‘Nilla Wafers
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I miss Nilla Wafers.reason: because Nilla Wafers are awesome, and nobody makes a gluten-free version of them (duh)}. Which made this copycat recipe for gluten free Nilla wafers very, very … more »

Gluten Free Copycat Recipe for Nilla WafersI miss Nilla Wafers.reason: because Nilla Wafers are awesome, and nobody makes a gluten-free version of them (duh)}. Which made this copycat recipe for gluten free Nilla wafers very, very important.

How could I not miss Nilla Wafers? I miss everything about them. Oh, Nilla, you temptress. Remember the waxy brown stay-fresh pouch inside the box of Nilla Wafers? It looks like it’s going to be hard to open, and like maybe you’re gonna have to rip it open and risk its tearing down instead of across, resulting in a cascade of cookie crumbs all over your shirt and, at times, down your shirt. But no. It opens so nice and easy. And still keeps the Nilla Wafers fresh inside. How does it do that? Well, this copycat recipe for gluten free Nilla wafers bakes up so nice and crunchy-soft, you’ll wonder if you went & cheated on that gluten-free diet of yours.

What old favorites do you miss, since going gluten-free?

Prep time: 5 minutes       Cook time: 15 minutes
Ingredients

1 1/3 cups (187g) all-purpose gluten-free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

Dash (1/8 teaspoon) baking soda

1/2 teaspoon kosher salt

8 tablespoons (112g) unsalted butter, at room temperature

1/2 cup (109g) packed light brown sugar (in a pinch, dark brown sugar will do)

1 egg at room temperature, beaten

4 teaspoons pure vanilla extract

2 tablespoons milk

Directions
  • Preheat the oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

     

  • In the bowl of your stand mixer fitted with the whisk attachment, add the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine. Switch to the paddle attachment, and add the butter, sugar, egg, vanilla and milk, beating well after each addition. The batter should be thickened, but thin enough to be piped through a plain pastry piping tip.

  • Either scoop dough by the level tablespoonful, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip (for more consistent cookie sizing), onto the prepared baking sheets. The mounds of dough should be spaced about 1 inch apart. They will spread, but not a lot. If you have piped the dough, with wet fingers, gently flatten the top of each raw cookie if anything is sticking up. Chill the raw cookies on the baking sheet in the freezer for a few minutes until firm.

  • Once they are firm, place the baking sheet in the center of your preheated oven and bake for 15 to 17 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box. Allow to chill for a few minutes on the baking sheets before moving to a wire rack to cool completely.

Love,
Me

 

P.S. If you haven’t yet, please pick up copies of My Cookbooks! Without your support, I can’t keep the blog going.

    • Kadren

      Try using the powdered egg replacer. I found that if you double the amount of powder it calls for, it works quite well.
      I think Ener G is the brand I have used. Good luck!
      Kadren

  • Shari M

    This is awesome. Banana pudding is a must have here in the south so I’m really excited about these. You rock!

    • Nicole

      Hi, Shari,
      I’m so glad these are going to help you out! What goes in Southern banana pudding other than, well, banana pudding and (apparently) Nilla wafers, maybe sliced bananas? Is it just the three elements (which believe me would be plenty), or is there something else in there? Teach a New Yorker a thing or two!
      xoxo
      Nicole

  • Anne-Marie

    Would Tiramasu be on that list of things to do with these cookies?
    Please say yes….please, pretty please…. =)

    • Nicole

      Hi, Anne-Marie,
      Tiramisu is made with ladyfingers. There is a recipe for those in my cookbook on page 197, if you have the book. Does that help? {By the way, I so wanted to say ‘yes’ to you!}
      xoxo
      Nicole

  • Linda Stoddard

    ‘Nilla wafers!!!! Words fail, Nicole. You’re the best.

    • Nicole

      Hi, Linda,
      At first, I read your comment as “you fail,” and then realized it said “words fail.” What you said is so much better than what I thought you said! Thanks, Linda. :)
      xoxo
      Nicole

  • Robin Rose

    Like Shari M, I’d like to try these in banana pudding. A couple of years ago I tried a different gf nilla wafer recipe and, while the cookies tasted great, they didn’t hold up in the banana pudding. In fact, they dissolved!! We’ll have to see how these hold up. It’s not summer in the south without banana pudding! As to what’s in banana pudding, everybody has their own favorite recipe, but basically you just layer vanilla pudding, sliced bananas, and vanilla wafers, ending with pudding. Then top with meringue, and brown in the oven. My mom used to make her own pudding from scratch, using the egg yolks and then saving the whites for the meringue. I’ve been known to use instant pudding (shhhh!) and saving the yolks to throw in scrambled eggs the next day.

