Gluten-Free Bisquick Mix
photo by michaelag
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
6 cups (approximately)
ingredients
- 2 1⁄2 cups rice flour (white, brown, or a mixture of both)
- 1 2⁄3 cups potato starch
- 3 teaspoons baking powder
- 2 1⁄2 teaspoons salt
- 2 tablespoons sugar
- 1⁄2 cup dry buttermilk (powder)
- 3 tablespoons egg substitute
- 3⁄4 cup shortening, plus
- 3 tablespoons shortening
directions
- In a large bowl, whisk together all dry ingredients.
- Cut in the shortening until no lumps appear.
- Store in the refrigerator or the freezer.
Questions & Replies
Reviews
-
The best! I make a batch of this twice a month since I found it a few months ago. My son and I have celiac and this mix is a blessing. I have made pancakes, dumplings in stew, oven drop biscuits and waffles. They all tasted wonderful, even my non celiac husband approves and he is picky. I mix up the ingredients in my Kitchen Aid mixer. First I chill everything. The bowl to the mixer with the flours in it, the whisk attachment and the Crisco all in the fridge at least an hour but I do more. I drop the Crisco in pieces and start the mixer slow with the whisk attached. Gradually I speed it up to medium until the mixture looks like cornmeal and that's it. Easy peasy.
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This is the best by far! I am new to gluten free cooking. Bought some from the store OMG. <br/>You would have thought it was gold dust. Found this one first not going to look any further.<br/>I mixed the first batch by hand turned out great. Tried mixing the next batch with food processor <br/>made a big ball of dough. Will not try that again.LOL Its a 10.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington