Know Your Gluten-Free Grains

a9 Gluten-Free Grains
Being gluten intolerant doesn’t mean you have to eat a totally grain-free diet. Here are a few options you can still enjoy (in moderation) when grain-cravings strike: ( I use gluten free all purpose mix, Mac and Cheese, pizza, pan cake mixes. snacks, etc. Their are more mixes in grocery shelves then ever before.) Many of my recipes you can substitute - any grain for the one used.




http://www.homestoriesatoz.com/fun-with-food/eating-gluten-free.html


(lots of these valuable informational sites.)


RECIPE] Holiday cookies,  #GlutenFree Pizza Bites: http://buff.ly/1TAYwGk 






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Rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
A note about oats: Experts hotly debate whether oats are tainted by gluten. Oat advocates point to studies showing oats don’t appear to damage the small intestines of people with celiac. Yet, detractors say oats are bound to be contaminated by gluten because they are often processed in facilities that handle gluten-containing grains. So it’s best maybe to steer clear.


If you’re concerned about contamination, choose Bob’s Red Mill oats (available at most major grocery stores). They are considered by many to be the “cleanest” oats around. If you’re still unsure, putting oats on your list of foods to eliminate and reintroduce can help you determine if they are problematic.

Teff

here are five gluten-free whole grains, how to cook them and how to add them to your diet. Remember to aim for three servings of whole grains a day.
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Amaranth: About the size of a poppy seed, this pseudo-grain has a light peppery taste. Use 3 to 6 parts water to 1 part amaranth. Boil water, add grain and gently boil for 15 to 20 minutes. As it cooks, amaranth softens from the inside, releases a lot of starch and thickens the cooking liquid. Rinse cooked amaranth and let it drain before using. Use amaranth to thicken soups and stews. Add milk, fruit and a bit of honey for a healthy breakfast. You can even "pop" dried amaranth and make it into a granola-type bar.
Millet: About the size of a small mustard seed, this grain has a mild flavor. Use 2 to 3 parts water to 1 part millet. Boil water, add grain and gently boil for 35 to 40 minutes. You may also "toast" millet in a hot pan before boiling to get a nuttier flavor. Top with cinnamon and peaches for breakfast. Or make a salad with halved grape tomatoes, radishes and chopped basil. Millet is also a great alternative to rice in casseroles, ground-meat dishes and stuffing.
Teff: This smallest of grains is nutty and earthy in flavor. Use 3 parts water to 1 part teff. Boil water, add grain and simmer for 15 to 20 minutes. Its texture is like cream of wheat. Add cooked teff to soups or use teff as the main ingredient for polenta instead of cornmeal. Teff flour can be used to make pancakes.
Buckwheat: Despite its name, buckwheat is not related to wheat. This-pseudo grain is pyramid shaped and known as kasha or buckwheat groats. To bring out its earthy flavor, cook 1 cup buckwheat with one egg in a large skillet over medium heat. Stir to keep from clumping until the mixture is dry and separated. Add 2 cups water or broth and cook uncovered over low heat for about 15 minutes. Mix cooked buckwheat with lentils, herbs and a bit of goat cheese. Or stuff peppers or acorn squash with cooked buckwheat. Buckwheat flour can be used to make pancakes.
Quinoa: This pseudo-grain must be rinsed well before cooking to remove bitter-tasting saponins. You can also buy it pre-rinsed. The flavor is squash-like. Quinoa cooks in just 15 minutes. Use 2 parts water to 1 part quinoa. Mix with chopped fruit and drizzle with honey for breakfast. Or use quinoa instead of bulgur to make tabbouleh. Quinoa is also a good substitute for rice in rice pudding.
Whether you are going gluten-free or not, these whole grains are good for you. Share your favorite ways of preparing these grains.

Is oatmeal gluten free?


