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SansGluten

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About SansGluten

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  1. 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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