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Gluten Free Bisquick Review

If it says anything about how much the gluten-free community has been anxiously awaiting the arrival of Gluten-Free Bisquick,  I have a funny story to tell.  When my local GIG group sent out a blast email saying that GF Bisquick had been “spotted” in Albuquerque, I dropped everything I was doing (including the cookies that were in the oven) and set out to find some.  I went to 6 Super Walmarts over the course of 4 hours (on a Friday night no less, have you ever been to a Super Walmart on a Friday night?? Definitely not my idea of a good time!) When I finally found the GF Bisquick, it was like finding a golden ticket and I swiped the last 6 boxes (in case there is a shortage!). :-D

I have to admit that I was a bit taken aback by how small the package was, compared to the regular Bisquick (FYI, I found the GF Bisquick right next to the regular Bisquick, and not in the gluten-free section of the store).  The box is the exact same size as the Betty Crocker Gluten Free Dessert Mixes, and it contains 16-ounces of mix.  One difference I would like to point out is that the GF Bisquick does not contain shortening in the mix, like the original Bisquick does.

The first thing I made were the shortcakes, and I followed the directions as written on the box, and used butter (Earth Balance in my case) and 3 eggs; the end result was rather dense.  One batch of shortcakes used an entire package of GF Bisquick and that left me somewhat dismayed, because that would mean I would be buying A LOT of GF Bisquick and at $3.98 a box, that could quickly add up!

I got the idea to reformulate the GF Bisquick to be more like what I remember, with the shortening already in the mix.  I found a recipe to make your own homemade Bisquick-style mix and using those proportions (omitting the baking powder, salt and sugar, since it is already in the mix), I measured out 8 cups of the mix (about 3 boxes) and cut in 1 cup of shortening (I used Spectrum, but Crisco would work just as well).  It worked wonderfully!  I am now storing it in an airtight container and it is very easy to measure out what I need.  If you decide to do this, don’t use the recipes on the back of the GF Bisquick box, just follow the regular Bisquick recipes.

I only recently learned how to properly measure flour by scooping the flour into the dry measuring cup (instead of scooping the flour out of the container with the measuring cup, this method packs down the flour and you will end up using too much).

Mound up the mix into the measuring cup (above photo), then use a knife to level it off (below photo).

To 8 cups of GF Bisquick mix, cut in 1 cup of shortening (I used the whip attachment of my stand mixer, but a fork or food processor would work too).

I couldn’t help it, I had to keep the label! ;-)

With my reformulated mix, I have made Pancakes (I used So Delicious Original Coconut Milk to make them dairy-free).

Strawberry Shortcake (I made a dairy-free, low-sugar version, sweetening the Strawberries with SUSTA natural sweetener, the berries will macerate with SUSTA, but I helped the process along by poking the strawberries with a fork).

Cinnamon Streusel Coffee Cake:

Ultimate Chicken Fingers (I turned them into nuggets and omitted the egg and butter called for in the recipe.  I simply rinsed the chicken in water and tossed with the dry seasoned mix):

I also made a recipe I found for “Shake and Bake,” using Bisquick (I am not sure how close the recipe is to the real version, but it was REALLY good!):

All-in-all, the Gluten Free Bisquick received two thumbs up in our house.

What set me back in the beginning was simply the fact that I had a different idea in my mind of what it was going to be (a gluten-free replica of the famous yellow box).  A simple modification and we have been enjoying GF versions of many of our favorite recipes from days gone by.

Thank you General Mills! :-D

Have you had a chance to try the new Gluten Free Bisquick yet?  If so, what did you make and what were your thoughts?

Update 8/30/10:

When I wrote this post, I had only made the above recipes (with my re-formulated Gluten Free Bisquick Mix).  After posting, I continued to experiment with more recipes until the mix was gone, I had purchased 6 boxes afterall!  While many recipes worked, there have been those that did not.  The biggest disappointment that comes to mind were the biscuits.  Even with the reformulated mix, the biscuits turned out dense and rather flat (I had rolled mine out and used biscuit cutters).  Once I depleted my supply; I bade farewell to Gluten Free Bisquick.

