Prep 15 mins
Cook 0 mins
This Bisquick-like mix is from Bette Hagman.
- 591.47 ml rice flour (white, brown, or a mixture of both)
- 395.10 ml potato starch
- 14.78 ml baking powder
- 12.32 ml salt
- 29.58 ml sugar
- 118.29 ml dry buttermilk (powder)
- 44.37 ml egg substitute
- 177.44 ml shortening, plus
- 44.37 ml shortening
- In a large bowl, whisk together all dry ingredients.
- Cut in the shortening until no lumps appear.
- Store in the refrigerator or the freezer.
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.
My sister has given up on having any bread. She will pay a ton for a mix from Trader Joes. I figued this way she can have her Bisquick and eat it to! Thank you for posting this! I tried it out and it is wonderful!
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.