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Old 02-11-2008, 05:45 AM   #91
Kevinpa
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I was asked an interesting question on my web site the other day about how much it cost to make and use my flour mixes. I had never broke it down into a per cup cost before. The following is what I came up with.

Carbquik Mix

1/2 cup carbquik (55g) 34 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $1.02 buying carbquik in 5 lb bag

cost per cup = $1.24 buying carbquik in 1 lb box


Carbalose Mix

1/2 cup carbquik (55g) 31 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $0.99 buying carbalose in 3 lb bag
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Old 02-11-2008, 07:53 AM   #92
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The feeling of normal blood sugars while eating wonderful food from these mixes


Priceless.....


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Old 02-11-2008, 06:31 PM   #93
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Quote:
Originally Posted by Kevinpa View Post
I was asked an interesting question on my web site the other day about how much it cost to make and use my flour mixes. I had never broke it down into a per cup cost before. The following is what I came up with.

Carbquik Mix

1/2 cup carbquik (55g) 34 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $1.02 buying carbquik in 5 lb bag

cost per cup = $1.24 buying carbquik in 1 lb box


Carbalose Mix

1/2 cup carbquik (55g) 31 cents
1/4 cup wheat protein isolate 5000 (13g) 10 cents
1 Tbs wheat protein isolate 8000 (8g) 8 cents
1/8 cup almond flour (12g) 27 cents
1 Tbs resistant wheat starch 75 (7g) 6 cents
1 tsp not/Sugar 17 cents

cost per cup = $0.99 buying carbalose in 3 lb bag
Thanks for that breakdown Kevin. To be able to make such great recipes that are low carb and not filled with a bunch of ingredients that I don't know and/or can't pronounce is well worth the cost IMO!
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Old 02-11-2008, 07:19 PM   #94
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[COLOR=red] for the breakdown Kevin. I had never did the math either... Thank you for doing the math for us!!!![/COLOR]
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Old 02-12-2008, 06:36 AM   #95
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Wow, thanks, Kevin for your cost analysis. I'd done a rough one myself, and finally decided that as most have posted, the cost is worth it. (food anywhere isn't exactly cheap/and LC definitely isn't)

Like the L'oreal haircolor commercial, from a while ago, I'm worth it!

And my health definitely is!


I cannot thank you enough for the work and time you've invested.
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Old 02-12-2008, 08:26 PM   #96
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Just another fan posting to thank you for, not just this mix, but all of your recipes. This mix is fantastic. I simply sub it for flour in my HC recipes. So far that has been cookies and the results are just like I remember the HC version. I'm using the carbalose version as am out of carbquick.

Still working getting a sweetener mix that I can sub cup for cup for sugar. Unfortunately, I am unable to use isomalt, so can't use yours.

Thanks again,

Sheryl
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Old 02-28-2008, 08:10 PM   #97
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I am posting this to have one link for both mixes.

1 cup LC cake or cookie flour mix (carbquik version) (9 carbs per cup)
1/2 cup carbquik (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (12g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)

1 cup LC cake or cookie flour mix (carbalose version) (12 carbs per cup)
1/2 cup carbalose (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (13g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)


8 cup recipe
4 cups carbquik or carbalose
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

It is important that if you completely mix all the flours well in the 8 cup recipe so you get a complete mix when using.

Last edited by Kevinpa; 02-28-2008 at 08:14 PM..
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Old 04-15-2008, 08:29 PM   #98
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Old 07-21-2008, 04:10 PM   #99
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I'm just starting Atkins...help with ingredients please

I don't know what carbquik is or resistant wheat starch. Can you explain what it is and where to get it? Also, do you make almond flour yourself or purchase it? Thanks so much! I'm just learning and am fairly clueless!
Blessings.

Quote:
Originally Posted by Kevinpa View Post
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 07-21-2008, 05:17 PM   #100
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Quote:
Originally Posted by Kevinpa View Post
1 cup LC cake or cookie flour mix (carbquik version) (9 carbs per cup)
1/2 cup carbquik (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (12g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)

1 cup LC cake or cookie flour mix (carbalose version) (12 carbs per cup)
1/2 cup carbalose (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (13g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)


8 cup recipe
4 cups carbquik or carbalose
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

It is important that if you completely mix all the flours well in the 8 cup recipe so you get a complete mix when using.
Netrition sells all the ingredients for this mix. All you have to do is click on the links and it will take you right to the page where they sell it.

