Carbquick Ideas

[Ottawa]

Carbquick and other items were on sale last week from http://www.lowcarbfooddepot.com/ (http://www.lowcarbfooddepot.com/), prior to the moving of the online store to a new warehouse. For Canadians this offers a great selection and if you plan your orders to keep them over $100.00 there is free shipping as well. If you are short you can always add some Davinci Syrups to bring it up. ;)
For Americans ... you can likely get this stuff much cheaper. I have seen American listings in the past for 3 lbs./9.99 but it is usually higher, around $4.99/pound (http://deepdiscountnutrition.com/index.asp?PageAction=VIEWPROD&ProdID=1425). For non North Americans ... I don't know where you would order it from.:(

The reason that I post this is that results with the Atkins Baking Mix is never as close to “flour” recipes, I think largely to do with the large soy content, Although the Atkins Pancake mix is much lighter.

With Mother’s Day arriving this weekend I thought I would do up one of our old favourites, either Raspberry Dumplings (it’s been years), or some type of Strawberry Shortcake.

The links below are meant for CARBQUICK recipes but would work with most LC mixes or the Faux Flours listed on this board.

http://www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=277911 (http://www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=277911)

A few individual recipe links from LowCarbFriends …
Pumpkin Cranberry Scones (http://forum.lowcarber.org/showthread.php?t=218099)
DaVinci Custard Pie (http://forum.lowcarber.org/showthread.php?t=219244)
Spinach and Feta Bake (http://forum.lowcarber.org/showthread.php?p=2783301#post2783301)
Chocolate Chunk Scones (http://forum.lowcarber.org/showthread.php?t=219572)
Pumpkin Cranberry Scones (http://forum.lowcarber.org/showthread.php?p=2780359#post2780359)
2-Minute Brownie (http://forum.lowcarber.org/showthread.php?t=222516)
Sour Cream Muffins/Biscuits (http://forum.lowcarber.org/showthread.php?t=216054)
Individual Blueberry Cobbler (http://forum.lowcarber.org/showthread.php?t=221924)
Pie Crust (http://forum.lowcarber.org/showthread.php?p=2773331#post2773331)
White Chocolate Macademia Cookies (http://forum.lowcarber.org/showthread.php?t=223169)

[Missy]

Thanks Ottawa!!! :D More information!!! YAAAYY!!!! :D

[Temptd2]

This is one of the best cakes I've eaten while doing a low carb plan and maybe even beyond that - everyone I've served it to (Non-LC folks alike) loves it!

Lemon Pound Bundt Cake

Preheat oven to 325*

Grease or spray and lightly flour a 10" Bundt pan (large size)

2 Cups CarbQuik
1/2 Cup Vital Wheat Gluten
Sweeteners to equal 1 Cup sugar (I use a blend of Splenda and Erythritol)

1 tsp Vanilla
3 TBLS Lemon juice
2 TBLS grated fresh lemon zest
1 tsp Lemon extract

6 large Eggs
3/4 Cup heavy Cream
1 Cup melted and cooled Butter

Using a pastry brush, use a little of the melted butter to brush inside the Bundt pan.

Stir all the dry ingredients together in a medium bowl; set aside.

Mix all wet ingredients together in a large bowl on low speed of an electric mixer til smooth, then turn up to Medium and beat about 2 minutes.

Gradually add the dry ingredients to the wet while blending on low speed. Turn to Medium and beat an additional two minutes. This will be a heavy, thick batter.

Pour batter into prepared Bundt pan. Place in preheated oven and bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 20 minutes, invert onto serving platter and cool thoroughly.

If you like icing, (and I DO!) - soften 8 oz. cream cheese to room temp. Beat til fluffy, add 1 tsp. each vanilla and lemon extracts, then slowly beat in heavy cream until you get the desired consistency. Add sweetener to taste - frost cake. Refrigerate leftovers.

This makes at least 16 servings.

T2

[kevinpa]

I'll list the link to the original here but I made quite a few subs so I'll put my version below:
http://www.tovaindustries.com/carba...ecipe2.php?c=88 (http://www.tovaindustries.com/carbalose/recipe2.php?c=88)


But here is how mine went:

Carbquik Ground Beef Cauliflower Cheese Bake

8 servings @ 20 protein 4 ecc each.

