29+ Irresistible Gluten-Free Bisquick Dessert Recipes You Must Try

If you’re looking for easy, delicious, and gluten-free dessert ideas, you’ve come to the right place!

Gluten-free baking can sometimes feel like a challenge, but with the right ingredients, it’s easier than ever to create mouthwatering treats that everyone can enjoy.

Bisquick, a pantry staple, offers a fantastic shortcut for gluten-free desserts.

Whether you’re craving cookies, cakes, brownies, or something a little more unique, these 29+ gluten-free Bisquick dessert recipes will help you satisfy your sweet tooth without any of the hassle.

From indulgent chocolate delights to fruity favorites, these recipes prove that gluten-free doesn’t mean compromising on flavor or texture.

29+ Irresistible Gluten-Free Bisquick Dessert Recipes You Must Try

Whether you’re gluten-free by choice or necessity, Bisquick makes it possible to enjoy a wide variety of desserts without sacrificing flavor or texture.

These 29+ gluten-free Bisquick dessert recipes will inspire you to try new creations in the kitchen and enjoy indulgent treats that cater to your dietary needs.

From cakes and cookies to pies and puddings, there’s a recipe for every craving.

With simple ingredients and easy-to-follow instructions, gluten-free baking has never been more accessible or fun.

So grab your Bisquick, preheat your oven, and let the sweet baking adventures begin!

Gluten-Free Bisquick Chocolate Chip Cookie Bars

These chocolate chip cookie bars are the perfect treat for anyone craving a soft, chewy, and chocolate-filled dessert.

Made with gluten-free Bisquick, they come together quickly and are a great option for parties, lunchboxes, or an after-dinner treat.

The bars have a rich, buttery flavor and a slightly crisp edge while staying soft in the center.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
3. Add eggs and vanilla extract, stirring until well combined.
4. In a separate bowl, whisk together gluten-free Bisquick, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips evenly throughout the dough.
7. Spread the dough evenly in the greased baking dish.
8. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Let cool before slicing into bars.

These gluten-free cookie bars are the perfect combination of soft and chewy with just the right amount of sweetness.

Whether you enjoy them warm with a scoop of ice cream or on their own, they make a delicious, hassle-free dessert.

Gluten-Free Bisquick Strawberry Shortcake

Strawberry shortcake is a classic, refreshing dessert that pairs sweet strawberries with a soft, biscuit-like cake.

Using gluten-free Bisquick simplifies the process while keeping the texture light and fluffy.

The combination of fresh fruit, tender cake, and whipped cream makes this dessert a family favorite.

Ingredients:

• 2 cups Gluten-Free Bisquick
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, cold and cubed
• ⅔ cup milk
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, sliced
• 2 tablespoons sugar (for strawberries)
• 1 cup whipped cream

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. In a mixing bowl, combine the gluten-free Bisquick and sugar.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla extract until just combined.
5. Drop the dough by spoonfuls onto the prepared baking sheet to form shortcakes.
6. Bake for 10-12 minutes, or until lightly golden brown. Let cool slightly.
7. In a separate bowl, toss sliced strawberries with sugar and let sit for 10 minutes to release their juices.
8. Slice the shortcakes in half and layer with strawberries and whipped cream.
9. Serve immediately for the best texture.

This gluten-free strawberry shortcake is light, fruity, and perfectly sweet. It’s ideal for warm days or as a refreshing dessert after a hearty meal.

The juicy strawberries and fluffy whipped cream complement the tender shortcake, making each bite delightful.

Gluten-Free Bisquick Peanut Butter Brownies

These peanut butter brownies are a dream for anyone who loves the rich combination of peanut butter and chocolate.

With a fudgy texture and deep peanut butter flavor, these brownies are easy to make and perfect for satisfying a sweet tooth.

Gluten-free Bisquick helps create a smooth batter while keeping the brownies soft and dense.

Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• ½ cup cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• ½ cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, mix melted butter, peanut butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla extract, whisking until combined.
4. In another bowl, whisk together gluten-free Bisquick, cocoa powder, and baking powder.
5. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
6. Fold in chocolate chips if using.
7. Spread the batter evenly in the prepared baking pan.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Let cool before slicing into squares.

These peanut butter brownies are rich, indulgent, and full of chocolatey goodness.

The peanut butter adds a creamy, nutty flavor that perfectly complements the fudgy texture. Enjoy them as a snack, dessert, or even a special treat with a glass of milk.

