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Old 09-07-2006, 07:27 PM   #31
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jackieba, I did the same thing. My scale is not great, but good enough that it worked. I think I did have a few smaller clumps, but they didn't appear to make a difference in the final product.

I had to cheat with this recipe. I had all my ingredients out, and when it came time to measure out the Poly D I only had 1/2 cup. You know that panic? I had the panic. In a fit of total stupidity, I added a scant 1/4 cup of actual, real sugar.
So, as you may imagine, this particular batch is especially decadent, and maybe even a little too sweet. But they're mostly going to be eaten by the kids anyway. I did cut 12 servings, so the real sugar only amounts to slightly less than 4 "extra" carbs per serving.
I won't be doing that again! Now I don't have any sugar for the hummingbirds.

What a great brownie. Thanks, scott!
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Old 09-08-2006, 07:21 AM   #32
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Absolutely the BEST brownie recipe!!! No need for any other brownie recipes...........These are TERRIFIC! Thanks................
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Old 09-08-2006, 07:46 AM   #33
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Quote:
Originally Posted by Jaideyes View Post
Yes please retire mine, these are amazing! Thanks Scott!
Jaideyes, that's very gracious of you. I would like to say that without your brownie recipe, I'm certain that none of these polyd brownie recipes would exist, and... I'm not sure how many polyd based desserts there would be either. Back when polyd first became available I fiddled with it a bit and talked a good show, but you were the one that jumped right in and knocked it out of the park at your first at bat. Without the ice breaking effect of your brownie recipe, I really can't say how far polyd use would be today.

Take a big bow
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Old 09-08-2006, 07:50 AM   #34
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Originally Posted by Charski View Post
Sigh. Scott, you are forever getting me in Dutch with DH over these multitudes of products that I NEEEEED!!
That's right Char, I'm the villian here. It's all my fault *smiling as I twirl my moustache*
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Old 09-08-2006, 08:30 AM   #35
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Quote:
Originally Posted by scott123 View Post
Jaideyes, that's very gracious of you. I would like to say that without your brownie recipe, I'm certain that none of these polyd brownie recipes would exist, and... I'm not sure how many polyd based desserts there would be either. Back when polyd first became available I fiddled with it a bit and talked a good show, but you were the one that jumped right in and knocked it out of the park at your first at bat. Without the ice breaking effect of your brownie recipe, I really can't say how far polyd use would be today.

Take a big bow
I double that sentiment Jaideyes. I never would have tried brownies without your recipe as well as my strawberry jam was started with your recipe. Thanks for taking the lead and paving the way for the rest of us.
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Old 09-08-2006, 06:32 PM   #36
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Scott, I have Diabetisweet could that be substituted for the Sweet One packet and if so, how much? I have everything else on the list and look forward to these.
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Old 09-08-2006, 07:03 PM   #37
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Word--Don't lick the raw stuff out the bowl--almost cracked my teeth on the isomalt granules!
True that!! I've done it twice now.....
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Old 09-09-2006, 02:59 AM   #38
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Originally Posted by Davian View Post
Scott, I have Diabetisweet could that be substituted for the Sweet One packet and if so, how much? I have everything else on the list and look forward to these.
Absolutely Davian, here is the entire recipe subbing diabetisweet for the sweet one:

Wet

1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate

2 large eggs
1/2 teaspoon vanilla
8 drops sweetzfree (1/3 C. splenda equivalent)

Dry

1/2 cup Carbalose flour 50 g
3/4 cup polydextrose 135 g
1/4 cup granular erythritol 54 g
1/4 cup diabetisweet 54 g

1/2 C. Chopped Pecans (optional)

Preheat the oven to 275 degrees. Butter an 8x8 pan.

In a large glass bowl, melt butter and chocolate in microwave, stirring every 20 seconds. Make sure chocolate is completely melted. Let chocolate cool briefly, then mix in remaining wet ingredients, whisking in eggs last.

Combine dry ingredients in a separate bowl. Whisk thoroughly to break up any clumps of carbalose. Slowly pour dry into wet while stirring. Fold in nuts if using.

Pour batter into pan and pound on counter a few times to get as much air out as possible.

Bake 80-90 minutes at 275. 20 minutes past when a toothpick comes out clean.

Cut into 6 squares. Let cool on wire rack. Store in an airtight container.

Notes

Nestle's unsweetened chocolate is far superior to Baker's brand.

