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  • Scott Adams
    Scott Adams

    Buttermilk Bisquick Mix (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mireille Cote.

    2 ½ cups rice flour (could be white, brown or half & half)
    1 2/3 cup potato starch
    3 teaspoons baking powder
    2 ½ teaspoon salt
    2 tablespoons sugar
    ½ cup dry buttermilk powder
    3 tablespoons egg replacement powder
    1 cup less 1 tablespoon gluten-free shortening


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    In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.

     


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    Thank you for this recipe! My sister and I were diagnosed this summer (actually, I was not tested, but I responded very well to a gluten-free diet a month before my sister was officially diagnosed - same same). We have been learning and getting healthier by the day, and our mom's doctor plans to test her after the holidays.

     

    I will be making this as a gift for both of them, and will also make sausage balls that I can eat for the office potluck. I am so glad to know that I can live a normal life!

    -Lisa

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    I agree. Nothing tells one what to do with this mixture to make things. Does one use it for a flour mix, following recipes for waffles, pancakes, etc.? What does one do with the mix? I don't understand.

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    Guest Jennifer Graham-Rateliff

    Posted

    I haven't tried this recipe as yet but would like to know if waffles or pancakes can be made with this mixture??

    I researched for a good Bisquick copycat recipe to give to my recently independent son who is gluten- intolerant. It appears that this recipe would not work as a replacement for the Original Bisquick, as it has egg replacement and buttermilk. Instead, it is comparable to the "Bisquick Shake and Pour" or "Pancakes Complete" mixes. If you follow directions similar to those mixes (available on the Bisquick website), perhaps you could use this mix as a cup-for-cup replacement.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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