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.

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.


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 Flour Recipes, 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. Bookmark this blog post.

42 Responses to Homemade Gluten Free Bisquick Recipe

  1. Brenda says:

    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?

  2. Stephanie says:

    I made this and used it in the Betty Crocker “Impossibly Easy Vegetable Pie”

    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.

    • 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.


      • Stephanie says:

        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!

  3. Valley says:

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

  4. Carey Sanderson says:

    Should this be stored in the fridge or pantry?

    • 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.


  5. 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.


  6. jan says:

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

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