As easy as it is to make your own gluten-free baking mix, or to buy one that consistently produces better results for about the same price (or less) as Gluten Free Bisquick (one of my personal favorites is by Better Batter, which I use for biscuits, Impossible Pies and shortcakes.  Pamela’s is my go-to mix for pancakes), it doesn’t make much sense to buy the Gluten-Free Bisquick just because of the name, especially since it is not the same product as the famous yellow box (it’s not even a close replica without making your own changes first).  I talked more about this here after Tia of Glügle Gluten Free shared her thoughts on GF Bisquick.

I was reading Karina’s (Gluten Free Goddess) review of the GF Bisquick tonight and I definitely encourage you to read it.  ;-)

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Comments

  1. Kim says:

    You have been busy, woman! Can't find it here, yet I will have to bookmark this for reference! :)

    Kim

  2. Stacy says:

    Can't wait to try it! Wonder when it will hit the southeast?

  3. Rhonda Budge says:

    As soon as I saw your tweet that you had found it, I was on the lookout. However so far, no such luck. I have to admit though I don't have the stamina to go to every WalMart in Houston. :) Kudos to you!

    So what did the shortening do to the fat content?

    • Rhonda,

      Let's see… using the Spectrum Shortening, there is 13 grams of Total fat per tablespoon of shortening. Adding one cup of shortening to 8 cups of the GF Bisquick, means there is about 2 Tbs. of shortening per cup of mix (and 26 grams of Total Fat, 4 grams of which are Polyunsaturated Fat and 10 grams of Monounsaturated Fat, leaving 12 grams of Saturated Fat). I don't use Crisco, so I am not sure what the breakdown would be using that.

      Would this amount bother your tummy?

  4. Iris says:

    Wow, so many uses for the one mix! Everything looks delicious! I love how mainstream companies are cluing into the fact that there's a big market out there for gluten-free.

  5. I suspect we won't get this in Canada. I like your make your own option better.

  6. Lisa says:

    So far I made my own version of Coffee Cake. Next is chicken and dumplings (or biscuits, have not decided yet). Now that I have seen you make the Ultimate Chicken Fingers, I would like to try that too. But not until after vacation.

  7. I just saw it yesterday in my local Kroger in Southeastern Ohio. You have put it to the test and given us a great review. Thanks for all your efforts.

    Wendy

  8. Stephanie says:

    Wow, how exciting! What flour did you use in your recreation? Did you use xanthan gum? I had no idea this was even on the market. My husband loves bisquick pancakes. I would love to enjoy them with him :)

    • Stephanie,

      I just used the GF Bisquick flour blend mix (it already has the xanthan gum and leavening agent in it), but added in the shortening. Easy Peasy! :-D

    • Angie says:

      My husband(Celiacs) and I(non-Celiacs) made the GF Bisquick pancakes, and I must say I felt they were even better than the non-gluten free! We are both excited we can now enjoy the same pancakes together.

  9. So did you ever even leave your kitchen this weekend? I am so impressed with all of your trials and with your idea to add the shortening. I am totally going to do this!

    By the way, every time I see anything about "Shake and Bake", I always think back to that little girl in the commercials…"It's Shake and Bake, and I heeeulped" (the help spelling is supposed to mimic her accent, lol)

    xoxo

    • Kim, I loved that commercial, LOL! I cooked all weekend to release my nervous energy for my Monday Dr. appt.!

      I only left my house once this weekend for a birthday party (that led to a disappointing "non-discussion" about celiac disease with several OB's, a fertility specialist and a urologist. They actually laughed at me when I asked if celiac screening was on their radar for women with fertility issues, I quote, "What does fertility have to do with diarrhea?" Sorry, TOTALLY off topic, but I had to get that off my chest, it's been eating at me for 3 days! ;-)

      • Oh my gosh! Don't EVEN get me started on fertility issues and gluten free! Not sure if you read in my Comment to Shirley's post about the Celiac ID that I have had 3 miscarriages (one before Conner and two before Carson) and it took me going 100% gf to finally stay pregnant! My OB thinks it was a total coincidence and told me I probably was not going to get adequate nutrition if I went gf. I knew right away that she was totally wrong…and then went on to deliver a super healthy little Carson!

