Homemade Gluten Free Bisquick Recipe: Easy & No Xanthan Gum
This easy, versatile gluten free Bisquick recipe is just like the baking mix you buy in the store but costs a lot less and has no xanthan gum!
If I had to bet, I would say that anytime you can save either money or time, or even both, you are all ears. Am I right? Whether it’s a money saving article or helpful tips on making your own gluten free bread, resources that help us save money on already expensive ingredients (looking at you, gluten free Bisquick!), are valuable beyond words.
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That’s kinda how the recipe for this gluten-free Bisquick mix came about.
And being one that likes to save money on all the gluten-free baking ingredients, making gluten free Bisquick at home, is the budget friendly way to keep an all purpose gluten free baking mix on hand and ready for gluten free pancakes! Plus making it myself means I can leave out the xanthan gum.
Homemade Gluten Free Bisquick at a Glance
Gluten free Bisquick opens a world of opportunities for anyone with celiac disease. This recipe functions just like the original Bisquick, as an all purpose, pre-made mix perfect for breads, biscuits, pancakes, and waffles, only this is the gluten-free version!
As a go-to recipe, making this gluten free Bisquick is super easy. Although you can use a stand mixer and pastry blender, I recommend using a food processor for completely combining the shortening. There are other versions of homemade Bisquick, but this version has no xanthan gum.
The easy recipe includes: brown rice flour, white rice flour, tapioca starch, sugar, baking powder, salt, and vegetable shortening.
Keep it on hand anytime you need to whip up some of these delicious gluten-free biscuits – or get waffles on the table in no time.
Those times when pancakes sound good but getting out and measuring all those ingredients don’t sound like a fun way to spend the morning… use this homemade Bisquick recipe and make some gluten free Bisquick pancakes!
Ingredients & Substitutions
If you compare the ingredients to original Bisquick (the Betty Crocker version), you’ll notice this ingredients list is rather simple:
- Brown rice flour: As a versatile flour, the brown rice flour works well in this recipe. A substitute for it would need to match the protein and fiber content as found in this gluten free flour substitutes chart.
- White rice flour: Similar to the brown rice flour, white rice flour works very well in this recipe, but if you do substitute it, use a comparable protein/fiber flour combination.
- Tapioca starch: Tapioca starch is also called tapioca flour. As a substitute for it, you may use potato starch, cornstarch or arrowroot starch.
- Sugar: Use granulated sugar in this recipe. It’s not enough to sweeten the homemade baked goods made with this Bisquick, but it makes your biscuits taste amazing.
- Baking powder: As an important leavening agent, baking powder may not be substituted.
- Salt: Just a bit of salt for flavor.
- Shortening: Vegetable shortening was used in this recipe. I do not recommend using a substitute in place of shortening, even solid coconut oil does not function the same.
Exact measurements and instructions for making this homemade Bisquick recipe are in the recipe card below.
Step-by-Step to Gluten-Free Bisquick
STEP ONE: Weigh the dry ingredients and add them to the large bowl of a food processor. Pulse 3-5 times.
STEP TWO: Add the solid shortening to the bowl and pulse 5-10 times.
STEP THREE: Flour mixture will look completely mixed and slightly coarse.
Storage
This gluten free Bisquick stores very well. You have a couple options for how you store it, depending on your time frame:
At room temperature: If you are using the Bisquick within 6 weeks, the gluten-free Bisquick mix can be stored at room temperature in an airtight container.
Refrigerating/Freezing: If you’ll need to store it for longer than 6 weeks, store the mix in an airtight container and refrigerate or freeze it for up to 2 months.
When using the mix after it’s been frozen or chilled, allow it to come to room temperature before combining with the other ingredients.
Tools Needed
Making gluten free Bisquick requires a digital scale and a food processor. If you’d like a big batch, this recipe can easily be doubled or even tripled if you’d like. But a word of caution, if you’re like me and have a food processor on the smaller side, then break it into batches.
These are my go-to items for making this GF bisquick mix:
- Digital scale
- Food processor
- Storage container – I love these with the push button seal! A-mazing.
Uses & Variations
Gluten free Bisquick can be used in many baked goods. Here are a few ideas and tips for using it in some classic, favorite recipes:
Gluten free Bisquick biscuits: These biscuits are as good the next day as they are the day they’re made. Mix up this dough to make either drop biscuits or use a biscuit cutter for round biscuits. This gluten free biscuit recipe can be made savory by adding black pepper and/or shredded cheddar cheese. Bake them until golden brown and serve immediately.
Gluten free cinnamon coffee cake: I adapted the regular Bisquick coffee cake recipe to be gluten free using this GF Bisquick. It’s light and full of cinnmaon flavor.
Gluten free Bisquick pancakes: Make fluffy pancakes with this recipe:
- 130 grams gluten free Bisquick mix
- 1/2 teaspoon xanthan gum
- 1 1/4 cup almond milk
- 2 large eggs
- 2 Tablespoons vegan butter, melted
- 1 teaspoon vanilla
- 4 Tablespoons pure maple syrup
Mix all ingredients in a bowl and pour 1/4 cup batter onto skillet heated over medium heat. Cook and flip. Feel free to add a few chocolate chips as the pancakes are cooking.
My Pro Tips
1. Xanthan gum tips
Xanthan gum is used as a stabilizer and helps the ingredients in gluten free baking all stick together so they don’t separate, which would result in a frustrating baking flop. So it gets tricky when leaving xanthan gum out of gluten free recipes. Because, well, you can’t just leave it out. There has to be some replacer used that mimics xanthan gum. Fortunately I have a whole list of xanthan gum replacements.
I don’t include it with my gluten free Bisquick mix because I prefer to add the substitute I want in each recipe.
2. Baking powder tips
Baking powder is kind of like a secret sauce for gluten free baking. There is nothing quite like it that produces the same results. Baking powder gives baked goods lift that they really need.
FAQs & Troubleshooting
I would not recommend a gluten free flour blend for the individual flours.
Cornstarch, potato starch or arrowroot powder can be used in place of the tapioca flour.
This recipe can be doubled. Just make sure you have enough space in your food processor to accommodate the large quantities.
You will need to add 1/2 teaspoon xanthan gum in the gf Bisquick pancakes recipe. Full recipe is in the “Uses & Variations” section above.
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Homemade Gluten Free Bisquick Recipe: Easy & No Xanthan Gum
Ingredients
Method
- Place white rice flour, brown rice flour, tapioca starch, sugar, baking powder, and salt in the bowl of a food processor. Pulse about 5 times to combine.
- Add the shortening. Pulse 5-10 times to combine. No large pieces of shortening should remain.
- Store mix in an airtight container at room temperature for up to 6 weeks.
Notes
- Mixture makes 582 grams, which is about 4 1/2 cups.
- Make sure to combine until mixture resembles coarse flour.
- This mix will stay fresh in an airtight container for up to 6 weeks.
- A stand mixer can be used, but a food processor is recommended to ensure everything mixes completely.
Also check out these gluten free bread recipes:
- Quick Gluten Free Bisquick Biscuits
- Gluten Free Garlic Herb Breadsticks
- Gluten Free Hawaiian Bread
- Gluten Free Pita Bread Recipe
- Buttery Gluten Free Crescent Rolls
And don’t miss these helpful guides:
Original pictures:
