Has anyone tried Tova Carbalose? I'm wondering how it behaved for
you.

Their website says:

Carbalose™ is a new flour that will revolutionize the Low-Carb market.
In most recipes, Carbalose™ behaves like wheat flour, because unlike
similar products, it is made mostly from wheat, yet it lacks most
non-fiber Carbohydrates.

When used instead of normal flour, Carbalose™ can reduce the Net Carb
count by as much as 90%.

--
Food is an important part of a balanced diet.

On May 23, 9:46*am, sf > wrote:
> Has anyone tried Tova Carbalose? *I'm wondering how it behaved for
> you.
>
> Their website says:
>
> Carbalose™ is a new flour that will revolutionize the Low-Carb market.
> In most recipes, Carbalose™ behaves like wheat flour, because unlike
> similar products, it is made mostly from wheat, yet it lacks most
> non-fiber Carbohydrates.
>
> When used instead of normal flour, Carbalose™ can reduce the Net Carb
> count by as much as 90%.
>
> --
> Food is an important part of a balanced diet.

further processed gmo wheat........no thanks.

On Thu, 23 May 2013 09:46:21 -0700, sf > wrote:

>
>Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>you.
>
>Their website says:
>
>Carbalose™ is a new flour that will revolutionize the Low-Carb market.
>In most recipes, Carbalose™ behaves like wheat flour, because unlike
>similar products, it is made mostly from wheat, yet it lacks most
>non-fiber Carbohydrates.
>
>When used instead of normal flour, Carbalose™ can reduce the Net Carb
>count by as much as 90%.

Although I haven't looked carbalose up, I don't think I'd want to use
a flour that has a trademark attached to it.

On Thursday, May 23, 2013 12:46:21 PM UTC-4, sf wrote:
> Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>
> you.
>
>
>
> Their website says:
>
>
>
> Carbalose™ is a new flour that will revolutionize the Low-Carb market.
>
> In most recipes, Carbalose™ behaves like wheat flour, because unlike
>
> similar products, it is made mostly from wheat, yet it lacks most
>
> non-fiber Carbohydrates.
>
>
>
> When used instead of normal flour, Carbalose™ can reduce the Net Carb
>
> count by as much as 90%.
>
>
>
> --
>
> Food is an important part of a balanced diet.

Low carb, low schmarb -- just try cutting quantity for a while and see what happens. I infer you are trying to shake off some poundage?

If it's GMO - I would avoid like the plague.

On Thu, 23 May 2013 12:42:39 -0700, The Other Guy
> wrote:

>On Fri, 24 May 2013 05:22:22 +1000, Jeßus > wrote:
>
>>On Thu, 23 May 2013 09:46:21 -0700, sf > wrote:
>>
>>>
>>>Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>>>you.
>>>
>>>Their website says:
>>>
>>>Carbalose™ is a new flour that will revolutionize the Low-Carb market.
>>>In most recipes, Carbalose™ behaves like wheat flour, because unlike
>>>similar products, it is made mostly from wheat, yet it lacks most
>>>non-fiber Carbohydrates.
>>>
>>>When used instead of normal flour, Carbalose™ can reduce the Net Carb
>>>count by as much as 90%.
>>
>>Although I haven't looked carbalose up, I don't think I'd want to use
>>a flour that has a trademark attached to it.
>
>From Amazon.com ad..
>
>Tova Carbalose Flour Carbalose is a revolutionary new flour that can
>be used in place of wheat flour, but contains 80% less carbs. Use like
>regular flour in most recipes. Carbalose is as close to real flour as
>you can get _without being real flour_.
>
>(my emphasis)

Thanks for that.
Describing it as 'revolutionary' is a red flag to me...


From: http://www.tovaindustries.com/carbalose/faq.html

"How is Carbalose ™ made?
Carbalose™ is made through a unique process and contains
Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
unique conditioners, enzymes and emulsifiers. Carbalose™ does not
contain any soy protein, sugar-alcohols, dairy, animal-originated,
trans-fatty, or saturated fat products.
Upon request, it is also available soy-free."

