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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

    Celiac.com Sponsor (A12):
    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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    Guest Lisa Palmisano

    Posted

    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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    Guest Cathy

    Posted

    This is an easy recipe but it doesn't explain how to make a batch including, liquids, temperature and time.

     

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    Guest Carol

    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 Bonnie

    Posted

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

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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

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Scott Adams
    1 ¼ cups rice flour
    2 teaspoons baking powder
    1 teaspoon soda
    ½ teaspoon salt
    1 ¼ cup buttermilk or sour cream (I use liquid--not made from powder--buttermilk)
    2 eggs
    ¼ cup vegetable oil
    Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.


    Scott Adams
    This recipe comes to us from Dawn Dutton.
    Recipe makes 1 pancake, takes about 10 minutes to cook.
    1 banana
    2 tablespoons Bette Hagmans Light Bean Flour Mix
    1 egg
    Pinch salt - approx. 1/16 teaspoon
    Dash baking powder - approx. 1/8 teaspoon (optional)
    Pinch baking soda - approx. 1/16 teaspoon (optional)
    Pam
    Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium.
    Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam.
    The Light Bean Flour Mix is on Page 32 from Bette Hagman...


    Destiny Stone
    I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes.  I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous!

    Allergen-Free Whole-Grain Pancakes (Gluten-Free)

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    Jefferson Adams
    Just about everyone's favorite. Pancakes have to be at the top of the cravings list for people new to a gluten-free diet. Good gluten-free pancakes are definitely at the top of the favorites list for gluten-free folks in the know.
    However, in summer, when the blueberries and peaches are here, I like to whip up a batch of blueberry or peach pancakes, or, if I'm feeling especially summery, a batch of blueberry-peach pancakes. I like to use Bob's Red Mill, but I've used Sylvan Border Farms with equally good results.
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    Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt.
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