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Gluten Free Snickerdoodles


I just got back from General Mills yesterday! It was an exciting trip, mostly because I learned so much about Gluten free food that I never knew. My son is allergic to wheat and although that is tough enough to deal with, it gets worse. I never realized all the considerations that go into having Celiacs disease. There is so much more than looking out for wheat.


I also got to spend a couple days with a great group of Gluten free bloggers that I would have maybe never met. If you are Gluten Free they are worth reading! Here is the list.


We got to make 4 different recipes in the Betty Crocker Kitchens. All gluten free, and all delicious. I was working on the Snickerdoodle Station with Amy Leger from The Savvy Celiac and Shelley Gannon, wife of retired NFL quarterback Rich Gannon, from R.O.C.K. (Raising Our Celiac Kids). These were really easy and super delicious! They are a cookie that you could make and no-one would know they are gluten free.

Grab a box of Gluten Free Bisquick and whip up a batch for the family!


Snickerdoodles Printable Version

· 2 eggs

· 1 ¼ cup sugar

· ¼ cup vegetable oil

· ¼ cup shortening

· 2 cups Bisquick® Gluten Free Mix

· 2 tsp. ground cinnamon

Heat oven to 375 degrees F.

In a Large bowl, mix eggs, 1 cup of sugar, the oil and shortening. Stir in the Bisquick mix until dough forms.


In Small Bowl, mix remaining ¼ cup sugar, and the cinnamon. Shape dough into 1 1/4 inch balls. (If the dough feels too soft for shaping in balls, place in the freezer for 10-15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.


Bake 10-12 minutes or until set. Immediately remove the cookies from cookie sheets to cooling racks.