View Full Version : Using CarbQuick
So far, I've had mixed results. I've done blueberry pancakes twice, blueberry muffins once and chicken piccata once. The chicken came out great, the crust was crispy and flavored with various spices came out very tasty. A definite keeper.
First batch of pancakes came out very soft and the texture was off; not as toothsome as wheat flour. Second batch I used a lot more water than recommended but still couldn't get it pourable. Stopped before I overmixed it which would have made it tough. Cooked them longer as well. Better but still nothing I'd get excited about.
Muffins never rose and were so soft they couldn't stand on their own. Would have made a great cobbler topping but didn't work as a muffin.
Anybody else experimented with carbalose flour yet or heard of any better recipes than what's on the box? And what genius thought it was a good idea to print the recipes on the INSIDE of the bloody box?!?
I tried pancakes with Carbquick. The recipe as printed causes the batter to be WAY too thick and unpourable. I had to almost double the liquid before it would pour. They were tasty but the texture did not resemble a chewy, fluffy pancake--more a crumbly bread. They tasted good with peanut butter and Truvia on top.
I have made the Cheddar Bay biscuits following the recipe on the box, but with double the liquid. They were excellent. Robert can vouch for them. Well worth the price of the mix at only 2 net carbs per biscuit.
I have used the Carbalose flour to make gravy twice--once a sausage gravy made with raw milk and once a brown gravy from scratch over country fried steak, also dredged in carbalose flour. It makes a really good roux. I did not cook the steak long enough to get a really crispy crust on top because I didn't want it to turn out like shoe leather.
I also used the carbalose flour to make Dreamfields Macaroni and Cheese. The recipe called for 2 tbsp of flour in the cheese sauce and I ended up using maybe 4.
I have used the Carbquick to make an impossible cheesecake. Now THAT was good. http://busycooks.about.com/library/recipes/blimposspies.htm
I bet it would make an interesting chocolate muffin. Truvia, Inulin, Baker's chocolate, coconut oil, Carbquick, egg. Hmmmm. Might have to experiment with a recipe. Did you use Baking powder? How much? Might need more egg and extra powder.
I've been trying the recipes on the box first to get a feel for how they turn out before I start modifying them. I'm convinced the chef who created them was living underwater. I'm in Florida with 95% humidity and I'm still using more than double the liquid the recipe calls for?!?
1 large egg
1 1/2c milk (I used whole raw milk; for a better low-carb result use 1c almond milk and 1/2c heavy cream)
4 packets sweetener (I omitted this today and it was noticeable)
1/2 package of softened cream cheese
The first couple of pancakes were fried in bacon grease, and did not turn out well. I would recommend a nonstick griddle and a very light amount of fat, such as a spray. Subsequent pancakes were much better. I am familiar with the traditional ritual of sacrificing the first batch of pancakes to the culinary gods; this is likely a related situation.
You can serve with peanut or almond butter and truvia on top, or a spritz of whipped cream (I love that it has almost no carbs per serving). There are low-carb preserves available; perhaps some of that would make a tasty topping.
Today, I went with:
1 1/4c milk
1 large egg
1/4c heavy cream
1/2 tsp vanilla
4 packets Truvia
Lightly buttered nonstick griddle
They turned out awesome. Really delicious. Using whole milk brings their carb count to somewhere around 3g/pancake, which really isn't too bad, considering.
I ate mine with Peanut butter and a little more Truvia sprinkled on top.
First Sunday in ages I've had time to make pancakes. I tweaked your recipe a little and they did come out almost like wheat flour pancakes. Still needs a little work on the tooth feel since these don't create the gluten we're used to in pancakes. Here's what I used:
1 1/4c almond milk - lower carbs than whole milk but tastes just as good.
1 x-large egg - a little more protein from the yolk to give it a tad more structure
1/4c heavy cream
1/2 tsp vanilla
6 drops liquid Sucralose - zero carbs and I don't like the taste of Stevia/Truvia
Needs to cook a little longer than wheat flour pancakes to build a nice firm surface. The Sucralose helps crisp it a bit. My only complaint -- and it is VERY minor --is the tooth feel. The interior is so soft it almost melts in your mouth. Maybe some fiber would help...
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