Homemade Bisquick/Master Mix Recipe
- 6 Cups, total, flours of choice (For this experiment I did, 2 Cups Brown Rice Flour, 2 cups Sweet White Rice Flour and 2 Cups Millet Flour. I’d normally have done almond meal in place of the white rice flour, but I’m waiting for my peanut free almond meal to come in the mail. I want my son to be able to eat the stuff I make 🙂
- 2/3 Cups Starch of choice (I used tapioca starch. Potato starch, if you can tolerate it, would be better here, I think, but I was almost out)
- 1 TBS Xanthum Gum or Guar Gum
- 3 TBS baking powder
- 1 TBS salt
- 1/4 cup sugar of choice (yes, sugar. It adds a little something to the mix. Just trust me on this. At least it’s not the second ingredient in the recipe like in the REAL Gluten Free Bisquick right?)
1. Measure ingredients and place in large bowl. Whisk all ingredients well to combine. Store in airtight container.
2. Use as you would Gluten Free Bisquick (not traditional Bisquick as Gluten Free Bisquick doesn’t contain solid fats like the original Bisquick does)
Here’s a couple of recipes to get your feet wet…
- 1 Cup GF Master Mix
- 1 Cup Milk
- 2 TBS oil of choice
- 1 egg
Prepare as you would regular pancakes.
And here’s another one…
- 2 Cups GF Master Mix
- 1/3 Cup Shortening or solid fat
- 2/3 cup milk
- 3 eggs
1. Heat oven to 400 degrees F.
2. Cut shortening into mix, using fork or tips of fingers, until the particles in mixture are the size of small peas. Stir in remaining ingredients until soft dough forms.
3. Drop by spoonfuls onto ungreased cookie sheet.
4. Bake 13 to 16 minutes or until golden brown.
Makes 10 biscuits.