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 (You're Gonna Laugh At This)

scarlett77

Recommended Posts

scarlett77 Apprentice
scarlett77
Posted

OK so I was shopping at my favorite grocery store the other day and low and behold they had gluten-free Bisquick! Tiny a$$ box, but I wanted to try it out so I bought it. Now I'm wracking my brain on what the heck I could use it to make... any suggestions or votes? I mean there's always the ever obvious biscuits...but I was hoping for something a bit more creative.

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

Celiac.com Sponsor (A8-M):


mbrookes Community Regular
mbrookes
Posted

Go the the Betty Crocker site and click on gluten free Bisquick. They have a bunch of recipes.

Dixiebell Contributor
Dixiebell
Posted

I made biscuits last night, they were good but a little sweet for us. After I put them in the oven I saw sugar in the ingredients. I think they would make good cinnamon biscuits. Also I used unsalted butter instead of shortening.

jackay Enthusiast
jackay
Posted

I vote for Impossible Bisquick Pies. There are tons of recipes online. The only one I've tried since going gluten free is a zucchini one. It took a lot longer to bake than the recipe stated but turned out great. I put quite a bit of cheese on it and it was yummy!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I made this: Open Original Shared Link

And it was very, very good. So good I ate it for brunch and then had some again for a snack later in the day and finished it off for dinner. My husband did have a few pieces as well, but I ate most of it. It re-heated okay, but was best hot out of the oven....Oh and I left out the cheese and it was STILL GOOD. I just wish the box of gluten-free Bisquick were bigger. I wanted to make biscuits and chicken and dumplings too but now there's not enough to do both. I may try to replicate the mix because I haven't found it locally yet. I picked up a box while traveling. I wish I had bought more but it's expensive and I didn't want to buy a bunch and then find I react to it. I didn't seem to have any reaction to the mix, but I think I had too much zucchini in one day. :lol:

TrillumHunter Enthusiast
TrillumHunter
Posted

We made the cheddar garlic biscuits with it on Sunday. They did taste too sweet for me. I put extra garlic in it, but it needed even more for sure.

It a problem with gluten-free flours--they are so bland. I think manufacturers try to fix that by sugar or salt.

scarlett77 Apprentice
scarlett77
Posted
  • Author

We made the cheddar garlic biscuits with it on Sunday. They did taste too sweet for me. I put extra garlic in it, but it needed even more for sure.

It a problem with gluten-free flours--they are so bland. I think manufacturers try to fix that by sugar or salt.

Yeah I've been hearing about the sweetness so thanks for the head's up on that. I'm thinking I may try to experiment with a form of chicken pot pie. I used to make these chicken pot pie empanadas that my family loved and miss...I may try that or just use the one from the online recipe with the biscuits on top.

Thanks for the ideas and feedback!

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

Celiac.com Sponsor (A8-M):


  • 4 weeks later...
Redbirdie Newbie
Redbirdie
Posted

Yeah I've been hearing about the sweetness so thanks for the head's up on that. I'm thinking I may try to experiment with a form of chicken pot pie. I used to make these chicken pot pie empanadas that my family loved and miss...I may try that or just use the one from the online recipe with the biscuits on top.

Thanks for the ideas and feedback!

I'm looking for a good recipe for chicken pot pie using a Bisquick crust. I see a lot of them that use the cream of chicken soup but that has gluten in it. I probably just need to use part of one recipe and part of another to come up with the right one for me.

bincongo Contributor
bincongo
Posted

I made the oven baked chicken that is on the Betty Crocker site and it was good and easy to make.

  • 2 weeks later...
kitgordon Explorer
kitgordon
Posted

I made the Chicken and Dumplings from the Betty Crocker liveglutenfreely site. It was easy and good - my son's best friend (who isn't gluten-free) said it was "awesome". Nice to hear.

kareng Grand Master
kareng
Posted

I made the Chicken and Dumplings from the Betty Crocker liveglutenfreely site. It was easy and good - my son's best friend (who isn't gluten-free) said it was "awesome". Nice to hear.

Yeah! I'm going right there to get the recipe. Thanks. :)

kitgordon Explorer
kitgordon
Posted

For some reason, they have changed this recipe since I made it last week. The version I made called for 2 1/2 Progresso chicken broth, 1 1/2 cups cut up cooked chicken, 1 cup frozen vegetables, 1 tsp. salt, 1/4 tsp pepper 1 cup milk and 3 TBS cornstarch to make the "soupy part". The dumplings look the same. The new version looks a little easier, but less "homemade". If anyone tries the new version, let us know if you like it. But just so you know, it's not the same as when I recommended it.

The original recipe is still on the Betty Crocker Bisquick gluten free website, not on "liveglutenfreely".

Swimmr Contributor
Swimmr
Posted

Progresso has soy in it...had a bad bad reaction from trying my chances. Won't do that again.

I found a cream of chicken recipe on simplyrecipes.com that would work well.

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 commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748
    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.