Gluten-Free Recipes: More are here in Tough Time Today blog.
Remarkable Black Bean Brownies
Brown Rice Muffins
Quick Apple Crisp
Brown Rice Flour Cookies


I've mentioned they're in Health Food Stores their are many "sprouted grains" which will remove glutens. I use the Corn (vegetable, instead of a grain)

Read more:
*King Arthur Flour has a glutenfree all-purpose baking mix (1 lb. 8 oz.) that has 1/3 cup has 4 g fiber, sugar 0. 2 grams protein. (if a diabetic add in rice or, pea protein) ingredients is brown and white rice. (Fat calories 5, calories 130) Their are  many variety's of these kinds mixes on the market. Recipes are on the box
Or, make up your own mix if your allergic to the many fillers/additives on this box :
II Basic Bisquick Mix (Ratio s )
9 cup four, (non-gluten flour) Mix two parts (brown-)  to one part (white) or coconut ? Almond ? or, some of the above until you get the combination you and your family preferred taste and or allergy.
1/3 cup baking powder, (non alum)
1 Tbs salt,
1 tsp cream of tartar (which is the outer part of the grape)
1/4 cup sugar (leave out or, Stevia comes in a powder)
2 cups of shortening.
Options: *powdered butter milk for the 6 T butter or, powdered egg or vinegar and milk last min. for sour milk taste.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. (freeze 12 hours)
This can be substituted for any of your favorite Bisquick recipes.







Shake and Bake Mix 4 cups 0 gluten flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or, seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add in the ingredient missing that you like. (onion, garlic etc.)
Which of the baking flour has the least gluten? This maybe a start or answer for some.
Published on Apr 16, 2015


Gluten Dangers. Why gluten is bad for your health and making you fat. Randy Alvarez, host of The Wellness Hour, discussing the book Wheat Belly with author and cardiologist Dr. William Davis.


*Wal-Mart makes a brand of Artisan Baker Multigrain Bread (Schar) in their gluten free shelf. 3 gran Protein, 5 grams fiber in 2 smaller slices. (sourdough, rice syrup, agave, buckwheat flour, Psyllium seeds, flax seeds, apple fiber, soy protein, sunflower seeds, and apple juice. Very tasty bread, not organic.
*Health food grocery: Ener-g Select has a wheat free, gluten free, (rice flour), a cinnamon raisin bread also dairy free. 3 grams fiber, soy free i.e. It's in their frozen section and not bad for a threat. You have to completely unthaw it or it falls apart. (good in a pinch if your craving raisin bread). Their a many variety's in HFS but costly, but for time and convenience a bargain.
https://www.pinterest.com/ptsherm/bakery/ other bakery ideas.
sub: 2½ cups Pastry Flour Blend or, gluten-free all purpose flour blend of choice*
 

How to Make a Corn Bread Mix

Subject: Corn Bread Mix
Author:  sherm197 
This is a big help; if you've been following that I love home made mixes they save so 

much, and economical; its your style/method with no sugar or chemicals and organically grown. In most of my mixes if I use buttermilk their is a powdered butter milk. (or, you can use some sour milk or just add vinegar to your milk and set aside) I added milk in this recipe in case. And, it the way I originally got the recipe. 
You can add in the powdered buttermilk or  last min. add in fresh unadulterated milk. It beats the health food store prices.
First of all: All grains I freeze. It naturally kills weevils'.
Grind the cornmeal fresh from popcorn or organic corn for best nutritional value.
 Good news: I bought sprouted corn flour and they had other flours there too. That is good for allergies and diets. (I've only used half and half so far). Our grandparents (pioneers, N. American Indian's did not use sugars) Note: Leave out the butter and/or dry milk then add milk, in the first recipe ,until you bake it up, if your not going to use it up. Store it in refrigerator.
4-1/2 cups flour s
2-1/2 cups cornmeal
1-1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 to 1- 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. +Place in canister with tight lid and store in cool place. (if you put your mixes in the freezer overnight no weevil) This makes about 10 cups.
+  Popcorn is not touched by corn growers and is considered non-GMO, however if they used round up maybe....

