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#1
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Carbalose vs. Carbquick
Hi All,
My fiance and I recently got some Carbalose Flour from Netrition, because while we've had good luck with Carbquick, it does have trans-fats. The carbalose (from which Carbquick is made) doesn't have the trans-fats, but it also doesn't have some of the leaveners, so I assume we can't just substitute one for the other. There are a lot of Carbquick recipes on the net and very few for carbalose, though, so does anyone know how to convert recipes from one to the other -- what to add to carbalose flour to get Carbquick? Or alternatively, know a source for carbalose recipes that I'm not finding? Thanks, -- Aaron -- 285/254/200 -- aaron.baugher.biz |
#2
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Carbalose vs. Carbquick
Okay, here's what CarbQuick contains:
Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors. I don't see where the transfats you claim come from. But that said, you will need to add some baking powder to the recipe, and salt. Depends what you are making what else you need to add. I would just start with plain old recipes and use the Carbalose instead of regular flour and some artificial sweetener instead of any sugar. I use CarbQuick in my muffins but the Carbalose flour would probably do me just as well since I add milk (or yogurt), butter, eggs, baking powder and salt. The CarbQuick is only a small part of the total muffin recipe so these items that it contains wouldn't be enough. I don't think the flour was available when I started making the muffins, will have to order some and try it. Aaron Baugher wrote: | Hi All, | | My fiance and I recently got some Carbalose Flour from Netrition, | because while we've had good luck with Carbquick, it does have | trans-fats. The carbalose (from which Carbquick is made) doesn't have | the trans-fats, but it also doesn't have some of the leaveners, so I | assume we can't just substitute one for the other. There are a lot of | Carbquick recipes on the net and very few for carbalose, though, so | does anyone know how to convert recipes from one to the other -- what | to add to carbalose flour to get Carbquick? Or alternatively, know a | source for carbalose recipes that I'm not finding? | | | Thanks, |
#3
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Carbalose vs. Carbquick
Probably the Palm Oil...
"FOB" wrote in message et... Okay, here's what CarbQuick contains: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors. I don't see where the transfats you claim come from. snipped |
#4
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Carbalose vs. Carbquick
Add Trans-fats...
LOL Steve "Aaron Baugher" wrote in message ... Hi All, what to add to carbalose flour to get Carbquick? Or alternatively, know a source for carbalose recipes that I'm not finding? Thanks, -- Aaron -- 285/254/200 -- aaron.baugher.biz |
#5
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Carbalose vs. Carbquick
Google says not.
Scionyx wrote: | Probably the Palm Oil... | | "FOB" wrote in message | et... || Okay, here's what CarbQuick contains: || || Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, || Wheat || and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, || Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), || Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, || Lecithin, Salt, Natural & Artificial Flavors. || || I don't see where the transfats you claim come from. | snipped |
#6
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Carbalose vs. Carbquick
Or, consider a new way-of-life without simulated carb products.
IMHO: Made-for-low-carb products are one of the ways folks get in trouble doing LC. "Aaron Baugher" wrote in message ... Hi All, My fiance and I recently got some Carbalose Flour from Netrition, because while we've had good luck with Carbquick, it does have trans-fats. The carbalose (from which Carbquick is made) doesn't have the trans-fats, but it also doesn't have some of the leaveners, so I assume we can't just substitute one for the other. There are a lot of Carbquick recipes on the net and very few for carbalose, though, so does anyone know how to convert recipes from one to the other -- what to add to carbalose flour to get Carbquick? Or alternatively, know a source for carbalose recipes that I'm not finding? Thanks, -- Aaron -- 285/254/200 -- aaron.baugher.biz |
#7
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Carbalose vs. Carbquick
"FOB" writes:
Okay, here's what CarbQuick contains: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors. I don't see where the transfats you claim come from. Interesting. The box I have in front of me says: Ingredients: Carbalose flour (enzyme-modified wheat, vital wheat gluten, wheat fiber, high-protein wheat flour, vegetable fiber, soy oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), *partially hydrogenated soy oil*, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural and artificial flavors. We got this box a few weeks ago from Netrition, but I don't know how old it actually is. Could they have changed the recipe recently? But that said, you will need to add some baking powder to the recipe, and salt. Depends what you are making what else you need to add. I would just start with plain old recipes and use the Carbalose instead of regular flour and some artificial sweetener instead of any sugar. That's what I gathered, sort of. The bag says to use it in place of ordinary flour, but I've seen suggestions online that say to increase the baking powder/soda, because it doesn't rise as much as ordinary flour. Guess some experimentation is in order. I use CarbQuick in my muffins but the Carbalose flour would probably do me just as well since I add milk (or yogurt), butter, eggs, baking powder and salt. The CarbQuick is only a small part of the total muffin recipe so these items that it contains wouldn't be enough. I don't think the flour was available when I started making the muffins, will have to order some and try it. Aside from the trans-fat concerns, it's also about a dollar/pound cheaper than CarbQuik. -- Aaron -- 285/254/200 -- aaron.baugher.biz |
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