Sunday, August 22, 2010

Revised Gluten Free, Casein Free Master Baking Mix Recipe



One of the first recipes I created when I became gluten free in 2007 was a gluten free baking mix similar to the popular "Bisquick." It's been one of my most popular recipes and I'm glad that it's such a helpful & practical recipe for so many people.

Now, 4 years later... you can actually BUY gluten free Bisquick... and if you need something fast, it is very useful. But I will warn you... the Betty Crocker GF Bisquick is not the tiniest bit healthy. And sometimes that's completely okay. If you want cake for special occasions it certainly doesn't have to be healthy... but really I want my pancakes to at least have a LITTLE bit of fiber in them... if that sounds like you too, then you'll probably really love this mix!


After initially posting the recipe one of the most frequent questions I received was how to make the mix casein free/dairy free. Many people suggested simply replacing the powdered milk in the recipe with additional tapioca starch. I didn't necessary want to offer this recommendation because tapioca starch is such a simple & unhealthy starch. I've also discovered I just don't like the taste of tapioca starch. I've always been a proponent of whole grains and I wanted to find a way to keep the mix at a high gluten free whole grain ratio.

I also wanted to remove the Crisco from the recipe. Not only does it contain soy, which I try to avoid... but I've since realized it's basically an edible form of plastic. Which is sort of gross when you think about it. I can't tell you how many people asked me what they could use instead of Crisco and at the time, I was not knowledgeable enough to give them a good answer. Now I know that you can use Spectrum Palm Shortening or Coconut Oil.. it's up to you! They both work really well. And you don't have to feel guilty about your pancakes with these healthier alternatives to Crisco!

So, at long last, here is the new revised gluten free, casein free, and soy free master baking mix. Use it cup for cup in any "Bisquick" type recipe. It's fantastic for quick breads, muffins, biscuits, etc...

Do you have a recipe you make with this homemade gluten free master baking mix? 
I'd love to feature it on Gingerlemongirl.com! 
Just leave me a comment and share your thoughts & recipes! 



Ginger Lemon Girl's Gluten Free/Casein Free 
Master Baking Mix (Like Bisquick)
Free of gluten, dairy/casein, and soy
Created by Carrie @ Gingerlemongirl.com
Printer-friendly recipe. 

3 cups brown rice flour
2 cups sorghum flour
1 1/2 cups arrowroot starch
1/2 cup potato starch
1/4 cup brown rice protein powder -or- almond flour
1/4 cup ground flax seeds (optional - great for a whole grain texture & extra fiber!)
1 tablespoon + 1 teaspoon xanthan gum
2 teaspoons salt
3 tablespoons baking powder
1/2 cup coconut oil or spectrum palm shortening (I used spectrum)

Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry.

Here are a few of my favorite recipes to use this wonderful mix: 

Pin It!

22 comments:

  1. What a fantastic flour mix! I am always playing around and experimenting but looks like you worked out a great one.

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  2. I love that you used whole grains AND didn't use tapioca starch. I'm finding I really don't like tapioca starch either. Love tapioca pudding, but not the starch! lol

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  3. Thanks Meghan! I'm really proud of this mix!! :-)

    Hunters - Thank you! I've come to regard tapioca starch as absolutely VILE. I can taste it in ANYTHING that it's in and I just don't like it. I'm so glad I finally figured out what it was! lol.. And whole grains are so essential if your body can tolerate healthy carbohydrates!

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  4. As I said on Facebook, I love that you've recreated this baking mix, Carrie. No Crisco and no gf, high dollar, empty calorie Bisquick needed. I used to have a problem with both sorghum and potato starch, but will try them again. I love the idea of using almond flour and coconut oil in this mix, and flax meal, too. Nice! And, you selected the right photos to convince us--delectable!

    Shirley

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  5. Carrie I love you site! you´re like part of our family! we are mexican, live in Cancun and are gfcfsf and sugar free. I want to make this mix but have some issues. 1) Cant get arrowroot starch here, I use tapioca but dont like it either. Can I sub with cornstarch????? 2) Because of the weather, it is not too practical for me to add the coconut oil to my mix so,if I want to make some pancakes, how much oil should I use per cup of flour mix?
    Big hughs and thanks for sharing!

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  6. what a great revision Carrie! I have really been out of the loop (computer-wise) but I am glad I caught this one. =0)

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  7. Cool, this is an interesting mix Carrie. Thanks for pointing me to it. I am a BIG fan of sorghum flour and coconut oil. I share your tapioca sentiment. I just bought a loaf of GF bread from a bakery. It was millet-tapioca. I swear, it's all tapioca. It's so pasty and gross! I can't wait to try this - mini donught holes, yes please!

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  8. Any thoughts on a flour substitute for the brown rice? Sorghum is ok for me, but millet is not... I'd love to try this but I'm a little stumped. ;)

    -Sea

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  9. Sea - I think you could use quinoa flour (although it would have a definitely flavor, as opposed to brown rice), or you could use a starch if that was easier for you which would make it lighter... I think any whole grain or maybe half teff and half quinoa would be fine!

