Tuesday, May 17, 2011

Gluten Free Master Baking Mix/ Homemade "Bisquick" Recipes



In this gluten free journey I've created quite a few recipes over the years. One of the most popular on this site is my gluten free master baking mix. I revised the original recipe last year to create a healthier, whole-grain, soy-free, and dairy/casein-free version. Since then I've used it for countless recipes... dinner recipes...dessert recipes...snacks...you name it! It's so easy to use. It's much healthier than the Betty Crocker version, it's a more frugal option, and it's incredible easy to make.

Today I'm sharing the Revised Whole Grain Gluten Free Master Baking Mix recipe again, along with 5 additional SUPER easy recipes that you can make with the master baking mix.

I would really love your feedback on these recipes. I love the biscuits. I love the cakey-cookies. I love the easy muffins. And mostly... the pancakes just rock.

What are your favorite OLD Bisquick recipes? What would you make using this mix or the original mix? If you have a recipe you'd like me to try & feature on the blog using this mix, please email me your suggestions!

Soft & sweet chocolate chip cookies made using the GF Whole Grain Master Baking Mix. 

Flaky,  Buttery Drop Biscuits made using the GF Whole Grain Master Baking Mix. 

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

3 cups brown rice flour
2 cups sorghum flour -or- millet flour
1 1/2 cups arrowroot starch -or- tapioca 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. Makes about 7 cups.

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Half Recipe: 
1 1/2 cups brown rice flour
1 cup sorghum flour -or- millet flour
3/4 cups arrowroot starch -or- tapioca starch
1/4 cup potato starch
2 tablespoons brown rice protein powder -or- almond flour
2 tablespoons ground flax seeds (optional - great for a whole grain texture & extra fiber!)
2 teaspoons xanthan gum
1 teaspoons salt
1 tablespoon + 2 teaspoons baking powder
1/4 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. Makes about 3 1/2 cups.

A Few Gluten Free Master Mix Recipes

1) Easy Muffins: 
1 cup MASTER MIX
¼ cup sugar
⅓ cup milk
1 egg
1 tsp. vanilla
⅓ c. blueberries, chocolate chips, chopped apples, etc...

Mix all ingredients. Line muffin pan with cupcake liners. Fill ¾ full of batter. Bake 350 for 17-20 minutes until a toothpick inserted in the middle of muffin comes out clean. Makes 6 muffins.

2) Pancakes: 
1 cup MASTER MIX
¾ cup - 1 cup milk (or non-dairy milk)
1 egg

Mix all ingredients together, you can add additional milk if necessary depending on how thick or thin you like your pancake batter. Grease pan (with butter, oil, or non-stick spray) and heat until droplets of water will sizzle. Pour about 2 tbsp. batter per pancake onto preheated hot skillet. Cook on med. high heat until bubbles form & pop on top of pancakes -or- until edges look dry. Flip cook an additional minute or so. Serve hot. Makes about 9 (2") pancakes.

3) Drop Biscuits: 
1 ¼ cup MASTER MIX
3 tablespoons palm shortening, crisco, or butter
1 egg
2-4 tablespoons cold water

Cut shortening or butter into master mix until it looks like small peas. Stir in egg. Stir in1 tablespoon of water at a time until you have a stiff dough. (You may not need all 4 tablespoons of water.) Drop batter (2-3 tbsp. at a time) on greased baking sheet, each biscuit about 2” apart. Shape each biscuit into a circle. Bake at 350 for 10-15 minutes until golden brown. Place a pat of butter or margarine on top of each biscuit in the last few minutes of baking. My oven underheats, so things tend not to brown -- you may need to turn up your oven to BROIL for 2-3 minutes to brown the biscuits. DO NOT allow to broil for longer or they will burn.  Makes 6 biscuits.

