Carbquik Review: Love it? And does it love you back?

Reviews

The one (okay, two) recommendations I make to EVERYBODY doing low carb. LEARN MORE

Sep 09

People frequently ask me about Carbquik Low Carb Baking Mix: it is really low carb, is it a good idea, and how does it taste?

So here is my personal Carbquik Review: while some people adore the stuff and no doubt go on to name their dogs “Carbquik?” I have some reservations.

When I first started low carb, I bought lots and lots of specialty foods, including Carbquik, by the pound. I had a distinct tendency to overeat what I made with Carbquik–totally on me!–but I didn’t always feel so good after eating a lot of it.

Carbquik has wheat and soy-based ingredients, so if you are gluten-free or don’t do soy, it would be a no-go. That’s not to say you should avoid wheat or soy. That’s up to you and your objectives. But maybe that’s where my reaction from eating too much came from. Once you stop eating much wheat or soy, your body is liable to notice when you load up on it. At least, that’s my theory.

Carbquik Review: Low Carb Baking Mix, Back

I am in no way a science geek, but I always get a little itchy about the advertised processes I don’t really understand, like “enzyme-modified wheat” that are supposed to spare us the carbs. Some of this is just from experience, though–lawsuits have ensued over these types of claims with other products. Whereas when you make something yourself with natural ingredients, you know exactly what’s in it. And most of the time, it’s going to yield better results in terms of weight loss and overall healthiness, too.

For me personally, Carbquik and its ilk were transitional foods as I adjusted to my new way of eating. They mimic traditional products pretty well, so folks feel less like they are missing out. I found Carbquik tasted fairly close to the real thing, although some baked goods made with it tasted slightly “off” to me. But just a smidge and easy enough to overlook if you’re jonesin’ for some cake, you know?

What people don’t always remember is that these sorts of products are NOT tolerated the same by every person who eats them.  For some, it works out fine! For others, it can create a stall. It doesn’t matter how many glowing Carbquik reviews you read if your body doesn’t dig it, you know? You must pay attention to how your body likes what you’re eating to decide if you want to continue eating it.

Like everything else about your eating plan, it’s a personal choice. Some people love the stuff and report no problems with it. Others won’t touch it. I would suggest if you do use it, do so in moderation as an occasional convenience and not as the pillar of your daily dinner. It’s more likely to work out for you that way.

Any specialty product you eat –okay, really anything at all you eat, pay attention to how it agrees with you personally and make adjustments if need be. That’s how this works best, you know? Respect your body and it will respect you!

Note: If you are going to buy Carbquik, prices on Amazon vary so shop around. It’s also sometimes cheaper on Netrition. Those are the only places I’ve found it, although of course, other places may carry it.

What’s your Carbquik Review?

I am not in the business of telling other folks what to eat (or not it). Sometimes, people just want the ease of a low carb baking mix, and I certainly don’t begrude anybody that. Because I’m asked about it so often, I thought I’d share my Carbquik review with you, but I’m even more interested in how YOU would review it.

What’s you vote on Carbquik and why?

Keto in Five
  • Darlene says:

    Thank you, I have been thinking of trying this but I avoid soy so it is now off my list!

  • Marsha says:

    It’s far too expensive. I really can’t afford it.

  • Frank weir says:

    i found it to have an unpleasant taste. I tried to dilute it with almond flour but that taste still came through…sour-like…from the soy flour I think.

  • Barbara says:

    I could have a miniscule amount, but didn’t like the soy. I could maybe have 2 pancakes, if I had a third, it would spike me. Tried making a pizza crust and it was awful. For pancakes or biscuits, it’s adequate, especially for those transitioning to low carb.

  • Kaitlyn says:

    I absolutely ADORE this stuff!!!
    I have made three batches of cinnamon rolls, which came out greatly successful and delicious. I have also attempted chicken fried steak with Carbquik, the breading seemed to have a hard time sticking, but that could of been due to the dredge I made. But it was very delicious!!

