Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten-Free Bisquick


MaryannG

Recommended Posts

MaryannG Rookie

For those that don't know, Bisquick is coming out with a gluten free version. It's already mnetioned on their website! I can't wait to try it! RIght now they are just saying the summer. The recipes look really good!

Open Original Shared Link


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

I've already seen some recipes posted for the new gluten free Bisquick, too. Hopefully our old Bisquick recipes will work using it (cup for cup)...like the Impossible Pies, etc. Anxious to try it especially since it'll be readily available in regular grocery stores, Wal-Mart, etc. And hopefully not cost an arm and a leg!!!

I always used Bisquick for oven baked chicken (the recipe used to be printed on the box)...of course, I got rid of my old Bisquick when I became gluten free.

4boysmom Apprentice

Awesome news! I made the oven fried chicken too. It was/is a favorite at our house. I was thinking I might try making it and subbing Pamela's mix for the Bisquick. And I checked out the link you provided and there is already a recipe for gluten free oven baked chicken. I am doing the happy dance right now. You are my new best friend for sharing this news.

mbrookes Community Regular

So I can once again have my old stand-by sausage-cheese-Bisquick balls. HOORAY!

I just contacted the parent company (Betty Crocker) and was told that the gluten free Bisquick should be in stores by mid-August.

4boysmom Apprentice

So I can once again have my old stand-by sausage-cheese-Bisquick balls. HOORAY!

I just contacted the parent company (Betty Crocker) and was told that the gluten free Bisquick should be in stores by mid-August.

I don't think I can wait that long - lol.

  • 3 weeks later...
sunnybabi1986 Contributor

Has anyone seen the Gluten free Hamburger helpers in stores yet? I'm crossing my fingers and hoping the stores don't pull one on us and mark them up, just for having the words "gluten free" on them....

sa1937 Community Regular

Has anyone seen the Gluten free Hamburger helpers in stores yet? I'm crossing my fingers and hoping the stores don't pull one on us and mark them up, just for having the words "gluten free" on them....

I bought the gluten free Asian Chicken Helper a couple of weeks ago at Wal-Mart and on Weds. they had the gluten free Asian Beef Helper (both are fried rice) and both were priced at $1.50 each. You do have to provide the meat and two eggs. I'm sure I could do it from scratch just as easily. I haven't yet tried the one I bought.

No gluten free Bisquick yet and I keep watching for it...it's supposed to be out sometime this summer.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sunnybabi1986 Contributor

Yeah, I'll probably pass on the Hamburger Helpers as I make fried rice from scratch all the time, but it's excellent for my family members who are clueless as to what to make when I visit. Hopefully this will give them some ideas/options! :)

Skylark Collaborator

I can't wait for Bisquick. Gluten-free chicken and dumplings! Someone give a shout when you see it.

sunnybabi1986 Contributor

I can't wait for Bisquick. Gluten-free chicken and dumplings! Someone give a shout when you see it.

Same here! The Chicken Pot Pie, Cheesy Biscuits, and fried Chicken recipes on their site are making my mouth water! I'm contacting my local stores to make sure they know to start carrying it as soon as it's available.

sa1937 Community Regular

I can't wait for Bisquick. Gluten-free chicken and dumplings! Someone give a shout when you see it.

I look for it every time I go to Wal-Mart. I suspect they'll have it as soon as any of the other grocery stores around here. Surprisingly I never used it that much in the past but especially liked it for oven fried chicken.

  • 2 months later...
Redbirdie Newbie

I just bought two boxes of this at my local grocery store! I remembered reading a recipe somewhere for chicken pot pie that used Bisquick for the crust and my mouth watered when I saw this in the store! I haven't used it yet but I am excited to cook!

larry mac Enthusiast

I think there's also another more recent thread on this topic.

best regards, lm

jackay Enthusiast

I've already seen some recipes posted for the new gluten free Bisquick, too. Hopefully our old Bisquick recipes will work using it (cup for cup)...like the Impossible Pies, etc. Anxious to try it especially since it'll be readily available in regular grocery stores, Wal-Mart, etc. And hopefully not cost an arm and a leg!!!

I've made four different impossible pies with gluten free Bisquick. They all turned out. I do add an extra egg and a bit less milk. The recipes I tried said to bake for 30-35 minutes. I have had to bake them for 90 minutes for them to be done in the center. I do think my oven is working properly. The edges get brown in about a half hour so I then cover them with foil and continue baking.

Since it has been close to 30 years since I made regular impossible pies, I don't know if they took extra time to bake.

My husband and I both love the impossible pies. So far I have made zucchini, broccoli, zucchini with tomato and bacon and green bean impossible pies. I added cheese to all of them. All were delicious!

Think I'll call myself the impossible pie queen.

Redbirdie Newbie

I've made four different impossible pies with gluten free Bisquick. They all turned out. I do add an extra egg and a bit less milk. The recipes I tried said to bake for 30-35 minutes. I have had to bake them for 90 minutes for them to be done in the center. I do think my oven is working properly. The edges get brown in about a half hour so I then cover them with foil and continue baking.

Since it has been close to 30 years since I made regular impossible pies, I don't know if they took extra time to bake.

My husband and I both love the impossible pies. So far I have made zucchini, broccoli, zucchini with tomato and bacon and green bean impossible pies. I added cheese to all of them. All were delicious!

Think I'll call myself the impossible pie queen.

