Carbquik Experience
JessicaLCHF
Posts: 1,265 Member
So I'm pretty curious about foods. Lately I've been testing Akins frozen meals. Today I ordered some Carbquik. I'm hoping for decent pancakes. I've done the cream cheese/egg ones, but I wanted to try these instead. Anyone here familiar with the product? What did you use it for? It's a bit pricey, but 2 net carbs a serving.
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This is one of those products I'm suspicious of in a 'too good to be true' sort of way so in interested to hear what you think of it and if you think it affects losses.2
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I haven't tried it but I've seen good reviews. I'm nervous because of the amount of fiber in it, I typically don't fair well with the high fiber stuff so I likely won't attempt it. I wish I could though cuz I've seen some good liking waffles made with it
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Definitely keep us posted on what you think after you try it.1
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I bought some off of amazon but haven't used it enough to say. I've played with almond flour a bit and really like that but it's really pricey and drives up the calories of my pancakes. I think it would be a good substitute for flour in gravy drippings though.2
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In 78 days I have bought 3 boxes of Carbquik, one I gave to a friend just beginning LCHF. I have made the biscuits (4 at a time) they are good when they are hot. I eat one & husband eats the others & likes them. I also have made the Carbquik Apple Cake with Cream Cheese Icing (using Swerve for the icing sugar) which was really good. It made me feel not carb deprived. But like all things that contain carbs after I ate some I wanted to eat more carbs & had to use - UGH - "restraint." All in all it is a good product - I like its taste better than the recipes that use just coconut flour and/or almond flour. It is good to have in the pantry but I wouldn't use it every day.6
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I've used up my entire box and need to buy more. I've made biscuits, chicken fried steak and sausage gravy with it. I LOVE it. My advice though, if you deep fry or pan fry with it: It cooks really quickly. Brown your coating in the oil then put the meat on a baking rack on a baking tray in the oven between 350 and 400 degrees (depending on thickness of meat) and finish it off that way or the carbquick burns and you have raw meat. The baking rack keeps the carbquick coating crisp in the oven. Even Rowdy likes stuff with carbquick - I don't have to make double everything when I use it.8
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Looks okay yeah but that much fiber even scares me. Any input on the fiber intake?0
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In regards to the fiber - I noticed nothing adverse when I ate it however, as mentioned above - I didn't use it every day. I used the box up over about a month or so and I'm cooking for 4; not just for myself. I ate normal servings of what I made with it and didn't have bloating or other gastric issues. YMMV
ETA: this is not a flour replacement or substitute. Carbquik is more similar to Bisquick. Just about anything you'd have made with Bisquick before you can make with Carbquik. It has flakes of fat in it. The first time I made biscuits with it I added extra butter, not realizing the fat already in it and it wasn't as good as the next batch when I made them per the directions.6 -
Great... might have to check into it0
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I like carbquick pretty well although I eat it sparingly. I have never made pancakes with it although I have made somethings that are quite tasty. One of my favorites is the "Impossible Pie" that used to be on the back of a bisquick box. Use Carbquick instead and it makes a fairly respectable quiche. I've also made sausage balls that make a great appetizer.3
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RowdysLady wrote: »In regards to the fiber - I noticed nothing adverse when I ate it however, as mentioned above - I didn't use it every day. I used the box up over about a month or so and I'm cooking for 4; not just for myself. I ate normal servings of what I made with it and didn't have bloating or other gastric issues. YMMV
ETA: this is not a flour replacement or substitute. Carbquik is more similar to Bisquick. Just about anything you'd have made with Bisquick before you can make with Carbquik. It has flakes of fat in it. The first time I made biscuits with it I added extra butter, not realizing the fat already in it and it wasn't as good as the next batch when I made them per the directions.
Ah! Good to know.2 -
I have some and use it. I'm working on using up my last box of it. It does work well and is very similar to Bisquick. I don't like the fact that it's got soy in it which I'm working at cutting out of the foods I eat so when I finish up the box I have, I won't be getting more. That said, however, it does work well as a low carb flour.2
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Lost me at wheat, soy and canola oil...
