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jaten

Jello Pudding And Darifree

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I use Vance's DariFree in my cereal and in all cooking that calls for milk. So far the only trouble I've run into is in trying to make Jello instant pudding....it doesn't ever firm up. I've tried it twice now (thinking the first time I measured wrong), but it just stays very liquid-y. It tastes great if you're looking for a vanilla (or whatever flavored) sauce, but if you need pudding, it's a no go.

Please help!

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I use Vance's DariFree in my cereal and in all cooking that calls for milk. So far the only trouble I've run into is in trying to make Jello instant pudding....it doesn't ever firm up. I've tried it twice now (thinking the first time I measured wrong), but it just stays very liquid-y. It tastes great if you're looking for a vanilla (or whatever flavored) sauce, but if you need pudding, it's a no go.

Please help!

I always use Pacific's gluten-free Rice Milk, both plain and vanilla in place of everything that calls for milk for my families gluten-free recipes. I have always had success with every recipe with it. I get mine at Whole Foods and buy it by the case at a discount. Our grocery store out of state HEB had it, but haven't found it yet in Colorado at King Soopers. Be careful of some rice and soy milks as they may NOT be truly gluten free. Pacific is. Hope this helps!

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I had the same problem when I tried Vance's in a homemade butterscotch pudding. It tasted great--but never firmed up--it looked fine, but once I stirred it, it "fell apart".

I wonder if anyone has been able to make a good pudding--either with a mix or from stratch--with Vance's?

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I had the same problem when I tried Vance's in a homemade butterscotch pudding. It tasted great--but never firmed up--it looked fine, but once I stirred it, it "fell apart".

I wonder if anyone has been able to make a good pudding--either with a mix or from stratch--with Vance's?

I know this is an older post, but I came across it as I was searching for something else. I love Vance's and have been making a pudding for quite some time that works for me. It can get fairly firm/thick, although maybe not as thick as traditional puddings, but it does taste great. Its a bit like ice cream in the fact that it seems the most firm when it is super cold out of the fridge, but can lose it once it starts to change temperature. Of course, I eat it so fast that it never happens.

Recipe for Chocolate or Carob Pudding:

1/4 cup Tapioca starch

1/4 cup powdered Vance's DariFree (plain original flavor)

1/4 cup cocoa OR carob powder

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons of margarine or butter (I use Fleischmann's Light, but any will be ok)

2 cups water

1 teaspoon vanilla extract

Directions:

1. Place all dry ingredients to a non-stick sauce pan or pot.

2. Add 2 cups of water and turn heat on medium.

3. Whisk continuously.

4. As you notice the pudding beginning to thicken, add the 2 tablespoons of margarine or butter and the 1 teaspoon of vanilla extract.

5. Continue to whisk until a thick consistency is reached. (I notice that the pudding begins to bubble at this point. Its important to keep stirring the pot or the bottom will burn.)

6. Pour pudding into containers and cover with lids or plastic wrap. Refrigerate for several hours prior to eating. Makes up to four 1/2 cup servings.

I have always made this a carob version, but Im sure it could be modified to be just vanilla or another flavor? Hope this helps someone out!

Sunni

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Dr. Oetker's pudding set up with rice milk and it was the first pudding I'd had in over 10 years. Now I can't find it at the store - maybe you'll have better luck. They do produce gluten containing foods also, so there might be a chance of cross-contamination.

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I have been making a chocolate pudding modifying this recipe http://www.recipezaar.com/157579. I have not bothered with the optional stuff as we find just having the 1/4 c cocoa makes a rich recipe. Since we are dairy free as well, I have tried this with straight almond milk and 1 cup almond milk/1 cup rice milk. Next I will try rice milk on its own.I have not tried soy milk as dd2 seems to have a problem with it. This is thick even warm and very yummy - just make sure to whisk the dry stuff before adding milk. Even better, it is very simple!

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I've been trying to figure out this pudding thing using a milk sub.

I've had very good results from using Pacific Vanilla Almond Milk and Jello Pudding mix. I've not tried it with the Vance's yet--I really like the taste with the vanilla almond.

I use 2 small boxes of pudding (the kind you cook, not instant) and 3 generous cups of the almond milk. Using the 4 cups makes the pudding much too thin. Even 3 1/2 cups is too soft for me. 3 cups seems to be about perfect.

The chocolate comes out nice and thick--much like "regular". The butterscotch comes out just slightly softer, but still good.

I haven't tried the vanilla yet, but I bought some over the weekend, so will be trying that next.

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