Homemade biscuit mix -- Regular and Gluten Free

This is a set of recipes for home made "Bisquick" mix.  The first one is just for regular biscuit baking mix -- it is what I use for my guys here at our house.  The second one is gluten, sugar and dairy free*

Regular Biscuit Baking Mix -- Just Add Water!
Makes about a gallon of baking mix

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

9 cups flour
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 1/3 cups powdered milk
2 cups margarine or other shelf-stable solid fat

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



*Gluten Free Biscuit Baking Mix -- Just Add Water!

The following recipe is for a gluten free, sugar free and dairy free biscuit baking mix.  I have NOT tried this yet.  I will once my eldest daughter comes home because I know she will appreciate some home made gluten free biscuits!

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

3 cups gluten free flour mix
1 1/2 cups tapioca flour
4 packets Truvia sweetener
1 1/2 tablespoons baking powder
1 packet Knox gelatin
1/2 teaspoon salt
2/3 cup powdered goat milk
1 cup solid fat (coconut oil, butter, lard, etc.)

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



6-14-12 update:

Trial run of the biscuits went great.  This dough has potential to make buns and other "bread" products.  I think it would need another packet of Knox to hold together enough for that use.

Here's what we did:

Single batch of gluten free biscuits

Pre-heat oven to 450F.

Combine in a mixing bowl:

2/3 cup EACH of potato starch, finely ground organic corn meal (flour), sorghum flour
1 cup tapioca flour
4 packets Truvia sweetener
1 tablespoon baking powder
1 packet Knox gelatin (about 1 teaspoon)
1/4 teaspoon salt
1/3 cup butter, etc. (as above)
1/3 cup olive oil

Gradually add in enough liquid to make a dough.  It needs to not be dry and clumpy, but just wet enough to hold together with nothing dry left.

1/4 cup goat milk (or other "milk" you tolerate)
about 1/2 cup water

Spray a baking sheet and a 1/4 cup measure with cooking oil spray.  Scoop the dough out onto the baking sheet, and place the biscuits about 2" apart.  Spray the measure between each scoop.  Bake the biscuits in a pre-heated 450F oven for about 8 minutes or until just becoming golden and set.

We ate ours with butter and honey.  Oh, yum!

Updated flour mix recipe -- gluten free

Hi,

My doctor thinks I'm having a problem with gluten, so barley flour is out for me.  Here's a mix I just tried:

2 cups sorghum flour
1 cup corn flour
3/4 cup potato starch
3/4 cup corn starch

I've been able to freely eat potatoes for a while now, so I'm giving it a try.  I'm not adding Knox to the muffins I just made because I think the potato starch will be sticky enough.  I'll let you know!

UPDATE 12-12-11

Ok, so here's yet another recipe.  I like this one best:

Combine equal parts of
Cornmeal
Cornstarch
Sorghum flour
Tapioca flour

If you need it extra tender, use more tapioca flour.

Several wheat free "baking mix" or flour mix recipes, also, gluten free

Here are an assortment of wheat-free flour mixes.  Some are gluten free while others are not.  I put "GF" in front of the gluten free recipes.




Wheat Free "Flour" Mix
Here's one.  It seems to work pretty well.  This is NOT gluten free.


2 cups barley flour
2 cups brown rice flour
1 cup corn meal (or flour)
1 cup tapioca flour


Combine and store in an airtight container.  Use in place of wheat, ("all purpose"), flour in recipes.






Another Wheat Free "Flour" Mix 
This one is without rice and has the benefits of flax.  This is NOT gluten free.


2 cups barley flour
2 cups corn meal (or flour)
1 cup tapioca flour or cornstarch
1 cup ground flax seed meal


Combine and store in an airtight container.  Refrigerate, if possible.  Use in place of wheat, ("all purpose"), flour in recipes.






GF Version 3
This version is Gluten FREE.


2 cups sorghum flour
2 cups millet flour
2 cups corn meal
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.


Version 4
This one is NOT gluten free.


2 cups barley flour
2 cups millet flour
1 cup sorghum flour
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.


Note:  I think by now, you are probably seeing a pattern.  I'm using what I have on hand.  I do like the versions with barley best because there is a bit of gluten in the barley.  However, if you can't have gluten, certainly don't use barley!




Version 5
For many baking applications, adding a packet of Knox gelatin will keep baked goods from being crumbly.  This one is NOT gluten free. 


2 cups barley flour
1 cup sorghum flour
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.




GF Here's another one that doesn't have the barley in it for gluten free baking.
Just follow that link.






GF And another that is also gluten free.  This is what I'm using now that I'm gluten free!

2 cups sorghum flour
1 cup corn meal
1 cup corn starch


Use as above in place of all-purpose (wheat) flour.