Whoa. How many red flags can they cram into one paragraph?
I touch it with a barge-pole, even a remotely controlled barge-pole!

sf wrote:
> Has anyone tried Tova Carbalose? I'm wondering how it behaved for
> you.
>
> Their website says:
>
> CarbaloseT is a new flour that will revolutionize the Low-Carb market.
> In most recipes, CarbaloseT behaves like wheat flour, because unlike
> similar products, it is made mostly from wheat, yet it lacks most
> non-fiber Carbohydrates.
>
> When used instead of normal flour, CarbaloseT can reduce the Net Carb
> count by as much as 90%.

What's it made of?

Jeßus wrote:
> On Thu, 23 May 2013 12:42:39 -0700, The Other Guy
> > wrote:
>
>> On Fri, 24 May 2013 05:22:22 +1000, Jeßus > wrote:
>>
>>> On Thu, 23 May 2013 09:46:21 -0700, sf > wrote:
>>>
>>>>
>>>> Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>>>> you.
>>>>
>>>> Their website says:
>>>>
>>>> CarbaloseT is a new flour that will revolutionize the Low-Carb
>>>> market. In most recipes, CarbaloseT behaves like wheat flour,
>>>> because unlike similar products, it is made mostly from wheat, yet
>>>> it lacks most non-fiber Carbohydrates.
>>>>
>>>> When used instead of normal flour, CarbaloseT can reduce the Net
>>>> Carb count by as much as 90%.
>>>
>>> Although I haven't looked carbalose up, I don't think I'd want to
>>> use a flour that has a trademark attached to it.
>>
>> From Amazon.com ad..
>>
>> Tova Carbalose Flour Carbalose is a revolutionary new flour that can
>> be used in place of wheat flour, but contains 80% less carbs. Use
>> like regular flour in most recipes. Carbalose is as close to real
>> flour as you can get _without being real flour_.
>>
>> (my emphasis)
>
> Thanks for that.
> Describing it as 'revolutionary' is a red flag to me...
>
>
> From: http://www.tovaindustries.com/carbalose/faq.html
>
> "How is Carbalose T made?
> CarbaloseT is made through a unique process and contains
> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
> unique conditioners, enzymes and emulsifiers. CarbaloseT does not
> contain any soy protein, sugar-alcohols, dairy, animal-originated,
> trans-fatty, or saturated fat products.
> Upon request, it is also available soy-free."
>
> Whoa. How many red flags can they cram into one paragraph?
> I touch it with a barge-pole, even a remotely controlled barge-pole!
>

Hmmm... Wonder what those things are that they don't disclose?

On Thu, 23 May 2013 17:11:52 -0400, Susan > wrote:

>On 5/23/2013 4:40 PM, Jeßus wrote:
>
>> Whoa. How many red flags can they cram into one paragraph?
>> I touch it with a barge-pole, even a remotely controlled barge-pole!
>>
>
>I just use a measuring cup and a spoon.
>
>But to each his own. ;-)

Hah! A typo... it should have read: I WOULDNT touch it with a
barge-pole, even a remotely controlled barge-pole!

>It takes some getting used to; if you don't reduce the amount, the very
>high fiber content will dry all heck out of your recipe, and it often
>needs double the leavening due to its constitution.
>
>Doesn't taste disgusting like Atkins bake mix.

I used to low carb fairly seriously, but since moving to the bush 5
years ago I find I no longer need to. I have a wheat intolerance but
still find I can get away with a certain amount without noticeable
consequences, especially if I've done hard physical work that day.

On Thu, 23 May 2013 14:28:27 -0700, "Julie Bove"
> wrote:

>Jeßus wrote:
>> From: http://www.tovaindustries.com/carbalose/faq.html
>>
>> "How is Carbalose T made?
>> CarbaloseT is made through a unique process and contains
>> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
>> unique conditioners, enzymes and emulsifiers. CarbaloseT does not
>> contain any soy protein, sugar-alcohols, dairy, animal-originated,
>> trans-fatty, or saturated fat products.
>> Upon request, it is also available soy-free."
>>
>> Whoa. How many red flags can they cram into one paragraph?
>> I touch it with a barge-pole, even a remotely controlled barge-pole!
>>
>
>Hmmm... Wonder what those things are that they don't disclose?

Exactly. It doesn't engender confidence in me when they won't
disclose.

