The answer is Yes, although you might want to make sure and wait for another commenter to confirm it as I am unsure. Better yet, why don't you contact the Dukan Diet guys because they can give you an answer better...
ARGH!!!! My DH is going to flip if I place.
Thanks for the info Chris!..
The only flipping your DH should do is over you Vicki....you look AMAZING!!! Work that wall, GF!!..
LMAO!!! Naw it really doesn't, I just love to try out new products and this one is a pure joy to work with so far!! I can't wait to make pancakes and waffles and BREAD!!! Pizza dough, pretzels, oh lord help me I'm going to have a blast with this stuff!!!..
I know what you mean!! I'm mad because I just placed another order the other day BEFORE I tried this!! Grrrrr.... I also have another thing that I got in my last order that I haven't tried out yet. It's stuff that gels without heating. So you can make SF jams and what not, without having to heat it and it becomming unstable, etc.....
If I can make Brioche with this and have REAL BREAD, I'd pay DOUBLE that. I'm beginning to run a little low on my heartsmart bisquick - it may be time to place another netrition order. I've been looking for Dukan Diet cookie replacements and tried a couple of small packages of Chef Jay's cookies to try - and need to place an order for the boxes LOL..
I can't wait to see your experimentation with bread. I'll hold off on the brioche for a while and enjoy some BISCUITS in the meantime!.
And in case I haven't told you this week Christina - you.
Chris, I was thinking about you..
The store by me that sells the PB2 and western bagles has 1/2 a section with diet/low calorie products and the other half is a little restaurant that serves low calorie food..
That would be wonderful for you!! I'll take a picture of it next time I go. It's pretty cute and would be right up your alley!..
Christina, how does this compare, calorie-, fiber- and protein-wise with regular flour? No need for anywhey anymore?..
Can you belive that I have never had brioche??!!..
That is my dream!! Just a small little place, like a diner or something, where you get to see the same people often. Maybe someday. With this economy, it's hard to imagine any dreams like that comming true! Especially since David retires in October of this year!! I'm excited but scared too!!!..
Omg, looks so good. I'm going to be ordering this stuff!..
Well lets see, this flour tastes like regular flour(atleast to me it does) and here are the stats:.
1/4c= 75 cals.
The wheat flour I use is the lowest cal one I can find and its:.
1/4c= 100 cals (most are 110).
So yeah you're right, I never thought about not needing the Any whey, but really you don't!! I didn't use it in the recipes above!! I recon if you're not having to use Any Whey then that makes the cost pretty darn good huh??!! It does come in a 3 pound bag, so you get quite a bit!.
Ya know, that rye bread would be fabulous with this! Any of the savory buns would. It's texture is really great! I'm going to break out the bread machine here in a bit and try my hand at something in loaf form. I need to be careful though or I'll go through this whole bag experimenting!!!..
Yes, it sounds great for savory buns (I am not too much into sweet ones, but love savory ones)..
I tried the 'old' ones today, the buns made with insta bake and added a 1/2 TB poly D, but I find I can taste the polyD....
This new flour might be a really good option with the high protein and the fiber content..
A whole bread in the bread machine? I would be doomed.... (to eat it all). Single servings are the only way to go for me.
Let me know how the bread comes out!..
You're just wonderful!!!!.
I was going to order some stuff off of Nutrition the other day. I'm glad I waited!!!.
More recipes, YEAH YEAH YEAH!!!!!!!!!!!!!!!! <3..
What else do you all order on that web site? It all looks so good. But I am not sure what compares with some of the Dukan Diet food. Any suggestions? I so love bread and that is what I miss the most. Thanks for the heads up...
Christina will the Carbalose Flour replace the Insta Bake flour? (I have 3 boxes of Insta bake!!). When I finally found the Insta Bake in a Vegetable Market I stocked up as we were moving out of the area..
I just read all about the flour. Thank you for this! I can't wait for Strawberries to be in season again so I can have strawberry shortcake! I ordered a bag of it just now. I don't know how long it takes to get it delivered, but I will also experiment with different recipes when I get it and let you know how it goes. Thanks again!..
If it works out, I'll send you my recipe - I braid it like challah - but they're both egg bread and are practically the same thing..
See - now I HAVE to order it and make a loaf or 2 *grin*..
Oh no!! I dont' think anything will ever replace Insta Bake for me!! LOL!! That's a baking mix, think of this as just a replacement for flour. Any flour really!..
For my Canadian friends this can be bought at the lowcarbgrocery.com in Markham, Ontario. They do sell on-line too. A 1.36 KG bag is 12.99. Just wanted to let you know..
I can't find insta-bake anywhere here. Are you guys getting it at the store?.
