Carbalose vs. Carbquick

Okay, here's what CarbQuick contains:

Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat
and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt,
Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm
Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt,
Natural & Artificial Flavors.

I don't see where the transfats you claim come from. But that said, you
will need to add some baking powder to the recipe, and salt. Depends what
you are making what else you need to add. I would just start with plain old
recipes and use the Carbalose instead of regular flour and some artificial
sweetener instead of any sugar. I use CarbQuick in my muffins but the
Carbalose flour would probably do me just as well since I add milk (or
yogurt), butter, eggs, baking powder and salt. The CarbQuick is only a
small part of the total muffin recipe so these items that it contains
wouldn't be enough. I don't think the flour was available when I started
making the muffins, will have to order some and try it.

Aaron Baugher wrote:
| Hi All,
|
| My fiance and I recently got some Carbalose Flour from Netrition,
| because while we've had good luck with Carbquick, it does have
| trans-fats. The carbalose (from which Carbquick is made) doesn't have
| the trans-fats, but it also doesn't have some of the leaveners, so I
| assume we can't just substitute one for the other. There are a lot of
| Carbquick recipes on the net and very few for carbalose, though, so
| does anyone know how to convert recipes from one to the other -- what
| to add to carbalose flour to get Carbquick? Or alternatively, know a
| source for carbalose recipes that I'm not finding?
|
|
| Thanks,

Probably the Palm Oil...

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, here's what CarbQuick contains:

Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten,
Wheat
and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt,
Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm
Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt,
Natural & Artificial Flavors.

I don't see where the transfats you claim come from.

<snipped>

Add Trans-fats...

LOL

Steve

"Aaron Baugher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi All,

what
to add to carbalose flour to get Carbquick? Or alternatively, know a
source for carbalose recipes that I'm not finding?

Thanks,
--
Aaron -- 285/254/200 -- aaron.baugher.biz

Google says not.

Scionyx wrote:
| Probably the Palm Oil...
|
| "FOB" <[email hidden]> wrote in message
| news:[email hidden]...
|| Okay, here's what CarbQuick contains:
||
|| Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten,
|| Wheat
|| and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt,
|| Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate),
|| Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids,
|| Lecithin, Salt, Natural & Artificial Flavors.
||
|| I don't see where the transfats you claim come from.
| <snipped>

Or, consider a new way-of-life without simulated carb products.

IMHO: Made-for-low-carb products are one of the ways folks get in trouble
doing LC.

"Aaron Baugher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi All,

My fiance and I recently got some Carbalose Flour from Netrition,
because while we've had good luck with Carbquick, it does have
trans-fats. The carbalose (from which Carbquick is made) doesn't have
the trans-fats, but it also doesn't have some of the leaveners, so I
assume we can't just substitute one for the other. There are a lot of
Carbquick recipes on the net and very few for carbalose, though, so
does anyone know how to convert recipes from one to the other -- what
to add to carbalose flour to get Carbquick? Or alternatively, know a
source for carbalose recipes that I'm not finding?

Thanks,
--
Aaron -- 285/254/200 -- aaron.baugher.biz

FOB said:

Okay, here's what CarbQuick contains:

Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat
and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt,
Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm
Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt,
Natural & Artificial Flavors.

Quoted message said:

I don't see where the transfats you claim come from.

Interesting. The box I have in front of me says:

Ingredients: Carbalose flour (enzyme-modified wheat, vital wheat
gluten, wheat fiber, high-protein wheat flour, vegetable fiber, soy
oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, sucralose,
calcium propionate), *partially hydrogenated soy oil*, buttermilk
powder, baking powder, egg white powder, lecithin, salt, natural and
artificial flavors.

We got this box a few weeks ago from Netrition, but I don't know how old
it actually is. Could they have changed the recipe recently?

Quoted message said:

But that said, you will need to add some baking powder to the recipe,
and salt. Depends what you are making what else you need to add. I
would just start with plain old recipes and use the Carbalose instead
of regular flour and some artificial sweetener instead of any sugar.

That's what I gathered, sort of. The bag says to use it in place of
ordinary flour, but I've seen suggestions online that say to increase
the baking powder/soda, because it doesn't rise as much as ordinary
flour. Guess some experimentation is in order.

Quoted message said:

I use CarbQuick in my muffins but the Carbalose flour would probably
do me just as well since I add milk (or yogurt), butter, eggs, baking
powder and salt. The CarbQuick is only a small part of the total
muffin recipe so these items that it contains wouldn't be enough. I
don't think the flour was available when I started making the muffins,
will have to order some and try it.

Aside from the trans-fat concerns, it's also about a dollar/pound
cheaper than CarbQuik.

--
Aaron -- 285/254/200 -- aaron.baugher.biz