Linz, check this out: Bisquick
My mother cooked with this stuff when I was a little girl -- I grew up with it -- and now I cook with it (and have for the past 40 years). You can make incredible pancakes or waffles, but my hubby's fave is their biscuits. You just mix together Bisquick with some soy mlk, roll 'em out and pop 'em in the oven. They're fabulous.
However, Bisquick is used to make all kinds of goodies like "Easy Chicken Pot Pie," "Oven-Baked Chicken" (ooh, I forgot about that recipe -- I'll have to try that again to replace Shake-n-Bake! -- and Impossible Vegetable Pie. You can even make Banana-Nut Bread with it or "Velvet Crumb Cake" -- ooh I could go on forever --
Check it out! If you can't buy it over there, I wonder if you can get it online: web page or Betty Crocker
I subscribe to the Betty Crocker online recipe club, and every week they send me great recipes. While a lot of them aren't IBS-safe, some of them can be converted. Bisquick mix USED to have buttermilk in it -- it used to be called Bisquick BUTTERMILK Baking Mix, but they've removed it from the ingredients; now it's just Bisquick All-Purpose Baking Mix. The ingredients are: "Enriched flour bleached, partially hydrogenated soybean and/or cottonseed oil, leavening, dextrose and salt. Contains wheat ingredients."
The reduced-fat version is good also, but they've snuck a little sugar in the ingredients -- not a bad thing, just the only difference in the ingredients is sugar. However, they've reduced the fat by half. The regular Bisquick has 6g. of fat, whereas the reduced fat has 3g. To me, that's significant -- and one serving is only 19% fat, well within our acceptable range. Regular Bisquick is 34% fat. Boo Hiss. However, I buy both varieties and mix the two.
You'd think I own stock in the company, eh? 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bisquick
