Velvet Crumb Cake

A favorite among Bisquick users including myself, this crumb cake using Gluten Free Bisquick is great for an extra special sweet breakfast or a simply sweet dessert.

Velvet Crumb Cake


For the Cake:

  • 1 1/2 cups Gluten Free Bisquick mix
  • 1/2 cup granulated sugar
  • 1/2 cup almond, coconut, or rice milk
  • 2 tablespoons shortening (Or 2 tablespoons margarine, softened)
  • 1 teaspoon pure vanilla extract
  • 1 egg

For the Coconut Topping:

  • 1/2 cup flaked sweetened coconut
  • 1/3 cup packed brown sugar
  • 1/4 cup chopped nuts (optional)
  • 3 tablespoons margarine, softened
  • 2 tablespoons coconut milk

Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish. Or dust the some powdered sugar. 

  1. Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  3. In small bowl, mix coconut, brown sugar, optional nuts, margarine and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Chicken and Dumplings

That’s right. We CAN have chicken and dumplings and it be gluten free! YES! Betty Crocker Gluten Free Bisquick makes it happen!

Chicken and Dumplings 


For the Chicken:
  • 2 1/2 cups Progresso chicken broth (which IS gluten free!)
  • 1 1/2 cups cut-up cooked chicken
  • 1 cup frozen mixed vegetables (your favorite – carrots, corn and peas are a great combination)
  • 1 teaspoon seasoned salt or regular sea salt
  • 1/4 teaspoon pepper
  • 1 cup rice milk
  • 3 tablespoons cornstarch
For the Dumplings:
  • 3/4 cup Bisquick Gluten Free mix
  • 1/3 cup rice milk
  • 2 tablespoons buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  1. In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
  2. In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
  3. Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

Because the Woman Who Created Betty Crocker was Amazing

Betty Crocker is just wonderful. Most of us know this. I’ve always used Betty Crocker products and continue to because there is a great line of Betty Crocker Gluten Free products that those with gluten/wheat allergies need to have.

If you aren’t a Betty Crocker member online you definitely should be – gluten free or not. It’s super easy and free! Anyways, here are some great recipes that you can use Betty Crocker Gluten Free Bisquick in. These recipes are quick, easy and delicious. So it’s a Bisquick day! Let’s get going!

Doughnut Holes 

Rolled in cinnamon-sugar, these doughnut holes are a real breakfast treat! They’re easy to make with Bisquick Gluten Free mix.


  • Vegetable oil for frying
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups Bisquick Gluten Free mix
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
  • 1/3 cup buttermilk or buttermilk substitute – mix 1 cup of rice milk (or coconut milk) with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 tablespoons of rice milk. Once mixed, add the rest of the cup of rice milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk.) then just use 1/3 of the mixture
  • 1 egg, beaten
  1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
  2. In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar.

Cinnamon-Sugar Pinwheels 

Bite sized cinnamon sugar wonderfulness. Breakfast, dessert or a little snack just got a little sweeter. 


For the Pinwheels:
  • 2 1/4 cups Bisquick Gluten Free mix
  • 1/2 cup almond, coconut or rice milk
  • 1 tablespoon buttery spread (such as Earth Balance Buttery Spread) or margarine, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped walnuts (optional)
  • 1 tablespoon buttery spread (such as Earth Balance Buttery Spread) or margarine, melted
  • 1 teaspoon pure vanilla extract
For the Glaze:
  • 3/4 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon coconut milk
  1. Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick, pure vanilla extract, and 1/2 cup almond, coconut or rice milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
  2. Press or roll dough into 11×8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, and optional walnuts; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
  3. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
  4. Meanwhile, in small bowl, mix glaze ingredients, adding coconut milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

Apple Cinnamon Fritters

A sweet bread with a apples and cinnamon. Always a winning combination!


  • Vegetable oil for deep frying
  • 2 cups Bisquick Gluten Free mix
  • 1/2 cup cold water
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
  • 1/4 cup powdered sugar
  1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
  2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. (Use a melon baller or small ice cream scoop for measuring the batter and dropping into the oil.) Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
  3. Before serving, sprinkle fritters with powdered sugar.

Thank you Majorie Husted! 🙂 Where would baking be without you?!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.