        Ughh! I cannot believe they said that to you! Makes me so annoyed and I was not even there!

        • Kim,

          I did read your story (I was crying all the way through!). Have you watched the video of Alice Bast (NFCA) sharing her story? I have her video on my blog, under "Helpful Resource Links" then under "Videos." I think I am going to re-post it and encourage others to share their gluten related fertility stories, maybe an OB/GYN somewhere will see it and put celiac on their radar. ;-)

      • Linda R says:

        I live in Fort Myers, FL and I found the gf Bisquick and the gf Hamburger Helper at my local Publix this week.

        • Peggy says:

          Small world, I live in Fort Myers, Fl too, and found out 6 months ago I was G.I. I was just looking for some recipes and ran up on this forum.I like the Bisquick at this time and pray that other companies follow suit.

  10. Jacki says:

    I am waiting anxiously to be able to find this and the Snyders pretzels in our stores here in the DC area, but so far no luck.

    Thank you for posting all these delicious-looking recipes!

  11. Please share your recipe for the GF Bisquick mix you made.

    • Cathleen:

      I made a bulk batch, but you can also make less, just use the following guidelines:

      For every cup of GF Bisquick mix, cut in 2 Tbs. of your preferred brand of shortening.

      • Kristen says:

        You are such an inspiration to me!! Thank you for testing out and reviewing so many products and recipes.

        I have a question about the portion of shortening you added. The original recipe you referred to used 2 cups of shortening for 8 cups of flour. You stated that you only used one cup of shortening. Did you try the 2 cups and find it was too much?

        Also, have you thought about using that original Bisquick flour recipe and just substituting out GF flour with xanthan gum to see if it works? Or would it not save on that much money in the end?

        Thanks again!!

        Kristen

        • Kristen:

          THANK YOU!!! I feel like such a BOOB! I linked to the wrong recipe, I am so sorry! Thank you for making me aware of my mistake, I hope we caught it before anyone actually tried to make a batch!

          I fixed the link to direct to the recipe I actually used, but for quick reference here is the link for the MYO Bisquick recipe I actually used as my guide.

          I have been making my own GF Bisquick for years, using my favorite GF All-Purpose flour blends but my actual favorite of all, including the real GF Bisquick is Better Batter's Pancake and Baking Mix.

          Thanks again Kristen, I really appreciate the heads up! :-D

  12. Pat says:

    Your photos have my mouth watering already! I can't decide what to try first, though…assuming I can eventually find some of the mix…but right now the chicken fingers are dueling with the streusel coffee cake for first place :-)

  13. I would like to make a bulk batch like you did because it is more economical. Would you please share your measurements and ingredients?

  14. jacque says:

    I LOVE THE NEW BISQUICK!!! awesome pancakes –can't even tell they are gluten free!! thank you so much General Mills

  15. jodiline says:

    Looking forward to finding this somewhere! I miss pancakes. I used to use arrowhead mills gf pancake mix but its nearly 7bucks a bag. A tip: adding Applesauce to moisten them and covering the pan when cooking made them come out perfect.

  16. Kathy Claytor says:

    I'd like everyone to know that you can mix your own better bisquick using 1.5 cups rice flour, 1.5 cups tapioca flour, 1 cup corn or potato starch, 2 tsp each of baking powder, salt and xanthan gum and 1 1/2 tsp baking soda. Bisquick uses only rice flour and potato starch, no tapioca flour, but tapioca flour adds a lot of good to gluten free cooking. It has a lot of stretch, so it helps with the rising. In fact I once tried to use tapioca flour to thicken a soup and tapioca flour adds so much stretchiness that it turned out stretchy like melted cheese

    Anyway, by shopping around online and buying in bulk quantities, I can make my mix for more like $1.25 for the same amount as the nearly $4 box. Then I make up a lot of the mix ahead of time for my daily convenience.

