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Reviews Date of last review
4 Sun February 13, 2011
Recommended By Average Price Average Rating
50% of reviewers None indicated 3.5


Ingredients: 3 cups carbquik
1 1/2 teaspoons salt
1 package active dry yeast(package)
2/3 cup warm potato water
3 tablespoons vegetable oil
4 drops yellow food coloring, optional
2 whole eggs
4 quarts boiling water
How To Prepare: -Sift carbquik and salt into a mixing bowl. Dissolve yeast in 1/3 cup warm potato water, add food coloring (if using).
-Add yeast to carbquik mixture. Add oil to the remaining potato water. Stir into carbquik mixture. Add eggs and stir until dough forms a ball. Mix with dough hook at least five minutes. Place dough in oiled bowl. Cover and let rise until doubled. Punch down and turn out onto floured board. Knead again until smooth and elastic. Divide into 12 equal parts. Form each part into a strip about 6 inches long and 3/4 inch thick. Pinch ends together to form rings and let \\\"rest\\\" five minutes.
-Drop rings into water, one at a time, cooking 4 or 5 at once depending on size of pot.
-Simmer for 5 to 6 minutes from the time they rise to the surface of the water. Lift out of water with long handled slotted spoon or fork. Place on very lightly greased cookie sheet. Cool about five minutes.
-Bake in 375 degree oven for 25 to 35 minutes or until golden brown and crisp.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: 4 grams
Preparation Time: Not too much time
Effort (Easy, Average, Difficult): Easy

Junior LCF Member

Registered: March 2004
Location: mebane, NC
Posts: 46
Review Date: Fri September 3, 2004 Would you recommend the product? No | Price you paid?: None indicated | Rating: 6 

Positive aspects of the product (pros):
Cons: texture, consistency

This recipe did not work for me. I have mixed reviews for carbquik in general.

There never seemed to be enough gluten to make the dough elastic (I did kneed for a prolonged period of time). The dough practically fell apart in the water.

Oh well. I think for sweet things, carbquik has been better, but for "bread" not so hot.
Senior LCF Member

Registered: July 2003
Location: Arizona
Posts: 474
Review Date: Wed March 9, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 1 

Positive aspects of the product (pros): I won't try it, again, and waste the money.
Cons: fell apart in the water

I never got to taste these. I did, exactly, as the recipe called for. As soon as they hit the water, they fell apart. I was left with muddy water, so to say. There wasn't one piece to taste. After several attempt, I tried baking them, and they turned into rocks. Would not recommend this to anyone.
Review Date: Wed October 25, 2006 Would you recommend the product? No | Price you paid?: None indicated | Rating: 0 

Positive aspects of the product (pros):

What is potato water?
Review Date: Sun February 13, 2011 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0 

Positive aspects of the product (pros): YEAH! I get "bagels"!
Cons: Clearly not going to be quite the same

After reading the other reviews I decided to try this, but to be ready to improvise. What I did differently is I watched it VERY closely when kneading it, I used a stand mixer. When it clearly wasn't going to get stretchy, I added a Tablespoon of Wheat Gluten. That one seemed to do the trick. When I boiled them they held together fine, they about doubled in size in the water! The only problem I had was that they held SO much water I had to bake them for quite a while and even then I have to toast them quite a while so the middle isn't soggy. They will NEVER be confused for Panera Bread but I find them quite acceptable. I actually like them better with 50/50 jelly then I do cream cheese but I might try putting both on them when I eat another tomorrow. Aside from different toppings (I put toasted sesame seeds on these) I might try steaming them or boiling them less time so they aren't so soggy. Over all I'd call the recipe a success.

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