Bob’s Red Mill Gluten Free Biscuit & Baking Mix, 24-Ounce Packages (Pack of 4)
- Case of Four, 24 oz. bags (6 lbs. total)
- Gluten Free; Vegan/Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Easy to follow instructions
- No dairy ingredients
Bob’s Red Mill Gluten Free Biscuit and Baking Mix is a convenient base for your favorite homemade gluten free treats. It’s not just for biscuits – try this mix for pie crusts, pancakes, scones, and shortcakes too! We’ve included Xanthan Gum in the mix, so all you need from your kitchen is butter and water or milk for simple biscuits. One packages makes about 18 biscuits. Like all of our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA te
List Price: $ 12.56
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GF Personal Preference for EXCELLENT bread source,
I make the biscuits in my food processor with some small modifications to the recipe. Where Bob’s recipe calls for 3/4 Cup of milk, I use 3/4 C of lowfat organic milk and 3/4 C of organic buttermilk for a total of 1.5 Cups of milk. I also use half butter and half organic non-hydrogenated shortening. The dough comes out of the machine very loose and sloppy, but you knead in a little rice flour to tighten it up, roll and portion with a biscuit cutter. YUM! Light, fluffy GLUTEN FREE biscuits. We LOVE them!
I get about 18 biscuits from a batch with this technique. I line an airtight container with parchment or wax paper and store them in the fridge, then heat in the microwave for 30 seconds when I’m ready for bread. One batch lasts me for a week when I’m the only person eating them. If we have house guests, they go faster.
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|This mix is very versatile!,
When I make the biscuit recipe (per package directions, I only use half the fat called for per that recipe)in it which makes a lighter biscuit. Adding all the fat makes for a heavier end-product (your choice of course). The biscuits, scones (I use the same recipe and add 1 or 2 tbsp natural sugar), pancakes, pie crust, biscuit crust, and pizza crust I make from this mix are all excellent.
One secret to good biscuits, scones, or shortcakes, is in the amount of liquid you add. I never go by what any recipe says for this… go by how much it takes to easily mix the dough to form a moist, but not sticky ball of dough. The amount of liquid depends on the humidity in your kitchen which varies by geographical area.
Stir (rather quickly) the liquid in with a fork while you pour in liquid somewhat slowly, stop adding liquid when all the dry ingredients are moist (somewhere around 1 cup for the amount of mix the recipe states), and the dough will form a ball that does not crack when you are kneading it.
I pat the dough to about 3/4-inch and cut it with a 3-inch biscuit cutter (or larger cutter for shortcakes, adding about a tbsp natural sugar with the dry ingredients), or pat into an 8-inch round and cut into wedges for scones. You should get about 8 or 9 biscuits or scones.
I like to bake my biscuits and scones slightly apart at 425F (not at the lower temp the recipe says) and keep them in for about 15 minutes or until they test done with a toothpick.
I use this recipe for muffins, pie crust (per recipe on package), and for cinnamon rolls. This mix has never failed me.
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|Great for a Gluten Free Biscuit mix!,
The only thing I did wrong when making them, was using Bob’s Red Mill sAll purpose gluten free flour to roll the biscuit dough in. It made the outside of our biscuits taste like raw beans… yuck! I used White Rice flour, and they tasted great 😉
For a “buttery” flavor, put butter (or, if you are GFCF a non-casien containing margarine spread) on the top for a taste similar to KFC. Taste great with jelly in the middle, too.
I froze the unbaked “left-over” biscuits, and they turned out well 2 months later. 
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