    Do you know that shortening = transfat, and that transfats are proven to cause heart disease. I always choose butter over shortening. Animal fats are not actually proven to cause heart disease like transfats.

    • Thanks for the recipe and tips Kathy! :-D

      The shortening I use does not have any transfat (Palm Shortening) but I will definitely try the butter method (dairy-free Earth Balance in my case).

    • Jennifer says:

      Wondering, Kathy — can you then use this homemade mix in place of regular Bisquick in making pancakes according to their recipe (used to be 2 eggs and 1-1/4 cup milk were all you added)?

      All I ever used Bisquick for was pancakes (and it was the only way I ever made pancakes before going GF 4 months ago after celiac diagnosis). I actually used the Heart Smart (used to be Reduced Fat) Bisquick b/c I liked it better. I have found recipes and mixes (including King Arthur Flour and Kinnikinnik, which are both delicious), but I had high hopes that the GF Bisquick would bring me back my beloved pancakes just like they once were. The tail end of the blog entry makes me think that's not exactly the case, even with the shortening cut in. So if I can't have my old flavor back, I may as well try something new (i.e. this recipe) once I understand how to use it!

      • Jennifer,

        No, the GF Bisquick is not exactly like I remember the original Bisquick but it is still good, if you want to go through the extra effort (which was disappointing to me to that it wasn't made that way).

        I have been making my own GF "Bisquick" for years, you just use your favorite GF All Purpose Flour (make sure it has the Xanthan Gum in it. If not, be sure to add it).

        You may have to play around with some recipes until you find one that works really well with your particular GF flour blend, there are literally hundreds of recipes online, just Google "Homemade Bisquick Recipe" and sub in your flour in equal parts.

        Please let me know if you find one you really like!

        xoxo,
        Heidi

  17. You are one resourceful woman in the kitchen! I have no desire to make up my own version of Bisquick to mimic the gluten version of the product. I was so disappointed that General Mills didn't do this for us…. Maybe you should sell your recipe to them. The pancakes I made as directed on the box were so dense that I didn't finish eating them. I'm sure people who love mixing their own flours can enjoy this product but I was shocked when I saw the first two ingredients – rice flour and sugar. The mix is in Publix stores in the South and it sells for $4.19 in the Atlanta market. I'm glad I only got one box. I'll make a small batch of biscuits (using your trick) and them I'll be finished with the product. I hope others buy it and try it themselves. I'm pretty picky and rarely like things mixes that contain a lot of rice flour. Thanks for the conversion tips!

  18. Lisa says:

    Score! I just got a couple boxes from a Wal Mart in Albuquerque. They must have restocked since you were there. Ha ha.

    Thanks for the heads up.

    • Lisa says:

      OK I'm back to report… we tried the recipe you linked to for Shake and Bake, and we made garlic cheese biscuits. We modified the GF mix by adding the shortening first– thank you so much for posting the shortening ratio!

      First the biscuits: I merged the biscuit recipe on the GF box with the standard garlic and cheese biscuit recipe. What it amounts to really is just adding 1/4 tsp. garlic powder and 1/2 c. shredded cheese to the mix before baking. Because the GF mix is primarily rice flour we anticipated that biscuits would have a grainy texture, but these turned out pretty good, not too grainy. We didn't think they tasted garlicky enough and will be adding more garlic next time. (Maybe we could brush garlic butter over the hot biscuits… but I'm drawing the line. Just because it's GF doesn't mean I can start loading on the butter.)

      The Shake and Bake chicken– now *that* got me really excited. In our pre-GF life we were regular users of Shake and Bake Hot and Spicy flavor. I tried to spice up the recipe you linked to by adding extra paprika, black pepper and a few shakes of red pepper flakes. We'll add more spices next time, it was still on the mild side for us. Overall it was pretty good, not bad for a first attempt. The biggest disappointment was that we didn't get that nice golden brown color as shown in your photos. Ours tended toward a whitish-slighlty-brownish color, definitely not golden brown. I am wondering… did you use some trick–did you use higher heat, or more oil, to get that golden color for the shake and bake chicken pictured here?

