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