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 … more
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]
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.
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:
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!