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Gluten Free Bisquick Type Mix Recipe


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9 replies to this topic

#1 halfrunner

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Posted 11 July 2010 - 09:27 AM

DH misses "regular" white flour pancakes, so I tried an experiment.

I mixed up a small batch of my own "Bisquick" type mix, based on a recipe I found In "Top Secret Recipes Unlocked".

gluten-free "Bisquick" Mix

3/4 c. rice flour (I use a 50/50 mix of brown & white rice flours)
1/4 c. starch (potato, tapioca, or corn)
1/2 tbsp. baking powder
1/4 + 1/8 tsp. salt
1/4 c. butter (or shortening)

Combine dry ingredients, then cut in the butter or shortening until the clump size resembles peas. Store in fridge until use if you use butter, a cupboard for shortening.

For pancakes:

Entire batch of mix
1/2 of an entire beaten egg
1/4 c. milk (or just a bit more to get the pancakes to your desired consistency)

Combine wet ingredients into the dry and cook as you normally would for pancakes.

Comments:

I really, really liked these pancakes. They were slightly grainy, which I liked. DH wasn't so fond of the grainy-ness, so I'll use sweet rice flour next time.

The mix behaved exactly like regular bisquick. The pancakes were fluffy (ie thick), light and pancakey in texture, and got the most amazing golden color that I have seen on any gluten-free food item. Plus, these tasted exactly like the pancakes my mom made when I was a kid.

I don't buy shortening, so I used butter, and they were nice and buttery in flavor as well. Shortening would probably be just fine, too.

If you come from a larger family (we're only two), the full recipe would be:

3 c. rice flour
1 c. potato (or prefered) starch
1 c. butter or shortening
2 tbsp. baking powder
1 1/2 tsp. salt

The mixing directions for the mix would be the same and the pancake recipe would be:

2 c. mix
2 eggs, beaten
1 c. milk

for 14 pancakes (per the recipe)
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#2 halfrunner

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Posted 20 July 2010 - 10:11 AM

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick. The mix also behaves as it should in other recipes, and DH has requested the cheeseburger pie (?) recipe I found on another website.

And yes, I know that everybody's more interested in buying it than making it. :D :P
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#3 bbuster

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Posted 20 July 2010 - 11:49 AM

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick.


So did you sub sweet rice flour for all the rice flour, or some sort of blend? I have some sweet rice flour in my pantry that I bought by mistake, just looking for a place to go!
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#4 halfrunner

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Posted 20 July 2010 - 02:45 PM

So did you sub sweet rice flour for all the rice flour, or some sort of blend? I have some sweet rice flour in my pantry that I bought by mistake, just looking for a place to go!



Yep, all sweet rice flour. It even feels like regular wheat flour. I was totally surprised by that.
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#5 Joy Leann

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Posted 14 August 2010 - 07:17 AM

Yep, all sweet rice flour. It even feels like regular wheat flour. I was totally surprised by that.


Can you substitute soy or sorghum flour for the rice flour??? Thanks so much!!!

Leann - diagnosed gluten intol March 2010
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#6 halfrunner

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Posted 14 August 2010 - 03:48 PM

Can you substitute soy or sorghum flour for the rice flour??? Thanks so much!!!

Leann - diagnosed gluten intol March 2010


I don't see why not, I've used buckwheat flour and it's fine. I think the big thing to keep in mind is to substitute really finely ground flours so that you end up with the same "silky" feeling texture that wheat flour and sweet rice flour are known for.

My best suggestion is to just make like a quarter batch to get a single serving of pancakes and see if the texture is okay before making a really big batch.

Laura
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#7 sa1937

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Posted 14 August 2010 - 05:10 PM

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick. The mix also behaves as it should in other recipes, and DH has requested the cheeseburger pie (?) recipe I found on another website.

And yes, I know that everybody's more interested in buying it than making it. Posted Image Posted Image

Oh, I missed this thread. My computer crashed and needed a new hard drive.

After paying $3.84 for a 16 oz. box of gluten free Bisquick at Wal-Mart, I think I'm definitely more interested in making it than buying it!!!

I bought some sweet rice flour locally for approx. $1.50/lb. at an Asian store. Posted Image
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#8 brendab

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Posted 14 August 2010 - 05:55 PM

I guess I am not too familiar with different kinds of rice, if you buy the rice to grind yourself, will the bag say, "sweet rice"? I don't buy flour if I can make it myself :)
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#9 halfrunner

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Posted 14 August 2010 - 06:31 PM

I guess I am not too familiar with different kinds of rice, if you buy the rice to grind yourself, will the bag say, "sweet rice"? I don't buy flour if I can make it myself :)


Nope. It's just glutinous (no, not the poison gluten) short grain rice that is milled very fine, it is very soft, almost like powdered sugar or cornstarch in texture. Most of the time, until recently, it was mostly used for thickening. I guess you could always try grinding it down as fine as you can and see how grainy it ends up being.

I just buy mine at the asian market near my house. ;)
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#10 halfrunner

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Posted 22 September 2010 - 11:28 AM

I dug this thread up for somebody and read through it again. I noticed that I forgot to mention that when I use this, I use the regular bisquick recipes and maybe up the liquid a pinch. You'll probably end up with funky results if you use this mix in the gluten-free specific recipes, as mine already has shortening/butter/fat added.
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