DIY Gluten Free Bisquick

from: Those Who Help Themselves

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.

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Bisquick Type Baking Mix


2 1/2 cups rice flour (white, brown, or a mixture of both)
1 2/3 cups potato starch
3 teaspoons baking powder
2 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup dry buttermilk (powder)
3 tablespoons egg substitute
3/4 cup shortening, plus
3 tablespoons shorteningDirections:

In a large bowl, whisk together all dry ingredients.
Cut in the shortening until no lumps appear.
Store in the refrigerator or the freezer.

Read more 

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Gluten Free Sandwich Bread

from: Gluten Free Cooking School

Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups of my gluten free flour mix  or  Red Mill Gluten Free Flour Mix
2 tsp. xanthan gum
1tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

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Snickerdoodles (Gluten Free)

Made this last night. Very Yummy! I didn’t have any shortening so I used all butter and it was a little salty.

2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick® Gluten Free mix
2 teaspoons ground cinnamon
  • Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms.
  • 2 In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
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Chipotle Lime Salmon

This Chipotle Lime Salmon is a quick entree that offers an excellent hit of protein.

via Chipotle Lime Salmon.

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Pan Seared Pork

Pan seared boneless center cut pork chops in a white wine, tomato and caper sauce.

via Pan Seared Pork.

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Grilled Chicken Fajitas

A citrusy marinade for perfectly grilled chicken fajitas

via Grilled Chicken Fajitas.

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