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

BethM55

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

I baked biscuits from the Bisquick gluten-free mix yesterday, and have to say I'm not too excited. They were ok, but not really biscuit like. My dear spouse, who is so tolerant of trying my gluten free baking attempts, ate one, with lots of honey on it, but declined a second one. I'm not sure what the mix needs, but I doubt I'll buy it again. :(

Another drawback is the size of the box for the price. The box will make 1 and a half batches of biscuits. Now, that's just silly, and the cost is sooo much more than the regular stuff. I sent the manufacturer an email last night about this. Maybe they will improve the situation, I don't know.

So now I need a good gluten free biscuit recipe. Anyone?

Peace, Beth.

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Have you tried Pamela's baking mix? I like that one. I also was not real thrilled with the Bisquick. Using their recipe with eggs just didn't do it for me. All I could taste was the egg.

BethJ Rookie
BethJ
Posted

I made the biscuits with butter instead of shortening and they were great. DH also loved them and I had plenty left over to freeze. Next time I'll make half a batch.

I wonder if you could use egg whites instead of whole eggs to cut down on the egginess.

I agree about the box being so small and the price so high. I was expecting a gluten-free "real" Bisquick with the shortening etc. already included. By the time you add your own eggs and shortening, you have some pricey carbs.

Yup Apprentice
Yup
Posted

I made the biscuits with butter instead of shortening and they were great. DH also loved them and I had plenty left over to freeze. Next time I'll make half a batch.

I wonder if you could use egg whites instead of whole eggs to cut down on the egginess.

I agree about the box being so small and the price so high. I was expecting a gluten-free "real" Bisquick with the shortening etc. already included. By the time you add your own eggs and shortening, you have some pricey carbs.

Made them with butter also and they were great. So sad that they are made in Canada, but NOT sold in Canada.

MtnHarmony Newbie
MtnHarmony
Posted

I tried to reduce the batch size to make just 1-2 biscuits but that is definitely a no-no. I am gun shy to even attempt the regular way. I just eyeballed the ingredients and it did not taste eggy but was hard, dry, and powdery. I have had some gluten-free items but this was WAY underwhelming. I too ate mine with some butter and honey.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I tried to reduce the batch size to make just 1-2 biscuits but that is definitely a no-no. I am gun shy to even attempt the regular way. I just eyeballed the ingredients and it did not taste eggy but was hard, dry, and powdery. I have had some gluten-free items but this was WAY underwhelming. I too ate mine with some butter and honey.

I have not tried to make gluten-free Bisquick biscuits, but I have noticed that many gluten-free baking recipes in general do not do well when you increase or decrease the number of servings. I think it has something to do with gluten free recipes depending more on the weight of the flours rather than the volume. If you can't get Pamela's, you might try again and follow the recipe as written on the box. You can always freeze the biscuits if they turn out good but there are just too many.

ravenwoodglass Mentor
ravenwoodglass
Posted

I made Biscuits again last night. I halve the batch as I am the only one here to eat them. I use a combo of coconut shortening and butter and used just the egg white of 1 egg and they turned out well without the 'eggy' flavor they had the first time. Thanks for the suggestion to just use the whites.

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

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

This is the reply <_< I received from General Mills:

"Thank you for contacting General Mills regarding product prices. We are committed to providing products of superior quality and value. There are a number of factors that affect the price of food products. These factors include ingredients, manufacturing, packaging, transportation, advertising and promotions as well as retailer costs. As these costs continue to rise, they are reflected in the price of the product.

In addition, as a manufacturer we are unable to dictate retail prices. To do so would violate anti-trust laws. Many marketing considerations determine the retailer

modiddly16 Enthusiast
modiddly16
Posted

I love the gluten-free Bisquick and definitely think the biscuits are fantastic....so does my gluten consuming boyfriend. We just made them this week with cheddar cheese and some garlic! My favorite biscuits however are 123 Gluten Free mix but they are SO difficult to make!

  • 2 months later...
Juliebove Rising Star
Juliebove
Posted

I found this today at the QFC in Bothell. I bought two boxes but am skeptical because of the seemingly high sugar content. So far all of the gluten-free biscuit mixes I have tried have been overly sweet. Also because the the required amount of eggs. I can't do eggs. We'll see.

Darn210 Enthusiast
Darn210
Posted

I was Underwhelmed as well. I'll finish this box and then just use the Pamela's mix. I did use it to make that cheeseburger pie and that came out pretty good...but I only used two eggs as I thought what they recommended would turn out too eggy. I was thinking that I would change it and use the recommended eggs, use sausage instead of hamburger, and serve it for breakfast some morning where eggy would be considered a good thing . . . but for biscuits? nope.

Jestgar Rising Star
Jestgar
Posted

Making your own biscuit mix is easy, and probably cheaper:

Open Original Shared Link

BC uses mainly rice flour, so any flour mix that's rice based would probably be similar.

Roda Rising Star
Roda
Posted

We love the Betty Crocker gluten free Bisquik in our house. I've got nothing but good to say about it. We LOVE the pancake and waffles! :wub: I have made the shortcakes and they were good too. I recently make russian tea cakes and with a little tweaking from some suggestions from here I believe they will be even better and they were good just crumbled. We don't seem to like the main dishes that take alot of eggs, but that is a personal preference since I have two in my house that don't care much for eggs.

sa1937 Community Regular
sa1937
Posted

I made Fruit Swirl Coffee Cake (using gluten-free Bisquick and apple pie filling) and I thought it turned out pretty good. Would be good for a Christmas morning breakfast.

Open Original Shared Link

That was when I was desperate after I threw out a two-layer chocolate cake made from a recipe in The Gluten-Free Kitchen.

GFreeMO Proficient
GFreeMO
Posted

We love it too. I don't have to drive 45 min. to get it. It's at the regular grocery store. It makes great pizza crust. We have pizza for lunch every Sat. now. :)

It also makes great pie crust.

GFreeMO Proficient
GFreeMO
Posted

I made Fruit Swirl Coffee Cake (using gluten-free Bisquick and apple pie filling) and I thought it turned out pretty good. Would be good for a Christmas morning breakfast.

Open Original Shared Link

That was when I was desperate after I threw out a two-layer chocolate cake made from a recipe in The Gluten-Free Kitchen.

Sorry about your chocolate cake? Was it just gross or what?

What brand of fruit filling did you use? I'd like to try this.

sa1937 Community Regular
sa1937
Posted

Sorry about your chocolate cake? Was it just gross or what?

What brand of fruit filling did you use? I'd like to try this.

The cake (if you can call it that) was a gummy mess. When I was making it, I questioned the amount of guar gum (2-1/2 tsp) which sounded like a lot to me. Roda also made a yellow cake from that cookbook the same day and hers went straight into the trash, too. Posted under the "Spent All Day In The Kitchen" tread.

I actually used the Food Lion brand of apple pie filling, which is thickened with corn starch. I think a lot of pie fillings would be safe...just make sure you read the label. I would have used cherry pie filling but I have a friend who doesn't care for it so I settled on apple.

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. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748
    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.