I do have recipes with no flour and sugar
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Semi- Home Made Jiffy Corn Bread (in a pinch)

(1.) 2 Boxes Jiffy Cornbread

2 Eggs

1 Can Creamed Corn (I don't care for whole corn)

2 Tbsp Sugar

Instructions

Preheat the oven to 350 degrees

Mix all ingredients until combined in a medium bowl

Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.

Bake for 30-40 minutes or until center is just done, spoon corn bread you don't want to over-cook.

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II. Or, use this recipe for spoon corn bread: with sour cream and butter, no sugar?

Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained ½ cup (1 stick) butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt - See more at: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/#sthash.VJhxjVe9.dpuf
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Subject: Southern Corn Bread, (no flour)

Author: sherm197

Theirs always a reason I put in a recipe. This one is simple and basic. Once in a while I want this bread because I crave "corn" bread (no flour). For a variation once in a while, you can add bit of sugar, honey and/or some cream corn to the batter but does not store well. (no gluten) 

Southern Indian Corn Bread (no flour)

2 eggs

2 cups buttermilk (or use 1/2 c. yogurt and rest milk) I do in a pinch, Some uses milk and vinegar to make buttermilk)

1 tsp. baking soda

2 cups white cornmeal (or yellow)

1 tsp.. salt  (1-2 T, sugar or honey is an optional)

400 (have the oven hot) Cast iron skillet is excellent to bake cornbread in, or generously grease a 9x9x2" pan.

Directions:

Beat eggs and add buttermilk. (if using honey add here with liquids)

In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into HEATED pan.

20 - 25 minutes, or just until set.

Serve hot and with organic butter. About 9 servings.



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Grand Mother's newest version of Corn bread

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk 
• 1 1/2 cups all-purpose flour (almond, coconut, or sprouted flours can substituted if in your area)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature) Or, use pears (makes the recipe moist)
• 1/2 cup granulated sugar (optional)
• 3 Tbsp honey (if uses fruit this maybe skipped) This is part of a dripped topping)
• 3 large eggs
• Directions
• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing.
• Serve with this honey or use the whipped honey butter (recipe in notes below). Store in an airtight container.

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

QUICK COLLEGE STUDENTS DONUTS

Easy for the amount of amazing that they taste; melt in your mouth.  So amazing and buttery and oh so sweet, sweet, heavenly goodness. College students, church groups, and teens love to make these who don't have a lot of kitchen equipment, money, time, and room.

How to make:
You need canned biscuits (BUT, not the flakey layer kind).
Melted butter in a shallow bowl (abt. 4 tbls per 8 biscuits) 
Sugar & Cinnamon in a shallow bowl. (or, Add apple pie spices if you have any)
Mixed together in your favorite proportions...in a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so. 
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object

When one side is golden brown, flip with tongs.  When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture.  Get it nice and coated.  Flip over and repeat for the other side.  

Spaghetti Seasoning and Mixes

Here's our chance to use our dried garden fresh herbs. Let's put them into our dishes and mixes that if we double the batches we can store for the winter. No preservatives, GMO and chemicals added. No room to right their health benefits here.
Coating mix for Chicken or tofu
1 teaspoon onion salt (tsp)
1 Tablespoon celery salt (T. or Tbs)
1 tbs. ginger powder
1 tps pepper
1 tsp sage
1 1 T. paprika
2 T parsley flakes
1 Tbs oregano
1 Tbs marjoram
1 tbs thyme
1 tsp garlic
Combine all ingredients in air tight container. For one chicken. (I use this mix on tofu and add turmeric. Also the HFS have vegetarian chicken mix used for the same purpose.)
SPAGHETTI SEASONING MIX
1 T. minced onion
1 T. parsley flakes
1 T. corn starch
! T salt
1/4 minced garlic
1 tsp sugar
1 T dried green pepper
1/4 tsp basil
1/4 tsp thyme
1/4 tsp sage and marjoram
1/4 tsp oregano
This is equivalent to 1 package of seasoning mix from the store.
SLOPPY JOE MIX
1 T. dried onion
1 tsp green sweet pepper flakes
1/2 tsp minced garlic
1/4 tsp dry mustard, and celery seeds
1 tsp corn starch
1/2 tsp chili powder
1 tsp salt
CHILI SEASONING MIX
1 1/2 tsp flour
1 T. onion flakes
3/4 tsp chili powder
1/4 tsp dried red pepper
1/4 tsp minced garlic
1/2 tsp salt
1/4 tsp sugar
1/4 tsp cumin
TOCO SEASONING MIX
2 tsp dried onion
1 tsp salt
1/2 tsp minced garlic
1/2 tsp cornstarch
1/2 tsp cumin
1 tsp chili powder
1/4 tsp oregano
CRISPY COATING MIX
1/2 tsp pepper
1 tsp celery salt
2 tsp salt
4 tsp parsley flakes
1 cup wheat germ
1 tsp onion salt
1 T. paprika
1/2 cup sesame seeds
3 cups corn or brand flakes
Combine all ingredients, store in air tight container. Use for coating on anything (meats).

