Cooking and Serving: 15 minutes | 3 servings
Ingredients
See recipe for ingredients
Description
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 3 servings
Instructions
FAQS
Is pudding gluten free?
Pudding is often gluten free. Most JELLO brand puddings, both boxed mixes and.
prepared, are gluten free, but you should read labels carefully and call the.
company if you’re at all unsure.
How can I make this pudding sugar free?
The granulated sugar in this pudding mix is mostly for sweetness, but it also.
adds some bulk and some mouth-feel. You can try replacing it with an alternative.
sweetener, like Lankato brand monkfruit granulated sweetener.
Keep in mind that many alternative sweeteners have a cooling effect on your.
mouth when you eat them. That may shine through especially in the vanilla.
version of this pudding, since it’s so simple in flavor.
Can I use cornstarch in this gf pudding recipe?
You can replace the superfine white rice flour in the dry mixes in this recipe.
with cornstarch, but it will “leak” as it cools. That means that some liquid.
dissolved into the pudding will seep out and make your pudding watery.
Why is my pudding grainy?
If your pudding ingredients haven’t been combined properly at any point in the.
process, your pudding may have small, undissolved bits in it. Be sure to make a.
Why is my pudding watery?
Did you replace the rice flour called for in the mix recipe with cornstarch?
That will often lead to watery pudding
Did you overmeasure the milk, and/or undermeasure the flour? Perhaps you took.
your saucepan off the heat too soon, before it thickened enough.
How thick should pudding be when cooking?
The pudding mixture begins to thicken when it begins to simmer. Continue to.
stir, and you’ll notice that your whisk begins to leave a faint trail behind as.
These puddings aren’t custard, which is made with superfine white rice flour and.
egg yolks. So they don’t thicken as much as custard.
What’s the best way to serve gluten free pudding?
Well, you’ll find some of our gluten free vanilla wafers.
in some photos here. They’re.
Pudding with whip cream in a jar on white surface.
with whip cream in a jar on white surface.
HOW DO I MAKE SMOOTH PUDDING, WITHOUT LUMPS?
For the smoothest pudding, be sure to whisk that first 1/2 cup of milk into the.
dry ingredients fully before adding the rest of the milk. And cook the pudding.
on medium-low heat, stirring frequently, to ensure that nothing clumps out of.
If you’re concerned that there are some lumps in your pudding after cooking but.
before you’ve chilled it, pass it through a fine mesh sieve before placing it in.
a serving bowl or serving containers. That will remove any remaining lumps.
Chocolate pudding in jars with plastic wrap.
pudding in jars with plastic wrap.
HOW TO PREVENT THAT PUDDING SKIN
There are two types of people in this world: those who hate pudding skin, and.
those who like it best. You know, that darker, thicker skin that develops on hot.
If you don’t like pudding skin, there’s an easy way to prevent it. Once you’ve.
poured out the mixture into serving containers, you’ll have to wait until it’s.
begun to cool before refrigerating it.
If you place a piece of plastic wrap directly on the top of the pudding, it will.
never develop that skin. Once it’s mostly cooled, remove the plastic wrap, cover.
the top of the container, and refrigerate until set.
If you like the pudding skin, let the freshly-made pudding sit uncovered as it.
cools to room temperature. Then, cover the container or bowl with plastic wrap,.
but across the top of the container—not directly on the pudding.
Chocoate pudding mix before cooking.
pudding mix before cooking.
HOW TO MAKE GLUTEN FREE PUDDING, VANILLA OR CHOCOLATE, STEP.
4-INGREDIENT GLUTEN FREE PUDDING | CHOCOLATE OR VANILLA.
Prep Time: 10 minutes mins.
Cook Time: 5 minutes mins.
Chilling time: 1 hour hr.
Total Time: 1 hour hr 15 minutes mins.
With just 4 ingredients, make homemade gluten free pudding with your own mix.
Then just add milk for smooth, rich, homemade pudding any time!
FOR CHOCOLATE PUDDING DRY MIX
6 tablespoons (30 g) unsweetened cocoa powder, (Dutch-processed is best,.
but natural works, too).
