This gluten free baking mix, also known as homemade gluten free Bisquick, makes life in the gluten free kitchen so much easier.
A year and a half ago, I wrote an ecookbook based around the concept of my homemade gluten free baking mix. This ebook was designed to make gluten free cooking quick, easy, and delicious. I know how difficult gluten free cooking can be. I need time and money saving ideas just like all of you. That is why I developed my gluten free baking mix.
This is not an all purpose gluten free flour. This is like the big yellow box you find on your grocery store shelf. That box that has been a staple in kitchens for year. This is a homemade gluten free version of that.
It took me a while to get this recipe just right, but it was so worth it. Once I got it right, I developed an ebook around it. And although I have mentioned the ebook and my GF Mixes site before, I have never shared the actually recipe for the gluten free baking mix here on my site. Today I am changing that and am sharing the recipe with you.
I think you will love this mix.
This Bubble Pizza is made with the baking mix.
My Easy Gluten Free Pizza Crust is also made with the mix.
And these Chocolate Chip Scones are again made with my homemade gluten free bisquick.
Slow Cooked Chicken and Dumplings are made with the mix and are in the ebook.
You are going to love this mix! It works for breakfast, main dishes, snacks, desserts and more. There are so many things you can use this mix for.
Now for the mix recipe.
Gluten Free Baking Mix {Homemade Gluten Free Bisquick Recipe}
If you miss that famous box of baking mix give this homemade gluten free baking mix a try.
Ingredients
- 4 cups rice flour
- 1 ¼ cups potato starch
- ¾ cup tapioca flour
- 3 teaspoons xanthan gum
- 3 tablespoons baking powder
- 2 teaspoons salt
- ¼ cup sugar
- 1 cup shortening, butter, lard, or coconut oil
Instructions
- Combine all ingredients in a food processor and pulse a few times until mixture is blended together until chunks are small pea sized.
- Depending on the size of your food processor you may need to do this in batches.
- You can also mix this with a pastry blender or using two forks, just be sure it is blended well.
Notes
Store baking mix in an airtight container. If mix is made with butter or lard it should be store in an airtight container in the refrigerator.
This recipe is going to help so many, Lynn! So generous of you to share it with everyone independent of your cookbook. No need to buy small boxes of ready-made gf Bisquick that don’t do the same job at all as the gluten-full kind did. Kudos to you for coming up with this mix and sharing it! Just shared via social media and can’t wait to share your link with my support group members, too. 🙂
Shirley
Thank you for sharing your gluten free mix recipe! I was just browsing for some good recipes that are gluten free, but my son is allergic to rice as well. Do you have any good suggestions to substitute for the white rice flour in your recipe?
What do you usually use in other recipes for rice flour? Sorghum may work but I have not tried it. I am thinking maybe a combination of sorghum and another grain. I would probably start with making a small batch with sorghum or another grain and see how it works. With some tweaking I think you could easily figure out something that would work without the rice flour.
Can the sugar be left out or substituted with something else and retain the same quality? I’ve been told to eliminate sugar as well as gluten..
I have not tried it without the sugar, so I am not sure. Are you going 100% sugar free or can you use another more natural sugar in place of it?
When making the mix into pizza crust, biscuits, etc how much milk or water is used? I can’t seem to have that part of recipe
Thank you
Kathy
Here is some of the recipes I have shared using the mix. There is a pizza crust and a drop biscuit. I hope that helps. https://www.gfmixes.com/recipe-index/
Thanks for the share! I was looking specifically for a recipe for a gluten-free baking mix and found your page. Hello neighbor – as I’m also in northeastern Oklahoma. I wanted the baking mix to make an “impossible pie”.
I am so glad that you found this recipe. I hope that impossible pie is delicious! And yes I live in NE OK. I love OK!
I tried this mix and it was great in coconut custard pie. I also tried to make pancakes out of it. Pancakes were crispy on the outside and tasted good, but they were gummy on the inside. Any suggestions to improve the texture in pancakes? I also tried cooking them slowly at a lower temp and adding acv.
I am glad that you enjoyed the mix in the pie. On the pancakes, did the batter seem too thick? If so a little more liquid, might help. Also what brand of xanthan gum did you use in the mix? I have found that I like some brands of gum better than others, especially in some things.
what brand do you prefer?
I prefer Bob’s Red Mill for the individual flours and the xanthan gum. I hope that helps.
Just wondering how long it will keep. The recipes I’ve seen say anywhere from 1-8 weeks. Don’t know if we would use it in that amount of time.
I have kept it in the fridge for several months. I wouldn’t leave it in the cupboard that long, but if you refrigerate it, I have had it last several months. I hope that helps and that you enjoy it!
subscribed but when I tried to download the Oatmeal recipe Ebook
nothing happens
Did it send you an email to confirm your email subscription? It should and in that email is a link to download it. If you did not get that let me know and I will email you the ebook so that you are sure to get it.
I have a corn allergy and am always leary about Xantham Gum. Would Guar Gum have the same effect with the recipe?
I have not used guar gum much at all and have not tried it in this mix. If you use it in other recipes and it works fine I think it would here as well. I would make a small batch, maybe cut it in half, and test it.