      Later this week I'm planning to try one of the Impossible Pie recipes. With regular Bisquick these are like quiche, and they are supposed to make their own crust. I think it's impossible to guess wether GF Bisquick will behave the same way. And I'm doing this at 7,000ft., so the altitude is really almost an unfair challenge to any baking mix. I'm hoping for the best, but won't be too surprised if it emerges from the oven inedible. *fingers crossed*

      • Hi Lisa!

        You are right, the chicken needed some help in the browning department! Here are two tips on baking it:

        1) I placed the coated chicken on a cookie rack over a baking sheet before I put it in the oven. This will allow the air to circulate under the chicken too. This is not a necessary step but it will prevent the chicken from getting soggy on the bottom.

        2) When the chicken was about 15 minutes from being done, I noticed the same thing, the coating was not browning up, so I sprayed some olive oil (from my Misto) over the top, then allowed the chicken to finish baking and browning up!

        I hope that works for ya, please let me know!

        xoxo,
        Heidi

  19. Alyce says:

    so happy to have found your blog!

    I was so thrilled when I first saw the GF Bisquick! Well, I was thrilled when I heard it was coming out.

    We were on vacation and I spotted a box. I grabbed it, hollared to my husband down the aisle and jumped up and down giggling..showing him what I'd found. An employee did give me a strange look..but I didn't care. I don't like the fact that it is such a small box..I made two recipes of cheese straws..that turned out really well, and it used an entire box. I cannot find it here where I live..so I will have to request it from some grocers.

    • Alyce,

      Oh, I cannot even tell you how many times I break out into what my kids call a funny looking chicken dance, when I find a new GF product that I have been looking forward to, LOL!

      Cheese Straws sound good, I have never had those before!

      xoxo,
      Heidi

  20. Trish says:

    I hope you are feeding an "army" because you made a lot of food…

  21. Wow, apparently I've been living under a rock, because I had no idea about this development! And wow, I am SO impressed with all the recipes you've been testing. Gosh, just incredible. I've already emailed my GF dad and grandma to say Did you know there is GF Bisquick now?! Haha. Thanks for the heads up :)

    Would it be alright if I featured one of these photos on my new site, GlutenFreeFeed.com? It is kind of like Tastespotting, but all the photos are of gluten-free recipes. Thanks!

    • You're welcome Jenn! Don't worry, I live under a rock half the time too, LOL! :-D

      It would absolutely be alright for you to use any of my photos, anytime you would like! Gonna go check out your new site right now, sounds cool!

  22. Shabnem says:

    hi! love your site and all your info :) my son is allergic to wheat, oats, barley, nuts, eggs, lentils…

    i found the GF bisquick at my local Safeway in Dublin, Ca. i was wondering if anyone has had any success making donut holes using it?? I would substitute EnerG egg replacer, and add the shortening, I think… but was wondering if anyone has already experimented?

    thanks!

    shabnem

  23. Karina says:

    Great post! And I'm not a fan of the new gluten-free Bisquick, either. I'm sure your tweaks help the mix quite a bit. Your dishes look tempting!

    • Hi Karina!

      Please excuse me for a minute while I pick my jaw up off the floor…OMG! It is such an honor to have you comment on my little blog!! :-D

      Thank you very much for the kind words, and yes, the tweaks did help, but in the end (between cost, added effort and overall poor nutrition), I have not purchased anymore GF Bisquick. The idea of it was exciting and I'm sure the exposure was a boost for the gluten-free community, but it just doesn't fit into our family's nutrition plan. Like you said, gluten-free is not necessarily synonymous with "healthy," especially if one simply switches from a diet high in gluten-containing processed foods to gluten-free processed foods. After a lifetime of being sick, packaged convenience has definitely lost its allure for me! ;-)

      xo,
      Heidi

  24. I haven't been a fan of the new bisquick. I did reformulate my homemade whole grain gluten free bisquick http://gingerlemongirl.blogspot.com/2010/08/revis… Love it!! I'm working on using it for a regular loaf of bread this week! :-)

    • Hi Carrie!