2 ½ tablespoons (25 g) superfine white rice flour.
superfine sweet white rice flour).
¼ cup (50 g) granulated sugar.
2 tablespoons (12 g) powdered milk, (or coconut milk powder, for.
¼ teaspoon kosher salt.
FOR VANILLA PUDDING DRY MIX
7 tablespoons (42 g) powdered milk, (or coconut milk powder, for.
3 tablespoons (25 g) superfine white rice flour.
superfine sweet white rice flour).
¼ cup (50 g) granulated sugar.
¼ teaspoon kosher salt.
TO MAKE PUDDING (EITHER FLAVOR).
2 cups (16 fluid ounces) milk, (any kind, including dairy-free).
1 teaspoon pure vanilla extract.
Seeds of 1/2 vanilla bean, optional for vanilla pudding.
1 to 2 ounces chopped semi-sweet or dark chocolate, optional for chocolate.
Whipped cream and chocolate shavings, for serving (optional).
TO MAKE EITHER DRY MIX
Place all the ingredients for either mix in a large bowl and whisk to combine.
well. Store in a sealed glass container in a cool, dry location until ready.
TO MAKE CHOCOLATE PUDDING
Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2.
cup of the milk until smooth and well-combined.
Add the rest of the milk in a slow drizzle, whisking constantly to combine.
Place the pan over medium-low heat, bring to a simmer, and cook, whisking.
frequently, until the mixture thickens enough for the whisk to leave a.
faintly visible trail in the pudding (about 4 minutes).
Remove the pan from the heat, add the vanilla extract, and whisk to combine.
Add the optional chopped chocolate and mix until the chocolate is melted.
Pour the hot pudding into a 2-cup heat-safe container or a few smaller,.
heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly.
on top of the warm pudding as it cools and then chills.
Allow the pudding to cool to room temperature before placing in the.
refrigerator to chill until set (about an hour). Garnish with optional.
whipped cream and chocolate shavings, and serve chilled.
TO MAKE VANILLA PUDDING
Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2.
cup of the milk until smooth and well-combined.
Add the rest of the milk in a slow drizzle, whisking constantly to combine.
Place the pan over medium-low heat, bring to a simmer, and cook, whisking.
frequently, until the mixture thickens enough for the whisk to leave a.
faintly visible trail in the pudding (about 4 minutes).
Remove the pan from the heat and add the vanilla extract and optional vanilla.
seeds, and whisk to combine.
Pour the hot pudding into a 2-cup heat-safe container or a few smaller,.
heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly.
on top of the warm pudding as it cools and then chills.
Allow the pudding to cool to room temperature before placing in the.
refrigerator to chill until set (about an hour).
Garnish with optional whipped cream and chocolate shavings, and serve.
TO MAKE VANILLA PUDDING
Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2.
cup of the milk until smooth and well-combined.
Add the rest of the milk in a slow drizzle, whisking constantly to combine.
Place the pan over medium-low heat, bring to a simmer, and cook, whisking.
frequently, until the mixture thickens enough for the whisk to leave a.
faintly visible trail in the pudding (about 4 minutes).
Remove the pan from the heat and add the vanilla extract and optional vanilla.
seeds, and whisk to combine.
Pour the hot pudding into a 2-cup heat-safe container or a few smaller,.
heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly.
on top of the warm pudding as it cools and then chills.
Allow the pudding to cool to room temperature before placing in the.
refrigerator to chill until set (about an hour).
Garnish with optional whipped cream and chocolate shavings, and serve.
Notes
How to make multiples.
These recipes can be multiplied easily, so you always have dry pudding mix on
hand. Double, triple and quadruple the dry mix at will.
When you are ready to make a serving of pudding, measure out 117 grams (or about
3/4 cup) of the chocolate pudding dry mix or 121 grams (or about 3/8 cup) of the
vanilla pudding mix, and proceed with the recipe as written.
Originally published on the blog in 2015. Recipe largely unchanged; much of
text, many photos new.
Nutrition information is automatically calculated, so should only be used as an
Chocolate pudding mix uncooked, in jars with plastic wrap, and served with
pudding mix uncooked, in jars with plastic wrap, and served with cookie crumbs