Ingredients:
1 lb. Browned Ground Beef(crumbled)
4 green onions (5 inch long...sliced thin)
1 small head fresh cauliflower
8 oz. Nacho & Taco Cheese (I used Sargento it is a mix of chedder, colby, and Jack cheeses with taco spices in it)
1 c. sour cream
1/2 c. half/half
2 T. (T. Marzetti's Bacon Tomato Veggie Dip)
3 eggs (large)
1 c. Carbquik
1 tsp black pepper
1/2 tsp salt


Instructions:

Brown ground beef with green onions and drain.(set aside)
Microwave florettes from small head of cauliflower (approx 7 min. till semi tender)
In a glass 13 x 9 baking dish sprayed with Pam, beef, cauliflower & cheese.
In a seperate bowl wisk together the eggs, sour cream, half/half, veggie dip, CQ, salt and pepper till batter is smooth.
Pour batter over beef mixture in dish.
Bake at 350F for 40 minutes.
http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00013.jpg

[SherryJ]

Ohhhh, YUM, temptd2! Do you happen to have the counts for that?!?!?! :)

Sherry

[SherryJ]

Kevin, where do you get your Carbquick?

Sherry

[kevinpa]

Kevin, where do you get your Carbquick?

Sherry

Netrition:

I baically get all my locarb ingredients at netrition or honeyville grains.

http://www17.netrition.com/tova_carbquik_page.html

http://store.honeyvillegrain.com/index.asp?PageAction=VIEWCATS&Category=288

[Temptd2]

I never figured up the lemon one, but I did make a Spice Cake version:

Spice Nut Bundt Cake

Preheat oven to 350*. Brush a 10" Bundt pan with melted butter (that's what the directions on my new pan said to do so that's what I did and it worked GREAT!)

2 cups Carbquik (http://www.netrition.com/cgi/goto.cgi?aid=281&url=tova_carbquik_page.html)
1/2 cup Vital Wheat Gluten (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_gluten_flour_page.html)
1/2 cup Brown Diabetisweet (http://www.netrition.com/cgi/goto.cgi?aid=281&pid=239)
1/2 cup Erythritol (http://www.netrition.com/cgi/product_categories_display.cgi?categories=ERYT)
1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground ginger

Mix together in small bowl and set aside.

1 tsp. vanilla extract (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_vanilla_extract_page.html)
3 tblsp. DaVinci (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html) sugarfree Spice flavored syrup (or you could use Gingerbread)
6 jumbo eggs
3/4 cup heavy cream
1 cup melted and cooled unsalted butter (2 sticks) (I used a bit of this to brush the pan as directed above)

1/2 cup chopped nuts - I used walnuts


Beat eggs, cream, vanilla, spice syrup, and butter together with an electric mixer on low speed til blended; then beat on High 3 minutes.

On Low speed, gradually beat in dry ingredients; then beat on High 2 minutes. Fold in nuts and pour into prepared bundt pan.

Bake at 350* for approximately 50-55 minutes. Test for doneness using a long wooden pick.

When done, remove from oven to cooling rack for 15 minutes, then turn out onto a cake platter and let cool thoroughly.

Icing:

8 oz. room temp cream cheese
1 tsp. vanilla extract
Sweetener to taste - I use liquid Splenda
about 1/2 cup heavy whipping cream, added in increments

Whip ingredients together with electric mixer until desired consistency is achieved. Start with a couple tablespoons of the whipping cream and add more as needed.

Store leftover cake in fridge!

This is approximate and based on 18 servings:

244 Calories; 20g Fat (75.0% calories from fat); 6g Protein; 9g Carbohydrate;
7g Dietary Fiber; 104mg Cholesterol; 137mg Sodium

It will vary based on what sweeteners you use! I also have a chocolate version with a German Chocolate icing if anyone wants it!


Here's a pic of the Spice Nut Cake:

http://i11.photobucket.com/albums/a157/finnlanderbob/CharSpiceCkae.jpg

that is (obviously) before icing it....

T2

[Ottawa]

These look great!

I did the Blackberry Cobbler for dinner this evening but with Rhubarb and made it in a larger pan (x 1.5 recipe). It was a hit and after driving my son home I thought that I would have seconds ...
it was gone, :mad: but ... my wife is in love again. It's so easy. :D :p :D

The Carbquick is a much lighter mix than the Atkins Baking mix. It rises better and is more like regular flour texture.

