Gluten-Free Pudding Recipes

Vegan Chocolate Cashew Fondue. It's gluten-free and dairy-free and soy-free!

The finished homemade ice cream. Photo: CC-roboppy

Practically nobody doesn't love ice cream, and home made ice cream garners even more love, still. However, making ice cream from scratch can be a time-consuming, labor-intensive exercise. This easy ice cream in a bag delivers the goods!

The finished sautéed pears with honey-yogurt. Photo: CC-SanFranAnnie

There’s something inherently elegant about cooking fruit; it’s always a crowd-pleaser. This dessert is perfect for entertaining, because you can make the yogurt topping ahead of time.

The finished vanilla orange rice pudding. Photo: CC-kthread

While there is nothing wrong with rice pudding featuring traditional raisins and cinnamon, the orange and rum in this version come together for an incredibly intriguing dessert.

Photo: CC/Crystl

In honor of the July 1st  creative ice-cream flavors day, I decided to post a gluten-free, dairy-free ice-cream recipe. The following mint chocolate chip ice-cream  recipe calls for  soy, but the soy milk can be substituted for  rice, almond, hazelnut, coconut, or any dairy substitute. This  recipe does require an ice-cream maker.

Photo: CC/JackVinson

Having a restricted diet can be expensive. I spent $6.00 on a vegan, gluten-free, sugar-free ice cream bar because I was so happy to actually find ice-cream I could eat. Ice-cream  doesn't need to be that expensive, after all it's not expensive to make. This is a recipe that is going to be my summertime treat staple. Finally, a dairy-free, sugar-free, soy-free and gluten-free fudgesicle that is delicious, extremely easy to make, and because of the avocado it's also healthy! You will need 12 Popsicle molds for this recipe.

Gluten-free Rice Pudding (photo courtesy of Rore)

For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert.  It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any  of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like.

Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)

This recipe comes to us from Ann Sokolowski. Grease a glass 9 x 13 Pyrex dish with solid shortenin

3 cups nonfat dry milk 4 cups sugar ½ teaspoon nutmeg 1 teaspoon salt 3 cups cornstarc

This recipe was written by Brian Miller for The New York Times. 2 sticks butter (cut into 8 p

This recipe comes to us from Lisa McKinney. 3 ½ cups milk ½ cup sugar ½ c

2 small boxes of cranberry (Jello Brand) Jello or any red Jello ½ cup sugar 1 bag of fr

3 cups nonfat dry milk 4 cups sugar 1 teaspoon salt 3 cups cornstarch 1 ½ cups shredde

2 ½ cups nonfat dry milk 5 cups sugar 3 cups cornstarch 1 teaspoon salt 2 ½ cu

2 cups nonfat dry milk 5 cups brown sugar, packed 1 teaspoon salt 3 cups cornstarch Mix an

This recipe comes to us from Paula Santos. 200g (14 oz.) flaked coconut 4 eggs 2 can condensed