Homemade Gluten Free Bisquick Recipe

While Betty Crocker¬ģ makes a gluten-free Bisquick mix, it contains modified starch and aluminum, which many people prefer to avoid. If that‚Äôs you, or you‚Äôre interested in saving money, try this homemade version.

The processed ingredients that Betty Crocker Gluten Free Bisquick Mix contains includes sodium aluminum phosphate as well as monocalcium phosphate, and modified potato starch* which may be processed with chlorine bleach.

It also contains sugar, which is not in their original Bisquick mix. The sugar is added for moisture, which is not a bad thing. I actually use it in this homemade version. However, when possible, I use organic sugar. Costco sells a 10-pound bag  at a fairly reasonable price.

I would prefer to use natural 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. I did however, skip the shortening as suggested on Food.com in effort to match Betty Crocker’s version more closely.

I have only used this mix in a couple of recipes now, including my Cheddar Garlic Biscuits. 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¬†General Mills Gluten Free Products lately? I think you’ll be surprised. There are a number of them now. While you’re there, see the nutrition and ingredients in each of the Betty Crocker 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


Prep Time: 10 minutes

Total Time: 10 minutes

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.


    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‚Äôs Red Mill) (or potato starch)
  • 1/2 cup potato starch (or GF cornstarch)
  • 1 Tablespoon sugar
  • 4-1/2 teaspoons gluten-free baking powder (Rumford or Featherweight)
  • 2 teaspoons xanthan gum
  • 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 with 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.

*Modified starch, whether it is tapioca or potato, make baked goods a little closer to gluten textures and create a higher rise.

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.

59 Replies to “Homemade Gluten Free Bisquick Recipe”

  1. your tips say: “If you prefer to avoid sugar, try substituting the sugar for equal amounts of butter in your recipe”

    Is that correct? because there is a second tip about avoiding sugar too.

      1. Your tip says you can use sugar instead of butter if you want to avoid sugar -that doesn’t make any sense, at all. And when your other tip says “try substituting the sugar with … shortening” – again, makes no sense. The item one substitutes is something you put into a recipe in place of something else. Sugars & fats are not interchangeable.

        1. Diane,

          I meant to use the word “with” not “for”. I think you have that figured out, though.

          I also see that you found the reason for my suggestion to use butter in place of sugar. Just in case others do not know, they both provide moisture. However, sugar is something that can be stored easily and acts as a preservative. Therefore, I prefer to use sugar. If you’re health conscious, you can use organic sugar such as cane juice (crystals).

          Happy New Years!

  2. Facebook Comments – June 8, 2015,

    “My phone won’t let me reply to your comment. I’ve been a follower of your site since I was diagnosed with celiac disease over 2 years ago. I fell in love with your recipe for gluten free bisquick. It baked up better than the store bought gf bisquick and it is my go-to recipe (so I can make your cheddar garlic biscuits) every time I make biscuits!

    “This version is far better than the gluten free Bisquick!”


    1. Donna,

      This is a copycat recipe of Betty Crocker’s Gluten Free Bisquick. I used the same ingredients that they do. If you want to add shortening, please read the tips section.

      In addition, please note that this recipe is be used only in recipes calling for “gluten free” bisquick.


  3. I used your homemade “Bisquick” in a gluten-free Bisquick recipe, cherry coffeecake. I made 2 for our church breakfast and they were gone in no time. People kept asking about them because they were so good! I wish I could post a picture – they were beautiful! Thank you for this recipe.

  4. 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.

    1. 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.

  5. 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?

  6. 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.

    1. 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.


      1. 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!

    1. 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.


    1. 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.


    1. Jan,

      I haven’t use arrowroot in this recipe. I have, however, developed a corn-free, potato-free bread recipe that I used arrowroot flour: http://glutenfreerecipebox.com/potato-corn-dairy-gluten-free-bread-recipe/. It turned out quite soft. You may want to try using that dough to make biscuits. I would refrigerate the dough first so that you can form the dough into rounds more easily. They’ll probably turn out more like rolls, but I bet they’ll be delicious!


  7. 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!

  8. 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.

  9. 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!!!

    1. Use Psyllium Husks! :) It’s a 1 to 1 substitution for the gums. You can find it at most Vitamin and Health Food stores.

  10. 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.

    1. 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. 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

    1. Hi Mary,

      I take it you are not familiar with links. I linked to my Gluten Free Garlic Cheddar Biscuits Recipe in the first paragraph, above, but here it is again: http://glutenfreerecipebox.com/cheddar-garlic-gluten-free-biscuits/. Though everyone seems to enjoy this bisquick recipe as well as the cheddar biscuits, I have recently created a recipe that is fluffier, and less starchier. Here’s the link to it, as well: http://glutenfreerecipebox.com/fluffy-gluten-free-buttermilk-biscuits/ .


  12. 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!!!!!”


  13. 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!”


  14. 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!

    1. 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.


    1. 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.


  15. 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.


    1. 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.


  16. 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!”


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.