Gluten Free Bisquick Recipe | Gluten Free Recipes | Gluten Free Recipe Box

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.

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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!

I have not used this mix in any other recipe other than the Cheddar Garlic Biscuits, but see the below comments section for those who left feedback on their experiences.

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.

Ingredients:

  • 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

Instructions:

  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.

Tips

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.

If you prefer to avoid sugar, try substituting the sugar with palm or vegetable shortening. After you whisk the dry ingredients together, cut the shortening into the mixture using a pastry cutter or two knives.

http://glutenfreerecipebox.com/gluten-free-bisquick-recipe/

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.

50 Comments

  1. Reply louise

    Impossibly Easy French Apple Pie
    filling : 3 cups sliced apples or 3 large apples of your choice. you can leave the peel on if you like also to add more fiber in the pie O:-)
    1 teas ground cinnamon
    1/4 teas ground nut meg
    1/2 cup Bisquick- i use the gluten free recipe home made .
    1/2 cup white sugar,organic if you like as i use.
    1/2 milk . i use coconut milk full body , almond milk , soy what ever you like.
    1Tabspoon butter, or earth balance, or organic shorting as i use these.softened
    2 eggs organic .
    Streusel topping:
    1/2 cup Bisquick – I use the home made gluten free recipe
    1/4 cup chopped nuts your pick
    1/4 cup packed brown sugar.
    2 Tablespoons butter or margarine I use earth balance

    Directions:
    1) heat oven to 350
    2) grease 9-8 pie dish or what ever you have in that size range.
    3) in med bowel, mix well apples, cinnamon, nut meg. place in pie dish .
    4 in med bowel stir the remaining filling ingredients until well blended. pour over apple mixture in pie dish,
    5) in small bowel mix the streusel topping well , then sprinkle over filling.
    6) bake 40-45 mins or until inserted knife in center comes out clean , cool 5 mins. store in fridge.

  2. Reply Melissa A

    I used this to make the pancake recipe on the back of the bisquick box, worked out great!!

  3. Reply Erin

    I made a batch of this mix last night and my boyfriend used it this morning for our gluten free pancakes that we normally use gluten free Bisquick for. It really didn’t turn out well. The mix was soupy, the pancakes ended up being like glue and we couldn’t eat them. Too bad. We were excited about this yesterday.

    • Reply Gluten Free Recipes

      Sorry to hear that, Erin. I find pancakes turn out best using no starch or gum at all, just rice flour and eggs. I’ll have to make more gluten free bisquick recipes to determine what this works out with, as the Betty Crocker biscuit recipe turned out incredible.

      Thanks for your honest feedback.

  4. Reply Scott a stowell

    Can I substitute gluten free bisquick 1 to 1 Ian recipes calling for conventional flour?

  5. Reply Scott a stowell

    Can gluten free bisquick be substituted as a 1 to 1 ratio with flour in recipes?

  6. Reply Brenda

    I have lost my printed copy for your previous fluffy biscuit recipe that used your gluten-free bisquick. My family absolutely loves that recipe! I haven’t been able to find it on your site, or a comparable recipe on other sites; could you direct me to it on your site, or even repost the recipe if it has been removed?

  7. Reply Stephanie

    I made this and used it in the Betty Crocker “Impossibly Easy Vegetable Pie”
    http://www.bettycrocker.com/recipes/impossibly-easy-vegetable-pie/569664c4-c405-4f0b-9fb6-720fd41bae39

    Unfortunately it did not bake up properly. I cooked it as recommended but the middle was very soggy and the top was done. So I covered it in foil to keep the top from getting any more done, then I lowered the temp to 350 and cooked it for another half our or so.

    Still the inside was a soggy mess and the bottom and top were overcooked. I even cut it in pieces before I put it back in so the heat could get through a little better. It never got a biscuit-y texture. Too bad… I could tell it would have been delicious, but I couldn’t eat it with dough-mush in the middle.

    Any help on why this didn’t work??? I would love to be able to make this regularly.

    • Reply Gluten Free Recipes

      Stephanie,

      This gluten free bisquick mix is designed to work in recipes calling for “gluten free” bisquick. I’m not sure if you noticed that part I wrote in the text above or not. I also link to the Betty Crocker Gluten Free Recipes that call for gluten free bisquick. I hope you find something you enjoy.

      Thanks,
      Carla

      • Reply Stephanie

        Thanks for getting back to me so quick!

        I could see how that would make a difference haha… I’ll take a look and see if I can find something similar in a gluten free recipe. Too bad I wasted a bunch of fresh produce!

  8. Reply Valley

    I absolutely love this recipe. I use it in all of the Betty Crocker Gluten Free recipes. Thank you for sharing!

    • Reply Gluten Free Recipes

      Carey,

      It depends upon the temperature you store it at in the pantry. I keep my house at about 78 degrees in the summer and I keep mine in the pantry. Much warmer than that, I would suggest in the freezer or frig. A freezer will make them last longer. However, it usually takes about 3 years for flour to go bad in my pantry, usually a grain-based one such as brown rice flour.

      I hope this helps.

      Carla

    • Reply Gluten Free Recipes

      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.

      Enjoy!
      Carla

  9. Reply jan

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

  10. Reply Lisa

    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!

  11. Reply Gluten Free Recipes

    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.

  12. Reply Amy

    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!!!

  13. Reply Stephanie Hernandez

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

  14. Reply Katie

    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.

    • Reply Sherry

      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.

  15. Reply Marie Collins

    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

  16. Reply Gluten Free Recipes

    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!!!!!”

    ~A.H.

  17. Reply Gluten Free Recipes

    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!”

    ~A.E.

  18. Reply Cynthia Henderson

    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!

    • Reply Gluten Free Recipes

      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.

      Enjoy!
      Carla

    • Reply Gluten Free Recipes

      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.

      Carla

    • Reply Gluten Free Recipes

      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.

      Enjoy!
      Carla

  19. Reply Gluten Free Recipes

    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!”

    ~L.J.P.

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