    • Nicole

      Hi, Robin Rose,
      These won’t dissolve! Ew! That sounds gross — dissolving cookies. Unless you use a bean flour mix, and then I have no idea what will happen to your cookies, but it won’t be good. Thanks for the banana pudding explanation!
      xoxo
      Nicole

  • http://www.sweetjaynehandmae.wordpress.com Jayne Hickey

    Nicole, I think you and I need to get together – I love the way you think! Therapy? A gift every girl should receive for her 16th Birthday – not needed all the time but at least on retainer for those crucial times in life. Nilla Wafers? Your description of that damn wax paper luggage they arrive in – spot on! Oh I can’t wait to see what we’re doing with these here nilla wafers in the next few days. I can’t wait to have these caught up in the roof of my mouth, stuck between my back molars waiting to crumble and nest into my back teeth. Bring it on! Must order Better Batter today! Never heard of it before you, love their philosophy though and believe they are a company I’d like to support. Are their products actually available in stores or just on Amazon?

    On the edge of my seat for the next adventure –
    buckling up….

    • Nicole

      Hi, Jayne,
      Sounds like we’re on the same page. :) I am sure my children will be in therapy, and I hope they use it well!
      Better Batter is available in some stores retail, but I buy it directly from their website because that is the best price. If you click here you can find retail stores, and you can also order online: http://shop.betterbatter.org/
      I love that you’re buckling up for the next adventure! Keep coming back! You won’t be sorry. … Okay, sometimes it’s possible you’ll be sorry, but most of the time you shouldn’t be sorry. Okay, if you’re ever sorry, I’m sorry about that. ;)
      xoxo
      Nicole

  • Erin Kringler

    Hi! I can’t use most pre-made gf ap flours because of a problem w/corn. I’ve been using your recipes (and LOVE them, as does my family), and wondered if maybe it might be easier to sub if I knew the weight of one cup of the flour mix you use. Usually, I have to tweak the recipes in regards to liquids, and I’m wondering if that would make it easier to adjust across the board. Maybe it would help lots o’ people. Who knows? It might be worth a try. I realize that part of it could be how the flour sucks up liquids also, but…
    What do you think?

    • Nicole

      Hi, Erin,
      Can you use Tom Sawyer all purpose gluten free flour? http://glutenfreeflour.com/ingredients.asp It’s corn free, I think. For your reference, one cup of Better Batter is on average 165 grams. I hope that’s helpful! Oh, and all gluten-free flours are water-loving, so the amount of liquid I have in the recipe already should be fine, regardless of which all purpose gluten free flour you use (except bean flours).
      *edited to add*: In the time since I posted this recipe, I have refined my position about how to measure 1 cup of Better Batter by weight. I weight it at 140 grams/cup. I have edited the printable recipe to reflect that fact.
      xoxo
      Nicole

      • Erin Kringler

        Thank you so much for the suggestion, but no, unfortunately, I react to Xanthan gum as well. That and I can’t stand the taste of tapioca starch! My family can’t taste it but I can and it drives me nuts! I love my flour blend, though! I’m just curious about the weight thing and I’ll check it out. The average measurement should be enough to play with.
        You’re awesome to answer all these questions for us. Thank you!! :)

        • Nicole

          You bet, Erin!
          Sounds like you’ve got things covered on the all purpose gluten-free flour front, all on your own. :)
          xoxo
          Nicole

          • Erin Kringler

            Hey Nicole–Just thought I’d let you know about the results of Phase One of my experimentation. Since I was ending up with too much liquid or butter just about every time I used one of your (otherwise fabulous!) recipes, I was curious about whether comparing the weights of the flour blend you use vs. the one I use would show why this was happening. Well, after you told me that the Better Batter averages about 165 g. per cup, I weighed my blend a few times–and it’s averaging 120 g per cup! I did a little math (hopefully, correctly) and that’s like a 3/8 cup difference, which seems like it would fix the problems I’ve been having (about how much extra I’ve added to the recipes). I thought you’d like to have this info in case other people were using different flour blends and having trouble. Of course, Phase Two entails baking up a storm with my new-found info! (Gosh, I sound anal.) Thanks again for the fantastic recipes–we looooved the apple toaster pastries!!
            HI, ERIN! THANKS SO MUCH FOR FOLLOWING UP. I’M SURE THIS WILL HELP OTHERS. 45 GRAMS PER CUP IS A BIG DIFFERENTIAL. IT DEFINITELY FIGURES THAT WOULD MAKE A DIFFERENCE. WHAT FLOUR BLEND DID YOU END UP USING? xoxo Nicole

