Homemade Gluten Free Bisquick Recipe

While purchasing Betty Crocker’s Gluten free Bisquick is very convenient, and it works extremely well, some of prefer to avoid the processed ingredients it contains. It contains chemicals, one of which contains aluminum (sodium aluminum phosphate); as well as monocalcium phosphate, and modified potato starch which may be processed with acid or bleached. It also contains sugar, which is not in their original bisquick mix.

I would prefer to use naturally ingredients whenever possible. Like most people, I place modified ingredients in the junk food category and use it on occasion such as Expandex modified tapioca starch. Give this homemade gluten free bisquick a try in any of the several Betty Crocker Gluten Free Bisquick Recipes such as their Gluten Free Cheddar Garlic Biscuits Recipe. Here’s my version: Cheddar Garlic Gluten Free Biscuits Recipe using this substitute bisquick mix.

I adapted this recipe from a “gluten” bisquick recipe I found on Food.com in addition to the ingredients in Betty Crocker’s Gluten Free Bisquick. Enjoy!

Have you checked out all of the over 300 Betty Crocker and Generel Mills Gluten Free Products lately? I think you’ll be surprised. There are a number of them now. See the nutrition and ingredients in Betty Crocker’s gluten free baking mixes, as well.

UPDATE: Though this mix is something my readers have thoroughly enjoyed, I rather a lighter mix, which I use in my Fluffy Gluten Free Buttermilk Biscuits Recipe.

Homemade Gluten Free Bisquick Recipe

Rating: 51

Yield: Makes 3 cups.

Homemade Gluten Free Bisquick Recipe

A homemade gluten free bisquick recipe to use to substitute commercial bisquick in any recipe calling for it. All chemical and aluminum-free.


  • 1 1/2 cups white rice flour (or brown rice flour or a mixture of both)
  • 1 1/2 cups potato starch (or cornstarch, if potato intolerant)
  • 3 Tablespoons sugar (or evaporated cane juice for refined-sugar-free)
  • 1 Tablespoon + 2 teaspoons gluten free baking powder (Rumford, Featherweight is corn-free)
  • 1 1/2 teaspoons xanthan gum (or guar gum, for corn-free)
  • 2 teaspoons fine sea salt


  1. In a large bowl, whisk together all ingredients; sift the mixture four times.
  2. Store in an air-tight container and use as a substitute for any recipe calling for gluten free bisquick.


If you prefer to avoid sugar, try substituting the sugar for equal amounts of butter in your recipe.

If you are allergic to rice, consider substituting the rice flour with sorghum flour. If you allergic to both the above, try millet flour.


Share in a comment below which Betty Crocker gluten free recipe that you’ve tried using this gluten free bisquick recipe. I look forward to trying this Impossibly Easy Gluten Free Peach and Raspberry Pie.

Visit Carla’s Gluten Free Online Store.
In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Casein-Free, Corn-Free, Easy, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Nut-Free, Refined Sugar-Free, Soy-Free, Sugar-Free. Bookmark this blog post.

34 Responses to Homemade Gluten Free Bisquick Recipe

  1. Connie says:

    One of your tips suggests using butter to substitute for sugar. Can that be right?

    • Connie,

      Yes. When making items such as biscuits, sugar not only provides sweetness, but moisture. In this case, if you are avoiding processed sugar, using butter will replace the moisture from the sugar without the sweetness. You may need to use a little less, but everything tastes wonderful with extra butter, right? It’s all an experiment when substituting items.


  2. jan says:

    I’m allergic to corn & potato. Do you think arrowroot starch would work instead?

  3. Lisa says:

    We don’t like Xantham Gum, and Guar Gum is too expensive. Instead, we use Psyllium Husks, which also adds fiber! :) Can’t wait to try this recipe with the Psyllium substitution!

  4. Lynda says:

    GFree Sour Cream Blueberry Pancakes! Yum yum yum!!!

  5. Facebook Comment – Jan. 4, 2014:

    “love the gluten free bisquick.”

    ~ E. N.

  6. Facebook Comment – Jan. 4, 2014:

    “Now that I make this I can’t seem to keep it in the house. When I would occasionally (because of the price) buy it I made sure not to use it so much due to the cost. Now it’s my husbands go to when he is cooking – and it’s great for making sausage gravy.”

    ~ D.B.

  7. Amy says:

    I just used this recipe with the biscuit recipe on the back of the “bisquick gluten free mix” box. It was wonderful! My substitutions were 1 cup tapioca flour and an extra 1/2 cup brown rice flour because I did not have any potato starch on hand. For the actual biscuits I used 2 cups of this mix, 1/3 cup coconut oil, 2/3 cup almond milk, 3 tbsp flax meal with 9 tbsp water for the eggs.
    THANK YOU!!!

  8. amy says:

    can i substitute the potato starch with tapioca flour

  9. Stephanie Hernandez says:

    Im as allergic to gums as I am to gluten. What can I use in place of that?

  10. Katie says:

    I’ve used this recipe with Betty Crocker recipes such as chicken and dumplings, biscuits, and pizza crust. Works great. I used spelenda in place of sugar though. I still prefer the Betty Crocker boxed bisquick for pancakes by themselves though. For everything else, this recipe is awesome.

    • Sherry says:

      Try Pamela’s baking mix for your pancakes. They turn out so light and fluffy, even my family and friends who do not have to eat Gluten Free have taken to having the mix on hand just for pancakes. This Christmas I made pancakes at my sister’s house, and her daughter, who hates pancakes, was talked into trying one of the Pamela ones I was cooking. She came back for thirds.

  11. Marie Collins says:

    Thanks so much for the Bisquick Mix recipe, I find that stores
    try out a product and then discontinue it before customers know so we can stock up on it.
    Thanks again
    Marie Collins

  12. Mary says:

    What do I add to make the biscuits? Eggs, milk, etc?

  13. Facebook Comment August 15, 2013:

    “Hello, I made your gf bisquick recipe last night up against the store bought on a non gf recipe for biscuits. OMG!!!! Other than the fact I did over handle both doughs it turned out better (&cheaper) then the store bought brand! It was fabulous!! & they rewarmed just fine for breakfast!!! Thanks for the recipe. It’s incredible!!!!!”


  14. Feedback via email,

    “I just made your Bisquick substitute and I thought it was totally fantastic! I made a peach cobbler and this morning I made the best pancakes I’ve had in years!”


  15. Cynthia Henderson says:

    I’m new to the Gluten Free world and would like to know if Oat can be an option for the Gluten Free Bisquick Mix. I’ve read that rice flour tends to be gritty and have noticed that somewhat myself in baked goods. I’d love to have other options rather than just the rice flour. I’m unsure and unfamiliar about the other gluten free flour options. Any advice is GREATLY appreciated! Thanks!

    • Hi Cynthia,

      You can use sorghum flour, however, the color of your baked goods will be different and they will not quite rise as much. You are correct in that regular grain rice flour tends to be gritty, however, it depends upon the ingredients used. In my gluten free cheddar garlic biscuits recipes, they did not turn out gritty using rice flour.


  16. Tricia says:

    Hi! One question: Does the sugar replace the shortening?

    • Hi Tricia,

      I’m not sure if you’re asking whether the sugar replaces shortening in a recipe in which you would use this bisquick substitute or whether if this substitute uses sugar in place of shortening. I’ll try to answer both, though.

      The ingredients in the Original Bisquick contains hydrogenated soybean and/or cottonseed oil. Their gluten free version contains sugar. Therefore, I wanted to duplicate their gluten free version and used sugar in this recipe.

      To get a feel for how much fat (shortening, oil, or butter) you would use in a recipe using this gluten free bisquick substitute, see the link above for my gluten free biscuit recipe or any of the recipes on the General Mills site.

      I hope this answers your question.


  17. Dyanne Spease says:

    Love that this is chemical free.

  18. Facebook Comment – April 24, 2013,

    “I really love the gluten free biscuick. Cooks up great.”

    ~ D.F.

  19. I got the Bisquick recipe when I clicked on the side. I need to use millet flour in place of the rice flour.

    Thank you for the recipe.


    • Bev,

      You are very welcome. Millet, sorghum, oats are all great substitutes, though they will provide a different taste, and a bit of a different result. However, I think all of the substitutes would provide more flavor.


  20. Facebook Comment -April 19, 2013:
    (from someone who tried this in my gluten free garlic cheddar biscuits recipe)

    “This is a Great Recipe!

    ~ S.D.J.

  21. Facebook Comment – April 18, 2013:

    “This recipe is great! I used the pancake recipe from betty crocker with this flour and it is the best pancakes yet!!! TX again! I also made dairy free sour cream and it was great with it!”


  22. Facebook Comment – April 17, 2013:

    “I made the GF coffee cake with cream cheese in middle awesome!!”


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