And I don't personally make my own almond flour, although some people do.
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Old 07-21-2008, 05:24 PM   #101
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lovetoread,
If you click on the word carbquick or any of the ingredients that are in blue, it will take you to the Netrition website where it will explain what that ingredient is, and you can buy it from them. (Both the Carbquick & the resistant wheat starch)
..........
Looks like Kevin answered while I was typing this up.
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Old 07-22-2008, 06:05 AM   #102
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Thanks to both of you, Kevin and Billie, who responded to my questions. I'm looking to avoid soy. Do you happen to know if any of these products you spoke of contain soy. I'm needing to find recipes that I can make a low-carb bread that do not contain soy.
Thanks so much! Blessings.
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Old 07-22-2008, 06:30 AM   #103
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Quote:
Originally Posted by lovetoread View Post
Thanks to both of you, Kevin and Billie, who responded to my questions. I'm looking to avoid soy. Do you happen to know if any of these products you spoke of contain soy. I'm needing to find recipes that I can make a low-carb bread that do not contain soy.
Thanks so much! Blessings.
Love, there is no soy in my mixes. It is all wheat products except for the almond flour and the not/Sugar which is a combination of gums.
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Old 07-22-2008, 06:35 AM   #104
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BTW, if its bread you are looking for, the following recipe makes some killer buns that are only 3 carbs each using the carbalose mix.

http://www.lowcarbfriends.com/bbs/lo...xperiment.html
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Old 07-22-2008, 10:09 AM   #105
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Originally Posted by Kevinpa View Post
BTW, if its bread you are looking for, the following recipe makes some killer buns that are only 3 carbs each using the carbalose mix.

http://www.lowcarbfriends.com/bbs/lo...xperiment.html
It sure does! Buy the supplies, if for that reason alone!
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Old 07-22-2008, 05:33 PM   #106
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subscribing...great thread..thx
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Old 10-29-2008, 08:03 AM   #107
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bumping for traycon
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Old 10-29-2008, 08:22 AM   #108
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bumping for traycon
Thanks!!
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Old 11-21-2008, 06:04 PM   #109
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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 11-21-2008, 08:03 PM   #110
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My guess is because of the fact that it constantly needs to be shaken and mixed, weighing buys you no more accuracy than the scoop method for limiting any one component.
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Old 11-21-2008, 08:44 PM   #111
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Thanks, Kevin. I've gotten some pretty decent results with Carbquik alone (for muffin/biscuit type recipes) but am anxious to try your mix tomorrow.
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Old 11-23-2008, 09:08 PM   #112
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Kevin: what is the best method you've found for "mixing" all the ingredients for your CC Flour Mix? I've made up 8 cups. Thank you.
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Old 11-23-2008, 10:02 PM   #113
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Shake it as I mix it in an air tight container and then shake it before each use.
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Old 11-24-2008, 07:51 AM   #114
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I have tried shaking it and last time I used my mixer on low speed and I think it mixed more thoroughly.
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Old 11-24-2008, 06:52 PM   #115
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I use the whisk attachments on my hand mixer when I mix it then just shake it up before using.
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Old 11-25-2008, 04:22 AM   #116
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Kevin I used the carbalose mix to make a pie crust yesterday.
I used the Cooks Illustrated recipe "The Best Pie Dough"

I subbed Cake and cookie flour mix for the flour, ( a mix of sweeteners for the sugar) and made the rest of the recipe as written.

It turned out wonderful. Flaky, browned beautiful, tasted great( I baked the scraps to test)

Thank You!
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Old 11-25-2008, 08:55 PM   #117
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Kevin I used the carbalose mix to make a pie crust yesterday.
I used the Cooks Illustrated recipe "The Best Pie Dough"

I subbed Cake and cookie flour mix for the flour, ( a mix of sweeteners for the sugar) and made the rest of the recipe as written.

It turned out wonderful. Flaky, browned beautiful, tasted great( I baked the scraps to test)

Thank You!
can you post the recipe for us, the best pie dough one? thanks
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Old 11-26-2008, 08:05 AM   #118
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Here you go. This dough uses vodka to make it easier to roll out. Then the vodka evaporates out of the dough leaving flaky wonderful crust. I started using this because pie crust is my nemesis! I can and do cook just about anything except pie dough LOL
Sorry the recipe is

[QUOTE]Foolproof Pie Dough

Ingredients

Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water

Instructions



1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.


2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.


3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.


4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.


5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.[QUOTE]

Edited to add: I am at work and using an ancient computer and I can't get the quotes to work.

Last edited by shadowzip; 11-26-2008 at 08:09 AM..
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Old 12-02-2008, 12:13 AM   #119
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...that's cuz the start
Quote:
is right, but the end
is missing the / ...
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Old 12-02-2008, 04:14 PM   #120
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...that's cuz the start is missing the / ...
Yeah but all I was doing was clicking the quote button but it was not working. I wasn't trying to put them in myself, but thank you, I will know next time.
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