Gluten-Free Bisquick® Mix

Breads & Muffins | 0 comments

Shared By: Adapted from Betty Hagman

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 1/2 cup rice flour (white or brown)
  • 1 2/3 cup potato starch
  • 3 teaspoon baking powder
  • 2 1/2 teaspoon salt
  • 2 Tablespoon sugar
  • 3 Tablespoon egg replacer
  • 1 cup less 1 Tablespoon shortening
  • 1/2 cup dry buttermilk powder (I use soy formula)


  • In a large bowl whisk all together except shortening.
  • Cut in shortening, until no lumps appear.
  • Store in the refrigerator.
  • Use in any Bisquick® recipe.





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