CarbQuick

[NulloModo]

Heya,

There seems to be a lot of buzz about the LC community lately about a new product called carbquick. (Go to www.carbquick.com for details). It is supposedly a 1:1 sub for bisquick, with the same flavor, texture, etc.

Well, after reading 30+ pages on lowcarbfriends about it (Great info there, but some extremely draconian policies about what you can/can't put in your posts. I mentioned I modded over here and that I had bought some of my stuff from honeyville grains and someone edited all that out) I decided I needed to pick some up myself.

So far I have made a killer pork gravey with it, and today I tried a pizza crust. My pizza crust recipe isn't perfect yet, but it is the best LC pizza crust I have yet had. I will post more on it as I play a little more, I think I might need a pizza stone.

[Piasabird]

The only pizza crust that I've tried was in a box and made by Carbsense. I hated the soy and just the smell of it made me want to :vomit ! I'm not sure that I actually tasted it because the smell turned my stomach so badly!
It would be nice to have a pizza crust that is more like the real thing. :yummy

[scott123]

Draconian, good word.

[JoanOH]

I used Bisquick a LOT pre-Atkins, and will be interested to see how your mix plays out. Does it have a lot of soy flour in it? I've yet to eat anything with soy flour that I like -- it all has such a dry, dusty taste to it, whether it's a product that's manufactured or homemade, it all has that same awful dry taste.

I have learned to live without them, but to have biscuits again at some point in time would be heaven Nut bread, too!

Joan J

[NulloModo]

It has no soy flour. It is apparently made with some specially treated wheat flour, but from all of the reviews I have read so far, it hasn't been causing stalls.

[Fluffynomore]

I made the cheese biscuit recipe with hot pepper cheese and they saved me over the holiday weekend when I was out of town with family. I even toasted one this morning when everyone else was making bagels, toast, etc. Believe me, I am a slow loser and stall often and haven't seen it with this product. I weighed myself a while ago and have lost a pound over the weekend!

[MotherOfGizmo]

Yes Nullo, please keep us posted! I would love to have a mix similar to bisquick to use in my Chicken Dumplings! One winter food I'm really missing!

[LindaJay]

I made some sausage balls with it yesterday, and they were OK. I used the "hot" Jimmy Dean sausage, which isn't very hot, but it has a little stronger flavor than regular sausage.

Today, I sliced a couple up (yep. those are some small slices!), nuked them, and put an egg over easy on them -- that was pretty good! I have a hankering for a blackberry cobbler, but I have sworn off desserts for a while until I recover from Christmas!

[MotherOfGizmo]

I made some sausage balls with it yesterday, and they were OK. I used the "hot" Jimmy Dean sausage, which isn't very hot, but it has a little stronger flavor than regular sausage.

Today, I sliced a couple up (yep. those are some small slices!), nuked them, and put an egg over easy on them -- that was pretty good! I have a hankering for a blackberry cobbler, but I have sworn off desserts for a while until I recover from Christmas!

You said the sausage balls were just "OK" could you elaborate at little? Was the texture off?

[LindaJay]

The texture was pretty good. It seemed like the CQ had a little bit of a taste to it that it different from BQ. I noticed it a little, and didn't mind it, but DS (17) didn't like it. DH thought they were fine. So, I think this one is just a matter of personal preference. They are certainly as good as some people's regular sausage balls (if you have had these at events, you know there can be a variety, even with such as simple recipe!), but not quite as good as the real thing made well! I suggest making a very small batch and using the hot sausage and sharp cheddar (which is what I did) -- but I didn't use any onion or garlic (which some recipes call for). Adding the onion or garlic might also mask the CQ flavor.

I did try the blackberry cobbler tonight -- I just had to cook something! It fell into that same category of pretty good! I used the basic cobbler recipe, with water (I didn't have any milk), and made only a little (1 Cup of CQ and 1 cup of blackberries) -- and divided it into three servings -- but it was good enough that I enjoyed my one serving and wanted more! I think it needs a little more work, but has the potential to very good with some tinkering.


Let me know what you think! I've seen some feedback on CQ that people didn't like it all, and others love it. I wouldn't go as far as "loving it" but I think it is certainly better than anything else I've tried!

Good luck!

[finesse73]

I tried it out with the Cheddar biscuit recipe. The texture was great but the "pinch of salt" that was called for, was too much. Tasted way to salty for me. Will make it another time without any extra salt at all.

[MotherOfGizmo]

Thanks for your reviews on this! I always use the hot sausage to make the sausage balls, but seems that lately the "hot" varietes aren't hot at all, maybe I'll try it with a little added crushed red pepper!

I have not been able to find this mix here yet, sure it will pop up in one of the local stores soon, when I can find it I'll let you know what I think too! I would love to have a biscuit--its been over a year and 1/2 now!

Anyone figured out how to make sausage gravy w/ any of the low carb alternative products?

[NulloModo]

MOG -

Don't bet on it showing up in local stores anytime soon. They are test marketing in a couple Krogers in the midwest, but other than that, you have to buy it over netrition.com.

I have made sausage gravey with it, and it was very very good, just as good as the stuff made from flour (I used Carb Countdown for the milk part). The biscuits I made had a good flavor, but didn't rise up all nice an fluffy, of course, it could just be that my biscuit technique needs some work.

[JoanOH]

I'm so glad you posted about this! I've been anxiously waiting! LOL

Nullo - your biscuits -- is it as simple as Bisquik is? As in, you just add in some milk - oh shoot, it's been so long I forget how I used to make them. LOL! Do you have to add other ingredients besides a liquid?

I am tasting sausage biscuits already. How's the carb count on the biscuits?

And the question I should have asked first -- Induction friendly or grain rung of OWL?

Joan J

[MotherOfGizmo]

MOG -

Don't bet on it showing up in local stores anytime soon. They are test marketing in a couple Krogers in the midwest, but other than that, you have to buy it over netrition.com.

I have made sausage gravey with it, and it was very very good, just as good as the stuff made from flour (I used Carb Countdown for the milk part). The biscuits I made had a good flavor, but didn't rise up all nice an fluffy, of course, it could just be that my biscuit technique needs some work.

Thanks for the tip Nullo, glad you told me before I ran all over town looking for it!!

I am excited to make sausage and gravy biscuits! We spent Christmas night at my folks house and they fixed that for breakfast for everyone I was salivating just looking at it, but I was good and ate my country ham and fried eggs like a good girl LOL.