Gluten-Free Bisquick Apple Cinnamon Muffins

These apple cinnamon muffins are the perfect way to start your day or enjoy as a cozy dessert.

Made with gluten-free Bisquick, they are soft, fluffy, and filled with warm cinnamon-spiced apples.

Whether you eat them warm with a pat of butter or grab one on the go, they’re sure to become a favorite.

Ingredients:

• 2 cups Gluten-Free Bisquick
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 large apple, peeled and finely chopped
• 2 large eggs
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix gluten-free Bisquick, sugar, cinnamon, nutmeg, and baking powder.
3. Stir in the chopped apple and mix to coat.
4. In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool slightly before enjoying.

These muffins are soft, fragrant, and filled with chunks of tender apple.

The warm spices make them perfect for fall, but they’re delicious any time of year. Enjoy them with a cup of coffee or tea for a comforting treat.

Gluten-Free Bisquick Blueberry Cobbler

This gluten-free blueberry cobbler is a simple yet irresistible dessert that highlights the natural sweetness of blueberries.

The tender, biscuit-like topping made with gluten-free Bisquick contrasts perfectly with the juicy fruit filling.

Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Ingredients:

For the filling:

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

For the topping:

• 1 ½ cups Gluten-Free Bisquick
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ½ cup milk
• ¼ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, mix blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Spread evenly in the prepared dish.
3. In another bowl, mix gluten-free Bisquick, sugar, and cinnamon.
4. Stir in milk and melted butter until just combined.
5. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
6. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Let cool slightly before serving.

This blueberry cobbler is bursting with juicy flavor and has a perfectly tender topping.

It’s a simple, rustic dessert that’s easy to make yet incredibly satisfying. Pair it with ice cream or whipped cream for an extra special treat.

Gluten-Free Bisquick Chocolate Lava Cake

Chocolate lava cake is a rich and decadent dessert that never fails to impress.

With a soft, cake-like exterior and a gooey, molten center, this dessert is perfect for chocolate lovers.

Using gluten-free Bisquick makes the batter come together quickly while keeping the texture light and fluffy.

Ingredients:

• 1 cup Gluten-Free Bisquick
• ½ cup cocoa powder
• ¾ cup granulated sugar
• ½ teaspoon baking powder
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup chocolate chips

Instructions:

1. Preheat your oven to 400°F (200°C) and grease four ramekins.
2. In a bowl, whisk together gluten-free Bisquick, cocoa powder, sugar, and baking powder.
3. In another bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
4. Gradually stir the wet ingredients into the dry ingredients until just combined.
5. Divide half of the batter between the ramekins.
6. Place a few chocolate chips in the center of each ramekin, then top with the remaining batter.
7. Bake for 12-14 minutes, or until the edges are firm but the center is slightly jiggly.
8. Let cool for a minute before serving.

This chocolate lava cake is rich, indulgent, and full of intense chocolate flavor.

The warm, molten center makes every bite irresistible. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra decadent experience.

Gluten-Free Bisquick Lemon Pound Cake

This gluten-free lemon pound cake is a delightful treat with a rich, buttery texture and a refreshing burst of citrus.

The combination of gluten-free Bisquick and fresh lemon zest creates a perfectly tender cake that’s both light and satisfying.

It’s great for any occasion, from a casual afternoon snack to a special celebration.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and lemon zest.
5. In a separate bowl, whisk together gluten-free Bisquick, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice. Mix until smooth.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon pound cake is a perfect balance of sweetness and tartness. The lemon flavor shines through without being overpowering, and the cake itself is light and moist.

It’s an ideal dessert for tea time or a refreshing end to any meal.

Gluten-Free Bisquick Peach Crisp

This peach crisp is the perfect dessert to celebrate summer or enjoy a warm, comforting treat on a chilly evening.

The gluten-free Bisquick topping is golden, crisp, and delicious, while the juicy peaches provide a sweet, syrupy base.

This dish is easy to prepare and absolutely mouthwatering.

