WHY? you ask.

When General Mills introduced a gluten-free Bisquick a few years ago, I ran out and bought a box.

The box was a mere 16 ounces for around $4.50 and … AND it didn’t contain shortening. Here’s the thing, bisquick, the glory of bisquick, if you will, is that the flour already contains cut-in shortening. Without the shortening, it’s just flour and leavening. That’s not exciting! And it doesn’t save time. I could NOT BELIEVE that they sold a box of bisquick sans shortening. I mean, c’mon!

Even Betty Crocker says that you can’t substitute gluten-free bisquick for the regular stuff. This is from their “Ask Betty” column.

Gluten Free Bisquick should not be substituted in recipes calling for Original Bisquick and/or Heart Smart Bisquick. The product formulas are different and each performs differently. Success is ensured by using recipes specifically developed for Bisquick Gluten Free.

Bottom Line: Don’t use store-bought Gluten Free Bisquick!

Continue reading on the next page for more reasons why you should make your own healthy Gluten-Free Bisquick substitute, and the recipe to make it …

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The post This Homemade Gluten-Free BISQUICK SUBSTITUTE is a Lot Healther! appeared first on Top Morning Recommendations.

The main factor affecting baked items is the low pressure resulting from the higher altitude; this leads to lower boiling points, faster evaporation and rapid rising. In addition, low humidity can dry ingredients out resulting in a dry texture and crumbly product. I use three basic adjustments for high-altitude baking: reduce leavening agent, reduce sugar, and increase liquid. Often, one or all of these things is enough to adjust a sea level recipe successfully. Keep in mind that every recipe is different and any or all of these adjustments I suggest may be required.

1. Decrease Leavening Agents:
When adjusting a sea level recipe, for each 1 teaspoon of leavening agent called for, decrease it by 1/8 to 1/2 teaspoon.


2. Increase Liquid:
Because at higher elevations, faster evaporation occurs and drier climates can lead to a drier product to begin with, it’s important to add additional liquid in any recipe. Also, flavors in baked goods can become weaker or less pronounced as there are fewer moisture molecules to carry the essence; adding 1/2 to 1 teaspoon extra of whatever flavoring you’re using will assure a flavorful baked good. When adjusting any sea level recipe, add 2 to 4 tablespoons more liquid per 1 cup called for.


3. Decrease Sugar:
The increased evaporation also results in the concentration of the sugar in the recipe. This leads to a weaker structure. As we noted above, a weak structure leads to fallen cakes and flat cookies. When adjusting a sea level recipe, decrease the amount of sugar by 1 to 3 tablespoons of sugar per cup called for. I rarely measure but generally do a scant cup for each 1 cup called for.

Continue on to the next page for additional high-altitude/low-altitude cooking adjustments to make …

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The post Essential High-Altitude Cooking & Baking Adjustments and Tips appeared first on Top Morning Recommendations.