4) Basic Cookies: 
2 ¾ cups MASTER MIX
½ cup palm shortening, crisco, or butter
¾ cup sugar
2 eggs
1 teaspoons vanilla
2-4 tablespoons water
ADD IN'S -- 1 cup of any of the following (or mix of the following): chocolate chips, chopped walnuts, chopped pecans, raisins, coconut flakes, macadamia nuts, rolled oats, chopped candied oranges, etc...

Cream sugar with shortening or butter. Add eggs and vanilla. Stir in master mix. If needed, add 2-4 tablespoons of water until you get a stiff (not crumbly) batter. Fold in any additional flavorings/spices/additions. Drop by tablespoons onto baking sheet.  Flatten cookies slightly with the bottom of a glass or the palm of your hand, as they will not spread. Bake at 350 for 8-10 minutes. Makes about 2 dozen 1" cookies.

5) Impossible Cheeseburger Pie
1 lb. ground beef, ground turkey, or ground chicken
1 large onion, chopped (about 1 cup)
1 cup shredded cheddar cheese (dairy free version -- shredded daiya vegan cheese)
1/2 teaspoon salt
1/2 cup MASTER MIX
1 cup milk (or non-dairy milk)
2 eggs

Preheat oven to 350 degrees. Grease a 9" pie pan or a large baking dish. In a large skillet brown ground beef and chopped onions. Spread browned ground beef & cooked onions in the greased baking dish. Sprinkle ground beef with cheese or daiya vegan alternative. In a small bowl mix together the salt, master mix, milk, and eggs. Pour over the ground beef & cheese. Bake for 25 minutes until golden brown and/or until a knife inserted in the middle comes out clean. Allow to cool 5 minutes before serving. Makes 8 slices. Serve each slice with the option of being topped with mustard, ketchup, chopped tomatoes, and dill pickles!
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29 comments:

  1. You can make this corn free by substituting guar gum for xanthan gum and using 1 tablespoon baking soda with 2 tablespoons cream of tartar for the baking powder (I have yet to find a baking powder that doesn't contain corn starch.) I'll hopefully try this later in the week since I can't find a simple gf pancake mix that's corn-free.

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    Replies
    1. Thank you for posting this, I am trying to remove corn products as well but still learning...very excited!!

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    2. why are you trying to make this corn free? allergies? or is there another reason? thanks

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  2. What would you replace the gums with. We can't tolerate any of the gums.

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  3. I'm figuring I could sub chia seed meal for the flax? Maybe a bit less, since chia seems to bind more strongly than flax. (My tummy doesn't like a lot of flaxseed) I love that you've used protein powder in this. Intriguing! I might have to try making pancakes!

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  4. Audrey - If you can tolerate psyllium powder/husks, you could add about 1/3 cup of psyllium husks to the mix. That should help with binding.

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  5. Alta -- yes! definitely you could sub chia! And really the flax is optional here. It's just a good way to add extra fiber and healthy omega 3's!

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  6. tbonecats - thanks so much for the info on making this corn free! Good to know! :-)

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  7. I need egg free options, pretty please !!! ;)))

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  8. Carrie those chocolate chip cookies look like a better version of Chips Ahoy! Well done!

    xoxo
    Nicole

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  9. This site and you are a life saver!
    Thanks!

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  10. I just discovered your website. Thanks so much for the practical info! I'm new to this and it's a bit overwhelming at times.

    Question... I can't tolerate potato and most GF flour mixes contain potato starch. What is a good, standard substitution I can use in place of potato starch in recipes?