Ingredients:

For the filling:

• 4 cups fresh or frozen peaches, sliced
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

For the topping:

• 1 ½ cups Gluten-Free Bisquick
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter, cold and cubed
• 2 tablespoons rolled oats (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, combine the sliced peaches, sugar, cornstarch, and lemon juice. Spread the peach mixture evenly in the prepared dish.
3. In a separate bowl, mix gluten-free Bisquick, brown sugar, and cinnamon.
4. Cut in the cold butter until the mixture resembles coarse crumbs, using a pastry cutter or fork.
5. Stir in the rolled oats if using.
6. Sprinkle the topping over the peach filling, covering it evenly.
7. Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbly.
8. Let cool slightly before serving.

This peach crisp is the perfect combination of sweet, juicy peaches and a buttery, crispy topping.

It’s an ideal dessert to serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Gluten-Free Bisquick Banana Bread

Banana bread is a classic comfort food, and this gluten-free version made with Bisquick is both easy to make and wonderfully moist.

The bananas add natural sweetness, while the gluten-free Bisquick ensures a soft, tender crumb.

It’s a fantastic way to use up overripe bananas and is perfect for breakfast, snacks, or a dessert.

Ingredients:

• 2 cups Gluten-Free Bisquick
• ½ cup brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine gluten-free Bisquick, brown sugar, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas and then stir in eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in walnuts or chocolate chips if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is incredibly moist, full of flavor, and easy to make. It’s perfect for breakfast or a mid-afternoon snack, and it stays fresh for several days.

If you love the classic banana bread recipe but need a gluten-free version, this one will not disappoint.

Gluten-Free Bisquick Pumpkin Spice Bars

These pumpkin spice bars are a fall-inspired treat that combines the warmth of pumpkin with the comforting spices of cinnamon, nutmeg, and clove.

Using gluten-free Bisquick makes these bars wonderfully soft and easy to make. They are perfect for Thanksgiving gatherings, potlucks, or as an everyday fall dessert.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground clove
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
3. In a separate bowl, whisk together gluten-free Bisquick, cinnamon, nutmeg, ginger, clove, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool before slicing into bars.

These pumpkin spice bars are soft, flavorful, and full of comforting fall spices. They’re perfect for an afternoon snack or served as a sweet treat with a cup of coffee or tea.

The pumpkin adds moisture and a rich flavor, while the spices make each bite warm and cozy.

Gluten-Free Bisquick Raspberry Almond Cake

This raspberry almond cake is light and fruity with a subtle nutty flavor, thanks to the combination of gluten-free Bisquick and ground almonds.

The juicy raspberries add a touch of tartness, which pairs wonderfully with the sweet almond cake. It’s a great dessert for spring and summer, but it’s delightful year-round.

Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• ½ cup almond flour or ground almonds
• 1 cup granulated sugar
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup unsalted butter, softened
• ½ cup milk
• 1 cup fresh raspberries
• ¼ cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, beat together butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in almond extract and vanilla extract.
5. In another bowl, whisk together gluten-free Bisquick and almond flour.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until the batter is smooth.
7. Gently fold in fresh raspberries.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Sprinkle sliced almonds on top of the batter.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool before removing from the pan and serving.

This raspberry almond cake is a deliciously fragrant and moist dessert, perfect for special occasions or a sweet afternoon snack.

The light almond flavor enhances the tartness of the raspberries, and the cake itself has a wonderful crumb texture.

It’s simple to make yet feels elegant and impressive.

Gluten-Free Bisquick Coconut Macaroons

These coconut macaroons are a chewy, sweet treat that’s naturally gluten-free thanks to Bisquick and coconut flakes.

The combination of coconut and a hint of vanilla makes these macaroons irresistible, and they’re so easy to prepare.

With just a few ingredients, you can have a delicious dessert that’s perfect for any occasion.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1 cup Gluten-Free Bisquick
• ¾ cup granulated sugar
• 2 large egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, gluten-free Bisquick, sugar, and salt.
3. In a separate bowl, beat the egg whites and vanilla extract until soft peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until fully combined.
5. Using a spoon or cookie scoop, drop spoonfuls of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the edges of the macaroons are golden brown.
7. Let cool before removing from the baking sheet.

These coconut macaroons are sweet, chewy, and absolutely delicious. They’re perfect for anyone with a gluten intolerance, as they’re naturally gluten-free.

The coconut flavor is front and center, and the slightly crispy edges contrast nicely with the soft, chewy interior.

They make a great treat for holiday gatherings or a simple snack anytime.

Gluten-Free Bisquick Cherry Almond Cake

This cherry almond cake is a moist and flavorful dessert that combines the sweetness of cherries with the nutty richness of almond extract.

