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When I was ‘wallowing around in the mud’ after falling off the dairy and sugar free wagon, I found a few time savers that I really didn’t want to give up.

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!

~Aubree Cherie

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.

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10 Responses to Multi-purpose Baking Flour (aka Gluten Free Bisquick)

  1. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  2. Hi, I just came from Miz Helen’s Full Plate Thursday. I’m intrigued by the gluten free ‘flour’ mixtures. I’ve tried one with a large portion of bean flour and used it in a chocolate cake. The cake was quite decent but it gave us all tummy aches – bean flour is not what I want to use. Thanks for sharing this mixture, but I was wondering what other type of fat to use besides crisco.

    • Hi Winelady ;), I’ve wondered the same thing myself – as I don’t want to be putting things like crisco into my body if I can help it! I’m planning to try it with coconut oil and/or palm oil to see how it alters the taste and baking properties. I’ll be sure to post the results! :)

  3. Miz Helen says:

    Hi Aubree Cherie,
    This is a great discovery and a wonderful Multi Purpose Baking Flour. You have been busy girl and just look at the results. I can’t wait to try the mix and see all your recipes. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I think pre-made mixes can be a great help in the kitchen. Especially for those just starting out gluten free or for those cooking for a gluten free guest. A huge ingredient list just for a flour mix can be really intimidating, but a nice fresh mix is something they can work up to perhaps. Yours sounds like a great mix, thanks!

  5. Melanie Rauch says:

    @Aubree, I would love to know how the coconut oil works out. I just might try it myself tonight. I LOVE the bisquick flour but don’t have enough for what I need but I have coconut oil.

  6. Diana R says:

    This looks great, I just have one question do you need to add xanthan gum when you bake with it or does it work fine without it? Thanks for posting the mix.

    • Hi Diana – thanks for stopping by and for asking! I haven’t made a batch of this recently (been having some health issues so have been cutting back on flour, in general), but I didn’t use xanthan gum and I don’t remember any issues with it sticking together. I think the egg replacer does a lot of what the gum is typically added for. I don’t know for sure on that, but it makes sense to me. I never used the mix for bread or things like thatt though -just pizza crusts, pancakes, pot pie crust, etc. So if you’re doing a bread or cake type recipe, might as well through in the xanthan gum to make sure? Hope this helps! ~Aubree

  7. Lori says:

    I’m glad I say a recent comment and reply, since when I happen on older blogs usually any recent comments do not have replies, do you have any other flour ideas or experience, like coconut I agree with using coconut oil instead of Crisco and also skipping the powdered milk and egg substitute and adding them when make the batter.

    • Hi Lori, unfortunately I haven’t made this in a while, so I’m not sure what something like coconut flour would do to the overall results. I think that skipping the powdered milk and egg sub would be healthier, although I would say it would take away the point of having a ‘bisquick’ mix. Might as well just have a baking mix :) And frankly, this is what I have moved towards. Sometimes there is too much sacrificed for convenience… I’m also trying to focus more now on ‘whole foods’ and less refined flours. But I’d love to hear if you try this a different way and how it goes. Thanks for your comment! ~Aubree

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