Pudding Mix

[momandgirls]

Does anyone know what brands of pudding mix (cooked or instant) are gluten free? Thanks!

[celiacgirls]

Jello pudding is made by Kraft and Kraft will list gluten ingredients clearly. I know the instant vanilla and chocolate are ok. Probably there are others, too.

[RiceGuy]

Well, I make tapioca pudding from scratch, using the quick kind. It's just plain tapioca so I know it's safe. Only takes a few minutes and oh so good! Add fresh fruit of your choice - can't really go wrong.

[lonewolf]

Well, I make tapioca pudding from scratch, using the quick kind. It's just plain tapioca so I know it's safe. Only takes a few minutes and oh so good! Add fresh fruit of your choice - can't really go wrong.

Ooh, sounds good. Can you post the recipe? Would it work with rice milk?

[jerseyangel]

There is one that I know is *not* gluten-free. My T Fine Butterscotch--I verified that by phone--beware!

[clbevilacqua]

Pudding mix is a snap to make-and the benefit is then you know exactly what's in it. Make sure you store the mixes is an airtight container (I like the "lock n lock" brand-it is truly airtight).

Vanilla Pudding Mix

2-1/3 cups granulated sugar

1-3/4 cornstarch

3/4 teaspoon salt

Combine all ingredients until well blended. Store in an airtight 4-cup container in a cool, dry place. Use within 4 months. Stir mix before measuring to make pudding.

Chocolate Pudding Mix

1-1/2 cups plus 2 tablespoons unsweetened cocoa powder, sifted

3-1/4 cups granulated sugar

1-1/3 cups cornstarch

1/2 teaspoon salt

Combine all ingredients until well blended. Store in an airtight 6-cup container in a cool, dry place. Use within 3-4 months. Stir mix before measuring to make pudding.

To make vanilla pudding:

2 egg yolks

2/3 Vanilla Pudding Mix

2-3/4 cups milk

2 tablespoons butter or margarine

1/1/2 teaspoons vanilla

In a medium bowl, beat eggs yolks; set aside. In a medium saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture thickens and begins to bubble. Stirring vigorously, slowly pour about half of the hot mixture into beaten egg yolks. Stir egg-yolk mixture into remaining hot mixture. Cook and stir 1 minute longer. Remove from heat. Stir in butter or margarine and vanilla until blended. Pour into dish(es) and cover with plastic wrap. Refrigerate 1 hour.

For chocolate pudding:

Substitute 1 cup Chocolate Pudding Mix for the Vanilla Pudding Mix. You can leave out the egg yolks in this recipe also, but it is not as rich of a flavor.

I hope this helps-it is really easy to have around. I actually pre-heat my milk in the microwave (since it can't burn in there) because I'm lazy and don't want to stand at the stove stirring for ten minutes while the milk heats (I'm a bum-what can I say)

God Bless you and yours!