I haven't used regular flour in years. In the past I had purchased Atkins baking mix and other low carb baking mixes to make pancakes, but the taste was so bad I have since moved exclusively to nut flours and given up on making pancakes. Every once in a while, my husband gets some Bisquick and makes pancakes for the kids. Well, I'm off on a great adventure, I'm going to try some Carbquick Bake Mix from netrition.com. They are having a sale this week where a 3 lb. box is only $9.99.
I still wouldn't have purchased it, except I did go through the hundreds of posts on a bulletin board (but not all of them) and didn't find a report that people had gained weight after using it. (Always, always, watch your own scale! Everyone is different!)
That same bulletin board has a ton of Carbquick recipes for the stuff. Normally, I would try the product before talking about it, but the sale stops next Friday, and that $1 off can go towards flat fee of $4.95 to ship any size order.
I've also read that it makes a great roux! Now, I've used Thick'nThin Not Starch in the past, but this sounds as though it works much better. (You can't use too much Thick'n Thin or it dulls the flavor of whatever you are cooking.) For those of you who don't know, you make a roux to make sauces or thicken stews, etc.
So, I'm buying Carbquick (click here if you want to try Carbquick) and I'll give a full report. If my son can eat lower carb pancakes or I can make a good roux*, I'll be happy.
If I can make a real chicken pot pie or a streussel (sometimes), I'll be in heaven! If you try it, please let me know your results!
*(A roux is used to thicken gravies, soups, and sauces. You use equal parts fat (I use butter) to equal parts flour and cook over medium heat until it thickens. To make a sauce, you add the cool liquid to the roux. If you already have a hot soup, then allow the roux to cool and then add it to the hot liquid. And if it gets too many lumps, always dump it into the Cuisinart, it may work wonders!)
Caray, a reader who always gives insightful comments, had this to say:
I have tried the carbquik. It's ok. It doesn't taste exactly like
bisquick, so if people are looking for that, be aware. But how many truly
low carb alternatives do? However, I have found the taste of some of the
things I've made to be acceptable.
I didn't care for the pancakes I made with it, or the pizza crust (recipes
on the box) but others I've talked to did like it, so it could just be a
matter of differing tastes. I found the "cheddar bay biscuits" I made with
it were pretty good... again, not exactly the same, but pretty good.
It will be interesting to find out if my kids like the pancakes! If anyone else has tried it, please comment as well!