While purchasing Betty Crocker’s Gluten free Bisquick is very convenient, and it works extremely well, you may 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 list of ingredients in Betty Crocker’s Gluten Free Bisquick. Enjoy!
I have not used this mix in a couple of recipes now, including my Cheddar Garlic Biscuits and it turns out light recipes. However, be sure to read 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.
2015 UPDATE: Though this mix is something my readers have thoroughly enjoyed, I prefer the new, lighter mix, which I first tested out in my Fluffy Gluten Free Buttermilk Biscuits Recipe.
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.
My Original Gluten Free Bisquick Mix:
- 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
New Lighter Gluten Free Bisquick Mix:
- 1 cup white (or brown) rice flour
- 1 cup non-GMO cornstarch (Bob’s Red Mill) (or potato starch)
- 1/2 cup potato starch (or GF cornstarch)
- 1 Tablespoon sugar
- 5 teaspoons gluten-free baking powder (Rumford or Featherweight)
- 2 teaspoons xanthan gum
- 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 prefer to avoid sugar and dairy, 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.
If you are allergic to rice, consider substituting the rice flour with sorghum flour. If you allergic to both the above, try millet flour.
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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.
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