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.
Kate says
I like the format with the recipe at the top. I like seeing the ingredients right away to know if it is a recipe I would consider.
Elizabeth says
Thanks for feedback! I really appreciate it!
Maxine says
Thank you, It is so wonderful to finally find a recipe that I don’t have to purchase 4 or 5 different types of flour, to bake breads, cakes etc. I’ve tried several bread and cake recipes which was gummy or mushy inside and too hard and crusty on the outside. I already have all these ingredients except for the solid shortening, which I will purchase Friday. Thanks to you I’ll be serving up hot biscuits Sunday…
Elizabeth says
I hope you enjoyed the biscuits!
Angel Burch says
You just became my go to blog for recipes! Thanks for the new format!
Amy Fenner says
Do you think one could sub gelatin for the xanthan gum and still have acceptable results?
Elizabeth says
Hi Amy,
No. Gelatin doesn’t make for a good xanthan gum replacement. It would not work well in this recipe. Sorry.
Just Me says
What about ground chia seeds? Can they be used in recipes calling for guar or xantham as an alternative?
Elizabeth says
No. Chia and xanthan gum work very differently. One can not be replaced for the other. Best to find a recipe that was developed with chia.
Lynn says
I made your mix with Nutiva shortening, my biscuits came out hard and not really done on the inside. Would the Nutiva shortening have made a difference or did i do something else wrong. Thanks for your help (the Nutiva has Palm fruit oil, Red palm oil, coconut oil)
Thanks for your help
Elizabeth says
Hmmm….good question. I haven’t worked with Nutiva shortening but I’m guessing it might have been the problem. The other things that might have caused hard biscuits: a measuring error when making the recipe (not enough shortening, too much flour, etc.) or the baking time was off
Pug momma says
How about almond flour? Would it substitute for white rice flour? Thanks.
Elizabeth says
No. Almond flour does not substitute 1:1 for white rice flour. Sorry!
Bethany says
Have you played with this on any of the published Bisquick recipes by any chance?
I’m wondering if it would work for cobbler, impossibly easy pies, and such.
Elizabeth says
I’ve used this mix with the classic Bisquick pancakes and waffles. I’ve yet to use it in the recipes you mentioned. Sorry! If you give it a try, let me know how it goes!
Tiphaine says
Hi! I can’t seem to find you pancake, biscuit, and waffle recipe that was here. Do you have it somewhere else? My son has multiple food allergies and I’ve had a lot of success with this mix!
Elizabeth says
Oh! I was updating the site and took them off the page. I’ll put them back for you.
Camille says
what size food processor do you use? I had to divide this in half to make it then put it in a bowl and mix it up. Could you use a stand mixer?
Thank you though! I made a wonderful gluten free french apple pie and it was a hit!
Elizabeth says
14 cup!
Glad you enjoyed the pie. 🙂
Cheryl says
Would solid coconut oil work in this recipe? Looking forward to trying this recipe.
Elizabeth says
Coconut oil behaves very differently from shortening. It will work but the recipes might be a little more dense than if made with shortening.
k says
Think I will try this. I’m s surprised to see you used shortening though. Regular shortening is nothing but hydrogented oil. That’s why its solid. You could substitute butter or ooosbly coconut oil instead.
Elizabeth says
Actually, no, you can’t. Shortening, butter, and especially coconut oil work very differently in baking.
Lynn says
I’m very eager to try this with palm shortening.
Bruce Brimacombe says
Would your bisquick recipe work with pure lard instead of shortening? Would love to try it but with so many allergies to different kinds of oils,I am hesitating.
Elizabeth says
I believe so!
Bobbi MacLeod says
I totally agree about the cost of Betty Crocker gluten free Bisquick . I used to love Betty Crocker but when I became celiac I’ve found out the company doesn’t seem to care about their customers. WE don’t have a choice. Thanks for being understanding, supportive and ripping us off.
Katelon says
Could I use Bob’s Red Mill Gluten Free flour instead of buying all the individual white rice xantham gum etc?
Elizabeth says
I haven’t tested it but I think it would work!
Shellee says
So glad to have found your site! Our daughter is gluten sensitive and cane sugar sensitive. Was wondering if you think I can substitute coconut sugar in this recipe? She eats this now but could eat more if I can use coconut sugar instead of cane sugar. We have used this mix for biscuits and pancakes. Our daughter was so excited to eat biscuits and gravy(made with white rice flour and sweet rice flour) once again. Thanks for making a 17yr olds day!!
Elizabeth says
I think coconut sugar would work in this recipe but I haven’t tested it.
Maggie says
Can potato starch be used in place of tapioca starch in the copy cat bisquick recipe?
Elizabeth says
It might work. Tapioca starch provides more structure. So you might notice baked goods to be more tender and/or crumbly.
danielle says
Hi, I’ve double your recipe, adding 1c. almond flour and 21/2c. of potato starch and 11/2. of tapioca starch and 2c. of pure lard here (Tenderflakes)
I’ve made cakes of all kind, pies, crumbles etc etc. with big success.
And for desserts I make the same mix but replace the almond flour by 1c. coconut flour. Oh my what a taste it gives to cakes sooooo delicious. As you can see I like to experiment. Thank you for helping people and putting all those hours so we can enjoy eating again.
Patricia Koester says
Hi,
Can I use All purpose Gluten Free Flour fir this recipe (it has Xantan Gum as well?
Elizabeth says
I think so. It’s hard to say because gluten-free flours vary so much from brand to brand.