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Gluten Free Chocolate Pudding

Gluten Free Chocolate Pudding

It’s really a matter of great importance that you have a go-to recipe for gluten free pudding, particularly of the chocolate. That’s why I’m here for you. Today we’re going to switch it up a bit, though. Most of the time, pudding is thickened with cornstarch. It makes a nice, basic chocolate pudding. And there’s no shame in that. But we can make it even better by thickening with a combination of egg yolks and xanthan gum-free gluten free flour. I’ll tell you allllllll about it.[pinit]gluten-free-chocolate-pudding

Plus, look out because we’re going to add in some chopped chocolate right at the end instead of adding butter. The better the chocolate you use, the better the pudding. But I think there’s room for almost all chocolate. I say almost because the cheapest chocolate, the stuff that tastes like moth balls and peanut butter, there’s no room for that. Luckily, I haven’t had that kind of chocolate in at least 20 years.


Cornstarch is a really effective thickener for puddings and for sauces. I would like to personally thank cornstarch for my Gluten Free Baked Sesame Chicken sauce. But when cornstarch cools, it has a bit of a harder time holding onto its liquid, so it can leak. If you have ever refrigerated a sauce or pudding thickened with cornstarch, you probably know just what I mean. In something like sesame chicken sauce (or the sauce in this Gluten Free Lemon Chicken from way, way back, a version of which is on page 167 of my First Cookbook), which is served warm, it works great. No complaints at all.


But if you stick with a xanthan-gum free gluten free flour blend for something you serve cool (and thicken with egg yolks, too, like a custard), your gluten free pudding will be incredibly stable whether you serve it warm, cool or anything in between.


I used Ghirardelli 70% cacao, and I’m glad I did. That’s what I consider the “good stuff,” since it’s more expensive and better, but when I’m recipe testing? That would be when I stick with something like Baker’s chocolate. I’m a cheapskate that way.


See how smooth? That’s when it’s already chilled. gluten-free-chocolate-pudding

Ready in minutes with just a few basic pantry ingredients, a great recipe for gluten free chocolate pudding needs to be in your repertoire. Here’s that recipe, friend:

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Prep time: Cook time: Yield: 8 servings


1/4 cup (35 g) xanthan gum-free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)

1/2 cup (100 g) sugar

4 tablespoons (20 g) Dutch-processed unsweetened cocoa powder (I use Rodelle brand, and I buy it on amazon)

1/4 teaspoon kosher salt

3 cups (24 fl. oz.) milk (any kind), at room temperature

3 egg yolks (90 g total), at room temperature

5 ounces dark chocolate, chopped (or your favorite chocolate)

1 teaspoon pure vanilla extract


  • In a medium-sized bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside.

  • In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg and chocolate mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes).

  • Remove the pan from the heat, add the chopped chocolate and the vanilla, and stir until the chocolate is melted and the pudding is smooth. Pour the pudding into 8 small, heat-safe containers and allow to cool. Serve chilled or at room temperature. The pudding will thicken as it cools.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy. I can’t keep the blog going without your support!

  • Anneke

    In the summer, I take all four children with me to the grocery store every week, so I can buy all the foods they are willing to eat and they can’t complain later that there is “nothing good” available. Each time, we get to those nasty, non-refrigerated puddings in the baking aisle and they say “Pudding!! Let’s get pudding!” And I tell them that I will make pudding anytime they want, they just have to remind me. They don’t remind me, and I don’t make pudding. Next visit to the grocery store, same story! Slow learners, that bunch. Anyway, now that you have created this no hassle, easy to make chocolate pudding recipe, I can teach them to make it themselves! As usual, you come along and make my life easier!

    • gfshoestring

      LOL, Anneke. Yeah, the plastic cups with the plastic pudding = not pudding at all!
      xoxo Nicole

  • Rose

    will you please share where you purchased the glass jars that the pudding is in? And do they have lids with them?

    • gfshoestring

      Hi, Rose, They’re small Weck tulip jars. You can find them online, and also at Crate & Barrel (usually) and Williams Sonoma (sometimes). Yes – they have lids!
      xoxo Nicole

  • Donia Robinson

    How did you know I have been thinking lately about needing a GF pudding recipe? I made one several months ago and it was a horrible flop. Well, it didn’t thicken, so I made popsicles out of it. When life gives you runny pudding, you make popsicles. I will definitely be making this! Thanks!

    • gfshoestring

      It’s strange how something seemingly so simple can go so wrong, Donia, isn’t it?
      xoxo Nicole

  • Becky Emerson

    This recipe looks great :)

    How do you roll out your flour tortillas? I spent an hour yesterday rolling out 12 tortillas, cursing the plastic wrap the whole time. The plastic wrap sticks together and when I go to roll it the dough won’t roll nicely because there is stuck together wrap in the way. I spent more time picking apart saran wrap than anything else. I usually use parchment paper instead so that it doesn’t stick to itself but the tortillas stuck to the paper. Would a silicone mat work? Maybe a tortilla press with saran wrap wrapped around it? The flour tortillas were so delicious. Thank you but…THERE MUST BE AN EASIER WAY!

    • gfshoestring

      Try using unbleached parchment paper, Becky, rather than plastic wrap, and if they are that fragile and sticking that much, it sounds like they’re too wet.
      xoxo Nicole

  • AllieBoBallie

    Have I told you lately that I love you?

    Because I do. I love you. Thank you so much for this recipe. It’s just in time for summer, aka pudding pie season.

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