Hi All,
I've jut received my first box of Carbquik that I ordered from Netrition. So far I've only made biscuits with it (bad craving) but I liked them, and so did my BF, who's a little anti-LC. I'm wondering if anyone would like to share their favorite ways to use Carbquik, or your experiences with it. All suggestions are welcome!
Thank you all! :fork:

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Manda

SBD - 303-->287, 5/7/06-7/13/06
Atkins - 291-->284, started 7/21/06
250 or Bust Challenge

One thing I've done with Carbquik, Manda, is to use it as a thickener, like in a roux. It's not as good as plain old flour, but it does an adequate job. So you can make biscuits and gravy. Their website has a long list of recipes, too, that you can try.

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Nita

Boy, I wish we could link to "that other site" because there is a very long thread with Carbquik recipes and ideas - but since they don't allow posting links to HERE over THERE, we don't do it...but here's something I've tried and love! I don't use the polydextrose and it's fine.

This is Shawneesioux's recipe and it's EXCELLENT.

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 Gluten
1/2 Cup PolyD
Sweeteners to equal 1 Cup sweetness (I use a mix of Diabetisweet, liquid Splenda, and erythritol but use what you prefer)

1 tsp Vanilla
3 TBLS Lemon juice
1 tsp Lemon extract

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

Stir all the Dry ingredients together and sit aside.

Mix all Wet ingredients together on Low speed about 3 minutes, til smooth.
Slowly add in the Dry ingredients to the Wet, while blending on Low speed for a couple minutes. This will be a heavy, thick batter.

Pour batter into prepared Bundt pan.
Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.

I like a thick icing/frosting...

3 oz soft Cream Cheese
1/2 stick soft butter
1/2 tsp Vanilla (just because...)
1 Tbls Lemon Juice
Sweeteners to personal taste (add in small increments, taste as you beat it in...)
for a thinner -drizzling icing, add in a dab of cream

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

This is MY Spice Cake version of the above:

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
1/2 cup Vital Wheat Gluten
1/2 cup Brown Diabetisweet
1/2 cup Erythritol
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
3 tblsp. DaVinci 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

Filling (optional, I think I may skip this next time):
8 oz. cream cheese, room temp
1/4 cup brown Diabetisweet
2 tblsp. DaVinci sugarfree Spice flavored syrup

I soften the cream cheese on a dinner plate, then sprinkle with the other ingredients and use a table knife to fold it all together. Set aside.

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. If using filling spoon evenly in a ring around the top of the batter.

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!

No, I don't know the carb counts, sorry. I don't count carbs any more, I simply use carb-friendly ingredients in whatever I make.

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Charski -

What is "that other site" btw? No need to add a link, just a name will do.

Manda -

My favorite carbquik recipe is usually pancakes. Add some davinci's sf w/butter and it's a nice monthly sunday breakfast.

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Sven

A new beginning:
1/5/09
262/252/200

The Old Journey (you can do it too!)
Start Date: 1/1/06
305/218/200


Welcome to low-carb eating.
The food's not bad here.

Low Carb Friends.

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Thanks everyone for your ideas. Last night I made the cheddar drop biscuits, and they weren't bad. A little funky, but warm with butter, they hit the spot. I'll experiment more this weekend. I did see that the company's website has some recipes, and I'll check out that other site, too. And if I come up with my own thing that's good, I'll be sure to share it.

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Manda

SBD - 303-->287, 5/7/06-7/13/06
Atkins - 291-->284, started 7/21/06
250 or Bust Challenge

look for bisquik recipes, too, as they work pretty much the same.

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One of my husband's favorites is biscuit-type shortcake for strawberries. You could use the Carbquik, add extra butter and a little Splenda, sweeten the berries with Splenda, and eat with Carb Countdown milk. That's how he likes it best, no pound cake or angel food cake, no whipped cream, just buttery slightly sweetened biscuits and cold milk with the berries. I'm making myself hungry just thinking of it, and I just ate lunch!!! Might have to surprise him with some dessert tonight.

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Nita

OT question for you Carbquik users...

I, well... um... to be frank, I get quite gassy the day after eating Carbquick. I've never heard anyone else mention this (well, it is embarrassing, I guess).

But I wondered if anyone else has that problem?

To get around that, I use just a small amount of Carbquik in baked goods, filling out the recipe with other flour subs like almond meal, flax meal, Bob's Red Mill LC baking mix, soy flour, etc. Using even a little Carbquik in a recipe improves the texture a great deal, I think.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Carbquik doesn't seem to have "that" effect on me but man that polydextrose sure does! And it doesn't take long to "kick in" either - an hour or two at the most.

Sounds like you have a good workaround though Teel!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Hmmm... I wonder if I was always using poly-D when I used Carbquik? I'll have to run some experiments.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

If I eat too much, it does bother my stomach and I have kind of a "hangover" effect the next day. But I pretty much have to ask for it, metaphorically speaking.

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