Bob's Red MillGluten Free Biscuit & Baking Mix, 24 Ounce (Pack of 4)

I've read some pretty ridiculous reviews here, so just had to weigh in with my own. This stuff is fabulous- a true Godsend for me! I am not only gluten free but allergic to eggs and yeast, which puts virtually all other baking mixes out for me. If you aren't getting good biscuits from this stuff you simply aren't trying had enough, baking is an art. Admittedly both my mother and I (she's a very accomplished conventional baker, I'm a intermediate gluten free baker) have made adjustments to get the consistency each one of us likes. I happen to like them very 'short' (that's drier and flakier for newbies) I use organic butter (unsalted or they can be very salty) I find Horizon brand to be best, and organic soymilk as my liquid, along with a tablespoon of low fat or fat free organic yogurt replacing the equivalent of the liquid (you can do this by putting the yogurt in the measuring cup before adding the liquid). The yogurt is key! If you like them moister and fluffier use more yogurt, 'shorter', less yogurt. This creates a yummy fluffy biscuit. Mix by hand or with a dough hook, but never in a food processor, or they will be too heavy. We find with this method that there is no need to rest or fridge the dough before rolling. Also with a test or two, we've found best to use the mix itself to roll out the dough, while it plays havoc with the amounts you'll have for the second batch out of a bag, it seems to be the only flour that doesn't mess up the flavour or consistency of the biscuits. We roll with wax paper bake on parchment. Roll and fold about 10 times to get a super flakey biscuit. Of course ovens vary but we find a slightly higher heat and longer bake time than stated on the bag. I also prefer to have them a bit thicker than suggested on the bag, which this recipe handles quite well. I batch lasts one person a week of breakfasts. I use Xyla jam (sold on Amazon) and mild white goat cheese on mine, yum!! Also makes fabulous shortcake. Finally bear in mind that humidity and altitude change baking quite a bit, so you may need to make further tweaks depending on the weather that day, and or where you live. Happy Baking!

I like Bob Mills products. This was easy to use and the taste was good

Let’s be honest, gluten free doesn’t always taste as good as regular gluten food. This mix, though, makes the best and fluffiest gluten free pancakes I’ve ever tasted. The recipe is right on the back of the package. My husband even loves them over regular gluten pancakes!

I have been baking for decades, and have been gluten-free for 11 years now. This mix has been a God-send. I use it wherever a recipe calls for biscuit mix and add 1/4 cup of fat per each 2 cups of mix used (gluten biscuit mix has fat in it and this mix does not... this is an advantage since you can add healthy fat, transfat free or healthy oils).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.

So, I thought I would try this mix, mainly because I wanted a good instant biscuit mix and wanted less gluten in my life. I also wanted to see if I could use buttermilk powder and egg powder as substitute in case I run out of those things or don’t have it handy. I also wanted to make about 4 biscuits instead of 8, so I cut the recipe I half, somewhat unscientifically, and added some things to mimic a Red Lobster style biscuit. My last batch made about 5 biscuits and was really pretty good. Doesn’t rise a lot, but the buttermilk powder and egg powder worked just fine, and I also added about 2 tsp of sugar and about 1/4 cup shredded sharp cheddar cheese…and then brushed the tops with a garlicky EVOO mixture after they came out of oven, which was really good. So, if you are worried about eating a lot of biscuits in one sitting, try cutting recipe in half or do what I did and use about 1 cup of the dry mix and interpolate the rest from there. I also rolled out my dough very minimally onto an actual real non GF flour surface.( I needed the taste of some real actual flour…. ) Oh and there is a recipe converter that works for more reliable results. If anyone wants me to do a video on my ham fisted, ADHD method for tweaking and making this recipe, let me know. flovoices4u on YT. Biscuits were delish. And yes, I used some real flour at the end, because I’m not trying to be 100% GF. I’m not there yet. ;)

I use vegan butter and applesauce with this mix and it makes quite good biscuits. Gluten free and vegan makes a difficult situation for yummy baked goods, but Bob’s Red Mill is one of our go-to brands.