[annaperk]

Hi Everyone,
I'm new to this forum - glad to have found it!

I made the sour cream carbquick biscuit/muffins this morning but modified the recipe a bit. I've recently been experimenting with coconut flour (awesome stuff!) and coconut oil. So, I added 2 tablespoons of splenda, a teaspoon of vanilla extract, and used 4 tablespoons of organic coconut oil instead of the butter. I've also recently discovered the joy of baking in silicone cookware. I made 12 muffins out of this recipe. They were fluffy in the middle and crispy on the outside. My husband loved them. Me, too.

So, thank you for supplying the link to the recipe and thanks to the original baker!

[Gaelen]

Welcome in, annaperk...we're all glad you found us, too. :)

Did you do a complete one for one substitution of the coconut flour for the carbquik in the biscuit/muffin recipe, or some other proportion?

I've been experimenting with coconut flour muffins and piecrusts, and I agree, it's awesome stuff. Again--welcome in!

[Belfrybat]

Welcome in, annaperk...we're all glad you found us, too. :)

Did you do a complete one for one substitution of the coconut flour for the carbquik in the biscuit/muffin recipe, or some other proportion?

I've been experimenting with coconut flour muffins and piecrusts, and I agree, it's awesome stuff. Again--welcome in!

Any ideas you have for working with coconut flour would be most appreciated. It's so dry I'm having trouble finding things to use it in. Perhaps we could start a "coconut flour" thread?

[SherryJ]

Start one, BC! I'm reading this stuff about coconut flour with great interest...

Sherry

[Gaelen]

I am still working out firm recipes, but hey--as soon as I can get reliable versions, they're absolutely 'coming out'! I have the interesting not-even-summer-yet problem of having had nearly 100% humidity for half the days out of the last three weeks...and of course, the days I've felt like kitchen experimenting have ALWAYS been the humid ones. :( But I've had some success with combinations of vital wheat gluten and coconut flour, or almond meal and coconut flour, in recipes where I use eggs and/or kefir or sour cream for the moisture the recipe needs. The only problem has been that humidity seems to affect the coconut flour more than it does things like almond meal or vital wheat gluten. But I'm working on it, and it's got a LOT of potential!

[Mitra]

I've never seen coconut flour for sale. Would putting dried coconut in the food processor work? Or through the grain mill?

[kevinpa]

I bought 4 kg of coconut flour in Dec. 05 after reading all the wonderful things you could make with it plus the added health benefit from all the natural fiber in it. I even bought "Cooking with Coconut Flour" by Bruce Fife because it was hailed as the book you had to have for cooking and baking with coconut flour. Armed with this cookbook and my flour I started a thread on another forum and began experimenting. To make a long story short after 2 months and 2.5 kg. of flour, I stopped trying because I was so disappointed in the results when using it. Like BC, everything I made with it turned out major dry. This stuff is like a spounge with all liquid you seem to put in a recipe. It may seem perfectly fine when you start, but by the time you cook or bake something it was like saying .....gee did I put the liquid in there?, because the liquid disappeared. My wife, who usually likes almost anything I cook or bake refused to eat anything else I made with it saying that all the baked goods squeeked when you took a bite of them.

Anyway, somewhere around Feb. 06 of this year I gave up with my experiments with coconut flour deciding my time was better spent with something that would yeild much better overall results.

Mitra - there was a lady from Ireland whos also could not find coconut flour and she had moderate success milling her own.

[Mitra]

Mitra - there was a lady from Ireland whos also could not find coconut flour and she had moderate success milling her own.

Thank you, Kevin, but you haven't exactly convinced me that it's worth bothering :lol: . I think I'll "watch this space," for a bit longer :slywink:

[Belfrybat]

I've never seen coconut flour for sale. Would putting dried coconut in the food processor work? Or through the grain mill?

Yes, you can mill unsweetened dessicated coconut to make flour. I understand it doesn't come out quite as fine, but that might not be a bad thing as larger particles might not turn out quite as dry.

[Belfrybat]

I bought 4 kg of coconut flour in Dec. 05 after reading all the wonderful things you could make with it... Armed with this cookbook and my flour I started a thread on another forum and began experimenting.