    I found it has the texture of biscuits more than anything, I also didn’t think there was too much of an after taste. There is slightly, but it’s not off-putting or anything.

  • Diana says:

    i don’t like it at all but then i didn’t experiment with flavoring. i tried their recipe on the back of the box for biscuits and they were not good. they rose ok but they were slightly bitter

  • CK says:

    In the end, nothing really substitutes that great for the REAL carbs of actual BREAD.

  • Tina Wilson says:

    I purchased a box from Amazon. I baked some yeast rolls. They were terrible. I followed the recipe exactly as it was written. I didn’t like the smell while itbcc was cooking or the taste. Yuck. Just don’t eat breads and baked goods. No since in buying something that will be set aside for waste.

  • glen says:

    no soy now?

    • Dix says:

      I’m not sure what you’re asking, Glen. I’m aware some of my folks avoid soy. I don’t personally worry over it, although I don’t eat a bunch. But mentioned it because of that. Hope that helps clarify.

  • Maggie says:

    I tried it when it first came out. I made some biscuits which were fairly authentic, but it jacked up my blood sugar, so I threw it out. Just like “PipeDream” pasta which came out around the same time. I’ve never had much luck with this sort of product.

  • Mary says:

    I do not like cloud bread nor fathead breads. This carbquik was a good low carb substitute for bread. I ate a hamburger on one tonight! It was so good!

  • Kat says:

    After two days of eating carbquick mini pancakes (2) with my sausage for breakfast, I dropped to “light Ketosis” and feel bloated. The only other new addition were some roasted soybeans in place of my usual pumpkin seed snack. This led me to find reviews on Carbquick to see what was up. This product is not for me. I’m reminded of that horrible fat free oil they marketed in the early 90’s. Some things are just meant to be left alone. Ick!

  • Patty Ferrieri-Tarter says:

    Made a pizza tonight and followed the recipe too a T. It sucked! Tasted like pizza on a biscuit! Not for us!

  • Terry says:

    Well I use carbquick for recipes like impossible cheeseburger pie which usually uses bisquick. It works well for that recipe and for low carb biscuits like the red lobster type. I think where there is a lot of other flavours involved the slight sour taste is pretty well masked. I don’t use it a lot as I feel it may slow down the weight loss which is not good. Maybe when I reach my goal a few more carbs can be incorporated into my baking?

    • zengoddess says:

      Perhaps.Or maybe by that time, you’ll find another approach/ingredients/whatever that suits you better. But you are certainly wise to be aware of its potential impact on weight loss. Not this one specifically, but often the specialty products can be a bit of an issue and it varies from person to person what will stall them and what won’t. But if you start getting pauses, that’s the first place to look!

  • jim the cook says:

    I have baked and like the biscuits twice and liked them both times. I made the pancakes once and they we doughy inside. I really left them in the pan a long enough time. Any suggestions? I want to do the sausage gravy next time. Any suggestions?

    • zengoddess says:

      Sorry, I can’t personally help since it’s been so long since I used it. Perhaps someone else will have a suggestion.

    • Susan Barrows says:

      FOOD-LIKE PANCAKES
      I started with the waffle recipe, then modified it to get a decent pancake batter texture:
      Final recipe was:
      2 eggs (well beaten)
      1/4 cup whipping cream
      1/4 cup milk ( If you don’t want even a few carbs from the milk, you could go for water here)
      1 and 1/4 cups CarbQuick
      2 packages Splenda
      After mixing the above together, I mixed in:
      1/2 cup water with 1 tsp vanilla mixed in. (Add more water if needed for batter thickness.)
      There were weird lumps in it, so I beat it for 3 or 4 minutes with my mixer, which reduced those a bit.
      Then cooked it on a griddle, like usual pancakes, and they turned out pretty well. (A little more cake-like than usual pancakes.} With a light sweet topping they were quite good. This has a higher proportion of eggs to CarbQuick, and much less fat than the pancake recipe on the box.
      Good luck!

