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Bisquick Pancake & Baking Mix, Gluten Free
Bisquick Pancake & Baking Mix, Gluten Free
16 ozPopular item
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Recent reviews
Sep 2023
Order delivered in 54 min
Customer since 2019
Woodbridge, VA
Sep 2023
Order delivered in 35 min
Customer since 2020
Sterling, VA
Sep 2023
Order delivered in 56 min
Customer since 2021
Arlington, VA
About
Highlights
Gluten Free
Details
Make quick and easy family breakfast favorites with Betty Crocker Bisquick Gluten Free Pancake & Baking Mix. This versatile baking mix can be used for biscuits, muffins, pancakes, waffles and even pie. From hot, fluffy pancakes to mouthwatering waffles, bake restaurant-worthy gluten-free breakfast dishes with this all-purpose baking mix. Add milk, oil and eggs to start making a breakfast spread.
• Makes fluffy, gluten-free pancakes, waffles and more
• Just add milk, oil and eggs
• No artificial flavors
• Personalize with fruit, nuts or chocolate chips
• Making breakfast a fun family tradition
Ingredients
Rice Flour, Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Potato Starch, Salt, Xanthan Gum
Directions
To Measure Bisquick Gluten Free Mix: Spoon into dry-ingredient measuring cup; level with knife. Gluten Free Pancakes: Makes 10 Pancakes. 1 cup Gluten Free Bisquick mix. 1 cup milk. 2 tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour slightly less than 1/4 cupfuls onto hot greased griddle. 3. Cook until edges are dry. Turn; cook until golden. High altitude (3500-6500 ft): No change. Gluten Free Waffles: Makes 8 (4-inch) Waffles: 1-1/3 cups Gluten Free Bisquick mix 1-1/4 cups milk. 3 tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour onto center of hot greased waffle maker; close lid 3. Bake about 5 min or until steaming stops. Carefully remove waffle. High Altitude (3500-6500 ft): No change. Gluten Free Biscuits: Makes 10 Biscuits: 2 cups Gluten Free Bisquick mix. 1/3 cup shortening. 2/3 cup milk. 3 eggs 1. Heat oven to 400 degrees F. 2. Cut shortening into mix, using fork, until particles are size of small peas. Stir in remaining ingredients until soft dough forms. 3. Drop by spoonfuls onto ungreased cookie sheet. 4. Bake 13-16 min or until golden brown. High Altitude (3500-6500 ft): No change. Gluten Free Strawberry Shortcakes: Makes 6 shortcakes. 4 cups (1 quart) strawberries, sliced. 1/2 cup sugar. 2-1/3 cups gluten free Bisquick mix. 1/3 cup butter. 3/4 cup milk. 3 eggs, neaten. 1/2 teaspoon pure vanilla extract. 3/4 cup whipping cream, whipped. 1. In small bowl, mix strawberries and 1/4 cup sugar, set aside. 2. Heat oven to 425 degrees. Grease cookie sheet. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar, cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. 3. Drop by6 spoonfuls onto cookie sheet. 4. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.
To open lift this tab.
Warnings
Do not eat raw pancake batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 390mg16%
- Total Carbohydrate 33g11%
- Dietary Fiber 0g0%
- Sugars 3g
- Protein 3g
Highlights
Gluten Free
Details
Make quick and easy family breakfast favorites with Betty Crocker Bisquick Gluten Free Pancake & Baking Mix. This versatile baking mix can be used for biscuits, muffins, pancakes, waffles and even pie. From hot, fluffy pancakes to mouthwatering waffles, bake restaurant-worthy gluten-free breakfast dishes with this all-purpose baking mix. Add milk, oil and eggs to start making a breakfast spread.
• Makes fluffy, gluten-free pancakes, waffles and more
• Just add milk, oil and eggs
• No artificial flavors
• Personalize with fruit, nuts or chocolate chips
• Making breakfast a fun family tradition
Ingredients
Rice Flour, Sugar, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Potato Starch, Salt, Xanthan Gum
Directions
To Measure Bisquick Gluten Free Mix: Spoon into dry-ingredient measuring cup; level with knife. Gluten Free Pancakes: Makes 10 Pancakes. 1 cup Gluten Free Bisquick mix. 1 cup milk. 2 tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour slightly less than 1/4 cupfuls onto hot greased griddle. 3. Cook until edges are dry. Turn; cook until golden. High altitude (3500-6500 ft): No change. Gluten Free Waffles: Makes 8 (4-inch) Waffles: 1-1/3 cups Gluten Free Bisquick mix 1-1/4 cups milk. 3 tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour onto center of hot greased waffle maker; close lid 3. Bake about 5 min or until steaming stops. Carefully remove waffle. High Altitude (3500-6500 ft): No change. Gluten Free Biscuits: Makes 10 Biscuits: 2 cups Gluten Free Bisquick mix. 1/3 cup shortening. 2/3 cup milk. 3 eggs 1. Heat oven to 400 degrees F. 2. Cut shortening into mix, using fork, until particles are size of small peas. Stir in remaining ingredients until soft dough forms. 3. Drop by spoonfuls onto ungreased cookie sheet. 4. Bake 13-16 min or until golden brown. High Altitude (3500-6500 ft): No change. Gluten Free Strawberry Shortcakes: Makes 6 shortcakes. 4 cups (1 quart) strawberries, sliced. 1/2 cup sugar. 2-1/3 cups gluten free Bisquick mix. 1/3 cup butter. 3/4 cup milk. 3 eggs, neaten. 1/2 teaspoon pure vanilla extract. 3/4 cup whipping cream, whipped. 1. In small bowl, mix strawberries and 1/4 cup sugar, set aside. 2. Heat oven to 425 degrees. Grease cookie sheet. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar, cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. 3. Drop by6 spoonfuls onto cookie sheet. 4. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.
To open lift this tab.
Warnings
Do not eat raw pancake batter.
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