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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Learning....flour Blends?

3 posts in this topic

I saw this recipe on GIG site..



6 cups Brown or White Rice Flour

2 cups Potato Starch

1 cup Tapioca Flour

Would this be same as all purpose flour in recipe?

Trying to figure out most economical solution. I bought a box of bisquick, but at $5 a box it is to high to sneak gluten free into my family cooking.


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You might try this: (copied off the forum, do not know to whom to attribute this,sorry :( )

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.


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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