CarbQuick question

Cheri · Joined: 26 Jul 2007 Posts: 93

I got some in the mail today and was wondering if you just use it the
same as you would use regular flour in recipes? It's in a silver bag,
and there is a biscuit recipe on it, but nothing else that I could
see, I might have been blinded by it. Smile

TIA Also, Susan, I got some
of the Golden Soy Pasta, and made up a tiny bit to try it. It is
really quite good.

--
Cheri

Archived from group: alt>food>diabetic

Cheri · Joined: 26 Jul 2007 Posts: 93

Thanks for the link.

Susan wrote in message ...
>x-no-archive: yes
>
>Cheri wrote:
>> I got some in the mail today and was wondering if you just use it
the
>> same as you would use regular flour in recipes? It's in a silver
bag,
>> and there is a biscuit recipe on it, but nothing else that I could
>> see, I might have been blinded by it. Smile

TIA Also, Susan, I got
some
>> of the Golden Soy Pasta, and made up a tiny bit to try it. It is
>> really quite good.
>
>Yep, it's great with pesto, under my shrimp with feta and tomatos
>recipe, and it's so loaded with protein that I find I can eat only a
>very small portion, compared to the wheat pasta I used to eat.
>
>I have Carbquick, and I use it to replace flour in recipes, but I
think,
>IIRC, that it already has baking soda and salt in it.
>
>I've used it for breading eggplant then baking it for eggplant
parmesan,
>after seasoning it, too.
>
>http://www.tovaindustries.com/carbalose/recipe.php
>
>Susan

Wizzzer · Joined: 26 Jul 2007 Posts: 3

"Cheri" wrote in message @softcom.net...
>I got some in the mail today and was wondering if you just use it the
> same as you would use regular flour in recipes? It's in a silver bag,
> and there is a biscuit recipe on it, but nothing else that I could
> see, I might have been blinded by it. Smile

TIA Also, Susan, I got some
> of the Golden Soy Pasta, and made up a tiny bit to try it. It is
> really quite good.
>
> --
> Cheri
>

Cheri, I use a lot of Carbquik. I found their recipes online never
turned out right. I get the best results using Bisquik recipes. The
recipes turn out just as good, if not better, using Carbquik. The
pancakes are wonderful, using the simple bisquik recipe. Biscuits turn
out great, too. It seems the simpler recipes turn out the best.
Cheers, Wizzzer

Cheri · Joined: 26 Jul 2007 Posts: 93

Susan wrote in message ...
>x-no-archive: yes
>
>W. Baker wrote:
>> Susan wrote:
>>
>> : I have Carbquick, and I use it to replace flour in recipes, but I
think,
>> : IIRC, that it already has baking soda and salt in it.
>>
>> : I've used it for breading eggplant then baking it for eggplant
parmesan,
>> : after seasoning it, too.
>>
>> : http://www.tovaindustries.com/carbalose/recipe.php
>>
>> : Susan
>>
>> sounds like it replaces biscuick, not flour, hence the biscuit
recipe.
>> shoudl make good pancakes too adn maybe doughs to top cobblers,
etc.
>> Never tried it myself so I am just surmising.
>>
>> Wendy
>
>I think so, too, Wendy, but if you replace flour with it, I guess you
>can just leave the leavening out of the recipe, or make adjustments?
>
>I've used it to replace flour, in a small quantity, in my killer
>brownies, and all is fine.
>
>Susan

OK, so I guess you can use it any way you would use Bisquick then? At
least that's my assumption. Has anyone here tried the carbalose flour?

Cheri

Cheri · Joined: 26 Jul 2007 Posts: 93

Darn, that sounds good. I think I have to make this, maybe this
weekend.

Thanks,

Cheri

Susan wrote in message ...