Sounds yummy!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,413
    • Most Online (within 30 mins)
      7,748

    Bonnie Mae
    Newest Member
    Bonnie Mae
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Since lectins occur in almost everything, it's pretty unrealistic to avoid them all.  I didn't understand the rationale behind Dr. Gundry's lists either. Many fruits either contain high histamine amounts or are histamine releasers.  Histamine is made by our body, but we can also consume it in foods, because plants and animals make histamine, too.  Histamine is a neurotransmitter, that results in alertness.  That cup of coffee in the morning?  Releases histamine, so we wake up more.  But histamine is released as part of the immune response in Celiac and other illnesses, causing inflammation.   Our body can clear histamine, but if the body can't keep up with the histamine we are making ourselves as well as the histamine we're eating, we can have serious problems, digestive problems, insomnia, depression.  Some fruits can have high levels of fructose, one kind of sugar in fruits.  Some intestinal bacteria can ferment fructose, resulting in gas, bloating, diarrhea.  So, yes, Fructose Malabsorption can occur in Celiac.   Your dont list...Honey, maple syrup, lectins (and their attached carbohydrates), sugar... ....bedridden...These are all carbohydrates, sugars.  We need Thiamine to turn carbohydrates into energy.  Without sufficient thiamine, we can develop Gastrointestinal BeriBeri which has the classic digestive symptoms, nausea, diarrhea, abdominal pain. Tannins in tea and coffee cleave thiamine in two, making it nonfunctional.   Your do list...hazelnuts, pistachios, pressure cooked potatoes, and yogurt, butter, cheese.... These are foods that contain thiamine.  Pressure cooked mashed potatoes have more thiamine than boiled potatoes.  Those nuts are high in thiamine.  Dairy products are a good source of thiamine.   I can't diagnose, I'm not a doctor.  You read these articles and let me know if anything rings a bell with you.  Yes, I see thiamine deficiency everywhere because it is unrecognized by doctors.  I recognize it because I had it. Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/ Thiamine deficiency disorders: a clinical perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/ Refeeding Syndrome https://www.ncbi.nlm.nih.gov/books/NBK564513/ Refeeding Syndrome (a different article...) https://pubmed.ncbi.nlm.nih.gov/33232094/
    • knitty kitty
      The AIP diet restricts carbohydrates for the first few weeks.  Excluding carbohydrates changes your microbiome.  The bacteria that live in the intestines that feed on carbs get starved out when you don't eat carbs.  Small Intestinal Bacterial Overgrowth (SIBO) occurs frequently in Celiac Disease.  SIBO can cause gas, bloating, and diarrhea, symptoms similar to Celiac symptoms.   When the digestive system is feeling better, then additional foods are added back slowly to look for reactions.  I did not consume carbs for a several months because I felt better without them.  Currently, a "Modified AIP diet" has allowed rice, but doing this won't starve out the SIBO that occurs in celiac disease. I took vitamins and minerals throughout the day and felt great improvement because those essential nutrients were finally being absorbed. Thanks for letting me share what made my celiac journey better.
    • knitty kitty
      Hello there!  Just wondering how things are going for you.  Did you try the Benfotiamine?  I'm always curious how others fare after taking thiamine.  Hope you can post an update. Hope you're doing well!  
    • Liquid lunch
      @knitty kitty maybe I’m a little out of touch with fashion having been pretty much bed ridden for so long but this seems ridiculous to me.. ‘As a result of their potential for toxicity and their “anti-nutritional effects” it is almost inevitable that lectin exclusion could well become a big food fad‘ I just can’t imagine anyone avoiding lectins if they didn’t have to. When I first looked at the gundry avoid list I couldn’t understand why so many things were on it that are not high lectin (fruit ect.) and assumed high sugar items must’ve been added because people use the diet for weight loss so I tried eating them and got sick. He’s recently added honey and maple syrup to the approved list by popular demand but I can’t eat them. For me it seems to be almost all lectins, sugar, and possibly tannins because I can’t have tea and not sure what else could be causing the nausea. I’ve had some luck with pressure cooked mashed potato but pressure cooking white rice as gundry recommends didn’t help. The aip diet doesn’t match the foods I can tolerate as well as the gundry list and it seems to be mostly the high sugar things, also some of the aip avoid foods I’m fine with, hazelnut, pistachio. Yogurt and butter is on the aip avoid and again my guts agree with gundry on this, cheese yogurt and butter fine, milk not so much. Now it’s possible to get an igg test it seems an unnecessarily painful and slow process to attempt aip or total lectin avoidance and reintroduction, I wish I’d known about these tests before, it’d have saved me a lot of bother.  
    • knitty kitty
      @Liquid lunch, I prefer the AutoImmune Protocol Diet, developed by a Celiac, Dr. Sarah Ballantyne.   I would be interested on your point of view about the AIP diet compared to the Lectin Free diet.   Here's some research on both.... Dietary Lectin exclusion: The next big food trend? https://pmc.ncbi.nlm.nih.gov/articles/PMC6603809/   Autoimmune protocol diet: A personalized elimination diet for patients with autoimmune diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC11755016/ An Autoimmune Protocol Diet Improves Patient-Reported Quality of Life in Inflammatory Bowel Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6892563/#:~:text=The AIP dietary intervention consisted,week maintenance phase%2C during which Effects of Autoimmune Protocol (AIP) diet on changes in thyroid parameters in Hashimoto's disease https://pubmed.ncbi.nlm.nih.gov/37772528/
×
×
  • Create New...