Made with gluten-free Bisquick, the cake is soft and tender, and the burst of cherries in each bite adds a refreshing touch.

It’s the perfect treat for any occasion, from birthdays to casual gatherings.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ cups fresh or frozen cherries, pitted and halved
• ¼ cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, beat together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in almond extract, vanilla extract, and milk.
5. In another bowl, whisk together gluten-free Bisquick. Gradually add to the wet ingredients, mixing until smooth.
6. Gently fold in halved cherries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Sprinkle sliced almonds over the top of the batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool before serving.

This cherry almond cake is rich and fruity, with a perfect balance of sweet cherries and almond flavor.

It’s a beautiful dessert to serve at any event or to enjoy as a special treat for yourself.

The cherries make it juicy, while the almond slices add an extra crunch to each bite.

Gluten-Free Bisquick Chocolate Chip Pancakes

These chocolate chip pancakes are an indulgent breakfast treat that’s sure to please anyone with a sweet tooth.

Made with gluten-free Bisquick, they are fluffy and light while packed with chocolate chips in every bite.

They’re quick and easy to make, making them the perfect way to start the day or enjoy as a dessert.

Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ¼ cup mini chocolate chips
• 1 tablespoon sugar (optional, for extra sweetness)

Instructions:

1. Preheat a griddle or skillet over medium heat and lightly grease with butter or oil.
2. In a bowl, whisk together gluten-free Bisquick, milk, eggs, melted butter, vanilla extract, and sugar until smooth.
3. Gently fold in mini chocolate chips.
4. Pour about ¼ cup of batter onto the heated griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes, until golden brown.
5. Repeat with the remaining batter.
6. Serve warm with maple syrup, whipped cream, or fresh fruit.

These chocolate chip pancakes are fluffy, rich, and sweet, making them the perfect comfort food.

Whether served as a decadent breakfast or a dessert treat, they are a crowd-pleaser for anyone craving chocolate and pancakes in one bite.

The mini chocolate chips melt into the batter, creating pockets of gooey goodness.

Gluten-Free Bisquick S’mores Bars

These s’mores bars bring the classic campfire treat indoors with a gluten-free twist!

Using gluten-free Bisquick for the crust, these bars are layered with chocolate and marshmallows for a gooey, indulgent dessert.

Whether you’re craving s’mores in the winter or summer, these bars are the perfect way to enjoy them without the need for a campfire.

Ingredients:

• 2 cups Gluten-Free Bisquick
• ½ cup brown sugar, packed
• ½ cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk chocolate chips
• 1 ½ cups mini marshmallows
• 1 tablespoon graham cracker crumbs (optional, for sprinkling)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, combine gluten-free Bisquick, brown sugar, melted butter, egg, and vanilla extract. Stir until a soft dough forms.
3. Press the dough evenly into the prepared baking pan to form the base layer.
4. Sprinkle the chocolate chips evenly over the dough.
5. Top with mini marshmallows, spreading them evenly over the chocolate chips.
6. Bake for 20-25 minutes, or until the top is golden brown and the marshmallows are melted.
7. Remove from the oven and let cool for 10 minutes. Optionally, sprinkle with graham cracker crumbs.
8. Slice into bars and serve.

These s’mores bars capture all the flavors of the classic treat with a gluten-free twist. They are sweet, gooey, and packed with chocolate and marshmallows, making them a great option for a fun dessert.

They are easy to make and perfect for any occasion, bringing the nostalgic taste of s’mores into a simple bar format.

Gluten-Free Bisquick Pineapple Coconut Cake

This pineapple coconut cake is a tropical-inspired dessert that’s soft, moist, and full of flavor.

The combination of gluten-free Bisquick and coconut makes the cake rich and fluffy, while the pineapple adds a touch of sweetness and a burst of juiciness.

It’s perfect for summer gatherings or when you need a little taste of paradise.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup granulated sugar
• 1 cup shredded unsweetened coconut
• 1 can (8 oz) crushed pineapple, drained
• 3 large eggs
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and pineapple.
5. In another bowl, whisk together gluten-free Bisquick, shredded coconut, and baking soda.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until the batter is smooth.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool before removing it from the pan and serving.

This pineapple coconut cake is a delicious combination of flavors, with the tropical sweetness of pineapple and the rich texture of coconut.

The cake itself is light and moist, making it perfect for any occasion. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.

