location: Michigan
Posts: 264
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
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Thanks Kevin. I will get to making both of these, so I can see which I like best. I also got some Sour Dough Starter re-hydrated today, to try that in the next little while.
Bette |
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#268 |
Senior LCF Member
Join Date: Oct 2002
Location: Keller, TX
Posts: 334
Gallery: nurseypoo5
Stats: 255/230/170
WOE: Low carb, Atkins, more H2O
Start Date: Restart 6/20/15
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ok, of all the items i'v boughten over the years, my 17 yr old bread maker is about the only thing ive kept up with ...lol, even my new vaccuum cleaner is missing stuff.
I havent used this machine in about 10 yrs, and low and behold my directions are still in it and it works! i mixed and kneaded my dough on dough setting but took it out instead of letting it rise in there..i let it rise in the bread pan (i was afraid if it rose in there i'd deflate it putting it in the pan..) i hope it turns out great. My carbquick is about 1 1/2 yrs old, but couldnt find an expiration date...so we'll see...brand new box, just a bit old..lol wouldnt it freak us all out if they stopped making this stuff......did i just jinx us eeeeeeeeeeeek.
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#269 |
Senior LCF Member
Join Date: Oct 2002
Location: Keller, TX
Posts: 334
Gallery: nurseypoo5
Stats: 255/230/170
WOE: Low carb, Atkins, more H2O
Start Date: Restart 6/20/15
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kevin or anyone...i have one question...
my bread maker says to add all the wet stuff first..but i didnt know what to do with the fast acting yeast as the package said mix with warm water.. so i added the yeast on top of the warm water and stirred just a second. was that right? Its been 20 minutes and its not rising at all..i have it in a warm oven with the door open and a towel on top.. im not a good cook..hehehehe
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One saggy boob said to the other saggy boob: "If we don't get some support soon, people will think we're nuts." ![]() ![]() |
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#270 | |
Senior LCF Member
Join Date: Oct 2002
Location: Keller, TX
Posts: 334
Gallery: nurseypoo5
Stats: 255/230/170
WOE: Low carb, Atkins, more H2O
Start Date: Restart 6/20/15
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Quote:
well i hope its the first one of the carbquick loafs, cuz thats what i just started making! ![]()
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