Thanks for sharing this information and the website...I bought a bag of this "flour" and also noted that they sell fiber gourmet pasta cheaper than the fiber gourmet site..
I would also love to know what others recommend..
I'm new to the program and am still trying to figure out other foods that are okay to eat (i.e. correct balance of calories, fat and protein)...
Chef Jay's Cookies & PolyD. I picked up my Any Whey from Amazon (cheaper since I get free shipping)..
I've been slowly supplementing my Dukan Diet entrees with things I can find "in the wild" - and less expensive - to stretch my supplies..
Lunch still seems the be the hardest (unless I just do a sandwich) now that I've found Chef Jay's cookies! Some day I hope to find a sub for the biscotti.....
Between the carbalose, some pasta I've found that's close to the fiber gormet and brown basmati rice - I just might be able to figure out a meal plan for hubby......
Well, Christina, I must tell you THANK YOU so very much for all your advice/recipes. I just placed my first netrition order. I'm getting any whey, carbalose flour, poly D, various DaVincy syrups, oat flour, wheat gluten, wheat bran, chocolate chips, Bob's Red Mill Baking mix, fiber gourmet pastas, oh...and my free T-shirt...
Ok this is for people who want a scone. It's not a single serve but it's only 4 servings so you can pop the rest in the fridge or freezer. I have tried to do these single serve and totally fat free, etc... it never works right. So these are a chocolate chip version, but if you omit the chips it is a base recipe that you can use for anything really. Raisins with added cinnamon, dried cranberries with orange grated orange rind, dried apples and cinnamon, or you could go savory like "skinny" and I tend to like to do! Bacon bits and cheese, rosemary and parmesan cheese, basil and procuitto.
This recipe is not hard to make so don't feel like you have to be an experienced baker to make it!!.
Chocolate chip scones.
1 c Carbalose flour.
1 tbsp Splenda brown sugar.
1 tbsp Splenda grandular.
2 tsp baking powder.
1/2 tsp baking soda.
1/4 tsp salt.
2 oz ff cream cheese.
1 tbsp light butter.
2 tbsp mini chocolate chips.
2 tsp vanilla.
1/3 c buttermilk.
Preheat oven to 425. Spray a baking sheet with cooking spray. In a medium bowl, mix together the flour, both splendas, baking powder, baking soda, salt, cream cheese and butter. Mix them together with a fork or a pastry blender until they are crumbs about the size of chunky breadcrumbs. Stir in the chocolate chips, vanilla and buttermilk. The dough will be a bit stiff, but it will come together.
Take the dough in your hands and form it into a disk with it being about an inch thick. Place it on the counter and carefully cut the dough into 4 even sized wedges. Place them on the baking sheet not touching and brish them with a little egg beaters. Bake for 12-14 minutes or until lightly golden brown. 1 serving would count as your breakfast entree..
Whole base recipe (4 servings).
With out the chips comes to:.
Maybe I should've gotten 2 orders of the flour. Dang it I don't expect the order to come in until next week! I'm adding ff cream cheese and buttermilk to my grocery list. Now what do I want to add to my scones......
Note to self: make sure there's enough flour left on Saturday to make Brioche LOL..
Ok, can't WAIT for more Carbalose recipes, and can't WAIT to see what you do with the ThickenThin stuff!!! Thanks soooooooo much!!!.
The closest I have found to the Dukan Diet Biscotti is Crum Creek's Biscuties. You can find it at.
It's much thinner than the Dukan Diet ones and they only have it in almond (no chocolate yet), but the stats are fairly close. It's a little lower in protein, but I always eat 3 (4 is a serving) and dunk them in 4oz milk, and that raises the protein & the calories to make it equal to an average Dukan Diet dessert...
Have you tried this recipe for biscotti?.
Thanks! I haven't been over to Jazzman's board for such a long time! I don't know if I would have any success with actually making biscotti (pretty bad cook right here)!!!..
I just ordered 2 bags of the carbalose and also a bag of the carb-quik that's made of carbalose...it sounds like bisquick!..
It came in today!?.
I don't think I'll have time to make bread until Friday at the earliest - but I'll report back with a recipe/pictures when I do!.
I think I'm going to make some scones tonight so that I can have them for breakfast tomorrow (have to go in to work)..
Has anyone else had a chance to try this in real yeast bread or am I going to be the guinea pig there?..
I'll see if I feel like throwing something together later on today. I've been sick so I haven't felt like cooking anything!!.
I've been craving some cinnamon raisin bread though so we'll see...
Well I have a cinnamon raisin bread in the bread machine right now. I'll let you know if it turns out or not!.