Gluten-Free Bisquick Snickerdoodle Cookies

These snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar, making them the perfect balance of sweet and spicy.

Thanks to gluten-free Bisquick, they come together quickly and easily, and the texture is wonderfully soft.

Whether you’re making them for a special occasion or just a sweet snack, these snickerdoodles will never disappoint.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon cream of tartar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons cinnamon-sugar mixture (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together gluten-free Bisquick, cinnamon, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Roll dough into 1-inch balls, then roll each ball in cinnamon-sugar mixture.
7. Place on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden.
9. Allow to cool slightly before transferring to a wire rack.

These snickerdoodle cookies are perfectly spiced with cinnamon, with a soft and chewy texture that makes them irresistible.

The cinnamon-sugar coating gives them an extra crunch, and the combination of flavors is comforting and familiar.

These cookies are a great treat for any time of year.

Gluten-Free Bisquick Chocolate Mousse Cake

This chocolate mousse cake is a rich, decadent dessert that’s sure to satisfy your chocolate cravings.

The gluten-free Bisquick crust is light and tender, and the mousse filling is velvety and smooth.

It’s an elegant, indulgent dessert that’s perfect for dinner parties, birthdays, or any celebration.

Ingredients:

For the crust:

• 1 cup Gluten-Free Bisquick
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 egg

For the mousse filling:

• 1 ½ cups heavy cream
• 8 oz semisweet chocolate, chopped
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. For the crust, mix gluten-free Bisquick, sugar, melted butter, vanilla extract, and egg until smooth.
3. Pour the batter into the prepared cake pan and spread evenly.
4. Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let the crust cool completely.
5. For the mousse, heat heavy cream in a saucepan over medium heat until it starts to simmer.
6. Remove from heat and add the chopped semisweet chocolate, stirring until smooth.
7. Stir in sugar and vanilla extract. Let the mixture cool to room temperature, then refrigerate for 1-2 hours to set.
8. Once the mousse is set, spread it evenly over the cooled crust.
9. Refrigerate the entire cake for at least 2 more hours, or until the mousse is firm.
10. Serve chilled, garnished with whipped cream or chocolate shavings if desired.

This chocolate mousse cake is a showstopper dessert, with layers of smooth chocolate mousse and a light, buttery crust.

It’s an indulgent treat that’s perfect for chocolate lovers, and the gluten-free crust makes it accessible for everyone.

The rich mousse filling is the star, making this a dessert to remember.

Gluten-Free Bisquick Strawberry Shortcake Bars

These strawberry shortcake bars bring the classic dessert into a convenient, gluten-free bar format.

With a light and fluffy Bisquick-based shortcake and sweet, juicy strawberries, these bars are the perfect treat for any celebration or a simple afternoon snack.

The addition of whipped cream adds a finishing touch that makes every bite indulgent.

Ingredients:

• 2 cups Gluten-Free Bisquick
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cut into cubes
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 2 tablespoons powdered sugar (for strawberries)
• 1 cup whipped cream (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking pan.
2. In a large mixing bowl, combine gluten-free Bisquick, sugar, baking powder, and salt.
3. Cut the chilled butter into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and vanilla extract until the dough comes together.
5. Press the dough into the prepared baking pan and smooth the top.
6. Bake for 18-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. While the shortcake is baking, combine the sliced strawberries and powdered sugar in a bowl. Let sit for 10 minutes to allow the strawberries to release their juices.
8. Once the shortcake bars are done, let them cool completely before slicing.
9. To serve, top each bar with strawberries and a dollop of whipped cream.

These strawberry shortcake bars are light and refreshing, with the sweetened strawberries providing a juicy contrast to the fluffy shortcake base.

They are simple to make and perfect for summer gatherings or as an everyday dessert.

You can also experiment by using other fresh fruits, like raspberries or blueberries, for a twist on the classic.

Gluten-Free Bisquick Blueberry Muffins

These gluten-free blueberry muffins are bursting with juicy blueberries and have a soft, tender crumb.

Thanks to Bisquick, they come together quickly and bake up perfectly every time.

Whether for breakfast, a snack, or a dessert, these muffins are sure to become a favorite in your gluten-free baking repertoire.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 ½ cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine gluten-free Bisquick, sugar, baking powder, and salt.
3. In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are soft, sweet, and full of fruity flavor. The gluten-free Bisquick helps create a light texture, while the blueberries add a burst of freshness.