COMMENTS ARE Most WELCOMED...

CORN BREAD MIX (HOME MADE)

NEED A Corn Bread Mix? This is a big help and you know by now if you've been following that I love mixes they save so much time when done ahead of time. On most of my mixes I use buttermilk, or plain yogurt. (See yogurt page on how to make a start) So, I don't use powdered milk. I added it in this recipe in case one doesn't use buttermilk. You can add powdered buttermilk or fresh unadulterated milk at the last minute too. It beats the health food store prices. If you want to keep this for a longer period, freeze in a plastic bag/container overnight then remove and shelf it. This kills all larva/weevils from happening.
Grind the non GMO cornmeal fresh from organic popcorn for the best nutritional value. You nutrition is only as good as the plant it comes from.
4 1/2 cups flour
2 1/2 cups cornmeal
1 1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut in the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. Store meal in canister with tight lid and store in cool place.
+(If you put your dry mixes in the freezer overnight no weevil will come) This makes about 10 cups. Double the batch if you want more...
More home made mixes

COMMENTS ARE WELCOMED...

SHAKE AND BAKE SEASONING

Make your own Shake Bake Mix, the store variety cost too much. Make a double recipe and use half for later.
Shake and Bake Seaoning Mix
4 cups flour,
1 cup cornmeal,
2 Tbs. paprika,
1 Tbs. pepper,
5 Tbs. salt, (TASTE AFTER USE 4 TBS. JUST IN CASE...)
2 Tbs. parsley flakes.
You can add any of your favorite herbs or seasoned salt like Lawry's Seasoning Salt for instance. Look on the other "Shake and Bakes" (there are many) in the grocery that’s your favorite and add the ingredient missing. The substance or herb you ou like. (onion, garlic etc.) The advantage is no chemicals and you can use what you have on hand in a pinch... (add less salt if you use Lawry's Seasoning i.e.
COMMENTS ARE WELCOMED...

Waffle Mix (PanCake Mix)

New research studies show balanced complex carb will not make us gain weight. Hot Cake or Waffle Mix
Mix and store in covered container:
Before storing, freeze the whole mix for 24 hours in your freezer to kill any future weevils etc. This recipe has plenty of fiber.
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8 cups whole wheat flour
1 cup wheat germ, (or, another grains etc.)
1 cup bran (or, another flour like coconut flour etc.\
3 cups powder milk (you can skip and add in milk as the cakes are made fresh. Soy milk, nut milks i.e)
4 tsp. Salt
8 tsp. Baking powders
To Serve: Blend in blender; 1 cup dry mix above, (1 or more TBS vinegar, yogurt or buttermilk,
2 eggs, (*)
1 ½ cups water.) (or just add in your milk instead with 2 Tbs of oil if for waffles)
Mix in blender. Cook as hotcakes or waffles. Serves 2-3. Batter is thin.
Options: (fruit)
MAPLE SYRUP
4 cups sugar
2 ½ cups water
Boil 3 minutes, remove from heat and add 1 tsp. Maple extract and 1 tsp. Vanilla. Makes almost one quart. Heat before serving
Bob's Red Mill (brand) has a whole ground Flaxseed Meal that rich in fiber, lignans and omega-e fats and will make this so much better if added in the recipe or in the end when making the Waffles add two Tbs.
I hate health food store mixes, because of the added corn meal, and they are not fresh. You can grind and make up this mix for later use. If you do buy their expensive mixes, freeze them in a plastic sack over night and they will last longer than the expiration date with never have a weevil.
(*) http://thompsonsorganicrecipes.blogspot.com/2010/06/egg-substitutes-for-recipes.html
Good Book: Stephen Perrine, THE NEW AMERICAN DIET, pesticides can make you fat. (like BPA)
*Did you know that the pellets fed to farm grown salmon has a deadly dye? It's why these fish are orange. Baby's formulas are full of estrogen chemicals, diet soda's make you gain weight and why, are in this book.

