How do you calculate the carbs per ounce (or any unit of weight) in a recipe?
Don’t you hate it when you cook something from scratch, expect that your dosage will be right on, and find out that you are quite a bit off? We struggled with it a couple of months before realizing that we were missing a fundamental factor.
You cannot add all the weight of components you are putting in a recipe, divide by the number of carbs of the components you put in, and determine what the number of carbs per ounce the recipe has. Most every time you do that, you will underestimate your carb count by 1525%! The reason is that, in most recipes, a lot of water will go up in vapor, leaving you with concentrated carbs.
So, the way to do it is as follows:

weigh every single item you add into the recipe (including water), and count every carb you put in.

this gives you the total carbs in the pot

when you are fully done cooking, weigh the FULL amount of food you get. That is a PAIN because it’s really hot, and there is a lot of it, and it’s awkward to do it. Also, because it takes a long time to empty the pot of all the food, half the time you lose the tare value on the scale which causes you to have to do it all again. This is how to do it:
a. weigh a bowl that is big enough to take all the food from the pot
b. transfer all the cooked food in the pot. Take the time you need, it’s delicate.
c. weigh the bowl with the food
d. subtract the weight of the bowl from the total weight you just measured. The result is the weight of the food you cooked.
 divide the number of carbs you calculated by the weight of the food you just got – this tells you how many carbs per unit of weight you have. You will find out that, most of the time, it is a lot higher than if you had used the weight you put into the pot!
In general, we use grams for the amounts we put into a recipe (because it is more precise), but calculate the final weight in ounces because it is more intuitive when you need to know what to serve.