This is my gluten-free knock-off of Classic Bisquick® Baking Mix. This replaces cup-for-cup any recipe calling for Classic Bisquick®, not recipes calling for the gluten-free version of Bisquick®. Classic Bisquick® has fats in the mix whereas, the gluten-free version does not. My recipe contains oil and needs to be refrigerated after being mixed. It will last up to one week in an airtight container in the fridge. The addition of gluten-free cereal mimics the enriched flour aiding in the baking process as well as adding vitamins.


Recipe Summary

15 mins
15 mins
5 cups


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grind the powdered milk until fine.

  • Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

Cook's Notes:

Either brown or white rice flour can be used.

Lard, shortening, or coconut oil can be substituted for the butter, if desired.

Nutrition Facts

3800 calories; protein 75.4g 151% DV; carbohydrates 514.1g 166% DV; fat 160.9g 248% DV; cholesterol 428.1mg 143% DV; sodium 3222.9mg 129% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
I use this often for pancakes and biscuits. Today I made this with 1/2 cup powdered buttermilk for some pancakes and they were delicious. Read More