Updated March 2, 2016
Homemade Gluten Free Biscuit Mix is a pantry essential crucial for creating speedy mouthwatering meals, delectable desserts and scrumptious snacks.
Do you remember Bisquick™, Grandma’s favorite go-to baking mix?
What I thought was a simple task, developing baking recipes using a gluten free version similar to Bisquick™, turned out to be an arduous quest fraught with failure upon gluten free baking failure.
The grocery money I spent on ready-made baking mixes literally turned into dust in the wind. Products crumbled upon touch and tasted like a mouth full of sand.
Solving the mystery of the perfect mix recipe became a singular mission.
I rolled up my sleeves and proceeded to dig myself out of my dust bowl doldrums.
I defined what I was looking for: a delicious, high performing, premium, all-purpose homemade gluten free baking mix.
I began by asking myself, “What measure should be used to judge the high standard I set?”
“Biscuits, of course!”
In my pre-gluten-free days, I stumbled across a wonderful cookbook by Grady Spears, A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos. His “Buttermilk Biscuits”, a wheat flour based recipe, were the best biscuits we’ve ever had, and they quickly became a family favorite.
I chose Mr. Spears’ biscuits as the standard against which I tested all my gluten-free trials, and the basis for developing my homemade mix recipe.
I tried the mix with lard, shortening and coconut oil; our personal preference was butter. Butter enhanced flavor and resulted in a flaky crumb more appealing to my family judges. If you wish to make a room temperature, shelf-stable product, use shortening or coconut oil.
Still, my baked goods based on this new biscuit mix fell short in flavor notes . . . an unpalatable metallic aftertaste clung to our mouths, overshadowing what otherwise was a fine baked product.
No matter what I tweaked in the gluten free biscuit mix recipe, I couldn’t shake off that unpleasant “tinny” undertone.
One morning, my son pointed out that the store bought gluten-free baking powder we were using contained cornstarch.
My husband is allergic to corn . . . and baking powder was an oversight. It never occurred to me to check for corn in such a basic cooking ingredient.
This side trip gave birth to Homemade Gluten-free Baking Powder.
The resulting benefit . . .
. . . Yup; you guessed it!
That brassy-alkaline aftertaste in my baked goods made from my homemade gluten free biscuit mix was due to “sodium aluminum sulfate”, the double-acting agent added to commercial baking powders.
You’ll want to keep plenty of this baking mix on hand for quick and tasty meals and treats.
Choose the one that best meets your baking needs . . . Whole Grain Gluten Free Biscuit Mix or White Gluten Free Biscuit Mix.