Food database and calorie counter Source: Member
Nutrition Facts
Serving Size 1/3 cup (32g)
 
Amount Per Serving
Calories from Fat 30
Calories 120
 
% Daily Values*
Total Fat 3.5g 5%
  Saturated Fat 1g 5%
  Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 130mg 5%
Potassium 0mg  
Total Carbohydrate 16g 5%
  Dietary Fiber 8g 32%
  Sugars 0g  
Protein 6g  
 
Vitamin A 3% Vitamin C 2%
Calcium 6% Iron 2%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Additional Description/Notes:
Net carbs - 2g.

Ingredients: Carbalose flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.

Recommended Use: See recipes on box.

Warning: Contains wheat, soy, eggs and milk.

GENERAL CARBQUIK GUIDELINES

How should I measure Carbquik?

For best results, spoon Carbquik, without sifting, into a dry measuring cup, and level with a straight-edged utensil. Do not pack or tap Carbquik into the cup.


Is Carbquik affected by humidity?

Carbquik reacts to the environment just as any flour-based product does. In humid conditions, you may find that doughs and batters are more sticky, soft or fluid. You can add small amounts of Carbquik or more or less liquid to make the dough or batter easier to work with.

Why are Carbquik batters and doughs sometimes sticky or tough?

Carbquik is a very unique formula containing less starch and more fiber, protein, fewer calories and less sodium. Like all flour based products or mixes, often times the liquids must be adjusted to obtain the proper consistency. Many factors will affect the ability for Carbquik to absorb the liquid. Temperature, mixing times, holding times of the batter or dough and the resting time before use. Always feel confident in knowing; if the batter is to stiff add a bit more liquid. If the batter or dough is to loose simply mix in more Carbquik in small units till you have the desired consistency. Finally remember for a soft flakey finished product never over mix or over knead soft dough. Carbquik is high in good protein and as such over working may result in a tough batter or dough.

I want to use Carbquik for other recipes such as dumplings, pie crust, cakes and other favorites.

In our test kitchen we have found Carbquik to perform to the most of the same standards associated with all purpose flour. Most recipes that call for all purpose flour can be created using Carbquik with attention being paid to adjusting the liquid amounts called for in most of these recipes. We recommend you experiment with your favorite recipes and soon you will be creating many of the recipes you have known over the years with ease and confidence. As with any baking mix, allowances for the liquid must be made, but again we have found these to be very minimal.
Information for this food was submitted to the FatSecret food database by member cbella on 22 May 10, and last modified on 26 May 15 by member Gigi39 .

Is this information inaccurate or incomplete?
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6%
of RDI*
(120 calories)
6% of RDI
Calorie Breakdown:
 
Carbohydrate (54%)
 
Fat (26%)
 
Protein (20%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
120
Fat
21g
Carbs
96g
Protein
36g
There are 120 calories in a 1/3 cup serving of Carbquik Complete Biscuit and Baking Mix.
Calorie breakdown: 26% fat, 54% carbs, 20% protein.

Other Types of Biscuits:

Plain or Buttermilk Biscuits
Cheese Biscuit
Whole Wheat Biscuit
Plain or Buttermilk Biscuit Dough (Lower Fat)
Plain or Buttermilk Biscuits (Dry Mix, Prepared)
Water Biscuits
  view more biscuits nutritional info
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Recently Eaten By:

DAgoot
on 21 July 2015
hazelynn
on 15 July 2015
foxymamachick
on 17 June 2015
Gigi39
on 31 May 2015

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