This is the best all-around Vegan, Gluten-free, and Wheat-free flour mix. I will never be without this home-made mix in the future.
4 cups Wheat-free/Gluten-free 1 to 1 Bob’s Red Mill Baking Flour
2 cups tapioca starch
¼ cup berry sugar (fine granulated sugar)
3 tbsp. baking powder
2 tsp salt
2 tsp xanthan gum
1 cup virgin coconut oil
Place all dry ingredients in a food processor.
Switch on and mix for ± 30-45 seconds until all combined.
(If you do it by hand, use a hand whisk and blend well and be sure to have all mixed through)
In the food processor, add coconut oil and pulse until no lumps visible.
(If you do it by hand, just rub the coconut oil into the dry ingredients until it resembles ‘sand’, as it will have the same effect).
Voila, all done, now store the mix in an airtight container in the fridge.
Use within 6-8 weeks, but you should be so lucky if it lasts that long.
Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, and baking powder (a leavening agent).
I used the bought version before and thought why not make my own. So I started out with similar ingredients, but which I prefer to use and always have in stock, and now have a winner in my books which is Vegan as well as Wheat-free/Gluten-free.
I will shortly share with you recipes where I used this mix, so watch out for my Cinnamon Sugar-Topped Vegan Wheat-free/Gluten-free Muffins/Bread.
Prepared, tried, and tested Esme Slabs
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