Original Bisquick Knock Off Gluten Free Version Recipes

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ORIGINAL BISQUICK BAKING MIX COPYCAT



Original Bisquick Baking Mix Copycat image

Use as an exact substitute for Original Bisquick Baking Mix in recipes. Original Bisquick does not contain powdered milk. Neither does this copycat recipe. This recipe also uses canola oil as a healthy substitute for solid shortening.

Provided by Wheres_the_Beef

Categories     Low Cholesterol

Time 5m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

6 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons powdered sugar
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
9 tablespoons canola oil

Steps:

  • Whisk dry ingredients together. Mix well.
  • Using an electric mixer, slowly stir in canola oil.
  • Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
  • Store in an airtight container.

COPYCAT RECIPE: HOMEMADE GLUTEN-FREE BISQUICK



Copycat Recipe: Homemade Gluten-Free Bisquick image

This recipes makes homemade gluten-free Bisquick that you can substitute cup for cup in your favorite Bisquick recipes.

Provided by GlutenFreeBaking.com

Time 5m

Number Of Ingredients 7

4 cups finely ground white rice flour ((16 ounces; 455 grams))
2 cups tapioca starch ((8 ounces; 226 grams))
1/4 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 ((8 ounces; 226 grams))

Steps:

  • 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.
  • Store mix in an airtight container at room temperature for up to 8 weeks.

ORIGINAL BISQUICK® KNOCK-OFF GLUTEN-FREE VERSION



Original Bisquick® Knock-Off Gluten-Free Version image

This is my gluten-free knock-off of Classic Bisquick® Baking Mix. This replaces cup-for-cup any recipe calling for Classic Bisquick®, not recipes calling for the gluten-free version of Bisquick®. Classic Bisquick® has fats in the mix whereas, the gluten-free version does not. My recipe contains oil and needs to be refrigerated after being mixed. It will last up to one week in an airtight container in the fridge. The addition of gluten-free cereal mimics the enriched flour aiding in the baking process as well as adding vitamins.

Provided by Buckwheat Queen

Categories     Everyday Cooking

Time 15m

Yield 1

Number Of Ingredients 11

½ cup powdered milk
2 cups rice flour
1 cup potato starch
⅔ cup tapioca flour
½ cup gluten-free infant rice cereal
3 tablespoons powdered egg whites
2 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon cream of tartar
¼ teaspoon ascorbic acid
¾ cup butter

Steps:

  • Grind the powdered milk until fine.
  • Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

Nutrition Facts : Calories 3800.4 calories, Carbohydrate 514.1 g, Cholesterol 428.1 mg, Fat 160.9 g, Fiber 9.1 g, Protein 75.4 g, SaturatedFat 99.5 g, Sodium 3222.9 mg, Sugar 52.1 g

ORIGINAL BISQUICK® KNOCK-OFF GLUTEN-FREE VERSION



Original Bisquick® Knock-Off Gluten-Free Version image

This is my gluten-free knock-off of Classic Bisquick® Baking Mix. This replaces cup-for-cup any recipe calling for Classic Bisquick®, not recipes calling for the gluten-free version of Bisquick®. Classic Bisquick® has fats in the mix whereas, the gluten-free version does not. My recipe contains oil and needs to be refrigerated after being mixed. It will last up to one week in an airtight container in the fridge. The addition of gluten-free cereal mimics the enriched flour aiding in the baking process as well as adding vitamins.

Provided by Buckwheat Queen

Categories     Everyday Cooking

Time 15m

Yield 1

Number Of Ingredients 11

½ cup powdered milk
2 cups rice flour
1 cup potato starch
⅔ cup tapioca flour
½ cup gluten-free infant rice cereal
3 tablespoons powdered egg whites
2 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon cream of tartar
¼ teaspoon ascorbic acid
¾ cup butter

Steps:

  • Grind the powdered milk until fine.
  • Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

Nutrition Facts : Calories 3800.4 calories, Carbohydrate 514.1 g, Cholesterol 428.1 mg, Fat 160.9 g, Fiber 9.1 g, Protein 75.4 g, SaturatedFat 99.5 g, Sodium 3222.9 mg, Sugar 52.1 g

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