Go back to basic's for meals, skip the fluff recipes.
More homemade mixes: they're so costly at the health food stores.

ALL MULTIPURPOSE MIX

Quick Bread Mixes (Make it your method, better than store varieties)
When using whole-wheat flour in any of your favorite cake recipes. Use 7/8 cup sifted whole-wheat flour will equal 1 cup sifted white flour. You can also add 1 tsp more baking powder and 1 more egg to the recipe. For lighter cakes use water rather than milk. And use soft spring ww rather than winter ww. (Called baker's ww sometimes) Other home made mixes to have on hand. They are handy and adaptable to your style of flour and sugars i.e.
Quick bread
6 cups fine WW flour
2 cups soy flour (frozen soy beans)
1 3/4 Tb salt
1/3 cup baking powder
1-cup non-instant powdered milk
3/4 cup wheat germ
Mix and stir fluffing as you stir
Store in frig or freezer
To use just substitute this mix for the amount of flour called for in any quick bread recipe. Omit the salt and baking powder or soda. (You don't need soda even if sour milk or buttermilk is used) Since flours have different moisture contents, check the batter. Use in muffins, quick breads, cookies, cakes, etc.
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Here's a Basic ALL Multipurpose Mix
ALL Multipurpose Mix
In large bowl or pan stir, then sift until well mixed,
9 cups sifted all-purpose flour
1/3 cup double-actions baking powders (NO ALUM)
1 cup and 2 tablespoons dry skim milk powder
4 teaspoons salt
Then cut the fat into flour mixture until it resembles coarse cornmeal.
1 3/4 cups vegetable shortening, 1 cup lard, liquid oil, or leavens
When mix is made with vegetable shortening, it may be stored at room temperature for up to six weeks or so.
Yield: 13 cups of mix
From the Multipurpose mix
Biscuits
Add liquid to mix and stir 20-25 times 2 cups mix and 1/2 cup water. Knead gently on floured board. Roll to 1/2 inch thickness cut with floured biscuit cutter. Place on ungreased baking sheet and bake in hot oven 350 - about 12 minutes. Yields 12-14 biscuits.
Variations; add to dry ingredients 1/4 minces crispy cooked veggie bacon, or, 1/3 cup grated sharp cheese, or, 1 teaspoon orange rind, or, 1-2 t. sugar and 1/2 cup orange juice (omit water), or, 1-2 teaspoons grated onion or, 1/3 cup raisins and 1 T. sugar with 1 t. of cinnamon which is optional. Add in Bob's Red Mill whole ground Flaxseed meal will add fiber and omega-3 fats, and is a egg substitute.
Serve with meat stews or use as topping for meat pies.
Some suggestion on using the recipe are;
Fritters
Use 2 cups of M.P. mix with 2/3 c milk or water and 1 egg slightly beaten. Then stir into batter 2 cups fruit, or cooked vegetables (bite-sized or smaller)
Drop by small teaspoonful into hot oil (360). Fry and turn until golden brown on each side. Drain, and serve hot with maple syrup, honey, powdered sugar or jam. Yields: about 2 dozen.
Waffles or Griddlecakes
Use 2 cups of M.P. mix and 1 teaspoon of honey. Or, sugar with 2 cups water, little more if using WW. Yields 16 cakes (4 in. size) or 4 small waffles.
Another: Quick Mix
The reason I add it is because it make up in a smaller batch that the rest, and good for singles or smaller families.
Quick Mix
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons cream of tartar
1/2 teaspoons baking soda
3/4 c. nonfat dry milk (some of this can be powdered butter milk)
1 1/8 cup shortening
1. In a large bowl sift all dry ingredients.
2. Mix with food chopper or such, cut in shortening until evenly distributed. (I've done this with just my hands too) Mixture will resemble cornmeal.
3. Put in airtight container.
4. Label and store in cool dry place.
5. Use with in 10 - 12 weeks. (As you would any stored mix)
6. Use as you would the bisquick mix.
7. Yields 6 1/2 cups

