Jump to content

  • 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 Type Mix Recipe

halfrunner

Recommended Posts

halfrunner Apprentice
halfrunner
Posted

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.

Comments:

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)

  • 2 weeks later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


halfrunner Apprentice
halfrunner
Posted
  • Author

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick. The mix also behaves as it should in other recipes, and DH has requested the cheeseburger pie (?) recipe I found on another website.

And yes, I know that everybody's more interested in buying it than making it. :D:P

bbuster Explorer
bbuster
Posted

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick.

So did you sub sweet rice flour for all the rice flour, or some sort of blend? I have some sweet rice flour in my pantry that I bought by mistake, just looking for a place to go!

halfrunner Apprentice
halfrunner
Posted
  • Author

So did you sub sweet rice flour for all the rice flour, or some sort of blend? I have some sweet rice flour in my pantry that I bought by mistake, just looking for a place to go!

Yep, all sweet rice flour. It even feels like regular wheat flour. I was totally surprised by that.

  • 4 weeks later...
Joy Leann Newbie
Joy Leann
Posted

Yep, all sweet rice flour. It even feels like regular wheat flour. I was totally surprised by that.

Can you substitute soy or sorghum flour for the rice flour??? Thanks so much!!!

Leann - diagnosed gluten intol March 2010

halfrunner Apprentice
halfrunner
Posted
  • Author

Can you substitute soy or sorghum flour for the rice flour??? Thanks so much!!!

Leann - diagnosed gluten intol March 2010

I don't see why not, I've used buckwheat flour and it's fine. I think the big thing to keep in mind is to substitute really finely ground flours so that you end up with the same "silky" feeling texture that wheat flour and sweet rice flour are known for.

My best suggestion is to just make like a quarter batch to get a single serving of pancakes and see if the texture is okay before making a really big batch.

Laura

sa1937 Community Regular
sa1937
Posted

Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick. The mix also behaves as it should in other recipes, and DH has requested the cheeseburger pie (?) recipe I found on another website.

And yes, I know that everybody's more interested in buying it than making it. biggrin.giftongue.gif

Oh, I missed this thread. My computer crashed and needed a new hard drive.

After paying $3.84 for a 16 oz. box of gluten free Bisquick at Wal-Mart, I think I'm definitely more interested in making it than buying it!!!

I bought some sweet rice flour locally for approx. $1.50/lb. at an Asian store. biggrin.gif

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

Celiac.com Sponsor (A8-M):


brendab Contributor
brendab
Posted

I guess I am not too familiar with different kinds of rice, if you buy the rice to grind yourself, will the bag say, "sweet rice"? I don't buy flour if I can make it myself :)

halfrunner Apprentice
halfrunner
Posted
  • Author

I guess I am not too familiar with different kinds of rice, if you buy the rice to grind yourself, will the bag say, "sweet rice"? I don't buy flour if I can make it myself :)

Nope. It's just glutinous (no, not the poison gluten) short grain rice that is milled very fine, it is very soft, almost like powdered sugar or cornstarch in texture. Most of the time, until recently, it was mostly used for thickening. I guess you could always try grinding it down as fine as you can and see how grainy it ends up being.

I just buy mine at the asian market near my house. ;)

  • 1 month later...
halfrunner Apprentice
halfrunner
Posted
  • Author

I dug this thread up for somebody and read through it again. I noticed that I forgot to mention that when I use this, I use the regular bisquick recipes and maybe up the liquid a pinch. You'll probably end up with funky results if you use this mix in the gluten-free specific recipes, as mine already has shortening/butter/fat added.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    2. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    3. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    4. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
    5. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.