Gluten-Free Bisquick Review

A few weeks ago while I was shopping for baking groceries at Target, I stumbled upon the new Gluten-Free Bisquick. I didn't even think twice, I just grabbed it to give it a try! It's main ingredient is rice flour and, I gotta tell ya, I don't like rice flour very much. I feel that it gives everything a very gritty texture that bothers me when I eat it. So I was not expecting to like the outcome, but it turned out I really liked what I made with it!

First, I made waffles exactly following the recipe on the box. They were great. Surprisingly light and fluffy. I got 5 small Belgium waffles out of it and was very pleased! They were fast to make and really good!

Yum!

Then this afternoon I wanted to try the biscuits. I have to tell you that the thing that I was not happy about was the quantity of mix. I had used 1 1/3 cup of mix for the waffles and needed 2 cups for biscuits. There was only a cup and a little extra left after the waffles so I made half a batch of biscuits. I think this is a bit of a rip off! There should be enough mix in there to make at least 2 DIFFERENT ITEMS!!!

The biscuits did turn out very well though, the whopping 5 of them it made!

They were very light and fluffy which I found really impressive.

I believe the box cost me around $6 at Target (sorry, I have no idea where my receipt is and I've learned with gluten-free shopping to not really look at the price tag or else it gets depressing!). So I'm not sure if $6 for 5 waffles and 5 biscuits is worth it, but it definitely tasted good. I am really impressed that it has a good texture considering that it's mostly rice flour.

Overall, just be aware that there is not very much mix inside of that box, but that you will probably be pleased with the results if you do buy it!

Cornbread Sausage Stuffing

This stuffing turned out great, I highly recommend it! Plus, it was easy, who doesn't love that?!?!

Start with all of this good stuff!

Butter a baking dish with 1 tablespoon of butter. Make it extra buttery!

You want to get 6 cups of cornbread croutons. I used the Bob's Red Mill gluten-free cornbread mix and, I'm really torn on how mean to be, but it was not very good. It made great stuffing, but it wasn't good as regular cornbread. I recommend that you use this cornbread recipe from Pamela's. Also, if you can't eat corn, use whatever your favorite GF bread is, this will still be a terrific recipe!

Make your cornbread or bread, cut them into 1/2" to 1" cubes, spread into a flat layer on a baking sheet and bake for 2 hours at 200 degrees.

Feel free to use your favorite sausage. I love chicken sausage that has apple and maple in it. Yum! Cut the sausage up into bite-sized pieces.

Melt 2 tablespoons of butter in a large frying pan over high heat. Cook the sausage until it browns. Try not to eat it all because it is going to smell really good!

When the sausage is done, add it to your cornbread croutons.

Just as with the herb bread stuffing, I had already chopped the herbs, onion and celery. Dice 2/3 cup of celery, 1 cup of onion and 1 tablespoon each of fresh sage, parsley and thyme.

Melt an additional 2 tablespoons of butter in the same frying pan you used for the sausage. Cook until the onions and celery become translucent and are beginning to brown.

Add them to the sausage and croutons.

While everything is cooking on the stove, whisk up the wet ingredients. Start with two eggs.

Add in 1/2 cup chicken stock, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk it up!

Pour the wet ingredients over the sausage, vegetables and croutons and mix well (but gently, don't mush up the bread!). If it is not moist enough, add chicken stock in 1/4 cup increments until very moist. Just when you think it's moist enough, it's probably not, add some more!

Cover the top with little pieces of butter, just to make it extra moist!

Bake at 350 degrees for 25-30 minutes.

Remove from oven when it's golden brown. If you remove it from baking and it's too dry, add additional chicken stock. Mine was too dry and I just added an extra 1/4 cup of chicken stock directly to the stuffing while still in the baking dish and mixed it up. It was perfect, so feel free to fix it after the fact if you need to!

This is really good stuffing! I think the sweet sausage made it a really different taste but perfect for Thanksgiving with its maple flavor!

Cornbread Sausage Stuffing

Prep Time: 30 Minutes (45 Minutes if Making Croutons)

Total Time: 1 Hour (4 Hours if Making Croutons)

Yield: 10-12 Servings

6 cups, Gluten-Free Cornbread Stuffing Croutons

12-ounces Gluten-Free Sausage (i.e., Chicken Apple Sausage)

1 cup Diced Onion

2/3 cup Finely Diced Celery

1 Tbsp. Chopped Fresh Sage

1 Tbsp. Chopped Fresh Thyme

1 Tbsp. Chopped Fresh Parsley

6 Tbsp. Butter

1/2 - 1 1/4 cups Chicken Stock

2 Eggs

1 tsp. Salt

1/2 tsp. Black Pepper

Make gluten-free cornbread croutons by making your favorite gluten-free cornbread mix. Chop the cornbread into 1/2" to 1 " cubes. Place cubes in a single layer on baking sheet and bake at 200 degrees for 2 hours. This can be done 1-3 days in advance, store croutons in an airtight container and store it at room temperature.

Preheat oven to 350 degrees. Butter 9 x 13 baking pan with 1 tablespoon of butter.

Chop vegetables and herbs, this can be done 1-2 days in advance and stored in an airtight container in the refrigerator.

Chop sausage into bite-sized pieces. Melt 2 tablespoons of butter in a large frying pan on high heat. Add the sausage and cook until browned. Mix with cornbread croutons in a large bowl.

