So is pudding gluten-free? This is a question many want to know. Let’s chat about it… PLUS we have the best 20 minute easy gluten free pudding recipe for you!
Is pudding gluten-free?
According to Kitchen Byte: Although there are no pudding ingredients that are considered to contain gluten and although Kraft manufacturers are so careful with their production methods, they still don’t label it as a gluten-free product. … So, traces of wheat, rye or barley can sneak into your gluten-free pudding.
That’s why we love making homemade gluten-free pudding. It only takes minutes and you know exactly what is in it.
This homemade gluten-free pudding is so incredible that once you taste it, you will never go back to the store-bought boxed stuff.
I love to use our homemade gluten-free pudding as a base for lots of incredible desserts. Especially this perfect-for-fall, maple pumpkin pudding parfaits.
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The BEST dessert to serve it in though is my mom’s famous, gluten-free banana black bottom pie…it is almost too incredible for words!
What about dairy-free pudding?
You can absolutely make this pudding dairy-free! Simply replace the milk and cream with full fat canned coconut milk and the butter with a dairy-free butter alternative.
We also have a delicious chocolate dairy free pudding recipe for you!
It’s also great to have some art fun with the kids by doing pudding painting. It’s sure to be a memorable experience that they will relish in because you are actually encouraging them to play with their food!
Little ones especially love getting messy. You as the parent don’t have to worry, because it is safe and delicious for them to eat their craft supplies. Win-win!
Gluten-Free Pies with Cream or Pudding
I use this pudding to make all of my cream pies on Thanksgiving. From coconut cream to banana cream, it works great! I will simply swap out the vanilla extract for coconut extract or banana extract to give it more of the flavor I am looking for in each individual pie.
In the fall, I love using this homemade pudding recipe to make pumpkin pudding in our gluten-free pumpkin pie cream delight.
If you are here and happen to be dairy-free, don’t fret. My friend Erin from Meaningful Eats has a delicious dairy-free banana cream pie recipe that you are going to swoon over!
While this gluten-free pudding is fantastic in cream pies and cream delight, it is also lovely to serve all on it’s own like we did here. I love to top it with fresh, edible flowers.
I also make sure the serving dishes are dainty. Small dishes like this are great for serving guests individually. Because let’s face it, nobody wants to share a bowl of pudding.
How to make gluten-free pudding
Place milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler and cook until butter is melted and milk is slightly scalded
Whisk together egg yolks and 1/3 C sugar
Slowly add the egg mixture to the hot milk mixture, whisking lightly and continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
Mix reserved milk and cornstarch together and add to hot milk mixture, whisking constantly
Intermittently whisk mixture & continue to cook for the next 5-10 minutes
How do you store leftovers?
Leftovers can be stored in the refrigerator in an airtight container for up to three days.
This recipe is just a starter. Get creative and try other flavors. Chocolate, hazelnut or even pistachio would work great! Leave the pudding as is or top it with some homemade whipped cream. Fruit would also be a great topper.
If you like this recipe, be sure to check out these which are perfect for using your homemade pudding!
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
- 3 C whole milk, divided
- 3 C whipping cream
- 3 T. butter
- 1 1/3 C sugar divided
- 6 egg yolks
- 1/2 C cornstarch
- 1 tsp. gluten-free vanilla extract
- Place 2 1/2 cups milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
- Cook until butter is melted and milk is slightly scalded
- Whisk together egg yolks and 1/3 C sugar
- Slowly add this mixture to the hot milk mixture, whisking lightly
- Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
- Whisk reserved 1/2 milk and cornstarch together
- Add to hot milk mixture slowly, whisking constantly
- Intermittently whisk mixture & continue to cook for the next 10-15 minutes
*This post was originally published October 16, 2009 with no photo or anything. My family has been making this delicious homemade pudding since I was a little girl.