Tag Archives: Glutens

Gluten Free Baking and Pancake Mix by Bisquick

Bisquick Gluten Free Pancake and Baking Mix
Bisquick Gluten Free Pancake and Baking Mix

Gluten fee doesn’t have to mean flavor free. Bisquick’s Gluten Free Baking and Pancake Mix is an excellent product. When I found out I needed to remove Gluten from my diet due to Gluten Intolerance I switched to this for my whole family. My children have become quite accustom to having pancakes made for breakfast. They did not notice a difference between this and the traditional Bisquick pancake mix.


Enjoy a delicious breakfast at home with Bisquick Pancake and Baking Mix. It contains no artificial colors or preservatives and is easy to prepare. This Bisquick Gluten-Free Pancake Mix is suitable for kosher and gluten-free diets.

Bisquick Gluten Free Pancake and Baking Mix:

  • No artificial colors or preservatives
  • Kosher
  • Bisquick Gluten-Free Mix

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Dinner Ideas Using Bisquick Gluten Free

  • Gluten Free Ultimate Chicken Fingers

    3/4 cup Bisquick® Gluten Free mix
    1/2 cup grated Parmesan cheese
    1 teaspoon paprika
    1/2 teaspoon salt or garlic salt
    3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
    2 eggs, slightly beaten
    3 tablespoons butter or margarine, meltedDirections:
    1 – Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
    2 – Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
    3 – Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

    Gluten Free Ultimate Chicken Fingers
    Gluten Free Ultimate Chicken Fingers
  • Gluten Free Hearty Chicken Pot Pie

    2 tablespoons butter or margarine
    1 medium onion, chopped
    1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
    1 1/2 cups cut-up cooked chicken
    1 3/4 cups Progresso® chicken broth
    1 teaspoon seasoned salt
    1/2 teaspoon dried thyme
    3/4 cup milk
    3 tablespoons cornstarch
    3/4 cup Bisquick® Gluten Free mix
    1/2 cup milk
    1 egg
    2 tablespoons melted butter or margarine
    1 tablespoon chopped fresh parsleyDirections:
    1 – Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
    2 – In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
    3 – Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

    Gluten Free Hearty Chicken Pot Pie
    Gluten Free Hearty Chicken Pot Pie
  • Gluten Free Pizza

    1 1/3 cups Bisquick® Gluten Free mix
    1/2 teaspoon Italian seasoning or dried basil
    1/2 cup water
    1/3 cup oil
    2 eggs, beatenSuggested Topping Quantities:
    1 can (8 oz) pizza sauce
    1 cup bite-size pieces favorite meat or vegetables
    1 1/2 cups shredded mozzarella cheese (6 oz)

    1 – Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
    2 – Bake 15 minutes (crust will appear cracked).
    3 – Spread pizza sauce over crust; top with meat and cheese.
    4 – Bake 10 to 15 minutes longer or until cheese is melted.

    Gluten Free Pizza
    Gluten Free Pizza

What is Gluten?

Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.
About 1 in 133 people in developed nations have intolerance to gluten,. Gluten sensitivity is classified an “intolerance”, not an “allergy”.

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