Melt an additional 2 tablespoons of butter in the same pan used for the sausage. Add the onions, celery and herbs. Cook until onions and celery become translucent and are beginning to brown. Add to the sausage and croutons.

In a small bowl, whisk eggs, 1/2 cup chicken stock, salt and pepper. Add to the crouton mixture. Mix well but gently. If stuffing is dry, add chicken stock in 1/4 cup increments until mixture is very moist. Place stuffing in prepared 9 x 13 pan.

Cut up last tablespoon of butter into small pieces and place on the top of the stuffing. Bake for 25-30 minutes at 350 degrees until stuffing begins to brown. Remove from oven, serve hot.

*Dairy Free: Use Butter Substitute

*Egg Free: Substitute 1 cup of chicken stock for the 2 eggs. Use Egg Substitute when making cornbread mix.

Printable Recipe:

Cornbread Sausage Stuffing

Gluten-Free Apple Cinnamon Muffins

This is a terrific recipe for a breakfast muffin! I had leftover apples from my apple cake yesterday so I decided to use them up in some of my favorite muffins.

The Ingredients!

First, whisk the egg (I just wanted to throw in an action shot!).

Next, whisk in the milk and oil.

Add the rest of the ingredients: flours, sugar, baking powder, salt, cinnamon and grated apple. Mix well. Batter will be lumpy.

Pour batter into muffin pan. Fill each well about halfway so there is room for the topping.

Now we make the yummy topping!

Mix the brown sugar, cinnamon and pecans.

Sprinkle the topping on the muffins. I used my hands...it made it easier to sprinkle!! I always like any excuse to get my hands dirty while cooking!

It makes a wonderful gluten-free breakfast with the cranberry granola!

Look how beautiful they turn out!

Enjoy!

Apple Cinnamon Muffins

Prep Time: 20 Minutes

Total Time: 40 Minutes

Yield: 12 Muffins

Muffins:

1 Egg*

1/2 cup Almond Milk (Dairy, Soy Milk, etc.)**

1/4 cup Canola Oil

1 1/4 cup Oat Flour

1/4 cup Tapioca Flour

1/2 cup Granulated Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Cinnamon

1/2 cup Grated Apple

Topping:

1/3 cup Packed Brown Sugar

1/3 cup Chopped Pecans (or almond meal)

1/2 tsp. Cinnamon

Preheat oven to 400 degrees.

Grease muffin pans with butter or shortening. Whisk egg and whisk in milk and oil. Mix in remaining ingredients. Batter will be lumpy. Pour into muffin pans and top with topping.

Bake for 20-25 minutes until tester inserted into the center comes out clean.

*Egg Free Version: Use Ener G Egg Replacer. It tastes the same with this as it does with actual eggs!

**Milk Free Version: If you don't want to use any milk or milk substitute, you can use 1/4 cup Apple Juice Concentrate and 1/4 cup water.

Printable Recipe:

Apple Cinnamon Muffins

Sweet Potato Biscuits

These will be a great addition to a holiday meal or just as a treat to add to any meal!

The cast of characters.

First, microwave yams until tender. Poke holes in yams before microwaving. Do this in advance as the yam needs to cool!

Mix the gluten-free flour mixture, cornmeal, baking powder and salt. Cut in the chilled butter and create a course meal. I used my hands, for me it's the fastest!

Next, add in the cooled yam, maple syrup and milk.

Mix it all up. Make sure and mush up any large pieces of yam! It will be lumpy.

Place the dough on a lightly floured surface. Press the dough into a rectangle about 1/2" thick.

Cut dough into 16 biscuits and transfer to a cookie sheets lined with parchment paper.

Bake for 16-20 minutes at 425 degrees until tester comes out clean.

Yum!

These are really good with butter and honey!

Plus, the great news is...

I had some leftover yam for dinner with melted butter and brown sugar, so good!

Sweet Potato Biscuits

Prep Time: 25 Minutes

Total Time: 1 hour

2 Medium Yams (sweet potatoes; approximately 1.5 pounds)

1 1/3 cups Gluten-Free Flour Plus Extra for Handling

2/3 cup Cornmeal

1 Tbs. Baking Powder

3/4 tsp. Salt

1/2 cup Butter (or butter substitute)

1/2 cup Almond Milk (milk, buttermilk, soy milk, etc.)

1/4 cup Maple Syrup

Preheat oven to 425 degrees.

Pierce yams with fork and microwave until tender, approximately 4 minutes per side. Cut tender yams in half, scoop out 1 cup of flesh. Cool the 1 cup of yam before using. If it is too warm, it will make the dough more difficult to work with.

Mix the gluten-free flour (I used Bob's Red Mill Gluten-Free All Purpose Baking Flour), cornmeal, baking powder and salt. Cut in the chilled butter until a coarse meal consistency is reached. Add yam, syrup and almond milk. Mix thoroughly. Dough will be lumpy.

Turn dough onto a lightly floured surface and press into a 1/2" thick rectangle. Cut the dough into 16 biscuits. Place each biscuit on a cookie sheet lined with parchment paper. Bake for 16-20 minutes until tester inserted comes out clean. Enjoy!

UPDATE:

For a corn free and nut free version of the above recipe, increase gluten-free flour mix to 2 cups and cut in 1/4 cup shortening with the butter.

Corn free version with nuts: Make 2/3 cup of pecan meal by grinding pecans in a food processor until very finely chopped (see picture below). Use the pecan meal in place of the cornmeal.

Printable Recipe:

Sweet Potato Biscuits.R