When I was the original GF (as in gluten-full, as in eating my weight in baguettes whenever I had the chance), I stuck my nose straight up at Bisquick.
Like, waaaaaay up there.
Bisquick was something for busy moms with screaming children on a Sunday morning.
Bisquick was certainly not for someone who whisks egg whites to soft peaks and folds them into the pancake batter. (I still do this when I make pancakes with gluten-free flour and they are delicious! But that's a post for another day...)
Anyway, you get my drift.
I was far too sophisticated for Bisquick.
But then something happened.
I couldn't eat wheat anymore, and by default, most of the deliciously not-quite-homemade baked goods I grew up with.
To my surprise, I found myself wishing for dense fake-vanilla flavored pancakes.
So when I came across a shelf of gluten-free Bisquick over the summer, I am not ashamed to say, I almost bought the entire thing.
Lots of fun experiments have come from those initial purchases, but perhaps my favorite is this recipe for cinnamon rolls. No yeast. No gluten. But they are soft, sweet, full of cinnamon and sugar, and totally delicious with a cup of coffee in the morning.
I am officially a Bisquick convert.
And if you try these, I bet you will be too!
Click "Read More" to find out how I make them!
Hi! I'm Erin.
I'm a working mama, wife, writer and owner of a little red house. I'm trying to sort through the noise and live a life that is genuine, happy and grounded in simplicity.