Carbquik Baking Biscuit Mix (48oz)

FIRST IMPRESSION – Having made a batch of pancakes following the instructions (but w 2X the eggs), the Carbquik pancakes were more grainy and less doughy than “real” pancakes. They were approximately the texture of cornbread pancakes made with moderately coarse cornmeal. Like cornbread pancakes, the Carbquik pancakes were “weaker” and more crumbly (i.e., not a just a little rubbery as "real" pancakes should be), and burned a little more easily than "real" pancakes. Not quite "House of Pancakes" or "Bisquick" pancakes, BUT, they are more than acceptable and were satisfying. UPDATE -- 3 years later, I haven't used the mix again, and finally threw it out. RECOMMENDATIONS > If you use Carbquik to minimize your blood glucose, and you don't need to drown your pancakes in maple or sugar syrup, you’ll probably be pleased. If it is your family which can’t live without pancakes, they can smother Carbquik pancakes in enough butter, blueberrys, and maple syrup that they won’t notice the difference. > If you want to use Carbquik to minimize your calorie intake -- well, FORGET IT. After the heavy cream and butter the recipe calls for, they ain't low calorie. And that's before extra butter on top and syrup. > If you crave "real" pancakes (and don't have diabetes), then eat "real" pancakes, but learn to enjoy them without excess butter and without syrup (or just the slightest taste), and have 2 or 3 pancakes (with eggs and lean ham) instead of a 10-stack. > A light dusting with powdered cinnamon (best fresh, buy cinnamon sticks and powder them in a coffee grinder) and stevia, can brighten up the flavor without adding calories or carbs. It is not the same thing as adding cinnamon and stevia to the batter mix. The "dusting" hits your taste buds immediately and much more intensely than flavoring added to a batter mix. > You can add whole or crumbled nuts to the batter for additional flavor (which adds only a few carbs). Pecans are the best choice for diabetics (they are relatively low in carbs, but relatively high in calories). I usually press whole pecan halves directly into the freshly poured batter rather than mix them ahead of time. LIVING WITH DIABETES–a few personal observations > IN SHORT – After living with diabetes for two years, including having sessions with a dietician, my conclusion is that the recommended strategies of portion control and substitution don’t work for me. I’ve found going (nearly) “cold turkey” to work best for me. My endocrinologist is shocked that I've actually managed to lower my glucose level so well that I'm down from four 500mg metformin/day to 1/day, and have no other diabetic symptoms > Portion control: I tried cutting down to ½ an ear of corn as the only carb at dinner – and still my glucose was too high. Half a small baked potato is too much. A whole small apple is too much. A 1" sliver of blueberry pie is too much. It usually is possible to reduce the portion small enough to be acceptable – but much too easy to cheat and have a larger portion “just this once”. > Ineffective Substitution: Nearly all bread/rice/pasta/ice cream etc. substitutes either do not remotely resemble the real thing (and are unsatisfying) OR they only reduce your carb intake by 50 or 75%–which is not nearly enough to reduce glucose levels sufficiently. In my experience, substituting sweet potato for “white” potatoes does not reduce the carbs enough, nor do low carb breads. Sure, chickpea pasta tastes good -- it tastes like chickpeas -- but it isn't pasta, and will not satisfy pasta cravings. If you like chickpeas, then eat chickpeas. Real whole chickpeas actually go rather well with spaghetti sauce and are better than chickpea pasta. > Effective Substitution – A few Carbquik pancakes (without fruit or syrup) do not raise my glucose level significantly. Carbquik pancakes are more satisfying as one component of a larger meal, e.g. with eggs and lean ham. “Miracle noodles” are great as a minor component of a soup (mostly for the contrast in texture) – but are not satisfying themselves as the primary component of a dish (as you’d usually eat pasta). Cauliflower rice is unsatisfying, but spaghetti sauce goes well on bed of chopped lightly-steamed fresh real cauliflower -- it ain't pasta, but it is good.. A tablespoon of pearled barley can substitute for half a cup of rice in a big pot of soup -- and has a low glycimeric index. I occasionally have a few Finncrisp flatbread crackers with chickpea spread, peanut butter, cheese, etc. Stevia is very nearly as satisfying as sugar in coffee. Tuna salad (with no pasta, but fairly liberal with the mayo) is great – satisfying and nearly no carbs. > I haven’t completely eliminated carbs, but my personal rule is a maximum of one small portion of carbs per day. That may, for example, mean 4 French fries, one slice of bread, or 2 smallish pieces of fried battered chicken -- never heavily battered chick or fish. >> Barley is a "miracle food", at least for me. Barley in any form has about 1/4 the glycemic index of white rice, 1/2 the glycemic index of brown rice--- and is at least as satisfying. You can use it exactly as you would white rice. I also buy barley flatbread (ordinary american saltines are barley crackers) which is an excellent substitute for barley bread. Barley bread is MUCH healthier (for a diabetic) than any other bread, and is very satisfying, but has a much higher glycemic index than crackers (because sugar is added to any bread, to feed the yeast to produce carbon dioxide to make the dough rise). Caution, carbs are still carbs, regardless of the glycemic index. Low glycemic index only means that the carbs are converted to glucose much slower, giving more time for your body to adjust. So alot of barley eaten over a short period of time can spike your blood glucose. But moderate barley intake is possible. It makes all the difference in the world (for me) to occasionally eat a barley cracker (or several) the way I ate them before my diabetes. Fiber is nominally a carb, but does not raise blood-glucose, but rather suppresses the rate of rise in blood glucose from other foods. > I find that if I have a portion of carbs in a meal which is very heavy with fiber (e.g., a large salad), that my glucose remains under control. If I have a very high-fiber no-carb meal, I can even have a "real" modest dessert (such as a cookie) without my glucose skyrocketing. > The strategy of concentrating on very flavorful acceptable items (e.g., gourmet cheeses) reduces the craving for unacceptable items (e.g., apple pie). Nuts, pickles, olives, pork rinds, beef jerky, tuna spread, cheese, baby carrots (with a mayo dip), and other items, succeed in keeping my glucose down, without me feeling too deprived. If you aren't a pork rinds and beef jerky person (I wasn't either), I suggest reconsidering -- both are nearly no carbs, and relatively low cholesterol, and are very satisfying -- perhaps the two most effective items I've found to curb my carb cravings. > Trying to control both calories and carbs is a losing strategy. High fat (ideally vegetable oil), high calorie, foods are the best way to get into the low-carb groove. Control the carbs first. After three months of successfully controlling your glucose level by diet, THEN start worrying about calories. I lost 30 pounds in two months simply by reducing my carb intake, and I remain at the lower weight without worrying about the calories. > It is my wife who quite reasonably misses the carbs. I don't really miss pancakes and biscuits. The challenge is finding substitutes which are satisfying for her which I can eat.