This makes a dense moist brownie. For those that like their brownies on the fudgey side,

Bake 30-35 minutes at 325.

Excess air will make these brownies cakey rather than dense. The ingredients need to be well mixed, but try not to overmix/incorporate too much air. Don't be afraid to give the batter a good pounding before it goes in the oven.

The sweetener in this comes out about 1 1/4 cups. Multiple sweeteners are essential to the success of the recipe.
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Old 09-09-2006, 06:36 AM   #39
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Quote:
Originally Posted by scott123 View Post
Netrition will be carrying pure isomalt soon. Once they do, I'd recommend obtaining that.
What do you know that this nice young lady from Netrition customer service doesn't know?


Hello,

We don't have any current plans to carry that product but we
will keep your request in mind when we consider adding new
products.

Best Regards,

--
Customer Service Specialist
Netrition.com - the Internet's Premier Nutrition Superstore!
http://www.netrition.com


I removed her name just in case she would get in trouble if her info is wrong. Ok if you know something Scott, SPILL.

I need to know because I really want to try Kev's chocolate chip isomalt ice cream and some other stuff. I don't wanna wait any longer if I don't have to!
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Old 09-09-2006, 06:45 AM   #40
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Originally Posted by lowcarbcontender View Post
What do you know that this nice young lady from Netrition customer service doesn't know?

try here:

http://www.lowcarbfriends.com/bbs/sh...59#post7406559
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Old 09-09-2006, 06:50 AM   #41
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This post is from Tom, the administrator of this forum:

Quote:
Originally Posted by Tom View Post
Yes, Netrition plans to stock Isomalt. I'll post details when available.

Thanks for the suggestion.
Edit: Oops, cross posted with Kevin
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Old 09-09-2006, 07:10 AM   #42
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Thank you - thank you - thank you......
Brownies and cheesecake are the two best things we get to enjoy!
Did I say "thank you?"
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Old 09-09-2006, 07:26 AM   #43
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Thanks guys! I had seen Tom's post before but am still confused. Do the admins here run Netrition? Is that why they'd know the "inside scoop" while maybe someone in customer service wouldn't?
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Old 09-09-2006, 07:33 AM   #44
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Laura, netrition is the sponsor of this forum and as a result the admins. are privied to the inside scoop.
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Old 09-09-2006, 07:48 AM   #45
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Aaaha! Thanks Kevin! Can't wait to get my hands on some and try those brownies and the ice cream!
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Old 09-10-2006, 03:53 PM   #46
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Scott, or anyone who's around, <---- (that's my nervous look)

My dear husband is whining for some chocolate so I thought I'd try these. I don't know if I can though because I have no Carbalose flour or Ace-k. Could I replace the Carbalose flour with either Carbquik or almond flour, or a combination of these two? For the ace-k could I just use Stevia, or maybe more Erithritol or Sweetzfree?

I also don't have the Nestle's unsweetened baking chocolate but do have the Eat Well Be Well low carb chocolate chips. I've got Bakers unsweetened chocolate too but it's so darn bitter I rarely use it.

Thanks so much to anyone who can help.
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Old 09-10-2006, 03:59 PM   #47
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Oh Oh Oh! I just remembered something. I saw on here before a do-it-yourself bake mix recipe that was supposed to replace Carbalose flour I believe. [COLOR="Sienna"]( Or was it Atkins bake mix it was supposed to replace? )[/COLOR] I looked for it earlier today and couldn't find it for the life of me. Does anyone know that recipe off hand or where I can find it? Is there an imitation version for the Carbquik too? Thanks!!
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Old 09-10-2006, 04:18 PM   #48
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Laura,

Carbquik is not an ideal sub, but it should still be pretty good.

I go to great lengths to preach against the inferiority of baker's brand baking chocolate, but if it's all you have and you want to make these, it won't be the end of the world. The Eat Well chips contain polydextrose and splenda- the extra ingredients would change the proportions of the recipe too much.

For a long time I was fairly neutral about stevia, but after buying all the top brands and attempting to bake with them... I'm not happy with the aftertaste it imparts. Again, though, if you have stevia and no ace k, you should still be alright. If you have stevia packets, just use 1, otherwise, you'll want 2 tsp sweetening equivalent.

So... go with:

carbquik for carbalose
baker's brand for nestle
stevia for ace k

It'll still be a fantastic brownie, but keep in mind that once you track down the necessary ingredients- it'll be even better.

