Asked 07/13/2013 by NYCfoodie
I hope you give the product another chance, we have had so many good comments about it that I am sure you can find a recipe that you like. Here are a couple to get you started.
Thanks for the question.
Answered 07/13/2013 by Betty Kitchen Expert
I made the Bisquick caramel apple cake using gluten free Bisquick. The rice flour absorbed all of the liquid, so there was no caramel sauce in the pan. Use the recipes created specifically for gluten free Bisquick for the best chance for success.
The main ingredient in gluten free Bisquick is rice. Rice needs to absorb liquid to become soft. Pancakes and waffles made with g-f Bisquick are fantastic because they are made with a batter, so the ratio of liquid to flour is high. Biscuits made with g-f Bisquick taste like sand because they are made like a dough, and there's not enough liquid to make the rice flour soft.
If you want to make biscuit-like baked goods, you are better off using an actual gluten free biscuit mix. G-f Bisquick works best for recipes that have a high liquid content.
Notice that adding more fat to g-f Bisquick will not make the baked goods more tender, because the rice flour can't absorb fat. Rice flour can only absorb liquid.
I have found that if you add two tablespoons of cornstarch per cup of gluten free bisquick, it is fluffier and has a consistency more like regulate flour. Be aware though that you will have to add slightly more liquid to your recipe in order to keep it from being as dry. This works especially well for cookies, cakes, cobblers. Hope this helps:)