Bisquick Mixes (home made)

Bisquick Mixes I’m nuts about making my own mixes and collected many good basic lost recipes. Most of the mixes in the health food store have added pesticides, additives, and other ingredient in the mixes I don't care to eat. Note, if you freeze your mix first, for 24 hours, in a tight container, then store in the refrigerator if your not going to use it within six month. It will have as long shelf life as the store bought ones. Plus, I like the freedom of taking out and adding other type of flours I get in sometimes. This is nice to have on my “survival recipe” list too, and keep for those emergency times we all seem to have these days. In your kitchen you’re in control of it. I like to add my milk, eggs in last minute, but you could add the powdered milk and powdered eggs in any of the mixes using your kind of favorite seasonings (sea salt i.e,. The health food store brands use a lot of cornmeal in everything, and heavier combinations of grains that I may not care for. However this recipe use as a substitute for any “Bisquick” recipe. Option: Add in Bob's Red Mill whole ground Flaxseed meal that's rich in fiber, lignans and omega 3 fats and is a good egg substitute. Follow directions on package.
*8 Cups sifted organic whole wheat flour (soft spring WW_pastry w/w flour) (can take a 1/4 cup out and add or mix in other flours like Quinoa, soy, barley, buckwheat, etc.) Or, only add 7 cups WW rather than the 8 cups of unbleached white flour. (At least it still has its gluten. Try as is at first is always a good rule of thumb.
Their is also a powder butter milk powder however its just as easy to add it into or part of the liquid instead last minute.
Then by 1/8 or ¼ cup etc.
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Bisquick Homemade
Mix 8 cups of sifted whole wheat flour, (soft spring wheat, sometimes called baker’s whole wheat flour)
1/4 cup and 2 tsp. Rumford baking powders (aluminum free)
4 tsp. sea salt
1/4 cup sugar (add your health needs here) but adjust the recipe.
1 cups shortening (more or less) Sift dry ingredients together twice. Cut in shortening and place in a covered container. Store in refrigerator. This will keep up to two months. Use a food chopper to make this up if you have one on “pulse”.
The original recipe called for two cups of shortening for my tastes, it was too much and adjusted it to one, but feel free to add it in. Bisquick has a lot of shortening.
*Note: when working with WW you have to add more water or less flour because WW is more concentrated and condensed than white flour because of the fiber. I stop adding flour when it first begins to medium soft ball in bread making machine. When you add other flours to this recipe the same may occur depends on the type of flour and its concentration of fiber and gluten. To roll this into biscuits add more oil or water to your hands instead of adding WW flour or use white flour.

This next Bisquick mix is
*9 cup of flour rather than 8 and has cream of tartar in the mixture. Try this one the next time you make the mix and see which one you like best.
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II Basic Bisquick Mix
9 cup four,
1/3 cup baking powder,
1 Tbs salt,
1 tsp cream of tartar (is the outer part of the grape)
1/4 cup sugar 2 cups of shortening.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. This can be substituted for any of your favorite Bisquick recipes.

Shake and Bake Mix 4 cups flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add the ingredient missing that you like. (onion, garlic etc.)