Bob's Redmill LC Baking Mix?

[rosieNJ]

has anyone tried this?

[witchiejen]

I have...it's ok. I'm not as impressed as I hoped I'd be. BUT, it's still good.

[lisabinil]

KevinPa's lc cake and cookie mix is much better and less carby. I have used it in bread making and dessert recipes. :)

[rosieNJ]

KevinPa's lc cake and cookie mix is much better and less carby. I have used it in bread making and dessert recipes. :)

Where can I find the KevinPa LC cake and cookie mix?

[lisabinil]

Here you go.

http://forum.lowcarber.org/showthread.php?t=337646

[kevinpa]

Where can I find the KevinPa LC cake and cookie mix?

1 cup LC Carbquik cake or cookie flour mix (9 carbs)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp ThickenThin not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.
Here is the 8 cup recipe:

4 cups Carbquik
2 cups wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. ThickenThin not/Sugar


The other is the same basic recipe using carbalose instead of carbquik but yeilds a slightly better texture for a few more carbs per cup. This version works better for yeast applications.

1 cup LC Carbalose cake or cookie flour mix (12 carbs)

1/2 cup Carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp ThickenThin not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.
Here is the 8 cup recipe:

4 cups Carbalose
2 cups wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. ThickenThin not/Sugar

[ValerieL]

Does this baking mix work well just subbing it in for flour in a regular recipe?

[kevinpa]

Does this baking mix work well just subbing it in for flour in a regular recipe?

If you are talking about my mixes Val, I use them all the time as all purpose flour in my hc recipes. They work well for bread and when I use them for cookies and cake I use lc sweeteners.

[ValerieL]

Yes, that's exactly what I was asking, Kevin, thanks. I have a few high carb recipes I'd like to experiment with and want a good flour substitute.

Thanks!

[GlendaRC]

Valerie, do you have a Canadian source for Carbquik or Carbalose? I haven't looked very hard, but I haven't found it at any of my usual haunts.

Thanks, Glenda

[rosieNJ]

1 cup LC Carbquik cake or cookie flour mix (9 carbs)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp ThickenThin not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.
Here is the 8 cup recipe:

4 cups Carbquik
2 cups wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. ThickenThin not/Sugar


The other is the same basic recipe using carbalose instead of carbquik but yeilds a slightly better texture for a few more carbs per cup. This version works better for yeast applications.

1 cup LC Carbalose cake or cookie flour mix (12 carbs)

1/2 cup Carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp ThickenThin not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.
Here is the 8 cup recipe:

4 cups Carbalose
2 cups wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. ThickenThin not/Sugar

Thanks. I have actually seen this before. You actually posted this for me else where. Thanks for being so patient and posting it again for me. :wave: