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How to Make Gluten Free Bisquick Without Xanthan Gum

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

Jump to Recipe Print Recipe
gluten free bisquick

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!

how to make gluten free bisquick without 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.

gluten free bisquick mix

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?

how to make gluten free bisquick without xanthan gum

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: 3 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.
 
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Nutrition

Calories: 741kcal | Carbohydrates: 111g | Protein: 5g | Fat: 31g | Saturated Fat: 7g | Sodium: 673mg | Potassium: 684mg | Fiber: 3g | Sugar: 8g | Calcium: 232mg | Iron: 1.9mg

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:

  • Alternatives to Xanthan Gum
  • How to Make Substitutions for Xanthan Gum

 

Filed Under: Baking Tips, Gluten Free Flours

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Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. LadyJ

    May 22, 2018 at 1:49 pm

    5 stars
    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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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

  11. 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

        5 stars
        Great, I will try it for my next batch!

        Reply
  12. Dex

    December 30, 2020 at 10:51 am

    5 stars
    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
  13. 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

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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