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  11. DesertRose - I would simply replace the potato starch with additional arrowroot starch, cornstarch, or tapioca starch -- whichever of these starches you prefer tastewise or whichever one fits in your budget! :-)

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  12. I just found a corn freebaking powder this week. Made by Hain, it has potato starch instead. Course, u can always make ur own, too. :-)

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    Replies
    1. Here is how you can make your own baking powder
      How to make it
      --------------------------------------------------------------------------------

      If your recipe calls for...
      1 tsp. of baking powder, add instead 1/2 tsp. cream of tartar and 1/4 tsp. baking soda.
      1 1/2 tsp. of baking powder, add instead 3/4 tsp. cream of tartar and 3/8 tsp. baking soda (1/4 plus 1/8 tsp.).
      To make a large batch of baking powder, mix ¼ cup starch (arrowroot or tapioca) with ¼ cup of baking soda and ½ cup of cream of tartar. The starch is very important! Otherwise you get concrete. Keep in a sealed jar or Tupperware. 1 tsp. mix equals 1 tsp. baking powder.
      and here is the website that I got the info from
      http://www.grouprecipes.com/83473/corn-free-baking-powder.html
      Hope this helps!!

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  13. Can starch be made from flour?

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    Replies
    1. Well, I'm not sure it could be made from 'flour' - but I'm a little confused by your question! Generally starch is processed from removing the bran and germ from the actual grain or seed... whereas if it's already a "flour" than the bran and germ are already going to be in it... So I think if you wanted to make your own starch you would have to start from the actual grain or seed, not from a processed flour!

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  14. I used corn starch to replace all the other starches. Worked fine!

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  15. I used this mix to make sausage balls today worked great. I used 1.5 cups of the mix, 1/2 a lb of sausage and 2 cups of shredded cheese. Mixed it up and added a tablespoon of milk at a time until I got moist enough to stick together. 20 min at 400. Oh and I also threw in some parsley garlic and onion powder.

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  16. I used this mix to make sausage balls today 1.5 cups of mix, 2 cups of shredded cheese and .5 lbs of sausage I then added a tablespoon of milk at a time to moisten it enough to make balls. Turned out great!

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  17. THANK YOU so much. Just printed this and will be making it in the next few days.

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  18. I am super duper allergic to *both* rice and millet.

    And I am also sensitive to nuts.
    ( & can't use eggs either...)

    Can you please( please?) suggest alternatives to those flours that will definitely still taste and work out really well as a flour blend...?

    My basic mix that I've been tinkering with- sorghum, tapioca and/or potato starch with coconut flour, is not working out all that great. ;(

    Thank you so, so, sooooo much. ~alli

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    Replies
    1. Alli - You can use sorghum for BOTH the brown rice flour and sorghum flour. As far as the almond flour -- use additional starch instead or replace it with powdered milk. IT should work just fine for any of the recipes. Let me know if you try it! You may want to try it with the half recipe first just to be sure!

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  19. I just found this blog and am enjoying it. My rheumotolgist suggested tryng a inflammatory diet. Which includes gluten and dairy free, no corn and sugar. Its only been a few weeks but I have alreay lost 7 lbs which is nice. I have psoratic arthritis and had to go off my meds for awhile, after 2 months off I have ankle pain and swelling. Going to work is exhausting, but its not like I can throw in the towel and give up, I love my work and its time to make some diet changes. I am in the medical field and know that I am blessed for the health I have, it could be so much worse. Carrie, your creativity is also a God Send. Thank you

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  20. I just found your web site, and I'm having a lot of fun looking through it. This basic mix looks like it could be what I have been looking for! I have been using oil as my fat, since I am a college student and it's much cheaper that solid fats. Could I leave the fat out of the master mix and then add some oil when I use it to bake? Thanks!

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  21. Carrie, will your origional master mix recipe work in these recipes as well? Or is it better to just use the revised mix? My celiac daughter isn't fond of brown rice flour for the "fun" stuff that we would usually make with master mix. Plus, for no more often than we use the master mix recipes I'm not overly concerned about the nutritional value. Super Bowl Sunday is coming up and we want to make some fun stuff LOL.

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    Replies
    1. YES! the original mix will work just fine!! I hope you have fun making goodies for the super bowl!!

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    2. Hi, I know this post is old, but wanted to ask. I can't have Fructose so Brown Rice and Brown sugar are out for me, any ideas what i could use in place of them so what I bake takes halfway decent?

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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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