        • Katherine McMurry

          Erin- Have to agree with you on the tapioca starch, especially Bob’s Red Mills, but I have found that the tapioca starch I buy at the Asian store doesn’t have the funky taste that often stands out in baked goods. What do you use in place of tapioca?

          • Erin Kringler

            I use the Artisanal Gluten-Free blend by the people at No Gluten No Problem. I sub out the cornstarch with arrowroot, and use guar instead of Xanthan because the corn makes me sick. The starches in their blend are potato and corn (or arrowroot) and I love it! Good to know about the tapioca–but unfortunately I can taste it in just about anything that has it, Bob’s or not! :P

  • Alice

    Nicole-I have your pound cake in the oven as I write. I must admit I’m a batter taster!! If it’s half as good as the batter I’m in trouble–YUM!!!!

    • Nicole

      Hi, Alice,
      That sounds awesome! I haven’t made that pound cake in a while. There’s no shame in being a batter taster! I figure if I get sick from the raw eggs, it’ll be worth it. :) Mmm I can smell it now. :)
      xoxo
      Nicole

      • Alice

        Pound cake is still warm but couldnt help myself. It’s wonderful!!! Ok–I had 2 pieces!!! Gonna stice it up and freeze half. I had surgery last month and have 2 more weeks till I go back to work. So guess what I’ve been doing?? Going through your book and making lists of things I need that are not on hand. Trying recipes and eating. Hope I can still fit into my work cloths!!!

        • Nicole

          Sounds like you’ve been making the most of your time at home, Alice! You have the right to wear stretchy clothes when you go back to work! I hope you’re doing well physically, and that the surgery was a success. You sound in good spirits! I’m so glad you are enjoying the pound cake! Thanks for the update. :)
          xoxo
          Nicole

          • Alice

            Haha!! Didn’t get a chance to cut up and freeze half the pound cake—only one piece left now. Guess my husband liked it!! Guess I’ll have to make another………mmmmmmmmmm

            • Nicole

              Hi, Alice,
              Well, you gotta do what you gotta do … Teach your husband how to make it this time!
              xoxo
              Nicole

  • Anneke

    Being as I like to make your recipes they day they show up on the blog, I should be putting these in the oven about now. Sadly, it is over 90 and humid here, and I do not have air-conditioning, so I will not be turning on my oven until tonight to make my almost daily loaf of sourdough. These will have to wait for another day — not too far off, I hope. Oh, and therapy? Gotta love it! Saved my life, my marriage, my sanity, my kids’ sanity . . . the list goes on!

    • Nicole

      Hi, Anneke,
      It’s always good to hear from you! It’s hot here, too. This stinks. I hate that it’s hot already. There is no Spring. Spring is dead & gone. My children will not know of Spring. They will know of 90 degree heat. When I was a kid, if it was in the 90′s over the summer, they were afraid to send us outside midday, lest we expire from the excessive heat.
      At least these go in a moderately low heat oven, but it’s still an oven. So I see your hesitation. These cookies are worth it, though.
      Therapy made my life worth saving, if you wanna know the truth of it. When my kids were really wee ones and I had to get to a therapy appointment and didn’t have childcare, I used to bring them with me, and they would sit in front of the TV in another room at my therapist’s house. I remember thinking, well, if they know what’s going on, they’ll work it out in their own therapy. But they’ll need more help if I don’t go. :)
      xoxo
      Nicole

      • Anneke

        Well, Nicole, I’m from Philadelphia originally, so this is not that big a deal, it is 102 right now, expecting 104 by 5:00 (Twin Cities). No Nilla wafers until tomorrow! Looking forward to them! Anneke

        • Nicole

          Hi, Anneke,
          102? 104? Oh no! I remember, wistfully, when the dog days of Summer were in July and August — only! I wish you a cool enough breeze to justify turning on even a semi-cool oven. :)
          xoxo
          Nicole

