Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Bisquick Mix Adapted from Secret Recipe book 4 cups flour ( I use the mix that I posted ) 2 TBS baking powder 1 1/2 tsp. Salt 1 cup shortening Combine all dry ingredients in a large bowl. Add shortening and mix with electric mixer on medium speed until shortening is blended with the flour. Use the mix as you would the real thing. As I am mixing in my Kitchen Aide, I sometimes have to add a bit more flour. You want it to be a fine mix. It will not be like bisquick, because it will be stick, and want to stick together. But that is okay. I Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Thanks! I did not know about the cross contamination issues. This recipe looks great! Where do I find the mix that Amy Lovelace posted? Do you store it in the fridge or do you need to use it right away? angie. --- Amy Lovelace <loveamy wrote: > Bisquick Mix > Adapted from Secret Recipe book > > 4 cups flour ( I use the mix that I posted ) > 2 TBS baking powder > 1 1/2 tsp. Salt > 1 cup shortening > > Combine all dry ingredients in a large bowl. > Add shortening and mix with electric mixer on medium speed until > shortening is blended with the flour. > Use the mix as you would the real thing. > > As I am mixing in my Kitchen Aide, I sometimes have to add a bit more > flour. You want it to be a fine mix. It will not be like bisquick, > because it will be stick, and want to stick together. But that is > okay. > > I > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Here is Amy's gluten free flour mix (from our recipe files). She writes: A friend of mine gave me this recipe about 4 months ago. I love it. I am not a health nut, and I love to bake. This recipe has allowed me to make all my favorite wheat items. Cookies, cakes, quick breads. It works in any recipe, any cook book, other than a yeast bread. The recipe below is the recipe times 5, as this is the way I buy the ingredients in bulk. My friend thinks she found it in the magazine Living Without. All Purpose Gluten Free Flour Mix 5 cups brown rice flour 6 1/4 cups rice flour 1 1/4 cups potato starch 3 1/3 cups sweet rice flour (AKA glutinous/sticky flour) 2 2/3 cups cornstarch (cornflour) 3 1/3 cups tapioca starch 10 teaspoons xanthum gum (3tbs +1tsp) I hope you all enjoy it as much as I have. I have been having a blast in the kitchen again. The first time in 8 years, I have not been disappointed or frustrated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 I store mine in a tupperware container. It lasts a long time. I did put some in a ziplock bag and take it to Mexico with me. We were gone a total of 20 days. I only used it in the first place we stayed for 7 days, as we did all our own cooking. It was packed away for the rest of the time, and when we got home it was bad. I double the recipe and store it in my tupperware contanier with all my other flours and it has been fine. Amy L. - Angela Leigh Pohlman Wednesday, May 09, 2007 4:54 PM Re: Bisquick recipe Thanks! I did not know about the cross contamination issues. This recipe looks great! Where do I find the mix that Amy Lovelace posted? Do you store it in the fridge or do you need to use it right away? angie. --- Amy Lovelace <loveamy wrote: > Bisquick Mix > Adapted from Secret Recipe book > > 4 cups flour ( I use the mix that I posted ) > 2 TBS baking powder > 1 1/2 tsp. Salt > 1 cup shortening > > Combine all dry ingredients in a large bowl. > Add shortening and mix with electric mixer on medium speed until > shortening is blended with the flour. > Use the mix as you would the real thing. > > As I am mixing in my Kitchen Aide, I sometimes have to add a bit more > flour. You want it to be a fine mix. It will not be like bisquick, > because it will be stick, and want to stick together. But that is > okay. > > I > > > > > > Quote Link to comment Share on other sites More sharing options...
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