Q.Can Bisquick Gluten Free be substituted in all
Bisquick recipes?
No. The simple explanation is that the major ingredient in Bisquick is wheat flour
and the major ingredient in Bisquick Gluten Free is rice flour. These two ingredients
perform extremely different in recipes, thus a Bisquick recipe needs to be modified
somewhat to work with Gluten Free Bisquick. Find more tips for success and answers
to FAQ’s below.
Success Tips:
A.Turn oven on 10 to 15 minutes before you plan
to use it to allow time for it to heat to baking temperature. To check oven accuracy,
use an oven thermometer. If you do not have and oven thermometer, judge for yourself
based on whether the baked goods are already golden brown at minimum bake time in
a recipe (oven may run high) or not yet done at maximum stated bake time (oven may
run low).
B.To measure, spoon Bisquick, without sifting, into
dry measuring cup, and level with a straight-edged utensil. Do not tap cup or pack
Bisquick.
C.Measure liquid carefully at eye level in standard
liquid measuring cup.
D.To maintain freshness, store Bisquick Gluten Free
in an airtight container or plastic bag; refrigerate or freeze. Bring to room temperature
before using.
Pancakes
1. What temperature do I use when cooking pancakes?
A. Griddle—set temperature at 375°F.
B. Stove top—Use medium high heat
2. How do I know if the griddle is hot?
A. Sprinkle with a few drops of water. If bubbles dance around griddle is hot.
3. How long do I cook pancakes?
A. Cook pancakes approximately 1 minute and 15 seconds on the first side and 1 minute
on the second side.
4. What do I do if my batter becomes thick?
A. Add 1 Tablespoon of water at a time until desired consistency.
5. Why do the pancakes stick to the griddle or skillet?
A. Nonstick griddle or skillet may require light greasing.
B. Nonstick surface may have grease buildup.
6. Why are the pancakes raw in the center?
A. Under—measurement of liquid.
B. Over—measurement of baking mix.
C. Too high griddle temperature
D. Under—cooking, cook pancakes until dry around the edges, turn, cook other
side until golden brown.
7. Why are the pancakes tough?
A. If griddle temperature is low, pancakes take longer to brown and will become
dry and tough.
B. If griddle is too high edges will become overcooked and tough.
C. Repeated cooking on both sides tightens pancakes rather than browning them. Do
not turn pancakes more than once.
D. Pancakes prepared with egg beaters or no-cholesterol variations will be less
moist and slightly less tender.
8. Why don’t the pancakes rise and puff up?
A. Under—measurement of mix.
B. Over—measurement of water.
C. Letting batter sit too long after stirring. After stirring the leavening starts
to react and should be cooked within 30 minutes.
9. Can pancake batter be prepared ahead of time?
A. Yes, up to 30 minutes before use.
Biscuits
1. Do I need to add all three eggs?
A. Yes, because the mix is gluten free the eggs give the biscuit structure.
2. Why is the dough sticky?
A. Under—measurement of baking mix.
B. Over—measurement of liquid.
3. Why don’t the biscuits rise?
A. Letting batter stand too long before baking.
B. Over—measurement of liquid.
4. Why are biscuits tough/hard?
A. Over—mixing of the dough.
B. Over—measurement of mix.
C. Under—measurement of liquid.
D. Too high oven temperature or too long bake time.
E. Baked biscuits stored too long. Biscuits are best if eaten warm.
5. Why do the biscuits brown too quickly on the bottom?
A. Oven rack positioned too low
B. If using dark or nonstick pan turn oven down 25° (375°F).
6. Why do the biscuits stick to the cookie sheet?
A. Make sure cookie sheet is clean.
B. Drop biscuits stick slightly, remove with metal spatula.
7. Why are the biscuits yellow?
A. The eggs make the biscuits yellow in color.
Waffles
1. Why do waffles stick to waffle iron?
A. Did not grease iron before heating.
B. Make sure waffle iron is clean and free of baked on batter.
C. If using the no cholesterol recipe this recipe has less fat and may stick.
2. What do I do if my batter becomes thick?
A. Add 1 Tablespoon of water until desired consistency.
3. Why don’t the waffles rise?
A. Waffle iron is not hot enough.
B. Over—measurement of baking mix.
C. Batter was mixed and held too long before using.
4. Why are the waffles tough?
A. Overcooking
B. Waffle iron is not hot enough.
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