Best Low Carb Flour - Carbalose and Carbquik
Low Carb Diet and Diabetes
I’m on a low carb diet for several reasons. I first did a low carb diet to lose weight, and I lost almost 100 pounds. That was several years ago. I went off the diet and regained 65 of the pounds I’d lost. In the autumn of 2012, blood tests revealed that my blood sugar was high, and my primary care physician wanted to start me on diabetes medications. I really didn’t want to do that, so I told her I first wanted to try managing my blood glucose through exercise and diet. The combination brought my blood sugar back to normal pretty quickly. I’ve also found that low carb diets helps decrease inflammation in my body. Eating low carb is definitely a winning strategy for me!
Low Carb Recipes
Over the years, I’ve made all sorts of low carb recipes. I’ve used some I found online, and I’ve used some I found in cookbooks. For the most part, however, I create my own recipes, or I adapt a recipe I’ve found to make it more to my own liking. Meat and low-starch veggie recipes are easy, but others can be pretty challenging. Actually, low carb dessert recipes are pretty easy, too, due to the availability of artificial sweeteners.
The hardest part of a low carb diet for me is having to do without bread. I love all types of breads! Of course, the problem is that bread made with regular wheat flour is high in carbs and low in fiber. I need low carb recipes that are just the opposite – low in carbs and high in fiber. So what kind of flour could I use to make breads that are tasty yet still meet my health guidelines?
Low Carb Flour
On my search for low carb bread recipes, I began with flaxseed meal. I made some flatbread with it, and it was pretty good, but it wasn’t like regular bread. Next, I tried soy flour. The first thing I made with soy flour was a pancake recipe, and it wasn’t very good. The pancakes were very heavy and “eggy.” The soy flour did work well for coating foods to be fried, as long as the foods were in thin pieces that cooked quickly.
The next low carb flour I used was coconut flour. I made some bread with it, and the bread was pretty good, although it was very dense. I tried using the coconut flour as a fry batter, and that wasn’t good at all. The coconut flour soaked up way too much of the frying oil.
Carbalose Flour - Carbquik
One night while surfing the internet, I accidentally stumbled upon a low carb flour called Carbalose Flour. I read some good reviews that had been written by users, and I was intrigued. I went to the website to learn more. I found out that Carbalose is made from wheat, but that most of the wheat is in the form of indigestible fiber. As a result, Carbalose flour has 80% few carbohydrates than regular wheat fiber has.
During my search, I also discovered Carbquick. Carbquick is a baking mix like Bisquik, but it has 90% fewer carbs than Bisquik. It’s made from Carbalose flour, wheat glute, wheat fiber, soy fiber, canola oil, palm oil, buttermilk powder, baking powder, salt, and egg white powder. 1/3 cup has 90 calories, 6 grams fat, 6 grams protein, and just 2 net carb grams. So far, the Carbquik recipes I’ve tried have not raised my blood sugar, while regular bread does, of course.
Buy Carbalose Flour:
Carbquick recipes are much the same as those that require Bisquik. The mixing is almost exactly, if not completely, the same. I haven’t found much difference in the cooking times, either. The taste is very similar to that of Bisquik recipes, but the texture is a little different. The different texture is more noticeable in some recipes than it is in others. In a few Carbquik recipes I’ve tried, the texture is more coarse – more like cornbread than bread made from white wheat flour.
What Carbquik recipes have I tried so far? I’ve made biscuits, garlic-cheese biscuits, pancakes, banana bread, herb bread, and pecan-spice bread. I’ve also added yeast to Carbquik to make hamburger buns and hotdog buns. Carbquik also works well as a batter for fried foods, including chicken, onion rings, mushrooms, and pepper rings. According to recipes I’ve found online, Carbquik can be used as a thickener for gravies and sauces, too, but I haven’t tried that yet.
I really like this product. When I’m on a very low carb diet, I often find myself craving bread. No, not all the bread I make with Carbquik tastes exactly like regular bread, but it’s a heck of a lot better than having no bread at all. The quick breads I’ve made, however, did taste just like their counterparts made with regular flour. The pancakes and cheese biscuits are very good, too.
Carbquik isn’t cheap, but I don’t mind paying the price in order to enjoy breads again on my low carb diet. The mix comes in a 3-pound box, and you canmake lots of recipes with three pounds of Carbquik, without wrecking your diet. A biscuit made with Carbquik, for example, has just two grams of net carbs, and a small yeast roll has just one net carb gram. And remember, you get lots of healthy fiber, too.
I think Carbquik recipes are helping me stick to my low carb diet. Since I can have otherwise forbidden foods, I don’t feel so deprived. For example, I’ve been craving a big, juicy hamburger on a bun. My first inclination was to rush to McDonald’s for a Big Mac or Quarter Pounder, but I resisted the urge and made some buns from Carbquik. Tonight I had a double burger with caramelized onion and sliced tomato on the low carb roll. My next recipe will be for a low carb chocolate pie, and I’m anxious to try it. If you’re a bread-lover who’s trying to cut carbs, try this product. Use some of the recipes you find online, and experiment some on your own, too. I’ll be posting some of my original Carbquik recipes in the future, so you might want to check back!
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