On 5/23/2013 11:46 AM, sf wrote:
>
> Has anyone tried Tova Carbalose? I'm wondering how it behaved for
> you.
>
> Their website says:
>
> Carbalose™ is a new flour that will revolutionize the Low-Carb market.
> In most recipes, Carbalose™ behaves like wheat flour, because unlike
> similar products, it is made mostly from wheat, yet it lacks most
> non-fiber Carbohydrates.
>
> When used instead of normal flour, Carbalose™ can reduce the Net Carb
> count by as much as 90%.
>

I once tried their "Carb Quick" baking mix. Something like Bisquick.
It raised my DH's blood glucose levels more than regular flour.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 23 May 2013 12:30:23 -0700 (PDT), Kalmia
> wrote:

> Low carb, low schmarb -- just try cutting quantity for a while and see what happens. I infer you are trying to shake off some poundage?

I'm trying to avoid the carbs. Hubby is trying to lower carbs and I'm
trying to help.

>
> If it's GMO - I would avoid like the plague.

No idea. From what I can deduce, it's a proprietary process that they
use.

--
Food is an important part of a balanced diet.

On Thu, 23 May 2013 17:43:11 -0500, Janet Wilder
> wrote:

> I once tried their "Carb Quick" baking mix. Something like Bisquick.
> It raised my DH's blood glucose levels more than regular flour.

Darn. Well, that's not good... I was hoping it would help blood with
glucose - not raise it. Oh, well.

--
Food is an important part of a balanced diet.

On Thu, 23 May 2013 14:25:56 -0700, "Julie Bove"
> wrote:

> sf wrote:
> > Has anyone tried Tova Carbalose? I'm wondering how it behaved for
> > you.
> >
> > Their website says:
> >
> > CarbaloseT is a new flour that will revolutionize the Low-Carb market.
> > In most recipes, CarbaloseT behaves like wheat flour, because unlike
> > similar products, it is made mostly from wheat, yet it lacks most
> > non-fiber Carbohydrates.
> >
> > When used instead of normal flour, CarbaloseT can reduce the Net Carb
> > count by as much as 90%.
>
> What's it made of?
>
I can tell you what the web site says - but you could have looked that
up yourself

How is Carbalose ™ made?

Carbalose™ is made through a unique process and contains
Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
unique conditioners, enzymes and emulsifiers. Carbalose™ does not
contain any soy protein, sugar-alcohols, dairy, animal-originated,
trans-fatty, or saturated fat products.

Upon request, it is also available soy-free.


Are there variations of Carbalose ™?

Yes. Carbalose™ has been developed into white flour, whole wheat
flour, pasta flour, corn flour, masa flour, and potato flour versions.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 23 May 2013 14:25:56 -0700, "Julie Bove"
> > wrote:
>
>> sf wrote:
>> > Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>> > you.
>> >
>> > Their website says:
>> >
>> > CarbaloseT is a new flour that will revolutionize the Low-Carb market.
>> > In most recipes, CarbaloseT behaves like wheat flour, because unlike
>> > similar products, it is made mostly from wheat, yet it lacks most
>> > non-fiber Carbohydrates.
>> >
>> > When used instead of normal flour, CarbaloseT can reduce the Net Carb
>> > count by as much as 90%.
>>
>> What's it made of?
>>
> I can tell you what the web site says - but you could have looked that
> up yourself
>
> How is Carbalose T made?
>
> CarbaloseT is made through a unique process and contains
> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
> unique conditioners, enzymes and emulsifiers. CarbaloseT does not
> contain any soy protein, sugar-alcohols, dairy, animal-originated,
> trans-fatty, or saturated fat products.
>
> Upon request, it is also available soy-free.
>
>
> Are there variations of Carbalose T?
>
> Yes. CarbaloseT has been developed into white flour, whole wheat
> flour, pasta flour, corn flour, masa flour, and potato flour versions.

