Homemade Gluten-Free Bisquick
If you read my post about bisquick coffee cake, you know that my mom LOVED baking with bisquick. She always kept a box in the pantry and, seemingly on a whim, she’d whip up a coffee cake or biscuits for Chicken à la King.
So when General Mills introduced a gluten-free Bisquick a few years ago, I ran out and bought a box. My reaction, “…are you frickin’ KIDDING me?”
The box was a mere 16 ounces for around $4.50* and…AND it didn’t contain shortening. Here’s the thing, bisquick, the glory of bisquick, if you will, is that the flour already contains cut-in shortening. Without the shortening, it’s just flour and leavening. That’s not exciting! And it doesn’t save time. I could NOT BELIEVE that they sold a box of bisquick sans shortening. I mean, c’mon!
* Regular gluten-filled bisquick sells for $4.00 for a 40 ounces box! FORTY OUNCES!
Even Betty Crocker says that you can’t substitute gluten-free bisquick for the regular stuff. This is from their “Ask Betty” column.
In general, Gluten Free Bisquick should not be substituted in recipes calling for Original Bisquick and/or Heart Smart Bisquick. The product formulas are different and each performs differently. Success is ensured by using recipes specifically developed for Bisquick Gluten Free.
Then, um, what’s the point?
I never bought a box again. Then the other day, I missed the bisquick coffee cake my mom used to make. I tinkered in the kitchen a bit and, after a good bit of trail and error, came up with a recipe that works just like original bisquick! And, of course, it contains shortening. You didn’t think I’d leave that out did you?
Four Reasons to Make Homemade Gluten-Free Bisquick
- It includes the shortening, unlike the Gluten-Free Bisquick sold at the store.
- It’s cheaper. WAY cheaper. The stuff at the store is about $0.33 per ounce. And that’s without the shortening! Making gluten-free bisquick costs about $0.19 per ounce–with the shortening!
- It’s customizable! Go ahead and swap half the white rice flour for millet flour or a different whole grain flour. Want to use butter and not shortening? Go for it!
- It’s “measure and go.” After you make it, you can follow regular recipes that call for Bisquick. No need to stop and add other ingredients to the Bisquick before you even start the recipe.
How to Make Gluten-Free Bisquick
- Place the dry ingredients into the bowl of a food processor. Don’t have a food processor? No problem! Whisk the ingredients together in a large bowl.
- Add the shortening. Run the food processor until no large pieces of shortening remain. If you’re doing this by hand, rub the shortening into the flour mixture with your hands or use a pastry cutter. This takes a minute since we’re making such a large batch of gluten-free bisquick.
- Store it! Place the gluten-free bisquick in an airtight container for up to six weeks.
Copycat Recipe: Homemade Gluten-Free Bisquick
Ingredients
- 4 cups finely ground white rice flour (16 ounces; 455 grams)
- 2 cups tapioca starch (8 ounces; 226 grams)
- ¼ cup granulated sugar (1 3/4 ounces; 50 grams)
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoon xanthan gum
- 1 cup solid vegetable shortening (6 ½ ounces; 185 grams)
Instructions
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Place white rice flour, tapioca starch, sugar, baking powder, salt, and xanthan gum in the bowl of a food processor. Run food processor for about one minute to combine. Add shortening. Pulse to combine, about five medium pulses. No large pieces of shortening should remain.
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Store mix in an airtight container at room temperature for up to 8 weeks.
Marcia says
This recipe is super. And I often substitute Bisquick GF for regular. My kids love the Impossible Pies, and I’m the only Celiac so have learned to “do without” lots of times; but GF Bisquick is so expensive, and your recipe has made it possible to make GF for the whole family without breaking the bank. Anyone remember the Bisquick “Jolly Breakfast Ring”? 3 generations here so far, and your recipe allows me to enjoy it again!
Erin says
I desperately want to pin this but when I click the Pinterest link it doesn’t think there is anything pinnable!
Elizabeth says
We aren’t seeing an issue with pinning.
Amy McKinney says
Can you use regular gluten free all purpose flour in place of the other flours?
Elizabeth says
I haven’t tested it with an all-purpose flour blend yet. Sorry!
Danielle says
Thank you!! This is just what I needed for this year’s excessive holiday baking plans.
Kirstin Sanning says
I haven’t tried this yet, but I will! Oh my gosh, I think I’m going to cry… I’m trying to figure all of this out, but there’s such conflicting information out there, and I’m SO frustrated. This – you – are a Godsend! Thank you so much for your clear, practical, helpful advice & information!
Janet myers says
My grandson has diabetes and celiac. I am always looking for recipes that I can make for him and make him happy. The bisquick in the store is expensive and not worth buying. Thanks for this. Now he can have pancakes at nanas whoo Hoo.
Shellee says
This made our lives so much easier!! My daughter can’t have potato starch which is in most commercially made GF items. We can’t tell it is made gf.
Caroli says
A keeper! How did we ever manage with out this great recipe? Thanks!!
NanceG says
Trying to buy GF Bisquick in the U.K. is impossible so I decided to take a chance on this recipe and the results were amazing. My husband is coeliac and is absolutely loved these. As did I (a diehard US biscuit fan). I made them in batches, adding some sultanas to the last batch and they make very tasty British style scones.
Judith Heavey-staeuble says
Can brown rice flour be substituted for the white rice flour?
Wendy says
I always weigh my ingredients, but I’m coming up with 165 gm for one cup of shortening, which is nowhere near the 226 gm shown in the recipe. Should I use the cup or the 226 gm?
Elizabeth says
Ah. Thank you. This has been updated. A cup of shortening weighs 6 ½ ounces. So 185 grams. Sorry for the typo and confusion!
Casti says
Love this recipe – Thank You! I am the only celiac in the family. I have used your Bisquick recipe over and over and love it! So much less expensive and works so much better! BUT, today I made another batch and it has come out very moist with big clumps. How can I save it? I didn’t want to just add more of the flours in fear of it changing the ratios. Any suggestions? 🙂
Jeanne Monroe says
These made the most amazing pancakes! They tasted just like I remember the Bisquick ones my mom made when I was a kid, and now that I’m trying to avoid gluten I have been missing so many of my favorite things anyway I have made this several times for my self husband grandkids everybody loves them… And I wouldn’t know the difference if I didn’t know! Thank you so much! You are a godsend!!😊😋😇
Sandy says
Hi! What specifically do you use for the “shortening”? I am not sure as it is for baking…..crisco, olive, avocado, coconut oil? Thanks!!
Elaine Hoogland says
I haven’t tried this recipe because I can’t bring myself to use shortning as a fat, but then again, I used to use regular Bisquick and didn’t think about the fat! I wondered why the box of GF Bisquick was SO very small! My only use for it is in making crustless quiche, whick works ok, so that tells me I can probably use gf flour and get the same results. Thank you for bringing it to my attention!!