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Old 08-05-2007, 09:28 PM   #1
Kevinpa
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Kevins LC Cake or Cookie Flour mix

After using this mix several dozen times, I wanted to put it in a thread that I can link to when I use it rather than repeating it everytime.


1 cup LC 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 not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.
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Old 08-05-2007, 09:58 PM   #2
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I mixed some of this up, tonight, and have CarolynF's raspberry/Peach bars in the oven, except I used Pineapple in one batch and Strawberry in the other
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Old 08-06-2007, 06:40 AM   #3
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Going to Yummy's House. . .WTG Sammi!

Thanks Kevin.
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Old 08-06-2007, 11:53 AM   #4
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Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!
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Old 08-06-2007, 11:56 AM   #5
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Quote:
Originally Posted by clark153 View Post
Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!
I have not weighed it out yet but the next batch I make I will and post it.
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Old 08-09-2007, 09:44 PM   #6
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Quote:
Originally Posted by clark153 View Post
Thanks Kevin, I have used this several times already. Any chance you give the grams for each ingredient? I want to make sure that I am to replicate your results.

Thanks again!
Ok, I needed to make some more so here is my average weight making 8 cups.

1/2 cup carbquik [COLOR="Blue"](55g)[/COLOR]
1/4 cup wheat protein isolate 5000 [COLOR="Blue"](13g)[/COLOR]
1 Tbs wheat protein isolate 8000 [COLOR="Blue"](8g)[/COLOR]
1/8 cup almond flour [COLOR="Blue"](12g)[/COLOR]
1 Tbs resistant wheat starch 75 [COLOR="Blue"](7g)[/COLOR]
1 tsp not/Sugar [COLOR="Blue"](i don't weigh this)[/COLOR]

Last edited by Kevinpa; 08-09-2007 at 09:48 PM..
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Old 11-21-2008, 06:04 PM   #7
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I'm sure this sounds like a dumb question but even though I've used it enough now I can pretty much eyeball the correct amount, I've gotten into the habit of always weighing Carbquik so as not to end up with too much or too little.

If I wanted to weigh 1 cup of this mix would it be 95 grams? (adding up the amounts listed in parenthesis for each separate item)

Or do you find that you end up with the correct amount just scooping the mix straight out of the container it's stored in?

Thanks.
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Old 08-10-2007, 08:24 AM   #8
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Thanks Kevin. I really like this flour mix!
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Old 08-10-2007, 08:27 AM   #9
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Your flour mix produces great baking, but also is a terrific time saver. Love it!
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Old 08-10-2007, 08:41 AM   #10
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Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb
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Old 08-10-2007, 08:55 AM   #11
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Originally Posted by Tater Head View Post
Kevin are you using this like you would regular flour and then adding things like eggs. oil etc.?

Deb
Yes Deb, I use it just like an all purpose flour. It has work great for everything other than yeast application so far. It makes good rolls but I can't get a good enough rise out of it for bread and buns.I suspect it is the carbquik dragging it down in that area, but....I'm still working on that
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Old 08-10-2007, 10:56 AM   #12
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Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana
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Old 08-10-2007, 11:36 AM   #13
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Diana, here is the link for the chocolate cake.

http://www.lowcarbfriends.com/bbs/lo...-frosting.html

I'll post the dipping chocolate as soon as I find it.
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Old 08-10-2007, 11:47 AM   #14
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Diana, this was the only diping chocolate I ever got to work for me. It take some different sweetener to make it work. HTH

http://www.lowcarbfriends.com/bbs/8224126-post140.html
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Old 10-08-2007, 09:17 PM   #15
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Quote:
Originally Posted by Determinedtolose View Post
Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana
Hi Diana,

I make chocolate covered strawberries all the time - I use semi-sweet chocolate - or you could use the Charidelli chocolate - I put a couple of squares of the chocolate along with a little cream in the microwave until the chocolate melts (doesn't have to be completely melted) - and mix til it gets to a good "dipping" or spreading consistency. Sorry I don't measure this - I just kind of "wing" it. It's so simple - and you can adjust easily IF it doesn't come out just the way you want the first time - either add more chocolate or more cream.

