Gluten Free Bisquick Mix
Create your favorite comfort foods with ease using this versatile Gluten-Free Bisquick Mix, a DIY pantry staple that's ready in just 10 minutes! This homemade blend combines a gluten-free all-purpose flour blend, a touch of xanthan gum for texture, and pantry essentials like baking powder and salt for a perfectly balanced base. Cold cubed butter or shortening is worked into the mix, creating a crumbly texture that ensures tender, flaky baked goods every time. Whether you're whipping up fluffy pancakes, golden waffles, or flaky biscuits, this gluten-free alternative is a 1:1 substitute for traditional Bisquick—perfect for quick and easy breakfasts, brunches, or weeknight dinners. Store this mix in your fridge or freezer to have gluten-free magic at your fingertips for months!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour blend
- 2 teaspoons Xanthan gum
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional)
- 6 tablespoons Shortening or unsalted butter (cold, cubed)
Instructions
Start by measuring out the gluten-free all-purpose flour blend and add it to a large mixing bowl.
Sprinkle in the xanthan gum, baking powder, salt, and granulated sugar (if using). Whisk all the dry ingredients together until they are fully combined.
Add the cold shortening or cubed unsalted butter to the dry ingredients.
Using a pastry cutter or two forks, work the shortening or butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use your hands to rub the butter into the flour mixture for a similar texture.
Once the mixture is crumbly and there are no large chunks of butter or shortening remaining, the gluten-free Bisquick mix is ready to use.
Transfer the mix to an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3 months or in the freezer for up to 6 months.
When using the mix for recipes, substitute it 1:1 for traditional Bisquick and follow the specific recipe directions (e.g., pancakes, waffles, biscuits).
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 3784 mg | 164% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 12.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
