Updated December 26, 2017.
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 gluten free 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 with my homemade gluten free biscuit mix was due to “sodium aluminum sulfate”, the double-acting agent added to the commercial baking powder I was using.
When I replaced the commercial baking powder with my homemade gluten free baking powder, the irresistible flavor and aroma I was seeking, happened!
You’ll want to keep plenty of this baking mix on hand for quick and tasty meals and treats.
Choose the variation that best meets your baking needs . . . Whole Grain Gluten Free Biscuit Mix or White Gluten Free Biscuit Mix.