Interesting! Thanks!

barbie gee wrote:
> On Fri, 24 May 2013, Je?us wrote:
>
>> On Thu, 23 May 2013 14:28:27 -0700, "Julie Bove"
>> > wrote:
>>
>>> Jeßus wrote:
>>>> From: http://www.tovaindustries.com/carbalose/faq.html
>>>>
>>>> "How is Carbalose T made?
>>>> CarbaloseT is made through a unique process and contains
>>>> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and
>>>> some unique conditioners, enzymes and emulsifiers. CarbaloseT does
>>>> not contain any soy protein, sugar-alcohols, dairy,
>>>> animal-originated, trans-fatty, or saturated fat products.
>>>> Upon request, it is also available soy-free."
>>>>
>>>> Whoa. How many red flags can they cram into one paragraph?
>>>> I touch it with a barge-pole, even a remotely controlled
>>>> barge-pole!
>>>
>>> Hmmm... Wonder what those things are that they don't disclose?
>>
>> Exactly. It doesn't engender confidence in me when they won't
>> disclose.
>>
>>
>
> does "plant fiber" mean sawdust?
> ;-)

It can but in this case it is soy. Not soy protein though. I'll pass.

On May 23, 3:40*pm, Jeßus > wrote:
> On Thu, 23 May 2013 12:42:39 -0700, The Other Guy
>
>
>
>
>
> > wrote:
> >On Fri, 24 May 2013 05:22:22 +1000, Jeßus > wrote:
>
> >>On Thu, 23 May 2013 09:46:21 -0700, sf > wrote:
>
> >>>Has anyone tried Tova Carbalose? *I'm wondering how it behaved for
> >>>you.
>
> >>>Their website says:
>
> >>>Carbalose™ is a new flour that will revolutionize the Low-Carb market.

On Thu, 23 May 2013 21:58:17 -0500, barbie gee >
wrote:

>
>
>On Fri, 24 May 2013, Je?us wrote:
>
>> On Thu, 23 May 2013 14:28:27 -0700, "Julie Bove"
>> > wrote:
>>
>>> Jeßus wrote:
>>>> From: http://www.tovaindustries.com/carbalose/faq.html
>>>>
>>>> "How is Carbalose T made?
>>>> CarbaloseT is made through a unique process and contains
>>>> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
>>>> unique conditioners, enzymes and emulsifiers. CarbaloseT does not
>>>> contain any soy protein, sugar-alcohols, dairy, animal-originated,
>>>> trans-fatty, or saturated fat products.
>>>> Upon request, it is also available soy-free."
>>>>
>>>> Whoa. How many red flags can they cram into one paragraph?
>>>> I touch it with a barge-pole, even a remotely controlled barge-pole!
>>>>
>>>
>>> Hmmm... Wonder what those things are that they don't disclose?
>>
>> Exactly. It doesn't engender confidence in me when they won't
>> disclose.
>>
>>
>
>does "plant fiber" mean sawdust?
>;-)

You never know

On Fri, 24 May 2013 00:00:10 -0700 (PDT), Christopher Helms
> wrote:

>On May 23, 3:40*pm, Jeßus > wrote:
>> From:http://www.tovaindustries.com/carbalose/faq.html
>>
>> "How is Carbalose ™ made?
>> Carbalose™ is made through a unique process and contains
>> Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
>> unique conditioners, enzymes and emulsifiers. Carbalose™ does not
>> contain any soy protein, sugar-alcohols, dairy, animal-originated,
>> trans-fatty, or saturated fat products.
>
>I'll pass. Anything that has been processed to that degree is probably
>going to cause problems somewhere along the line. The less you screw
>around with wheat berries, the better they are for you.

Fully agree.

And I've tried so many brands of low carb/gluten free flour or breads,
countless recipes... some are a lot better than others, but ultimately
leave me unsatisfied. I use mostly spelt (which I am happy with) and
try to limit my intake.

On Sat, 25 May 2013 06:12:13 +1000, Jeßus > wrote:

> Indeed. But 'modified' can mean a lot of other things as well.

Replying to you, because you have the most reasonable POV.

I just wanted to know how it behaves when used for something like
bread baking from someone who has hands on experience with it. I was
not looking for conjecture. I know the product is highly processed in
some way to remove carbs. There is no mention of "organic", so I can
safely assume that it is probably a GMO but if I'm lucky, it is just
not pesticide free. I'm an adult and I'm able to weigh the options
and make my decisions.

I only wanted to know how it has worked for the home cook. The
information about spiking one person's blood glucose was interesting
for me, because that's the main reason why I'm considering using it.
I guess the reason why it spiked his BG is because it's so highly
processed. I can only use it and see if my husband reacts the same
way. If he doesn't, I'll learn how to bake with it, if it spikes his
BG too - then it wasn't the brilliant idea I hoped it would be.

--
Food is an important part of a balanced diet.