And all that fiber5 -
I have some and use it occasionally. I've tried the pancakes and they were OK. I actually like the cream cheese kind better. The main thing I've used it for is a chocolate mug cake. I rarely make those though. It's nice to have on hand but I just really don't end up feeling the need for baked goods as often as I anticipated. I've only used my coconut flour like twice in a year and still haven't figured out how to use xylitol.
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Sunny_Bunny_ wrote: »Lost me at wheat, soy and canola oil...
And all that fiber
Ditto on the wheat. By going LC I unknowingly made a huge improvement in my chronic digestive symptoms. Taking grains out of my life was the best dumb *kitten* luck move I've made in many years.
And I removed canola oil about the same time, having read how much processing it takes to transform the raw product into an edible oil. It was the "deodorizing" phase that really decided me; apparently if this product didn't go through an elaborate de-stinking step, nobody would buy it.7 -
Interesting about the canola & it's deodorizing phase & in addition to that most canola unless it says Organic has been made with GMO seed.0
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Yeah, I'm not a fan of the soy. The fiber doesn't bitter me at all as I rarely hit my goal of 25g fiber daily. I'm always trying to get more in.
But - based on the price I'm not going to be using it as a mainstay anyway. More like a stopgap measure for certain recipe challenges (biscuits, pancakes, gravies).2 -
Sunny_Bunny_ wrote: »Lost me at wheat, soy and canola oil...
And all that fiber
Yeah, I'm totally with you on this one @Sunny_Bunny_!!1 -
It came in the mail! I immediately tried the pancakes recipe. Either I've been without pancakes too long or I was hungry (or both) but they were great! Very pancake-y. A bit of a dry taste, but they looked, smelled, and tasted like actual buttery pancakes.
My only complaint was that the batter was a bit difficult to work with. I burned half the batch. It's very thick (followed directions to the letter). Hence no pictures. I'll try again in the morning now that I know a little of what I'm working with, and post pics.
Def worth a try tho in my book!5 -
Nice! Looking forward to seeing your pics. Now I'm tempted to have pancakes for dinner
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Although I miss the occasional pancake, the ingredients list is not really on plan.3
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Maybe not on YOUR plan. It's perfectly acceptable on MY plan. Two pancakes for 2 net carbs. I can do that!1
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Jess I find if you cook the pancakes on lower heat they tend to get done and taste better. I've toiled around with the carbquik quite a bit and I love it. The biscuits are very yummy when warm. The key to really anything I've noticed is lower heat longer time seems to always work better as it tends to burn or have a scorched taste if you cook too quickly with it.2
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LovelessFool wrote: »Jess I find if you cook the pancakes on lower heat they tend to get done and taste better. I've toiled around with the carbquik quite a bit and I love it. The biscuits are very yummy when warm. The key to really anything I've noticed is lower heat longer time seems to always work better as it tends to burn or have a scorched taste if you cook too quickly with it.
Hey, thanks! Read this just in time! I'm getting ready to try a new batch.1 -
I haven't tried carbquick but I did try products made with similar ingredients (Low Carb Bakery) and it made me very sick. But I have an autoimmune condition, so maybe the vital wheat gluten did me in.0
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@LovelessFool did you find the batter to be extremely thick according to recipe instructions? I really want to thin it out a bit. It's almost like a drop biscuit consistency?0
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@JessicaLCH Yes I did find the batter very thick. I thinned it out a little with water and I added an extra egg. Made them much more manageable. A little thinner but I stacked two of them and still had only 4 carbs. Was very tasty. If you google CarbQuik pancakes you can find lots of different tweaks others have done.0
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Oh good. I'll try it next time. Here are the pics of the completed pancake. Note that it's on a saucer, not a plate, so you can tell the size.
IMO these are miles better than the cream cheese pancakes I've made.
I'm including a top view and one where I broke the pancake so you can see the texture - sorta. It's very much like a normal pancake! The taste is close. A little dry but you can cover that up with butter. I'm looking for a good syrup or maybe a SF jam to make it even better. I can't wait to make these for my husband and see what he thinks.
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Those look great! Very close to what I've made and looks like you got the heat spot on. I've tired the walden farms syrup and it's actually pretty good if you don't mind Splenda. I prefer Stevia myself but I've not seen any syrups with it yet.0
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The smell even enticed my 17 yr old son to want to try one. His review: "tastes like biscuits." They do, in that they're heavier and drier than normal pancakes.0
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