  • Carolyn

    Oh my goodness gracious! I’m from South Georgia and we always had Banana Pudding – or like my grandfather called nanner or nanna puddin. The pudding was always from scratch which was good, but I wanted to just eat the soggy from the pudding wafers with the banana. That was so good it hurt. Picked up your cookbook today. Love the use most of all of the one preblended flour. Saving up for switching to your flour (at least to try) and for a couple of pans you recommended (like the holey pizza pan). Back to your book, I don’t think there was a single recipe that didn’t sound good. All the recipes seemed to have just a few ingredients and not intimidating. Thank you.
    Carolyn

    • Nicole

      Hi, Carolyn,
      Thank you so much for letting me know about your impressions of the cookbook. I really appreciate it! I’m so glad you seem to feel inspired, and not intimidated. That banana pudding sounds great – especially those soggy Nilla Wafers at the bottom. I’ll have those please!
      About the flour – I’m no food chemist, and I don’t want to be. I’ll leave that to the people who make all-purpose gluten-free flours, like Better Batter. They do their thing, I do mine!
      xoxo
      Nicole

  • Heather

    Bless you, Nicole. :) And no, not because you may have just sneezed…..;)

    • Nicole

      Hi, Heather,
      Well, thank you. I will take all the well wishes and blessings I can get. :) Always good to ‘see’ you, Heather.
      xoxo
      Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    Hi Nicole,
    Regarding eating food before one has paid for it, I remember when my little girl was a toddler, I picked up a bag of something at Trader Joe’s and tried to pay for it first at the check-out. The TJ’s cashier waved me away and said, “Don’t worry, just pay for it when you come through checkout.” So, I /tried/ to pay for it first, and I felt odd the whole time, but the girl was fussy and I was grateful to speed things along. I tried to remember to bring snacks for her in subsequent trips, but then I ended up making it work out so that I could leave the girl at home (No,not by herself!) while I shopped.

    Nilla Wafers never really floated my proverbial boat unless they were in a pudding.* I miss pudding. That has nothing to do with a gluten-free diet and everything to do with my Dessert Free Week. Sounds awful, I know. But I have been seduced by a certain cookbook (hem, hem) and need to reset my taste-buds.

    Time for a cup of tea….
    xoxo,
    Farida

    *Does your “illegal in 3 states” surprise have to do with pudding? I love pudding. See above.

    • Nicole

      Oh, Farida, you tried to pay first! You don’t count as part of my pet peeve, then. Not even close. :)
      Nilla Wafers in pudding, huh? You too? It seems you are in good company. I’m sorry to hear about your Dessert Free Week, but we’ll still be here with a proverbial box of Nilla Wafers and our Wednesday hijinx (nope, not pudding!) when you return to dessert. :)
      xoxo
      Nicole

  • Cindy

    Yeah! I can wait to make these. My favorite summertime dessert was the mini cheesecake cups with a Nilla wafer as the crust. Tried using a gf gingersnap but it just wasn’t the same.

    • Anonymous

      Cindy, I love those mini cheesecakes too! ‘Nilla wafer on the bottom, cherry pie filling on top…mmm mmmm!

    • Nicole

      Hi, Cindy,
      Ooooh that sounds awesome, Cindy. Now I want that. Now. For breakfast. :)
      xoxo
      Nicole

  • http://blog.glutenfreeclub.com Angie Halten

    I’m so glad I found your recipe! I was looking for GF Nilla-like cookies that I could use to make my favorite cheesecake – now I can make my own.

    • Nicole

      Yay, Angie!
      DIY GF Nilla Wafer crust cheesecakes. Score!
      xoxo
      Nicole

  • miranda

    Nicole I think everyone in the world should spend some time figuring out why they do what they do. I have found that it helps in a lot of areas in life. Like accepting when your at fault and being able to say “ok I am responsible for that”. It makes me calmer to be able to recognize when something is just a feeling or I actually do have a reason to be upset. :) Have you ever made banana pudding from scratch? Its the best! I use this recipe here. (except I add one VERY ripe banana while cooking the pudding. Bananas have more flavor as they age) http://www.meals.com/Recipes/Banana-Pudding.aspx?recipeid=32191 It will be the best pudding you have ever had! I will never make the box stuff again.

