Home-Made Gluten Free Biscuit Mix for Quick, Easy Meals and Home Food Storage

“Gluten Free Biscuit Mix” is my latest short-term emergency food discovery, and I am bursting to tell you about it. This recipe was inspired by the Betty Crocker recipe site. They have long offered Bisquick, and now have a gluten- free version of it, so I believe they re-worked all the old “Impossibly-Easy” Bisquick creations that I loved back in the late 70’s, when I was a young mother with small kids and a busy schedule.

The recipes are made by putting your meat and vegetables, or your apples or peaches, into a pie pan, and pouring a sauce of Bisquick and milk, eggs, and seasonings over it, and sprinkle on cheese or cinnamon and sugar over it. It then cooks into quiche like casseroles, pies, and other tasty things. It forms its own top crust almost like magic. The Betty Crocker recipe site has many wonderful choices.

I make my own Bisquick mix from a recipe by Bette Hagman. She is my favorite author on the topic of Gluten-Free Cooking, and has been a wonderful pioneer on this topic for over 40 years. Bette has developed a wide range of simple effective ways to live gluten-free, among them by creating many basic mixes to keep on hand to shorten preparation time for good, low-cost, home cooked meals. I recently discovered ‘Biscuit Mix’, from her book, “Living Well Without Wheat, The Gluten-Free Gourmet, Revised Edition”, from the year 2000, which was a while ago. I have seen versions of this recipe on the back of several Gluten-Free products recently, so I know that I am not the only one who likes this recipe, though I want to share my version.

“BETTE’S BISCUIT MIX” 3 cups Rice Flour 4 Tablespoons Baking Powder 1 Tablespoon Salt 2 cups Potato Starch Flour 1 Cup Powdered Buttermilk 1 cup plus 2 Tablespoons Shortening 1/3 cup sugar 1 Tablespoon Baking Soda

In a large bowl, whisk together all the dry ingredients. Cut in the shortening until the mixture is crumbly. Makes 6 batches of biscuits.

TO MAKE BISCUITS: Add 1 beaten egg and ¼ cup water to 1 ¼ cups mix. Stir gently to moisten, roll out onto a rice-floured board and cut into biscuit shapes. Bake in a pre-heated oven at 400 degrees for 12 to 15 minutes. Makes 8 to 10 biscuits.

Nutrients per biscuit: Calories, 130, Fat 6 g, Carbohydrate 18 g,

Cholesterol 25 mg, Fiber 0, Protein 2 g.

TO TOP COOKED STEWS OR CHICKEN PIES: Add 1 beaten egg and 1/3 cup water to 1 ¼ cups mix. Stir to moisten and drop by spoonfuls on the hot stew or pie. Bake at about 350 degrees for 20-25 minutes or until the biscuits are done.

FOR MOST IMPOSSIBLY-EASY PIES: I just follow the directions from the Betty Crocker site, in the place of Bisquick.

Rice flour comes as white or brown, in 25 pound bags at places like Winco. You can also find it in bulk bins at health-food oriented stores, and in packages by Bob’s Red Mill. I usually just grind my own in my wheat grinder. I love Jasmine Rice, either white or brown, because when I cook Jasmine rice instead of grinding it, it stays moist and fresh longer, and smells wonderful when it cooks. It has always been fresh and clean, so the brown Jasmine rice does not need the pre-rinsing that is often valuable in other types of brown rice.

Here then are my variations to Bette’s Biscuit Mix. Instead of powered buttermilk, I use powdered coconut milk that I purchase in bulk on the internet from San Francisco Herb company. It stays fresh tasting for a long time. My body doesn’t handle milk products well. You could also try almond flour, or other milk substitutes or skip it altogether.

I use powdered butter from my long-term food storage cans instead of the shortening. It is much easier to mix in. I am using it from a very old, but recently opened can, that has held up beautifully over the years. I find #10 cans of powdered butter in many supermarkets and emergency supply outlets.

I also opened a can of powdered eggs, which I am trying to use up in mixes. It works well and makes the recipe even more instant. I use 6 tablespoons of powdered egg in the mix, which is 1/3 cup powdered egg. I increase the water for each batch by one or two tablespoons to compensate for more dry ingredients.

One batch almost fills up an empty #10 can, to keep on my shelf or I divide the mix into pint jars or pouches to seal them with my “Food Saver” which vacuum seals the food. This keeps the Biscuit Mix fresh for longer and I can add it to my longer term food storage collection.



Source by Cynthia S Wright

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