CarbQuik

http://forum.lowcarbfriends.com/bbs/forumdisplay.php?s=&forumid=9

"The Green Market" <[email hidden]> wrote in message
news:pFRfd.10480$233.5552@okepread05...

Quoted message said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

Nat

Thanks for the link. There was another link to Netrition.com, where I
thought I had seen it, but couldn't find it last time I looked. :-)

I'm also keeping an eye out in my local store(s). There IS a low-carb
Krusteaze think, but I want to try the CarbQuik.

Steve

"Mary" <[email hidden]> wrote in message
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Quoted message said:

http://forum.lowcarbfriends.com/bbs/forumdisplay.php?s=&forumid=9

http://www.atkins-diet-plan-n-recipes.com/20229-low-carb-baking-mixes.html

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bjgeiger
"Scionyx" <[email hidden]> wrote in message
news:qCUfd.536206$8_6.299563@attbi_s04...

Quoted message said:

Thanks for the link. There was another link to Netrition.com, where I
thought I had seen it, but couldn't find it last time I looked. :-)

I'm also keeping an eye out in my local store(s). There IS a low-carb
Krusteaze think, but I want to try the CarbQuik.

Steve

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

Quoted message said:

http://forum.lowcarbfriends.com/bbs/forumdisplay.php?s=&forumid=9

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Yes, I've been using it for a couple of months now and it's great. I've
made everything from cookies to quickbreads to muffins. It takes a little
experimentation to use it as a replacement for straight flour in recipes
(have to adjust liquid content up or down), but it works perfectly as a one
for one replacement for Bisquick. I'll never go back to those awful
soy-based products like Atkins Bake Mix.

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

-----
Bev

Cookies, quickbreads and muffins are not low carb.

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You take stupid to a new level. -- MFW

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I've been using it for a couple of months now and it's great. I've
made everything from cookies to quickbreads to muffins. It takes a little
experimentation to use it as a replacement for straight flour in recipes
(have to adjust liquid content up or down), but it works perfectly as a
one
for one replacement for Bisquick. I'll never go back to those awful
soy-based products like Atkins Bake Mix.

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

-----
Bev

It seems to make decent biscuits, but I've wasted 2 boxes trying to make a
decent pizza crust. It always comes out mealy and doesn't rise. Of course my
drop biscuits didn't rise much either.

Bev, can you provide some tips/hints?

Richard
(feel free to copy at [email hidden] (cut the carbs))

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I've been using it for a couple of months now and it's great. I've
made everything from cookies to quickbreads to muffins. It takes a little
experimentation to use it as a replacement for straight flour in recipes
(have to adjust liquid content up or down), but it works perfectly as a

one

Quoted message said:

for one replacement for Bisquick. I'll never go back to those awful
soy-based products like Atkins Bake Mix.

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

-----
Bev

Sorry, I can't help with your pizza crust or drop biscuits since I don't
make anything where I have to knead the dough. I've made muffins and
quickbreads and cookies, but that's it so far.
For the muffins and quickbreads, I used Carbquik in the amount called for
to replace the flour, then added 2 tablespoons of wheat gluten (not gluten
flour) for every cup of Carbquik. If milk is called for, replace with an
equal amount of plain yogurt. If no milk is called for, add a tablespoon
of vinegar to the liquid ingredients. That gets things rising nicely since
the acid activates the leavening agents. If the batter is too runny, add
more Carbquik in small amounts until the right consistency.
For cookies, I use Carbquik alone (no gluten) to replace the flour and add
more if necessary until the dough is stiff enough. Or add a couple of
tablespoons of milk if the dough starts out too stiff.
And I wasted almost 5 boxes before I got my bran muffins and my cornbread
right, but I'm very determined. :-)

on Thu, 28 Oct 2004 15:17:30 GMT, "RT" <[email hidden]>

Quoted message said:

It seems to make decent biscuits, but I've wasted 2 boxes trying to make a
decent pizza crust. It always comes out mealy and doesn't rise. Of course my
drop biscuits didn't rise much either.

Bev, can you provide some tips/hints?

-----
Bev

Oh, good. I loved Bisquick. (Especially their new one with cheese in the
mix.... Meaning to try cutting it with protein powder or soy flour or
chickpea flour or something..... But I'm trying to limit myself to one
experimental food per day....

Skinny
--------------

Bev-Ann said:

Yes, I've been using it for a couple of months now and it's great. I've
made everything from cookies to quickbreads to muffins. It takes a little
experimentation to use it as a replacement for straight flour in recipes
(have to adjust liquid content up or down), but it works perfectly as a

one

Quoted message said:

for one replacement for Bisquick. I'll never go back to those awful
soy-based products like Atkins Bake Mix.

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

-----
Bev

The only thing I've noticed with Carbquik is that my recipes bake a little
faster. I start checking a couple of minutes before the normal baking
time. They also brown just slighter darker. This could be due to the
increased protein content.
I made Impossible Pumpkin Pie using it with a combo of DiabetiSweet and
Sweetzfree and we couldn't tell the difference in taste from the Bisquick,
although the colour was darker.

Skinny said:

Oh, good. I loved Bisquick. (Especially their new one with cheese in the
mix.... Meaning to try cutting it with protein powder or soy flour or
chickpea flour or something..... But I'm trying to limit myself to one
experimental food per day....

-----
Bev

I don't suppose it can be baked in the microwave or a toaster oven??

Skinny
--------------

Bev-Ann said:

The only thing I've noticed with Carbquik is that my recipes bake a little
faster. I start checking a couple of minutes before the normal baking
time. They also brown just slighter darker. This could be due to the
increased protein content.
I made Impossible Pumpkin Pie using it with a combo of DiabetiSweet and
Sweetzfree and we couldn't tell the difference in taste from the Bisquick,
although the colour was darker.

Skinny said:

Oh, good. I loved Bisquick. (Especially their new one with cheese in the
mix.... Meaning to try cutting it with protein powder or soy flour or
chickpea flour or something..... But I'm trying to limit myself to one
experimental food per day....

-----
Bev

I don't use my microwave for "baking", but I use my toaster oven all the
time.

Skinny said:

I don't suppose it can be baked in the microwave or a toaster oven??

-----
Bev

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

Nat

I'm still trying to find any. Local organic store doesn't have it, Safeway
doesnt'....

Skinny

Check here for location info:
http://www.tovaindustries.com/Carbalose/locations.html

In short, Krogers, Low-Carb specialty stores, and online stores.

Steve

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

Quoted message said:

The Green Market said:

Anyone try the new Carbquik baking mix yet? Any particular recipes that
you've tried? Comments, if so....

Nat

I'm still trying to find any. Local organic store doesn't have it, Safeway
doesnt'....

Skinny