Description

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. Just add milk, oil and eggs to start crafting a family-friendly breakfast spread. Serve your creations with a buffet of delicious toppings like syrups, whipped cream, sliced fruit, peanut butter and more. It’s time to start a new family tradition.

Bisquick has been creating family favorites since 1931. Use Betty Crocker Bisquick Gluten Free Pancake & Baking Mix for delicious and easy-to-prepare breakfast dishes for any time of the day.

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.

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Warnings
Do not eat raw pancake batter.