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.
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.
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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
- ½ teaspoon xanthan gum
- 1 ¼ 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 ¼ 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 ½ teaspoon xanthan gum in the gf Bisquick pancakes recipe. Full recipe is in the "Uses & Variations" section above.
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Recipe
Homemade Gluten Free Bisquick Recipe: Easy & No Xanthan Gum
Ingredients
- 155 grams brown rice flour about 1 cup
- 175 grams white rice flour about 1 cup
- 120 grams tapioca starch about 1 cup
- 30 grams granulated sugar about 2 Tablespoons
- 1 ½ Tablespoons baking powder
- 1 teaspoon salt
- ½ cup solid vegetable shortening
Instructions
- 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 ½ 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.
Nutrition
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:
Di
In your post you list options for In a
Zanthsn fun, did has that you use other options leave it out of the recipe but in the directions you say to mix it in. So do you use one of the subs,leave it out or put it in?
C.J. Brady
Hi,
Thanks for asking - it was a mistype on my part!
Thanks for catching it - it's been corrected.
Thanks,
Christine
Betty Probert
Check your instructions. They don’t reflect the ingredients. Brown rice flour is missing in Instructions while xanthan gum is included.
C.J. Brady
Hi Betty,
Thanks for mentioning it! I guess I had xanthan gum on the brain!
It's been updated.
Thanks,
Christine
Lee
Can I use arrowroot instead of tapioca(have an allergy)? Thanks!
C.J. Brady
Hi Lee,
Thanks for asking!
Yes, arrowroot should work wonderfully.
Hope that helps!
Christine
Lisa
Do you know if this work with coconut oil instead of shortening?
C.J. Brady
Hi Lisa,
Thanks for asking!
Coconut oil is a good alternative. Use a cup for cup substitution.
Hope that helps!
Thanks,
Christine
LadyJ
Oh this is just perfect! I was just doing a search last night for a GF Bisquick-type recipe and then your e-mail came today! I have everything on hand and will be making a batch of this tonight. It comes in so handy and this will be nice to have ready for quick meals and all kinds of recipes! Thank you again for all your hard work and for sharing = )
Am
I think I will love this recipe once I know what to do with it. Some of us have NEVER used Biquick or the likes of, so a couple of references to recipes where I would apply it would be much appreciated.
Teresa
Could I use butter in place of the shortening and just keep it refrigerated?
Thanks!
Christine
Hi Teresa,
Unfortunately, butter will not work the same way shortening does. This mix does best with shortening.
Hope that helps!
Christine
Becky Reynolds
Some recipes to use with this would be fantastic. Thanks
Christine
Hi Becky,
Sure, these biscuits are delicious: https://zestforbaking.com/gluten-free-bisquick-biscuits-foolproof-and-ready-in-25-minutes
Working on adding more recipes using it!
~Christine
Dana Morey
I don't have a food processor. Any helpful hints? I do have a Kitchenaid.
Christine
Hi Dana,
Sure, a mixer would also work - just add the dry ingredients and mix then add the shortening and mix again. It might take a little longer, but the results will be the same.
~Christine
Dex
Hi Christine,
Do you have a special pancake recipe that uses this gluten-free Bisquick mix or should I use the traditional one printed on the box of the commercial "glutenous" Bisquick mix? I think that one only requires adding eggs and milk to the mix.
Also, you mentioned that you're not including the xanthan gum replacer in your Bisquick mix because you prefer adding the most appropriate one in each recipe. Which replacer would you use for making pancakes?
Thanks!
-Dex
Christine
Hi Dex,
Yes, that's the one to use!
And I'd recommend 1/2 tsp. of xanthan gum in the pancake batter.
Hope that helps!
~Christine
Dex
It sure helps! Since there are health concerns regarding xanthan gun, do you think I could use one of the substitutes? How about 1 tsp psyllium husk, or half a tsp of (whole) chia seeds? Is cornstarch an option at all? Cornstarch is the only potential replacer I have at home right now, but I bet I could easily find psyllium husk or chia seeds in a supermarket nearby.
Christine
Hi Dex,
So chia seeds or psyllium husk would be great substitutes for xanthan gum. Cornstarch wouldn't be effective as a binder unfortunately.
~Christine
Dex
Thanks so much for the advice Christine! I will have a go at it later today. <3
Dex
Hi Christine,
I could not try this yet. Turns out it's impossible to find tapioca where I live at the moment. I found arrowroot but it's quite expensive. Two US cups of arrowroot = 224 g = $10 if my conversion is correct. Could I use cornstarch or potato starch instead of tapioca?
Dex
Christine
Hi Dex,
Absolutely - yes, cornstarch or potato would work. I don't use potato starch as often, so cornstarch would be my go-to.
Hope that helps!
~Christine
Dex
Great, I will try it for my next batch!
Dex
Thanks for sharing this recipe! I made some very tasty pancakes with this mix. I added chia seeds as you advised a few weeks ago, in place of xanthan gum. I went with unrefined coconut oil instead of vegetable shortening. Regarding rice flour, I could only find mixtures of white and brown and no mention of percentages on the box, so I'm not sure how much of each I used.
The pancakes were incredible! Better than the traditional ones in some respect, and none of the bloating and regret I have after eating gluten. They were a bit rigid but that didn't take away from the taste at all. I think the rigidness comes from one of the rice flour brands I used, which was fine like powder (almost like cornstarch), so I will avoid that next time and see what happens.
Christine
Sounds wonderful1 Glad it worked out so well - great tips!
Christine
Nancy Hueber
Is there a pancake recipe anywhere using this mix? I made the mix but forgot to look for a recipe to use it in.
Christine
Hi Nancy,
I don't have one yet! I'm working on it but they aren't turning out as fluffy as I'd like so it's a bit of a challenge!
Hopefully within the next couple weeks!
~Christine