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 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 a number of them now. See the nutrition and ingredients in Betty Crocker’s gluten free baking mixes, as well.
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
- In a large bowl, whisk together all ingredients; sift the mixture four times.
- 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 in which 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.