Buttermilk Baking Mix

Of all the mixes that I've ever tried, this one has been one of my favorites. This is also one of Bette Hagman's recipes. It is meant to be substituted for Bisquick type baking mixes in recipes. It has always turned out so well. Of course, like any other gluten-free baking, it doesn't hold its shape like something with gluten. You might even want to look for recipes on the Bisquick website to use it for.

A few notes about when I make it. I always use butter in this since I don't do well with trans fats. Also, I have cut the butter sometimes (by as much as half) and it still has turned out fairly well. I usually still do the full recipe. I also like to make 2-3 batches worth because then it lasts forever.

Buttermilk Baking Mix

2 1/2 cup rice flour
1 2/3 cup potato starch
3 tablespoon baking powder
2 1/2 teaspoon baking soda
2 1/2 teaspoon salt
1/4 cup sugar
1/2 cup dry buttermilk powder
3 tablespoon egg replacer
1 cup less 1 tablesp shortening or butter

1. In large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and egg replacer (if used).
2. With a pastry blender or fork, cut in the butter until no lumps appear.
3. Store in a gallon plastic bag or container in the frig.

Always add 1/2-1 tsp of xantham gum per cup of baking mix used.