A lesson on the differences between gluten free and regular baking mixes


Lately, I have been posting a lot about baking gluten free biscuits worthy of a southerner.  I have fallen sadly short;  including a casserole I made last night that had biscuit topping.

I would like to point out the differences between gluten free and regular baking mixes.  I have used gluten free Bisquick with very good results, except where biscuits are concerned.  Their impossible pie recipes are excellent and always turn out great, but their mix, as do others, fall seriously short in the biscuit department.

Here is the recipe I made last night.  I substituted leftover cooked chicken and peas and carrots.  The sauce came together fine with gluten free flour, dairy free milk and dairy free spread.

I made the biscuits according to their directions.  The dough was very dry, so I had to add additional milk.  I spooned the biscuit dough around the edge of the baking dish as pictured below:

 

turkey-biscuit-pot-pie
Picture courtesy of bettycrocker.com

 

then placed it in the oven.  My experience with gluten free biscuits is that they not only do not rise, but they do not brown.

Here is my dish after I took it out of the oven:

turkeypotpie2

Now, of course, I realize that nothing looks like a professional food picture but it didn’t even come close.  I baked this for the recommended 30 minutes.  The biscuits were underbaked and as you can see, not browned at all.

The casserole tasted good, but I doubt I will make it again.   Granted, this was not a gluten free recipe, but most recipes can be converted using gluten free Bisquick.   Just be aware that your dough might be dry and need a bit of extra liquid.  And don’t expect that pretty brown exterior, especially in biscuits.   I have found that pancakes do not turn out as well either.

It’s often best to use a gluten free recipe if using gluten free baking mix.  Also, try to stick with a recipe that uses its own brand of baking mix.   They have slightly different ratios of flour to leavening, and one brand might not work in another brand’s recipe.  For example, use gluten free Bisquick for Betty Crocker recipes, King Arthur baking mix for King Arthur recipes, and Bob’s Red Mill mixes for Bob’s Red Mill recipes,  etc.

As always, should you have any questions, please contact me.

 

 

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