Btw, Sweet One has a store locator. There are two supermarkets in the Chicago area that carry it. Do you live anywhere near these?

SUPER K 16300 S HARLEM AVE
TINLEY PARK IL 60477 (708)-633-7300 53.77

SUPER K 17550 HALSTED ST
HOMEWOOD IL 60430 (708)-922-1500 59.61

Last edited by scott123; 09-10-2006 at 04:20 PM..
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Old 09-10-2006, 05:13 PM   #49
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Thank you Scott! As usual you are lightening quick with the help! Yes I thought the Carbquik might taste a bit too salty, but since I've never tasted Carbalose wasn't sure what the difference would be.

I'm not close to those stores but I did look up Sweet One and did the store locator thingy. I stopped clicking at 405 miles. It was just for a laugh since I wouldn't of driven more than 5 miles for it.

Funny you should mention the aftertaste with Stevia, as I made some muffins today, but used Sweetzfree, which isn't supposed to have an aftertaste, but I SURE tasted one! I had some raspberry SF syrup in there too though so it might've been that. The longer I'm on low carb the more I notice this stuff.

Off the top of your head any idea where those bake mix substitutions are? ( I suck at searching for stuff.)
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Old 09-11-2006, 06:19 AM   #50
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The only bake mix sub I've seen is for Atkins bake mix and that's on Sherrie's website. But it would not work well for brownies.
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Old 09-11-2006, 08:00 AM   #51
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What about Jena Marie's cake mix blend? Here's the recipe:

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Jena Marie's cake mix blend is

1 1/2 cups Resistant Starch
1 1/4 cups Wheat Protein Isolate
1 3/4 cups Oat Flour
2 1/2 cups Oat Fiber

Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff from Netrition and mix my own. Much cheaper that way. Joan

19 net carbs per cup
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Old 09-11-2006, 11:26 AM   #52
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Thanks Pam. I'm sure that's what I had seen before. I'll be placing another Netrition order soon and can get the ingredients. Boy, that seems like a lot of corn starch. Is that normal for bake mixes? Is this ok for thickening too, and "savory" dishes or only for sweet things? Do you have any nutritional info? Thanks!
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Old 09-11-2006, 12:27 PM   #53
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Probably should clarify which ingredients that recipe is using. Is that Wheat Protein Isolate 5000 or 8000? Is it Resistant Corn Starch or Resistant Wheat Starch.
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Old 09-11-2006, 12:40 PM   #54
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Thanks Tom. I would not even of known to ask those questions!
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Old 09-11-2006, 04:05 PM   #55
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Quote:
Originally Posted by lowcarbcontender View Post
Thanks Pam. I'm sure that's what I had seen before. I'll be placing another Netrition order soon and can get the ingredients. Boy, that seems like a lot of corn starch. Is that normal for bake mixes? Is this ok for thickening too, and "savory" dishes or only for sweet things? Do you have any nutritional info? Thanks!
I've not tried her flour recipe yet. Hope this thread will be helpful.

http://www.lowcarbfriends.com/bbs/sh...ght=Jean+Marie
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Old 09-13-2006, 03:37 PM   #56
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Where can this be bought? I could not find it on the Netrition website.
Thank you in advance.

13 drops sweetzfree (1/2 C. splenda equivalent)
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Old 09-14-2006, 12:44 PM   #57
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Where can this be bought? I could not find it on the Netrition website.
Thank you in advance.

13 drops sweetzfree (1/2 C. splenda equivalent)
You'd have to do a search on the internet for it... try using google. Netrition does not sell sweetzfree. You can, however, use 1/2 cup of Splenda, or Fiberfit (which Netrition does sell) equal to 1/2 cup of sweetness.
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Old 09-14-2006, 01:44 PM   #58
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Another option is the new Splenda Quick Pack which has far less bulk and carbs than granular Splenda.
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Old 09-14-2006, 02:07 PM   #59
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Quote:
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Another option is the new Splenda Quick Pack which has far less bulk and carbs than granular Splenda.
Those are real nice....I used 1 today......But I needed a cup equivilent.

Other than that 1 cup of sweetener requirement and it becomes difficult to measure.
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Old 09-14-2006, 02:35 PM   #60
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I think a pouch of Splenda Quick Pack is 1 teaspoon of powder, so half a teaspoon would be equivalent to half a cup of sugar, etc.

You'd need measuring spoons that go smaller than a full teaspoon of course.
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