How to Make Gluten Free Bisquick Without Xanthan Gum

Name: Gluten Free Bisquick without Xanthan Gum
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup brown rice flour; 1 cup white rice flour; 1 cup tapioca starch; 2 Tbls. granulated sugar; 1 1/2 tablespoons baking powder; 1 teaspoon salt; ½ cup solid vegetable shortening

By Christine May 22, 2018 Updated April 13, 2021 28 Comments

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This easy, versatile gluten free bisquick baking mix is just like the stuff you buy in the store but costs a lot less and has no xanthan gum!

If I had to bet, I would say that we have a lot in common - I bet 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 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 came about.

Actually, it’s how a lot of my recipes come about – a delicious bread or dinner roll starts out as just a thought and then a complete creation and testing phase (and at least 2 flops and a lot of ‘dumping’ things out), then it finally becomes something amazing enough to share with you all.

And being one that likes to save money on all the baking ingredients, making gluten free bisquick myself, at home, just seems budget friendly. Plus making it myself means I can leave out the xanthan gum!

Why This Gluten Free Bisquick is the Best

Gluten free bisquick opens a world of opportunities as far as breads, biscuits, pancakes and waffles go.

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… yep, this is your pancake mix.

Keep it on hand anytime you need to whip up some delicious biscuits – or get waffles on the table in no time.

And the best part – making this gluten free bisquick is super easy. Although there are other versions of homemade bisquick, I love this one for a number of reasons. And I think you will too…

1. There is no xanthan gum in it.

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 them here.

I don’t include it with my gluten free bisquick mix because I prefer to add the substitute I want in each recipe.

2. I use a lot of baking powder.

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.

Tools Needed to Make Gluten Free Bisquick Without Xanthan Gum

Making gluten free bisquick requires just measuring cups and a food processor. 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:

Measuring cups

Food processor

Storage container - I love these with the push button seal! A-mazing.

If you enjoy how simple and easy this recipe is, will you give it a rating?

Gluten Free Bisquick without Xanthan Gum

An easy, homemade gluten free bisquick baking mix with no gums!

4.75 from 8 votes

Print Pin Rate

Course: bread

Cuisine: American

Keyword: gluten free baking mix, gluten free bisquick, gluten free mixes

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: cups

Calories: 741kcal

Author: Christine

Ingredients

1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
2 Tbls. granulated sugar
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. Run food processor for about one minute to combine. Add shortening. Pulse to combine, about five medium pulses. No large pieces of shortening should remain.
Store mix in an airtight container at room temperature for up to 8 weeks.

Notes

Make sure to combine until mixture is coarse crumbs.
This mix will stay fresh in an airtight container for up to 8 weeks.

Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Also check out these gluten free bread recipes:

And don't miss these helpful guides:

Comments

Di

May 22, 2018 at 9:25 am

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?

Reply
- C.J. Brady
  
  May 22, 2018 at 9:53 am
  
  Hi,
  
  Thanks for asking - it was a mistype on my part!
  
  Thanks for catching it - it's been corrected.
  
  Thanks,
  
  Christine
  
  Reply
Betty Probert

May 22, 2018 at 9:44 am

Check your instructions. They don’t reflect the ingredients. Brown rice flour is missing in Instructions while xanthan gum is included.

Reply
- C.J. Brady
  
  May 22, 2018 at 9:51 am
  
  Hi Betty,
  
  Thanks for mentioning it! I guess I had xanthan gum on the brain!
  
  It's been updated.
  
  Thanks,
  
  Christine
  
  Reply
Lee

May 22, 2018 at 11:51 am

Can I use arrowroot instead of tapioca(have an allergy)? Thanks!

Reply
- C.J. Brady
  
  May 23, 2018 at 11:36 am
  
  Hi Lee,
  
  Thanks for asking!
  
  Yes, arrowroot should work wonderfully.
  
  Hope that helps!
  
  Christine
  
  Reply
Lisa

May 22, 2018 at 1:44 pm

Do you know if this work with coconut oil instead of shortening?

Reply
- C.J. Brady
  
  May 23, 2018 at 11:35 am
  
  Hi Lisa,
  
  Thanks for asking!
  
  Coconut oil is a good alternative. Use a cup for cup substitution.
  
  Hope that helps!
  
  Thanks,
  
  Christine
  
  Reply
LadyJ

May 22, 2018 at 1:49 pm

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 = )

Reply
Am

May 22, 2018 at 5:37 pm

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.

Reply
Teresa

August 09, 2018 at 7:33 am

Could I use butter in place of the shortening and just keep it refrigerated?
Thanks!

Reply
- Christine
  
  August 09, 2018 at 8:25 am
  
  Hi Teresa,
  
  Unfortunately, butter will not work the same way shortening does. This mix does best with shortening.
  
  Hope that helps!
  
  Christine
  
  Reply
Becky Reynolds

March 04, 2020 at 4:18 pm

Some recipes to use with this would be fantastic. Thanks

Reply
- Christine
  
  March 05, 2020 at 7:58 am
  
  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
  
  Reply
Dana Morey

May 17, 2020 at 2:39 am

I don't have a food processor. Any helpful hints? I do have a Kitchenaid.

Reply
- Christine
  
  May 17, 2020 at 9:23 pm
  
  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
  
  Reply
Dex

November 12, 2020 at 6:26 am

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

Reply
- Christine
  
  November 12, 2020 at 9:24 pm
  
  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
  
  Reply
  - Dex
    
    November 14, 2020 at 9:23 am
    
    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.
    
    Reply
    - Christine
      
      November 14, 2020 at 9:16 pm
      
      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
      
      Reply
      - Dex
        
        November 15, 2020 at 6:40 am
        
        Thanks so much for the advice Christine! I will have a go at it later today. <3
Dex

November 20, 2020 at 7:59 am

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

Reply
- Christine
  
  December 27, 2020 at 3:42 pm
  
  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
  
  Reply
  - Dex
    
    December 30, 2020 at 10:48 am
    
    Great, I will try it for my next batch!
    
    Reply
Dex

December 30, 2020 at 10:51 am

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.

Reply
- Christine
  
  December 31, 2020 at 11:04 am
  
  Sounds wonderful1 Glad it worked out so well - great tips!
  
  Christine
  
  Reply
Nancy Hueber

January 30, 2021 at 9:54 am

Is there a pancake recipe anywhere using this mix? I made the mix but forgot to look for a recipe to use it in.

Reply
- Christine
  
  February 02, 2021 at 10:23 am
  
  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
  
  Reply