Saturday, February 13, 2016

Gluten-free Easy Recipes

I love the fact that I can make biscuits, pancakes, sweet and sour chicken and coffee cake with the same mix. It works great as a breading for chicken, pork and beef.

My favorite thing to make with bisquick mix would be sweet biscuits for strawberry shortcake. Bisquick Original Pancake and Baking Mix is such a must in everyone's kitchen , you can bake , make pancakes , biscuits , just about anything , it is not so high priced that you can not afford it , it is easy to use , I can not run of of biscuick in my house.


A couple of recipes


Gluten-Free Pancakes



1 cup milk
2 tablespoons Ghee organic butter
1 egg


Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter if necessary. In large bowl, stir all ingredients until well blended

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.


Gluten-Free Cheese Garlic Biscuits

1/4 teaspoon Garlic powder
1/4 cup firm butter
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
3 eggs


Garlic-Butter Topping 


1/4 teaspoon garlic powder




Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.

Drop dough by 10 spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.

Strawberry Shortcakes Gluten Free Bisquick Recipe


4 cups (1 qt) strawberries, sliced 
1/2 cup sugar
3/4 cup milk
3 eggs, beaten
1/2 teaspoon Vanilla Extract
3/4 cup whipping cream, whipped


In small bowl, mix strawberries and 1/4 cup sugar; set aside.

Heat oven to 425°F. 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. Drop by 6 spoonfuls onto cookie sheet.

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.

Chicken Parmesan



3/4 cup Bisquick Gluten-free baking mix
1 teaspoon dried Italian seasoning
2 Tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 Tablespoons olive oil
2 cups tomato pasta sauce (from 26-oz jar)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1 cup shredded Mozzarella cheese (4 oz)


1. In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese.
2. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown.
4. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
5. Add pasta sauce to skillet. Add basil, oregano and garlic to sauce, stir well. Heat for 1 minute.
6. Place chicken on top of sauce. Sprinkle with Mozarella. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Visit  MamaCare Organic Market


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