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FYI . . .
Betty Crocker has added gluten free Bisquick to its product line .
http://www.generalmills.com/home/brands ... 7f7d0d44a5}
I haven't tried it yet but their website offers many recipes using it. I think son will really enjoy it if I can find it.
Mary Beth
Gluten Free Bisquick
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Gluten Free Bisquick
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
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wonderwoman
- Rockhopper Penguin
- Posts: 574
- Joined: Wed Feb 17, 2010 8:59 pm
- Location: Sun City, AZ
I only buy Pamela's GF Baking and Pancake Mix so I don't have a dozen different products in the pantry. I buy the 4 pound package and with it I can make pancakes, waffles, muffins, scones, banana nut loaf, pumpkin loaf, zucchini loaf cake, coffee cake, chocolate chip cookies and also Bisquick Type Drop Biscuits. All these recipes are on the back of the 4 pound package. Smaller package does not have all these recipes on it. I'm sure you can find more online.
On Pamela's the recipe for the drop biscuits is
1 cup of mix
1/4 cup shortening
1/3 cup plus 1 TBSP milk
I also buy Pamela's GF Bread Mix & Flour Blend in the four pound package. On the back are recipes for making bread, bagels, pizza crust, pie crust, cinnamon swirls, stuffing, sweet bread, gingerbread cookies, and egg free bread.
For the bread you add oil, eggs and yeast. I use a bread maker. After it is cooled I slice and freeze it.
I don't do a lot of baking but my daughter also uses these products for her family of six as her husband is gluten intolerant. I have eaten many of these recipes at her house and enjoyed them all.
On Pamela's the recipe for the drop biscuits is
1 cup of mix
1/4 cup shortening
1/3 cup plus 1 TBSP milk
I also buy Pamela's GF Bread Mix & Flour Blend in the four pound package. On the back are recipes for making bread, bagels, pizza crust, pie crust, cinnamon swirls, stuffing, sweet bread, gingerbread cookies, and egg free bread.
For the bread you add oil, eggs and yeast. I use a bread maker. After it is cooled I slice and freeze it.
I don't do a lot of baking but my daughter also uses these products for her family of six as her husband is gluten intolerant. I have eaten many of these recipes at her house and enjoyed them all.
Charlotte
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
I found the Bisquick. It contains: rice flour, sugar, leavening (baking soda, sodium aluminum phosphat, monocalcium phsophate), modified potato starch, salt, xanthan gum. To make biscuits you need to add shortening, milk, eggs, but I think the website has many recipes for various types of dishes, so check it out.
I don't use Pamela's products because they contain milk and tapioca. Betty Crocker yellow cake mix is about the only one I have found that i can use.
Mary Beth
I don't use Pamela's products because they contain milk and tapioca. Betty Crocker yellow cake mix is about the only one I have found that i can use.
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
I recently found the General Mills GF Bisquick at a local grocery store – so I just HAD to try it! It is endorsed by the Celiac Disease Foundation as gluten free – but also says “may contain Soy ingredients”.
I made the Biscuits from the recipe on the back of the carton. The objective was a biscuit to use as a base for Creamed Salmon on Biscuits.
Since I didn’t want a full batch of 10 biscuits --- I halved the recipe --- which may have lead to my disappointment with the final product as - I used only 1 egg (large).
Mixed up in its raw form, the dough really looked just like the original product. It also baked like the original product. But the final result was extremely dry and very crumbly – and tasted strangely sweet. Maybe it would be more appropriate used for something like strawberry shortcake?
Possibly it needed more egg????
Recipe as stated on the box is:
2 cups of the mix
1/3 cup shortening
2/3 cup milk
3 eggs
If anyone else has tried this product, I’m wondering what their results were? What ideas or suggestions anyone might have on increasing the moisture content without changing the texture completely?
Gayle
I made the Biscuits from the recipe on the back of the carton. The objective was a biscuit to use as a base for Creamed Salmon on Biscuits.
Since I didn’t want a full batch of 10 biscuits --- I halved the recipe --- which may have lead to my disappointment with the final product as - I used only 1 egg (large).
Mixed up in its raw form, the dough really looked just like the original product. It also baked like the original product. But the final result was extremely dry and very crumbly – and tasted strangely sweet. Maybe it would be more appropriate used for something like strawberry shortcake?
Possibly it needed more egg????
Recipe as stated on the box is:
2 cups of the mix
1/3 cup shortening
2/3 cup milk
3 eggs
If anyone else has tried this product, I’m wondering what their results were? What ideas or suggestions anyone might have on increasing the moisture content without changing the texture completely?
Gayle
I made Impossible Cheeseburger Pie sans the cheese for my son (poor kid kept looking for the cheese). He liked it and it wasn't dry at all. I'll probably attempt an Impossible Apple Pie for him some other time.
Mary Beth
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
Thanks Mary Beth.
As this product was rather pricey -- would hate to just discard it. I have been contemplating how to use the remainder of this product, and your suggestion of that old stand-by Impossible Cheeseburger Pie, and its close cousin,
Impossible Lasagna Pie, is quite welcome. They’ve been long forgotten here. But sure enough, were still to be found in my recipe box!!
Am I to assume that you used the same amount of the GF mix as the Original Bisquick mix recipe calls for?
Seems to me that making what amounts to a crust for this main dish is quite different than trying to make free standing biscuits, so I can see where one might get a more decent result using it this way. (And this crust is really supposed to be kind of crumbley isn’t it?)
The GF Biscuits I made could not really even be sliced in ½ with a bread knife the way the original recipe biscuits could. --- Oh for sure, the original recipe crumbled and crumbed some, but didn’t just fall apart.
The proportions for the biscuits were quite different, and of course also included shortening, which this pie crust recipe doesn’t include, or need.
Gayle
As this product was rather pricey -- would hate to just discard it. I have been contemplating how to use the remainder of this product, and your suggestion of that old stand-by Impossible Cheeseburger Pie, and its close cousin,
Impossible Lasagna Pie, is quite welcome. They’ve been long forgotten here. But sure enough, were still to be found in my recipe box!!
Am I to assume that you used the same amount of the GF mix as the Original Bisquick mix recipe calls for?
Seems to me that making what amounts to a crust for this main dish is quite different than trying to make free standing biscuits, so I can see where one might get a more decent result using it this way. (And this crust is really supposed to be kind of crumbley isn’t it?)
The GF Biscuits I made could not really even be sliced in ½ with a bread knife the way the original recipe biscuits could. --- Oh for sure, the original recipe crumbled and crumbed some, but didn’t just fall apart.
The proportions for the biscuits were quite different, and of course also included shortening, which this pie crust recipe doesn’t include, or need.
Gayle