Kevin -- would you post the link to thread on the other forum? I'm not ready to give up and your "failures" might be a place for me to start to experiment.

[kevinpa]

Kevin -- would you post the link to thread on the other forum? I'm not ready to give up and your "failures" might be a place for me to start to experiment.

Here is the link: http://forum.lowcarber.org/showthread.php?t=278280

There is even a copy of an email I recieved from the Drs. Eades about coconut flour......lol

[annaperk]

Hi Everyone,
Thank you for the welcome! I haven't looked at the forum in a couple of days - sorry.

First, I used coconut oil (which is semi-solid at room temperature) instead of the butter, added two tbsps of Splenda granular and a tsp of vanilla extract in the Carbquik biscuit recipe - I didn't add any coconut flour. They were really good.

I bought my coconut flour from www.netrition.com.

Gee, my coconut flour muffins have been awesome! I've used Fife's recipes, too. I agree, it's really absorbent. I use coconut oil instead of butter and organic coconut milk in the recipes. The banana muffins were really moist as were the honey muffins. The lemon poppy seed ones were a little dry - so I think I'll add more coconut oil the next time I make them.

I've also used liquid stevia in all the muffins I've cooked. I halved the honey amount in the honey muffins. I was reading in one of Dana Carpender's books that she prefers sucanat (dried sugar cane juice) to honey if people prefer not to use artificial sweetners. I just bought some - so I may experiment with combining stevia and sucanat. I'll let you know what I think.

I also dusted some fresh wild fillets of sole with coconut flour and sauteed them in butter and olive oil. Yes, the coconut flour slurped up the oils but I had enough in the pan that it wasn't a problem. The taste was delicate with just a hint of coconut and they browned perfectly. Both my husband and I really enjoyed them.

I am looking forward to being a member of this forum,
Anna

[crmcdonald]

Hi, All:

Just found this site, today. And, I just started the Protein Power Plan today. :) I see that there are recipes here for Carbquick. Carbquick and Dreamfields pasta are great! Are these two products really okay on a low-carb program????? They seem too good to be true. Have Drs. Eades ever talked about or suggested the use of these products?

I have about 80 lbs to lose. I would love to chat w/some folks who have been on this program for a while and have a similar weight loss goal. What kind of results have you had? Any special advice?

Carol

[Thedabara]

Hi Carol, and welcome!

I just started using carbquick, so I cannot answer oon that one. Dreamfields pasta seems to vary person to person. I use it about once every 2 months. If I used it every week, I would stop losing weight. At least that has been my experience so far. That being said, I have a ton of it in my pantry. I give it to my kids as well (that way, if I take a taste or two I don't feel so bad). And just to make myself feel better, I count it as double the carbs it says, but that is just to make me feel a bit better about eating pasta....nothing scientific.
jenny

[Ottawa]

Carol,
Rather than ask here you might want to introduce yourself on the main page so others can chime in and you will garner even more wisdom.;)

I love CarbQuick, Dreamfields and anything sweet that fits in on the plan.

Sugar alcohols and the Pasta definitely cost a few more carbs than labeled. I have not had any problem with Carbquick other than limiting myself to 10 ECC/meal right after you have had a meal and some warm CarbQuick thing is just rolling out of the oven.

I often cut the Carbquick by adding 0 carb protein and a bit of ground flaxseed as well, further reducing the ECC/serving.

I am down 97 pounds since starting PP in 2003. It has been like a time machine in both sizes and energy.

[crmcdonald]

Thank you for your warm welcome. I will take your suggestion and post my info on the main page.

Congratulations on that magnificent weight loss! Very impressive. Are you still working on losing weight or now just maintaining?

Carol

[Ottawa]

I have 9 more pounds to lose for a total of 106 and am hovering around 18% BF.
I was down within 12 lbs to target last year and gained a bit back trying Maintenance. I then was almost 6 months without losing anything and lately it just began disappearing again at just over a half pound a week. I had almost given up on losing it and it started going away.:) I've upped my water to a minimum 64 oz./day which may be the helping hand as well.
With rare exception like a party , wedding, etc., I'm a 10 ECC/meal person. I've had two donuts in three years to see if they still have that "amazing taste" and they just don't do it anymore, yet I could finish off four of them driving home before.