Vickys Bisquick Mix with Gluten Free Version, Dairy, Egg & Soy-Free

• 140 grams flour ( 1 cup )
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp oil or melted butter/shortening
• 204 grams sweet rice flour (1 cup)
• 57 grams potato starch (1/3 cup, not flour)
• 80 ml olive oil/ melted shortening (1/3 cup)
• 2/3 tbsp gluten-free baking powder, recipe in my profile
• 1/2 tsp salt

1. Sift the dry ingredients into a bowl, then add the shortening and mix well
2. Keep in an airtight container in the cupboard for no longer than 3 months - write the expiry date on the container if you double/triple/quadruple the recipe
3. I found the ordinary recipe on www.cooks.com
4. Shake well before each use, each batch makes just over 1 cup of 'bisquick'

flour, baking powder, salt, oil, sweet rice, starch, olive oil, baking powder, salt

Taken from cookpad.com/us/recipes/335076-vickys-bisquick-mix-with-gluten-free-version-dairy-egg-soy-free (may not work)