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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    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

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.