When my Doctor told me I had high cholesterol and was pre-diabetic, he recommended a low-carb diet. I began to do lots of research and investigation on different type diets. What I found is that Keto diets, while can be considered low carb, are still different in many aspects of nutrition for the body and how the body uses fuel. I decided LOW CARB was the best option for me, and what would keep me on tract the most reliable health goal I was setting for myself (getting my cholesterol down and getting out of pre-diabetic range), while not driving myself crazy with all the things I COULDN’T have, like if I had chose to be on a true Keto type diet regimen. Enter this product ~ CARBQUIK BAKING BISCUIT MIX. I really like it!! With many good recipes to follow, everything I have tried thus far has been delicious (really like making waffles and adjusting flavors with some simple extracts). And I have found easy substitutions (for instance substituting nut milk with half n half or heavy cream) can even improve the recipe taste and/or in some cases lower carbs (but of course adjust the caloric intake). Another plus is that this is a MIX....so adding baking powder, yeast and other ingredients is not necessary in many cases . Surprisingly, I have found that comparing many “Keto” friendly flours and “Keto Baking Mixes” are actually higher in net carbs. CARBQUIK is 2g net carbs while some other low carb bake mixes and Keto Flour and/or Keto Mixes have been 8g or more net carbs. Carbquik is working for me...taking the place of regular flour for simple recipes. I’m enjoying things like: delicious biscuits with butter, pancakes, waffles, dumplings, floured steak (It even makes a great roux for a gravy or a sauce thickener!) There are tons of recipes I haven’t tried yet, and things I still want to experiment with. Bottom line, it’s a keeper and I’ll continue to use and reorder. My latest Dr visit shows, I’m no longer pre-diabetic, my cholesterol dropped 60 points, and I’m keeping weight off while still partaking of foods I enjoy with the help of CARBQUIK.

So I'm hoping I can give a good detailed account of my experience with this stuff. I got this as a way to get me off of my love for bread and other carby products, and to be in line with a keto diet. I only went as far as to make the biscuits, pancakes as well as the pizza crust. First off, this stuff absorbs water like crazy. Both recipies saw me adding more water than what was called for. That's fine and all, no big deal, but something worth noting if you're not one who does much cooking and is wondering what's going on with their product when they use it. Secondly, the flavor. The flavor isn't insanely strong, not crazily pungent or anything, but it stands out incredibly. No matter what, you will always taste the flavor of Carbquik. This isn't like regular flour where it's flavor can fade away into the background. Carbquik ALWAYS has it's flavor poking it's head. Because of it I didn't enjoy the pizza I made, toppings were great but the flavor of Carbquik just kept turning me off to the whole thing. Same with the pancakes. They weren't awful, but Carbquik flavor just kept poking it's head and made it a bit less enjoyable. I didn't use any syrup though, so it could be a good reason for that. Lastly, the biscuits. This, I liked the most. Not 100 percent, but definitely good enough. Sadly no one else in my house liked them. I had the biscuits brushed with butter and ate them with a side of eggs and mushrooms. I thought it was great, it's the only time the Carbquik flavor took a backseat and I was able to enjoy a delicious low carb breakfast. Thankfully this stuff isn't crazy expensive, so I'd still recommend giving it a shot for yourself. There still appears to be tons of people who enjoy it, and maybe you will too. I can't say that I'll be buying this again though.