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2 of 2 people found the following review helpful
4/5December 08, 2010
Reviewer: Edith in Georgia
* I've tried most of the low-carb baking mixes on the market and this is the one that seems to give the best results. No, it's never going to be the "real" thing, but for what it is, it's satisfactory. I have now ordered the resistant corn starch and hope to improve the texture of biscuits made with this product as I understand this lightens them up to some degree. One of the main things I use the low-carb baking mix for is to flour meat to be fried (such as chicken-fried steak). It works well for that purpose. I also use it in traditional baking mixes that I modify (to include this product along with wheat gluten flour, almond meal, whey protein, etc. When used in this way, this product will require extra leavening added. It's sufficient on its own, but can't carry all those other "flours".)
* First I tried making cheddar biscuits with this and I would not do that again, I had to throw them out as no one would eat them. Then I tried fried chicken. Success. Even the kids loved it. I mixed this with some parm. cheese, paprika, salt, pepper,mand garlic powder. Dredged the chicken in this then egg then this. Fried it in oil. Breaking stayed on well and browned up nicely, have to be careful it is not too brown.
* Just a warning-- Despite the manufacturer's claim:
"Bob's Red Mill Low-Carb Baking Mix can be used cup-for-cup in recipes calling for other brands of low-carb baking mixes," it does not work for Carbquik recipes because Carbquik includes a leavener and Bob's Red Mill does not. Keep that in mind when substituting this mix for others. I found a recipe for homemade "Bisquick" and used that subbing this mix for flour and adding salt and baking powder and that seemed to work.
I followed the on-package recipe for pancakes and was impressed.