Everyone who uses this, make sure to read the label. It says the things that may have to be adjusted when you use it in a recipe...
I will definetly have some pointers and tips to post later on using this flour. Right now I have the second loaf in the bread machine so it will be a couple hours yet before it's done, but from how it looks right now I think I've got a really good one. The first loaf tasted fantastic, but it was too heavy and dense so I reworked the way I made the recipe and a couple of things that I added in. Provided the recipe works well, I will post it and note the tips to using the flour as well. On the down side, I'm almost out of flour from experimenting so it looks like I will have to order some more darn it!! I wish I owned stock in netrition!!!! LOL!!!..
Sounds great! I have to scale down any bread recipes to smaller servings. Can't trust myself around bread.
Looking forward to your tips, I will have time tomorrow to try something out..
Love netrition, I always get my order within 2 days, and they add a serious looking protein bar..
Well crap! The second loaf was so nice and then it did it's second knead and there it went! Dang it! So I may have to try out a loaf using it on the dough setting and then bake it in the oven or something...
Vicki I"m with you on this one! LOL,, I just received my order today from netrition, may have to wait a bit before doing another order! But hey were just trying to stay healthy!!..
Satisfy the DH by throwing a few things in the order for him too - I just placed my first order and decided to get some low carb muffin & brownie mixes for him and the kids. I'll have to see how close the stats are for adding them to the Dukan Diet plan, but at least I'll know that when they snack they're not just eating complete garbage...
Just got my carbalose AND poly-d!!! I'm going to try out a couple of recipies with them. I thought I'd do 1/2 reg. flour with a little poly-d and Anywhey to help with texture. Now I just wish this was an "at home"day!..
So, I finally tried something out. Figured the scones were the way to go, but a savory version. One of my favorite breads is walnut kalamata olive bread and so I made walnut kalamata scones. I used most of the basic recipe, however, used laughing cow cheese instead of cream cheese, and milk instead of butter milk (no vanilla, of course, but kept the splenda). I mixed half of the olives into the dough, it makes it a bit grayish looking, but tastes really sweet, and savory at the same time. Overall, the scones are bit cakey, instead of light.
Great with a bit of cheese..
What have you guys been up to on the carbalose front?..
Skinny_Jns these scones look great. I recently bought Kalamata olives for the first time to make your Walnut Kalamata Foccacia buns...very good! I'm a little skiddish about goat cheese for the buns though. lol..
Oh, the goat just goes on top.....
I typically use goat cheese made with peppercorns and olive oil, by a local farmer, so it is really on the sweet side. Not so sure about regular store-bought goat cheese, but anything camembert or brie would go well with it (tiny bits, of course, because of the kcals..)..
Ohhhh goat cheese!! YUM!! I'm the only one in the house that likes it, but now I'm going to have to get some!!..
I'm looking forward to seeing what you come up with. My DH bought me a bread machine a few weeks ago and I've been trying to make whole wheat bread but they keep coming out really dense and flavorless and I don't like it. The good thing is that I don't eat bread often and he seems to be happy with what I've been making. I'm really wanting to try a whole wheat pizza dough so that my whole family can share the same meal for a change...
Lani I have a whole wheat pizza dough on my board. It's honey wheat pizza dough and it's awesome! My whole family loves it! It's really easy to make too. I'll be playing around more with the flour once my order comes in. Right now I don't have enough to make a whole loaf...
So, I gave it a try in the bread machine today. I read about the problems with the rising using carbalose, so I just used the dough setting, and basically let it rise all day until I got home. It did not rise much more after that, once I had formed the rolls and placed them in a warm place. The texture of the rolls is ok, it could be lighter, but they are crunchy on the outside and slightly sweet. However, they have a funky taste, not sure what it is the carbalose or the poly D that I added. Weird, bitter aftertaste, very pronounced.
The walnut kalamata scones turn out alright, because that 'carbalose' flour was over-toned by the taste of the olives..
Here is the recipe for the 10 mini or 5 regular sized rolls:.
Proof the yeast first by combining these in a bowl:.
1/8 cup warm water.
1 t sugar.
2 t yeast (I used active dry yeast).
Set that aside and it should start bubbling up pretty quickly. If not, get new yeast..
Combine this in your bread machine:.
1/6 cup lowfat milk.
1/4 egg beaters.
1/6 cup water.
1 T butter (substitute).
1 2/3 cups Carbalose.
2 TB brown splenda.
2 TB poly D.
I turned on the machine on the dough setting and let it work for several hours. Let the rolls rise again on a pan in a nice warm place (ca. 1 hour)..
Make buns, and bake them at a preheated 400F oven for about 10 mins, but watch carefully as each oven can vary..
