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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Bisquick Type Mix Recipe
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10 posts in this topic

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)

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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

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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!

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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.

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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

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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

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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

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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 :)

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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. ;)

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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.

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