They’re perfect for breakfast with a cup of coffee or as an easy snack throughout the day.

Gluten-Free Bisquick Mocha Brownies

These mocha brownies are the perfect combination of rich chocolate and a hint of coffee flavor.

The gluten-free Bisquick creates a fudgy, chewy texture, while the espresso adds depth to the flavor, making these brownies a decadent treat.

They’re easy to make and sure to impress anyone who loves the combination of chocolate and coffee.

Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon instant espresso powder
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large mixing bowl, combine gluten-free Bisquick, cocoa powder, sugar, salt, and espresso powder.
3. Stir in the melted butter, eggs, and vanilla extract, mixing until smooth.
4. Fold

Gluten-Free Bisquick Lemon Bars

These gluten-free lemon bars are tart, sweet, and perfectly balanced. The Bisquick crust is buttery and crisp, while the lemon filling is tangy and refreshing.

It’s an easy dessert to prepare and is sure to be a hit at any gathering, especially when you need something light and bright to finish off a meal.

Ingredients:

For the crust:

• 1 ½ cups Gluten-Free Bisquick
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 egg

For the lemon filling:

• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons lemon zest
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons gluten-free Bisquick
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. For the crust, mix together gluten-free Bisquick, sugar, softened butter, and egg in a bowl.
3. Press the dough into the bottom of the prepared pan and bake for 15-20 minutes or until golden brown.
4. While the crust is baking, whisk together sugar, eggs, lemon zest, lemon juice, and gluten-free Bisquick for the filling until smooth.
5. Once the crust has cooled slightly, pour the lemon filling over the top.
6. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly golden.
7. Let the bars cool completely, then dust with powdered sugar before slicing into squares.

These lemon bars are perfectly tangy with a rich buttery crust, and the combination of flavors makes them irresistible.

The lightness of the lemon filling is complemented by the satisfying texture of the gluten-free crust, making them the ideal balance between sweet and tart.

Gluten-Free Bisquick Carrot Cake Muffins

These carrot cake muffins are moist, flavorful, and full of warming spices, making them the perfect treat for breakfast or dessert.

The gluten-free Bisquick provides the perfect base, while the shredded carrots, cinnamon, and nutmeg create a comforting flavor profile. They are great on their own or with a drizzle of cream cheese frosting.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 cup grated carrots
• 2 large eggs
• ½ cup vegetable oil
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine gluten-free Bisquick, cinnamon, nutmeg, and baking soda.
3. In a separate bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in grated carrots and chopped walnuts, if using.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

These carrot cake muffins are spiced just right with cinnamon and nutmeg and are packed with sweet, tender carrots.

They are incredibly moist and flavorful and can easily be adapted with raisins, walnuts, or a cream cheese glaze for added richness. They make for a delightful breakfast or a simple dessert.

Gluten-Free Bisquick Churros

These gluten-free churros are crispy on the outside and soft on the inside, coated with cinnamon sugar for a deliciously sweet treat.

You can make them easily at home with gluten-free Bisquick, and they’re perfect for dessert, a snack, or even as a fun addition to a party spread.

Frying them adds a satisfying crunch that will keep everyone coming back for more.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 1 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ½ cups vegetable oil (for frying)
• ½ cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Instructions:

1. In a medium saucepan, combine water, butter, and 1 tablespoon of sugar. Bring to a boil, stirring occasionally.
2. Once the butter has melted, add gluten-free Bisquick and stir until a dough forms. Remove from heat and allow to cool slightly.
3. Stir in the eggs one at a time until fully incorporated and smooth. Add vanilla extract.
4. Heat vegetable oil in a large pan or deep fryer over medium-high heat.
5. Transfer the dough to a piping bag fitted with a star-shaped nozzle.
6. Carefully pipe 3-4 inch strips of dough into the hot oil, cutting with scissors to release the dough. Fry in batches until golden brown, about 2-3 minutes per side.
7. In a shallow bowl, mix the cinnamon and sugar. Remove churros from the oil and coat in the cinnamon-sugar mixture while still warm.
8. Serve immediately with chocolate sauce or your favorite dip.

These churros are a fun and indulgent treat, and they’ll definitely satisfy your sweet tooth.

The crisp exterior and soft interior are perfectly complemented by the warm cinnamon-sugar coating.

Serve them fresh for the best experience, and they’ll quickly become a family favorite!