      Thanks for reminding me of your homemade baking mix recipe, I will update my post to include a link to you! :-)

      I had such a great time hanging out with you at IFBC this weekend!

      xo,
      Heidi

  25. Cocoa says:

    I finally tried the gf bisquick – not thrilled myself. I made the "pizza crust" which turned out ok as a flat bread. I used a lot more seasoning and subbed out EVOO for the plain oil. Once I put the sauce and toppings on it though, it turned into pasty goo underneath. :(

    I don't plan on buying it again. Bob's biscuit mix has served me well and doesn't require so many additional ingredients.

    Also, shocked at how little mix there was for the price!

    Looking at your streusel though…I'd be tempted to try that recipe! yum!

  26. Meg says:

    I am not sure if anyone posted this as there are so many comments, but the recipe you give to make your own, is not gluten free.

    • Hi Meg!

      I linked to the recipe for the gluten-based homemade "Bisquick" to show two things:

      1) How I arrived at the amount of shortening to cut into the gluten-free Bisquick

      2) Should anyone want to try making their own gluten-free baking mix from scratch (using their favorite GF flour blend), the recipe is a useful guide for the proportions to start with (just be sure to add xanthan gum if making a scratch GF mix).

      It is important to note that I am not a recipe developer, rather I have taught myself how to convert just about any regular recipe to fit my family's dietary needs. My hope is that by sharing how I personally go about doing this, someone else might benefit by learning how to convert recipes too. I've always wished that someone would have taught me in my early years of being gluten-free…it would have saved me A LOT of money and time. :-D

  27. Amy Schneider says:

    New to all this gluten free stuff and having trouble finding a good biscuit mix. I've tried two and they have both been very dense and not fluffy at all. You say one of your personal favorites is Better Batter. Do you use the pancake and biscuit mix that they make or do you just use their gluten free flour and follow a biscuit recipe? Any suggestions for biscuits as close to something like Pilsbury would make my day. Am I just dreaming?

  28. Marlyebone says:

    Just used it to make pancakes:

    Box closing did not work. The forgot to slice the "insert here" and that was annoying.

    Added egg, butter, milk and jam. I usually use yogurt, but I was out. I mixed it to the same thin consistency I use for regular Bisquick.

    Pancakes fell apart when I tried to turn them. Had to cook them much longer. Needed to add very much butter to pan.

    Results were almost tolerable. I didn't like them. It did not replace the craving. It wasn't good.

    I might try it again when I have yogurt available to see if it will step up to good. Otherwise, so long pancakes. I'm not likely to buy again.

  29. Justin Ayers says:

    Gluten-free Bisquick contains sodium aluminum phosphate leavening which is a no-no for me.

    Aluminum is a neurotoxin linked with Alzheimer’s. It’s possible to making a good baking powder with no aluminum in it. I use Rumford baking powder. Rumford’s calcium-based powder doesn’t have the bitter taste of aluminum.

    Then there’s the glycemic impact of this mix, since it’s using powdered white rice, sugar, and potato starch. This mix doesn’t seem very nutritious. Where’s the fiber? Where’s the protein?

  30. Bad Alice says:

    I was just diagnosed and have been gluten free for all of two weeks. Therefore all gluten free baked goods taste like a slice of hell to me. I'm used to having them around because my husband can't eat gluten either, but I've never encountered anything among his treats that looked even vaguely good. But there you are, I have to find my away around in this. So I tried making biscuits with Bisquick, hoping that by some miracle they wouldn't taste gritty from the rice flour or monumentally eggy from all the eggs required to keep it together (at least it doesn't have bean flour, which was invented by Satan). The results were dismal. I feel like I'm eating buttery, eggy, fine beach sand. I'm sure there are better mixes out there. At least I hope so.

