Carbalose Versus Carbquik

Hello!  With the holidays upon and so many bad options,  I'm trying to revise some of my favorite recipes so that they are more carb-friendly for both me and my diabetic mother.   I've had some success with baking with Splenda and Brown Sugar Splenda (does have some sugar) but wondering what products everyone is using to replace flour in cakes, cookies, roux, etc.  Any suggestions on whether to use Carbalose or Carbquick?  Any other options you would recommend?  Any favorite recipes?  Thanks!

I'm definitely not a baker.  Hopefully someone who bakes a lot will give you their opinion.  So far I have only made cinnamon rolls and muffins with my Carbquik. There a lot of recipes on pintrest and on the Carbquik box.

I'm not a baker either but I use the carbquick for cheddar rolls and cinnamon muffins.  I bought the carbalose when I ordered it the fist time but have never opened it.  I think they are both the same flour, but the carbquick is like bisquick, has fat and levening in it already.  Linda does a lot of baking and she will probably answer with some suggestions.  I bought some Adkins baking mix years ago and didn't particularly like it.  It is soy and has kind of an odd taste.

Thank you both for your reply.   I'm going to order both and perhaps some almond flour too and do some experimenting.  I'll let you know how it turns out.

I will use protein powder or other things. I wrote an entire article about it:

http://fattyfightsback.blogspot.com/2012/03/whacky-cake-and- other-baking.html

Thanks!  This is great information!

I bake a lot with the Carbquik.  I just substitute it for the flour called for in the recipe.  Sometimes I add a little baking powder and a pinch of salt - sometimes I don't.  It does not sift very good because it has these lumps in it that will stop up your sifter.  So I just stir it with a whisk or mix it with my mixer or blender.  They melt when you cook it so it does not have the lumps in it later.

I have also used the Almond Flour and like it.  It does crumble more than the Carbquik and has a lot more fat/calories in it.

If you have never used the Carbquik, you have to get used to the after taste.  I can't even taste it anymore, but I have been using it for a couple of years now. 

Here is a website that has lots of recipes for Carbquik.

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

Linda

I forgot, you can buy it a lot cheaper at:

http://www6.netrition.com/tova_carbquik_page.html

Thanks!   I'll give it a try.  Ordering now.

I use protein powder (whey) mixed with some Brown rice protein powder isolate, almond flour, coconut flour... and so on.. 

I usually add some strong flavors: pumpkin, pumpkin pie spice, or almond drops. I need to use more backing powder and the cake still comes little bit drier. But as long as I don't over-bake - it is good for me and some of my friends.  

I made recently a pumpkin bread and I measured what I used so I can provide recipe... (normally I just mix things together and if it looks good and smells good - and taste is OK - the final product is great. (at least for me)