I liked it and it did not taste odd, to me. My only problems were a) consuming the entire batch of cheesy biscuits (nary a spike, but ... ), and b) it still has gluten.
I am not sensitive to gluten ... YET. However I eat meat analogs with gluten in them, I do not want to consume huge amounts and BECOME sensitized (and LADA does tend toward it!), so ... I avoid using carbquik in everyday cooking.
I've used it on occasion it worked fine for me as well. My favorite was chicken and dumplings with it, big skillet full of chicken and gavy, lay a big layer of the cheesy biscuit mix on top and bake the heck out of it.
I'm certainly not planning on using it often--the price will prevent that from happening, LOL! It's just that I want something like real bread. It's like fakin' bacon---I used to eat it and that was fine, but it isn't anything like real bacon. Same thing from the pancakes I tried today. They just didn't cut it.
Something my husband found on his phone, so I can't link it. It had egg whites, psyllium, flax meal, protein powder, cinnamon, cream of tartar, baking powder, and water. It smelled good, and it even looked like a pancake looks when it's cooking, but the texture was ALL wrong. Eggy. No bueno, IMO. They edges were passable but as soon as I got to the middle, well.....
Has anyone used this stuff? It says it has 90% less carbs than regular baking mixes like Bisquick. And I want a damn biscuit, or some good pancakes, y'all!
I love this stuff -- I make pancakes with the waffle recipe (use no sugar Torani Caramel syrup to sweeten & add nuts or seeds for fiber, great with butter & peanut butter, too). I've done the cheesy biscuits recipe, with added minced onions, making SMALL (1.5") biscuits for home & parties.
Carbquik seems too expensive to use often, but my family & friends scarf up the goodies & my blood sugar stays nice & calm! Keeps me from feeling 'deprived', too. As I see it, good value for $$.
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