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  10. Carrie - this looks great. And I am so on the same page with you about two things from your post. I can take or leave muffins. Funny thing is that I make them alot - my husband loves them. But I find that after eating one, I've had enough. Except for chocolate muffins. Then all bets are off. If it's a chocolate muffin, I definitely eat more than one:). Oh, yes, and corn muffins too, especially if I grill them with a little bit of Earth Balance. Then I'm in heaven.

    Tapioca. It is, undoubtedly, the devil. I rue the day I discovered it. Vile, disgusting, beyond unpleasant tasting. I will drive 100 miles to avoid baking with it. I can smell it even when the tiniest amount is used.

    A note to Sea - the thing about quinoa flour is that it definitely has a strong and present flavor. I most like using it in recipes that include chocolate, as I think the chocolate masks the quinoa flavor. Just my two cents. And I vote also for using teff in some form or another as a replacement for brown rice flour or millet.

    I never thought about putting the Spectrum or Coconut Oil, both of which I LOVE baking with as my fat of choice, into the mix and then storing it. But it makes total sense. You're a genius! I mean, we store the Spectrum Palm Shortening and the Coconut oil in the pantry, so why not include them in a dry mix that is also stored in the pantry? Plus, for me, I go through my mixes so quickly, that I don't think it would have a chance to spoil.

    I'm making your mix right now. This very minute. And then I'm going to sit down to a yummy plate of pancakes!

    Thank you Carrie!

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  11. I am so glad to have found your blog. I have recently worked out that it is tapioca giving the the evil, absolutely awful flavour in gluten free products and unfortunately now I know that I've limited the range of pre-made things that I can eat even further. Not that I should anyway since I hate using products that have ingredients I'd need a science degree to decipher so this looks perfect. Plus - all ingredients I can obtain here. Thanks!

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  12. I made this today because I couldn't bring myself to pay another $5.00 for GF Bisquick. I substituted 2 cups of the brown rice flour for oat flour mixed with oat bran. (I pulverized it in the FP). I added 1 cup of quinoa flour instead of 2 cups of sorghum flour. I used cornstarch instead of arrow root because I had it. Add the flax too. Using it to make breading for pork chops tonight. I'll make some pancakes tomorrow for breakfast.

    Amy

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  13. That's wonderful! Let me know how the porkchops and the pancakes turn out for you Amy!! :-) Thanks so much for trying my recipe!

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  14. I just found your baking mix and definitely want to try it this weekend. I have read the comments about tapioca -- glad I did as I haven't ever used it! I have been comparing your "old" recipe with this updated one. Do you really use 1 1/2 cups arrowroot starch? I have always avoided most starch (weight issues) and with that and the potato starch it does give me some concern. Is there any substitute for them? I love using the brown rice flour, almond flour, flax seeds, etc. Would oat flour or millet or spelt work -- or does this actually need all that starch? Just worried about carb/starch calories.

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  15. Sandra - you can exchange the starches with other whole grains but if you do that you will have a really heavy mix that will produce very heavy baked goods. Remember this makes a LOT of mix, it's not just for one recipe, a little goes a long way. You're making 7-8 cups of master mix when in recipes you'll only use a cup or so -- therefore you'll only be using about 1/3 cup of arrowroot starch in your recipe at one time! :-)

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  16. Carrie, I came over to get the non-dairy recipe and I have everything, except the coconut oil. I need it to be kosher and will have to do some searching. Do you buy it in the supermarket or a health food store?

    Thanks for your help.

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  17. Hi Carrie--

    My name is Amelia and I am new to your website, although I am falling in love with it quickly. I am newly gf, due to wanting to help metabolism, digestion health and immune system. I am quickly learning how easy it is to change, with just a little bit of research, time and patience! I have posted your chocolate chip cookie recipe to both FB and Pinterest, with your site linked.I am so happy to have found some good recipes by someone who has been doing it for a long time (with comments!!) because going with out a cookie or cake for too long makes a girl crazy!

    I first started the gf lifestyle because I wanted to lost my pregnancy weight gain (40lbs). Now that I have been gf for 9 days and counting, i have increased brain function, more energy and an impeccable digestive system--not to mention a 5lb weight loss and decreased abdominal bloating. I have minor headaches but I think those are from the cravings for refined carbs that i usually eat. This is truly the lifestyle for me and your website helped me continue it when i was so close to eating a gluten sweet the past few days. THANKS & Good job :-)


    Thank you for showing me how to continue to be gf

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  18. This looks great! I am finding it impossible to find sorghum here in Sweden, what would you suggest to sub it out with?

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  19. Suzanne, I would simply use additional brown rice flour, or another gluten free whole grain such as oat flour, millet flour, quinoa, etc..

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  20. I was happy to see this, not because I was looking for a gluten-free master mix, but because I was looking for an acceptable substitute for shortening in a regular mix, lol. I don't know why coconut oil had never occurred to me. it makes the most wonderful cookies!

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  21. Dear Carrie!
    Hi. Is there something I can use to substitute the xanthan gum and the potato starch, which I am allergic to.

    Also is there a super great gluten free loaf bread recipe that is as light in texture as possible that you can highly recommend and share with me. And is it possible to make a multi grain gf loaf bread that is light in texture?
    With Much Gratitude ~ Noor

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  22. I have an almond allergy, and I'm not sure what brown rice protein powder is. What could I use for a substitute for these? More flax meal or brown rice flour?

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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