Have you used gluten free Bisquick? Come on now, you’re among friends ;) I’ll be honest, I didn’t want to admit to using it here… I mean, who understands half of the ingredients listed on the back? Who really knows what I’ve been eating… And the cost is a big one too. I really can’t believe how much money I spent on a little box of unknowns.
But let’s also be honest about how AWESOME it is to pull a box out the cupboard, mix in an egg, a little bit of almond milk, and *poof* pancakes! Or add a little Italian seasoning and *poof* pizza crust!
So began my quest to recreate all the positives of gluten free Bisquick, but without all the negatives. I saw other knock-offs out there, but all the ones I could find still had dairy products in them. But I found a way to make it dairy free and refined sugar free, while still tasting pretty good! It’s still not perfect, sure. It’s still pretty fattening (crisco) and it’s also relatively void of nutrition (lots of white rice flour will do that I suppose). You can be the judge though. Try out this recipe and let me know what you think :)
Multi-purpose Baking Flour (aka Gluten Free Bisquick)
2 1/2 cups fine white rice flour
1 2/3 cup potato starch
3 tsp baking powder
2 1/2 tsp salt
2 tbs turbinado sugar
1/2 cup dry powdered soy milk
3 tbs egg substitute (I used Enter-G)
3/4 cups shortening (Crisco)
Prior to preparing the mix, chill all ingredients in the fridge.
Blend all of the dry materials with a whisk. In a large mixing bowl, add the shortening, preferably in smaller pieces (not just one clunk from your 3/4 cup measure). Using a hand mixer, combine the shortening and dry mix until only small chunks (1/2 smaller than pinky nail) of shortening remain. To get to this point, I ended up creating a contraption that helps to keep all the flour from flying out the bowl when you turn the hand mixer on. Rice flour is so light that it’s hard to contain it. I used a large kitchen towel to surround the bowl and cover the hand mixer, leaving just enough space for the engine of the hand mixer to be exposed. This worked really well! It looks funny, but I didn’t waste as much of the dry mix as I most certainly would have.
Put the mix into a sealed container, I used a tupperware, and refrigerate. I’m planning on making a double batch next time and freezing some of it. I’m also going to try and use different flours, such as sorghum or millet for the rice flour and tapioca for the potato starch. I’ll let you all know if that turns out or not!
This works great though. So far I’ve done pizza crust, pancakes, mini pot pie, and used it to thicken sauces. I’ll be posted some of those results and recipes soon!
This recipe is linked to My Meatless Mondays, Midnight Madness Meatless Mondays, Just Another Meatless Monday, Mouthwatering Mondays, Tempt My Tummy Tuesday, Tuesdays at the Table, Made from Scratch Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, and Full Plate Thursday.