>I just made this recipe with CarbQuik, and all I added to it was one
>extra tsp of baking powder, which gave it the right texture and rise:
>
> From The Jewish Holiday Kitchen by Joan Nathan:
>
>Apple Cake
>
>5 large apples, unpeeled
>2 tsp cinnamon
>2 cups sugar (I blended xylitol, erythritol and Diabetisweet)
>4 eggs
>1 cup vegetable oil
>1/2 cup orange juice (I subbed 1/2 cup water with AS and natural
orange
>essence)
>1 tsp vanilla
>3 cups unsifted flour
>3 tsp baking powder (I used only one)
>1/2 tsp salt
>
>1 Preheat oven to 350F. Core and slice apples in eighths. Place in
a
>large bowl and sprinkle with with the cinnamon and 5 TBS of sugar
>(sweetener mix)
>
>2 Bedat eggs and gradually add remaining sugar, oil, oj and vanilla
>
>3 Sift together flour, salt, baking powder. Combine with egg
mixture
>
>4 Grease a tube pan and dust with flour (I used non stick and PAM)
>
>5 Pour 1/3 of the batter into the pan. Layer with 1/3 of the
apples.
>Repeat for 2 more layers, ending with apples on top. Bake at 1 1/2
>hours until golden on top. Let sit a few minutes and then unmold.
>
>
>Susan

Cheri · Joined: 26 Jul 2007 Posts: 93

Barbara H wrote in message ...

>This sounds wonderful. One question. Sorry if its a dumb one. What
is the
>AS in the water substitution?
>
>Thanks,
>Barbara H

I believe it's artificial sweetener. Smile

Cheri

Barbara H · Joined: 26 Jul 2007 Posts: 18

"Susan" wrote in message @mid.individual.net...
> x-no-archive: yes
>
> Cheri wrote:
>
>>>I think so, too, Wendy, but if you replace flour with it, I guess you
>>>can just leave the leavening out of the recipe, or make adjustments?
>>>
>>>I've used it to replace flour, in a small quantity, in my killer
>>>brownies, and all is fine.
>>>
>>>Susan
>>
>>
>> OK, so I guess you can use it any way you would use Bisquick then? At
>> least that's my assumption. Has anyone here tried the carbalose flour?
>
> I just made this recipe with CarbQuik, and all I added to it was one extra
> tsp of baking powder, which gave it the right texture and rise:
>
> From The Jewish Holiday Kitchen by Joan Nathan:
>
> Apple Cake
>
> 5 large apples, unpeeled
> 2 tsp cinnamon
> 2 cups sugar (I blended xylitol, erythritol and Diabetisweet)
> 4 eggs
> 1 cup vegetable oil
> 1/2 cup orange juice (I subbed 1/2 cup water with AS and natural orange
> essence)
> 1 tsp vanilla
> 3 cups unsifted flour
> 3 tsp baking powder (I used only one)
> 1/2 tsp salt
>
> 1 Preheat oven to 350F. Core and slice apples in eighths. Place in a
> large bowl and sprinkle with with the cinnamon and 5 TBS of sugar
> (sweetener mix)
>
> 2 Bedat eggs and gradually add remaining sugar, oil, oj and vanilla
>
> 3 Sift together flour, salt, baking powder. Combine with egg mixture
>
> 4 Grease a tube pan and dust with flour (I used non stick and PAM)
>
> 5 Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples.
> Repeat for 2 more layers, ending with apples on top. Bake at 1 1/2 hours
> until golden on top. Let sit a few minutes and then unmold.
>
>
> Susan

This sounds wonderful. One question. Sorry if its a dumb one. What is the
AS in the water substitution?

Thanks,
Barbara H

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:

: I have Carbquick, and I use it to replace flour in recipes, but I think,
: IIRC, that it already has baking soda and salt in it.

: I've used it for breading eggplant then baking it for eggplant parmesan,
: after seasoning it, too.

: http://www.tovaindustries.com/carbalose/recipe.php

: Susan

sounds like it replaces biscuick, not flour, hence the biscuit recipe.
shoudl make good pancakes too adn maybe doughs to top cobblers, etc.
Never tried it myself so I am just surmising.

Wendy

Cheri · Joined: 26 Jul 2007 Posts: 93

Thanks for the info Wizzer. I appreciate it. Smile

Cheri

Wizzzer wrote in message ...

>Cheri, I use a lot of Carbquik. I found their recipes online never
>turned out right. I get the best results using Bisquik recipes. The
>recipes turn out just as good, if not better, using Carbquik. The
>pancakes are wonderful, using the simple bisquik recipe. Biscuits
turn
>out great, too. It seems the simpler recipes turn out the best.
>Cheers, Wizzzer

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:

: I just made this recipe with CarbQuik, and all I added to it was one
: extra tsp of baking powder, which gave it the right texture and rise:

: From The Jewish Holiday Kitchen by Joan Nathan:

