3 replies to this topic

[lpellegr]

I don't use Bisquick, but I know many of you do, and the price of the gluten-free one is disgusting. In an old book, "Cheaper and Better" by Nancy Birnes, she give homemade recipes for a lot of common processed products, and here's her recipe for the equivalent of Bisquick. This was meant to be made with all-purpose flour, but I'll bet a white (rice/potato/tapioca/cornstarch) gluten-free flour mix that contains xanthan gum could be substituted for the same result.

10 cups flour
1/3 cup baking powder
1 Tbsp salt
2 cups shortening

1. Sift dry ingredients in a large bowl. Using a pastry blender, a food processor, or your favorite method, cut in the shortening, a little at a time, until it is the texture of coarse cornmeal.

2. Keep stored in a tightly closed container. Room temperature if cool and dry, in the fridge if hot and humid. Use like Bisquick.

A lot of very cool things in this book, if you can find it.

[Adalaide]

That sounds interesting. I may try this in a much smaller batch. It's been like a whole week since I cracked a box of Bisquick to make a coconut pie.

[auzzi]

gluten-free flours can go rancid very quickly, and that recipe make a vast amount.

As Commercial gluten-free Bisquick contains
Rice flour
modified potato starch
baking powder
sugar
salt
xanthan gum

gluten-free "Bisquick" Substitute
Yield: 1 cup.
1/2 cup rice flour#
1/4 cup tapioca flour*
1/4 cup potato starch+
3/4 teaspoon xanthan gum
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon shortening 1 oz

# I like sorghum, arrowroot [the real stuff] and cornstarch. Depending on the recipe, a bit of besan is also good ..

[Ginsou]

Here's a home made gluten free bisquick mix...I'm allergic to milk so have never tried it. I think perhaps some Vance's powder and a bit of vinegar may produce the same results...I will try it this fall when the weather is cooler. My link

The recipe is from Bette Hagman.