Barb
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Old 10-08-2007, 09:57 PM   #16
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Quote:
Originally Posted by Determinedtolose View Post
Hi Kevin,
I was wondering if you know how to make a chocolate ganache.
Actually, for Christmas I make Grand Marnier chocolate balls. I'm going to use your cake recipe, but I also need to do that in chocolate, (how much to add). I cover the cake balls in chocolate and the chocolate hardens.
Before LC I was using Gharidelli chocolate.
What do you suggest, because time is coming soon for me to think about my Christmas baking. It's all going to be lc, well most of it.
Thank you so much for your help!
Diana
Diane, I didn't think of this before but here is a truffle recipe that you my be able to adapt for your purpose.

http://www.lowcarbfriends.com/bbs/lo...-truffles.html

Also here is some dipping chocolate I made to dip strawberries in.

http://www.lowcarbfriends.com/bbs/lo...ml#post8224126

Last edited by Kevinpa; 10-08-2007 at 10:01 PM..
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Old 02-08-2008, 04:57 PM   #17
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Quote:
Originally Posted by Kevinpa View Post
Yes Deb, I use it just like an all purpose flour. It has work great for everything other than yeast application so far. It makes good rolls but I can't get a good enough rise out of it for bread and buns.I suspect it is the carbquik dragging it down in that area, but....I'm still working on that
Could someone tell me...is Carbquik heavier than Carbalose...or are they about the same as far as weight?
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Old 08-10-2007, 08:26 PM   #18
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Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?
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Old 08-10-2007, 09:01 PM   #19
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Kevin, are you using this LC cake or cookie flour mix for most of your baking ? I would like to make your "let them eat chocolate cake", so can I use this new flour mix in it ? How much should I use of your premixed flour ? Also in your other recipes like your chocolate chip cookies how much of your premixed flour would I use?
Yes, so far, I have not found any recipes that I was not satified with the results. Keeping in mind that there are things I have not tried it in yet.

For the cake you will replace:

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75


with 2 1/8 cup of the mix. The rest of the recipe remains the same.


For the CC cookies you will replace:

1 cup carbalose flour
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 75

with 2 1/4 cup of the mix. The rest of the recipe remains the same.

I have made both of these recipes with the mix so I know these work.


HTH
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Old 08-10-2007, 09:12 PM   #20
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Thanks so much for the help.
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Old 08-15-2007, 04:17 PM   #21
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Old 08-17-2007, 09:47 AM   #22
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Does anyone know what I can use in place of the Resistant Wheat Starch. I live in Canada and can't seem to find it here and having netrition ship it would cost a small fortune. I think I can sub Carbalose or 80% protein flour for the WPI5000. Any help is appreciated.
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Old 08-19-2007, 09:53 PM   #23
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Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne
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Old 08-19-2007, 10:10 PM   #24
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Kevin,

Can you suggest a version of this mix without the almond flour for those of us that can't eat nuts?

Thanks,
Suzanne
My first choice for a sub for the nut flour would be fine ground sunflower seeds in a food processor. If you also can't eat those then up the carbquik by 1/8 cup.
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Old 08-19-2007, 10:24 PM   #25
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Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne
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Old 08-19-2007, 10:33 PM   #26
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Thanks Kevin for the quick response! I'll try the sunflower seeds.

Suzanne
Just for clarity, I am talking about the shelled sunflower seeds not the outer hard shell.
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Old 08-20-2007, 03:15 PM   #27
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I made a batch of the flour mix up today and for those of you who want to make a bunch at once and don't want to figure amounts here's what I used:

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

That's Kevin's recipe multiplied by 8 and just over 8 cups yield.
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Old 08-27-2007, 12:38 PM   #28
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Quote:
Originally Posted by Kevinpa View Post
Just for clarity, I am talking about the shelled sunflower seeds not the outer hard shell.
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Old 10-05-2007, 11:56 AM   #29
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Kevin, last night was the first time I used this pre-mix. I used it to make an old family recipe for a very pumpkin bundt pudding cake with chocolate chips and walnuts. We used to have this for the holidays every year, growing up, and it was something I sorely missed.

Well, I'm here to tell you that using your cake and cookie flour mix and Scott's sugar replacement formula, this rich desert came out so perfectly that I could fool my grandmother herself into thinking this was her cake.

I'll be mixing it and keeping it in a large cannister from now on. What a treat!
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Old 10-05-2007, 02:37 PM   #30
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Well, I'm here to tell you that using your cake and cookie flour mix and Scott's sugar replacement formula, this rich desert came out so perfectly that I could fool my grandmother herself into thinking this was her cake.

I'll be mixing it and keeping it in a large cannister from now on. What a treat!
Thank Steph, beside the time savings, I like the feeling of normalcy you get by having something you can scoop and make without having to worry about taste and texture or feeling like a mad scientist mixing up a brew.
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