: Apple Cake

: 5 large apples, unpeeled
: 2 tsp cinnamon
: 2 cups sugar (I blended xylitol, erythritol and Diabetisweet)
: 4 eggs
: 1 cup vegetable oil
: 1/2 cup orange juice (I subbed 1/2 cup water with AS and natural orange
: essence)
: 1 tsp vanilla
: 3 cups unsifted flour
: 3 tsp baking powder (I used only one)
: 1/2 tsp salt

: 1 Preheat oven to 350F. Core and slice apples in eighths. Place in a
: large bowl and sprinkle with with the cinnamon and 5 TBS of sugar
: (sweetener mix)

: 2 Bedat eggs and gradually add remaining sugar, oil, oj and vanilla

: 3 Sift together flour, salt, baking powder. Combine with egg mixture

: 4 Grease a tube pan and dust with flour (I used non stick and PAM)

: 5 Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples.
: Repeat for 2 more layers, ending with apples on top. Bake at 1 1/2
: hours until golden on top. Let sit a few minutes and then unmold.

: Susan

Susan,

this looks good. I think you coul duse the same recipe and make the
German-Austrian plum cake that uses the small Italian prune plums sliced
on top of a dough in a rectangular pan and lightly glazed. I just love
that cake and would love to find a dibetic friendly way to make it. I
might try this recipe, but iam not sure if you need such an eggy cake for
the usual result. Any thoughts?

Wendy

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:
: x-no-archive: yes

: Barbara H wrote:
: Sorry if its a dumb one. What is the
: > AS in the water substitution?

: Whatever you like! I used erythritol, I think. Juice is better, but,
: well, you know. Still, this didn't budge my bg that much, so 1/2 cup of
: juice might be fine in a whole big cake.

: Susan

How about that chrystal Light fake OJ?

Wendy

Cheri · Joined: 26 Jul 2007 Posts: 93

W. Baker wrote in message ...

>If I don't have a box of bisquik can ou get the recipes from the net?
>
>Wendy

Yes, I went to Google and typed in Bisquick recipes and there were a
lot of them there.

Cheri

Cheri · Joined: 26 Jul 2007 Posts: 93

Priscilla H. Ballou wrote in message ...
>In article ,
> "Cheri" wrote:
>
>> W. Baker wrote in message ...
>>
>> >If I don't have a box of bisquik can ou get the recipes from the
net?
>> >
>> >Wendy
>>
>> Yes, I went to Google and typed in Bisquick recipes and there were
a
>> lot of them there.
>
>I just wish Carbquick tasted like Bisquick. I grew up on Bisquick,
and
>Carbquick has a very funny taste to my mouth. I found it too strong
>when making cobbler. I used to tolerate it in chicken and dumplings,
>but I may not be able to push myself to try it again.
>
>Priscilla

I haven't used it yet either, but I'm hoping it tastes decent to me.
That's what happened with Splenda with me. It leaves a terrible
aftertaste, so I have an aversion to it.

Cheri

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:
: x-no-archive: yes

: W. Baker wrote:
: : Susan
: >
: > How about that chrystal Light fake OJ?
: >

: I've never had it. I figure if this concoction of mine works to bait my
: yellow jacket traps, it'll work for cake. Smile

: I never buy artificially sweetened stuff like that, how's it taste?

: Susan

Well, it's not OJ, but I find it a good substitute after 20 years of no
OJ for breakfast. Neither biter nor oversweet. I now have a small glass
to wash down my morning pills in place of the tap water at roomish temp I
have been using. IIt is a bit bracing, which I like.

Wendy

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:
: x-no-archive: yes

: W. Baker wrote:

: > this looks good. I think you coul duse the same recipe and make the
: > German-Austrian plum cake that uses the small Italian prune plums sliced
: > on top of a dough in a rectangular pan and lightly glazed. I just love
: > that cake and would love to find a dibetic friendly way to make it. I
: > might try this recipe, but iam not sure if you need such an eggy cake for
: > the usual result. Any thoughts?

: Wendy, I suspect it's so eggy because it's meant to really rise and hold
: together despite being loaded with soggy chunks of apple. If you worry
: about the fat (I don't) you could substitute egg whites, though. I'm
: not familiar with the prune cake, so I don't know if this would work.
: You could always make a small, experimental cake in a small square pan?

: Susan

The plum cake(using the small fresh plums that are used to make prunes,
but not dried) has a thin, not very sweet, rich dough that is best when
make with butter. I wonder if a more biscuity recipe would be beter. I
must experiment with this!

Wendy