  • Norma says:

    We bought this on Amazon – a bit pricey but for a “treat” it is ok. I made the pound cake and added cinnamon, almond extract and some unsweetened chocolate. It was amazing. So dense and rich. Filled me up with one piece as it is high in protein and I did NOT feel bloatey at all like normal flour. I have been doing Keto for 2.5 months, down 22 lbs. This product is a treat for me but not for a daily use. I will be trying the garlic buns. I think the key is using lots to flavour it and it is great.

  • Tres Cool says:

    I’ve been doing a “lazy keto” (<50g-carb/day) for the past 5 months, and my girlfriend showed up with this stuff tonight. Im reluctant to use it due to it being heavily processed will all sorts of stuff, but I suspect at at least give the biscuits a shot.

  • Julie says:

    Made the Bisquik Impossible Cobbler recipe using frozen blackberries and raspberries, defrosted, about 1 cup fruit instead of 3 cups. Added lemon zest to batter. Almond milk and stevia for batter. A little while cream on top after it cooled. Absolutely yum.

  • Knik Joan says:

    I really wanted a crusty yeasted bread. I’ve been messing with Carbalose for a while and, through trial and error, finally developed a recipe I really like. It tastes like a whole grain seeded bread. (Like others, I find that Carbalose undisguised has an odd, off-putting flavor.) Additions included wheat bran, hemp hearts, chia, nutritional yeast, ground flaxseed, plus I dissolve the yeast in a little bit of barley malt. I’m really happy with the result, but it took a lot of experimentation to find something I like. Most recipes online or on the packaging just don’t hide the strange flavor. But the flour behaves a lot like “regular” wheat flour in its texture, rise and crust.

    • Knik Joan says:

      I was asked for the recipe, which I’m happy to share.

      Bread

      1 1/2 c warm water
      1-2 tsp barley malt syrup
      4 1/2 tsp yeast
      In a KitchenAid bowl, dissolve barley malt in water. Add yeast. Wait a few minutes to proof the yeast.

      Combine:
      1/2 c wheat bran
      1/4 c ground flaxseed (any type)
      1/4 c hemp hearts
      1/4 c chia seeds
      2 tbsp nutritional yeast
      1 1/2 tsp salt
      3 c Carbalose flour

      Add 1 c mixed dry ingredients to wet and mix well.

      Add:
      1/4 c extra virgin olive oil

      Add half the remaining dry mixture and mix well. Add the rest, mix, then put the bowl on the mixer stand, attach the dough hook, and knead on speed 2 or so for 10 minutes. Test the dough for transparency: squeeze a bit of the dough and slowly stretch. If it will stretch almost see-through thin, it’s ready.

      Take out the dough, spray or oil the mixing bowl, put the dough back in, cover the bowl with plastic wrap and allow to rise in a warm place (I use a sunny window sill). It rises fast—don’t let it over-proof.

      Spray/oil a regular bread pan. Shape the dough into a loaf and put into the pan. Cover with the plastic wrap and let rise again until it reaches loaf size, an inch or so above the top of the pan (there is very little oven rise).

      Bake at 325 for 45 minutes or until internal temperature is 200 degrees (I check with an instant read thermometer).

      Allow to fully cool in the pan.

      • zengoddess says:

        Thanks! I had a minor issue with the site yesterday which ate John’s comment requesting the recipe. I did still have his email address, though. So I let him know you shared your recipe as requested.

  • Denise says:

    I love it. just made a batch of blueberry muffins with it. delicious!

  • Susan Townsend says:

    Carbquik is ok but much too thick. I always have to add extra water to make it work. Make the chicken potpie last night – it was very good, but using the recipe, the topping never would have poured. Same with the pancakes I am making tonight.

  • Mary says:

    So far I am O.K. with it for some specialty things like strawberry shortcake for a splurge. I do notice an “off-taste” sometimes. Depends on what I make. I use the Carbalose flour for bread and pizza crust (in my machine) and that has been o.k.. We are new to the Low/No carb and are going through the adjustment period

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