  31. patty says:

    i'm not sure i understand what you did. you added shortening to the GF bisquick? or you made your own flour mixture and added shortening and use that instead of GFB??? If the latter, what did you use for the flour mixture? Thanks

  32. Shirley says:

    Came across your wonderful website as I was googling the ratios for the Gluten Free Betty Crocker Bisquick, as I wanted to make my own mix. I saw your formula but was wondering what the measurements would be without the tapioca flour and the baking powder. Those are the two ingredients that aren't in the Betty Crocker GF Bisquick. I want my own mix to be the same. Can you help?

  33. Amber says:

    I tried the GF Bisquick as pancake mix. I loved it! Best pancakes I've ever had. Problem was, for me and my kids it took half a box. In my WM it's $4.98! There's no way I can afford that long term…especially wanting to fix bread, pizza, pancakes and waffles. Where can I find rice flour and other cheap alternatives? In my WM all I've found is wheat flour or corn flour for tortillas. Betty Crocker also makes GF brownies, they were fabulous. I have one big issue…does anyone know an easy to find egg alternative that will work in a GF mixes? Eggs have been making me very sick during the past year. I need GF + egg free general purpose mix. I've been looking online and the closest I've found is blend banana, applesauce or ground flax for egg substitute. I emailed Betty Crocker and they havn't tested the GF products with any egg alternative.

  34. Linda says:

    I just found out a bit over a week ago, that I am allergic to gluten and casein. During my recent shopping (after a week avoiding the gluten and dairy) I was desperate to try something new. I saw the GF Bisquick and grabbed a box, even though I almost choked over the price. This morning I made the biscuits using coconut oil and almond milk. It turned out great! However I would love to try your mix above as the price is high. I made half recipe because I was afraid it would use more than half the box of mix! Thanks for sharing!

  35. Can the recipe you made be used to make pie crust? I tried to use the GF bisquick for pie crust and it just didnt hold together! thank you for posting this! I look forward to trying it and sharing it on my blog!

  36. Ok the recipe posted doesn’t tell what kind of flour is used for the reformulated version of the gfbisquick. Can you post that?

  37. anon says:

    I’m in Australia and we don’t have bisquick… not being able to have gluten free bisquick shouldn’t be that bad… it’s not really that necessary… in fact, i’ve spent so long trying to work out what bisquick is and why it is so important…. 

  38. darlene arsenault says:

    hi I was wondering is there away to order this for my daughter she lives in Calgary alberta Canada I live in prince Edward island Canada

Trackbacks

  1. [...] This post was mentioned on Twitter by Maryland Celiac, Heidi Kelly. Heidi Kelly said: New Blog Post Gluten Free #Bisquick #Review http://goo.gl/fb/2AxTt #glutenfreeproducts #mainstreamgfproducts [...]

  2. [...] Adventures of a Gluten-Free Mom [...]

  3. [...] in the Gluten-Free Bisquick, as there is in the “normal” Bisquick. Heidi, from Adventures of a Gluten-Free Mom, took matters into her own hands and made her own GF Bisquick using the store bought Gluten-Free [...]

  4. [...] the above photo) is made from Healthy Top.  I also used it to top the Strawberry Shortcake in my Gluten-Free Bisquick review, and as the filling in the gluten-free, dairy-free Cream Puff photo I shared in a recent post (I [...]

  5. [...] was referring to the cost of Gluten-Free Bisquick.  I mentioned something about the cost in my recent review, and while I paid less than Tia did for the GF Bisquick at my local Super Walmart ($3.98 for a [...]

  6. [...] already reviewed the gluten-free Bisquick back in July (you can read my review here), but I wanted to participate in the [...]

  7. [...] at Adventures of a Gluten Free Mom modified the mix by adding shortening and made a variety of exciting recipes, including Strawberry [...]

  8. [...] all those childhood memories…including the strawberry shortcake.  Heck, I can even make Strawberry Shortcake with gluten free Bisquick (if I felt so [...]

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