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gluten-free Bisquick


BcG3987

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larry mac Enthusiast

I haven't made waffles, but I have made pancakes several times, and I totally agree. The first time they were very bland. After that I added some flax meal and a little more egg to make them more like Pamela's.

This product has absolutely nothing in common with regular Bisquick. Aside from the flours obviously, regular Bisquick has shortening already in it. The gluten-free kind needs oil added to it. Big difference between shortening and oil.

All you needed to add to regular Bisquick was milk. Now we have to add milk, oil, and egg. They share the same product name, but that's all.

Basically, you're paying for the convenience of not having to mix in zanthan gum.

best regards, lm


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VioletBlue Contributor

Mmmmm, just tried the gluten-free Bisquick for the first time. I made the biscuit recipe on the box. It was heaven. Funny I never cared for Bisquick biscuits back in the day when I could eat gluten. But they so hit the spot tonight. I look forward to doing more with it. Beats the hell out of the other gluten-free baking mixes I've tried.

LauraBeth Rookie

I was really excited to find this at my local Safeway in my teeny little town. It's $5.19 a box which is outrageous for such a small amount, but I think it's pretty good. So far I've only made pancakes but they are yummy. I also made them with some dehydrated blueberries and a teaspoon of superfine sugar added- tasted like a hybrid between a pancake and a blueberry muffin and was really yummy! I want to try the garlic cheddar biscuits from the website, and I have my eye on a waffle press so I can try waffles.

Just as a side note though, there's a brand called Namaste Foods that makes a really yummy pancake mix and there's more in the bag for about the same price and the ingredients are better- has ground vanilla beans in it. So good. They also make really good cake mixes.

Juliebove Rising Star

It's definitely in Puget Sound - the Safeway in Newcastle has it. You might try calling around if you really want to find it?

Where is Newcastle? I will keep looking but so far no luck in Edmonds, Lynnwood, Bothell, Mill Creek or Woodinville.

Not sure I could really use it though because I can't have eggs.

larry mac Enthusiast

Where is Newcastle? I will keep looking but so far no luck in Edmonds, Lynnwood, Bothell, Mill Creek or Woodinville.

Not sure I could really use it though because I can't have eggs.

It doesn't have eggs in it. You have to add eggs. So, if you have an egg substitute, I guess you could use that.

best regards, lm

Juliebove Rising Star

It doesn't have eggs in it. You have to add eggs. So, if you have an egg substitute, I guess you could use that.

best regards, lm

I do, but... I find that it often doesn't work very well.

Juliebove Rising Star

It doesn't have eggs in it. You have to add eggs. So, if you have an egg substitute, I guess you could use that.

best regards, lm

Oops! I double quoted. Can you please delete this?


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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
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    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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