I have been diagnosed with Celiac Disease for 5 years now. In the beginning had a really hard time finding recipes that tasted like "normal food" and were gluten free. With a lot of trial and error and a lot of help from friends and family I started to figure out how to eat what I wanted gluten free. I want to share what I have learned and by doing so, hopefully will help a few people along the way!
Tuesday, February 15, 2011
Becoming a Bisquick Scientist!
I was super-excited when I found out that General Mills was coming out with Gluten-Free Betty Crocker cake mixes, Bisquick and Chex! I was very un-excited when I found out its only available in the USA. I wrote to them eagerly wanting to know if and when we could get it in Canada... only to receive an automated response that "the product I was inquiring on was only available in the USA" - well DUH! ...
My sister was going to Michigan for a wedding and brought me back some of the mixes to try. The one thing I found I could not live without was the Bisquick. It made great pancakes and waffles and served as a great base for muffins.
One of my good work-friends went to Boston on a shopping trip and brought me back 2 more boxes - I was thrilled. As they eventually ran out, I thought - surely I can figure out how to make this myself based on the ingredients that are on the box... its just a baking mix.
I got very very close, and here it is....
1 cup of white rice flour
1/2 cup of sugar 1/2 cup of potato starch 1 tsp xanthan gum 1/2 tsp salt 1/2 tsp GF baking soda
Sift well and store in an airtight container... I doubt its exact, but it does the same job as the Bisquick does...
The BEST thing that I made from them is chocolate chip muffins!
1-1/4 cup of the "Bisquick" mix
1/2 cup sugar
2/3 cup milk
1 tsp oil
1 cup chocolate chips
Mix well in a hand or stand mixer for about 2-3 minutes - the batter will thicken up.
Bake in greased muffin tins for 15-20 minutes at 400F until browned and cooked through.