One mini roll: 60kcal.
Entire recipe: 650kcal..
Don't worry, I like to experiment, too.
Hope, someone finds a way to make this flour really work, taste-wise and texture-wise. When I had a roll with some cheese, it was quite alright...
You had a roll with some cheese??? I like to have wine (or is it whine?.
) with my cheese ... oh wait ... make that sparkling water with my FF cheese. lol.
I'm going to get some of this flour and experiment too. There are some things that I have been thinking about but couldn't find the right kind of flour for, so this may be just what I was looking for...
Yeah, low-carb flour yeast rolls with soy-based pepper jack cheese....
But it was indeed quite tasty, the rolls had the right consistency and crunch...
So, I gave it another go today. This time, without the poly d, and ..... there is no more no funky or bitter aftertaste whatsoever..
I also added a bit of rye flour and some cumin seeds. I really like those yeast based rye rolls. They are not very big, but 65 kcal for a roll, so you can have 2..
Unfortunately, the dough seems to not rise very well, otherwise, they would be a lot bigger, like regular rolls. I looked in the bread maker, and at one point the dough filled out the whole bowl, and the next second it was collapsed to half size and never rose again. The rolls also hardly rose at all. More yeast? I bought a fresh batch of rapid rise yeast for bread machines..
I posted the recipe on my blog. Now, I just have to contain myself to not eat them all..
My bread machine has been feeling lonely since I started NS, so I thought I might try subing this flour in some of my recipes. Since you all were having some problems I did a search on rising problems today and most seemed to add other flours or resistant wheat starch(?) and also thought the bread machine wasn't as good as the paddle and dough hook method. I'm planning to order from netriton next month and will order some. I hope you have solved all the problems by then, but I will give it a try...
Yes, I also read about the heat resistance starch. Personally, I was not sure if I wanted to invest in another product that seems to be also more in line with low-carbers, not so much low-glycemic..
The flour is great because it has a lot less calories, however, the rolls also just get half the size.
So, not REALLY any saving here..
Maybe, someone and their extensive cooking expertise can come up with the great trick here to make them rise.
I must say, I am not much of a baker (therefore, the bread machine)...
I used the carbalose in Christina's Jumbo chocolate cupcakes (1/2 carbalose, 1/2 instabake+ polyD and Anywhey) and they turned out good!!! I think the trick is to use the carbalose with equal amounts regular floureither whole grain or white. I also think I would do a direct rise for yeast breadsmix, knead, let rest 15 min. then shape, raise and bake!!! Anyone try this yet?!?!?! Just a therory so far!..
I just got my netrition order yesterday and I happend to order some resistant wheat starch so we shall see what happens!!!..
Hey Chris you are a hard person to get ahold of ha ha I sent money on the 16th for a cookbook haven't heard anything...
Terri I have already answered the other 2 posts about this on the breakfast thread, the cookbook thread and I also answered your pm from my board...
Tonight I made a very easy savory crepe recipe to use in my low carb chicken enchiladas. It makes a single serving and of course you could use them for any kind of filling. Normally I use these type of crepes to make my manacotti "noodles" but they are good with many different fillings. You could use water or ff milk in place of the chicken broth and make them sweet as well. These are easy to make and they hold together very well..
Savory Crepe Noodles.
2 tbsp. Carbalose flour.
2 tbsp. chicken broth.
2 tbsp. egg beaters.
Mix together well with a whisk. Allow to sit for a few minutes. Preheat your skillet to med-high. Spray a non stick pan with cooking spray. This batter makes 2 large crepes. Pour half of the batter into the skillet while you swirl the pan to evenly coat the batter.
When the edges start to curl up, carefully flip the crepe over to finish cooking. I flip them with my hands because I just find it easier. They should stay pale in color, you don't want them to brown. Fill them with whatever filling you choose. I made a green chili enchilada filling for mine..
These bread recipes sound wonderful. Unfortunately, I can't be trusted with good bread around. Bread and butter are a weakness of mine. I no longer buy butter; we only use SmartBalance. I am fine with an Arnold's Sandwich Thin with my burgers or chicken salad, but I must admit, I stared longingly at an everything bagel tonight. I resisted and put the package back in the freezer where it won't tempt me. But I did have "visions of sugarplums" for a time...
Oh, boy, you.
How I love single servings!! Thanks, sweetie!!!..
I made a wonderful banana bread this morning with the carbablose flour but you're going to kill me because I also used the resistant wheat starch!!.
I'm going to have alot of fun with this recipe making different variations though!! I'll post it later on this evening when I get a free minute!..
What is this carbablose flour I'm hearing of lately??..
If you go to the very first post I did on this thread I talk all about it!..