    • Nicole

      Miranda,
      I teach my kids that accepting responsibility can be hard to do because it feels so vulnerable, but it takes tremendous strength to do it. I find peace in that, too. Now if we could only teach that to our politicians…. ;) That recipe for banana pudding looks lovely. Thanks!
      xoxo
      Nicole

  • http://www.laughingatchaos.com Jen

    My son is begging to make cookies today, despite the 90+ degree heat. And I figure, since the oven will already be on, that I’ll make the deep dish pizza too (you have NO idea how much I’ve missed that; I’m from Chicago). You’re just one lucky woman that I have enough BB flour in the house. No store around here carries it and it’s all mail order for me.
    Guess I should crank up the a/c…

    • Nicole

      Hi, Jen,
      I don’t have a store near me that carries Better Batter, and I get very nervous even when I’m down to my last 25 lb. bag — which I am right now! And they won’t have 25 lb. bags in stock for nearly another 2 weeks!
      I’m interested to hear how your deep dish pizza turns out, especially since you’re a Chicagoan!
      xoxo
      Nicole

  • Lorna

    I do so enjoy your blog,, honest and yet funny, its a great way to look at life :)
    keep up the good work, and have a blessed week

  • Tracy Dixon

    I know this isn’t nilla wafer related, but I’m wondering if you have a good resource for a whole grain, higher protein GF mix, especially a homemade one that’s not ultra expensive? I think better batter will probably be a good option for white flour substitution, but I used almost exclusively whole wheat flours before and can’t get past using so much pure carb, no/low protein stuff primarily. I’m pregnant with a recently diagnosed wheat and dairy allergy, so I need to reach a minimum of 80 grams of protein a day, and the protein counts for my grain products are significantly lower now. Any ideas?

    • Nicole

      Hi, Tracy,
      Unfortunately, I’m not a great resource on this subject. The only high protein, relatively low cost GF flour I know of is the bean flour mixes, but I sincerely dislike them. A lot. I think they smell gross, and they do not behave as any of the other all purpose GF flours do. At all. I’m really sorry! The moment someone develops a truly all purpose gluten free flour that behaves itself in baking, and is also nutritious, I’m all over it! For now, I just work around the refined carb thing with other foods.
      xoxo
      Nicole

    • Kadren

      Bob’s Red Mill has an all purpose flour that contains bean flour and while I don’t like it, my daughter does. They also have some bread mixes, cake, cookie, and brownie mixes that have the bean flour in them. They have a much higher protein level and those aren’t that bad. The AP flour doesn’t do too badly if you sift it first. Bette Hagman is the author of the Gluten Free Gourmet cookbook series and she has an AP flour recipe that works well too if you sift it. Hope this helps!
      Kadren

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  • Kadren

    Nicole, have you ever thought of putting your cookie sheets in the freezer BEFORE you put the cookies on them? I do that with mini muffin tins when I make Turtles. And it’s something my mom has always done while making cookies. She puts the sheets in the freezer to cool faster in between batches. So it made me think that it might help keep them from spreading too much if needed. Or for any other wonder you come up with. :) I’m off to make these today. Even though it’s supposed to be in the mid 90s. My daughter needs graham crackers for school tomorrow and I want to make the fat bars for my son’s first birthday party, so might as well bite the bullet. Thanks so much!!!!!!!!!!!!!!!!!!!!!!!!!
    Kadren

    • Nicole

      Hi, Kadren,
      Great suggestion. I have put the baking sheets in the freezer if I need to use them again quickly after they come out of the oven, but I have never put them in the freezer alone otherwise. I never, ever want to reuse a still-warm baking sheet. It throws everything off!
      Fat bars. Love it.
      xoxo
      Nicole

  • Anneke

    Hi Nicole! Second tray of Nilla Wafers is in the oven — they don’t seem to look quite like yours, poofier and not browning like I expected. I checked the oven temp, and it seems to be pretty close. (Actually, I put the thermometer at the edge of the oven rack and got 315 F, as opposed to in the middle, because I was too chicken to reach that far into the hot oven after a recent altercation with my toaster oven. I won’t bore you with the details, but it isn’t pretty!) I’ll check it again with the therm in the center, starting from a cold oven. Anyway, even if they aren’t right, they do taste yummy.
    Used my Better Batter for the first time in this recipe. Got a couple of containers to store it in, but need one more still. You would tink I would know how much 25 lbs is, as my parents used to buy 100 lb bags of flour and store it in a trash can, but I underestimated! Today’s random question: why kosher salt? I have it and use it (I am pretty careful to follow your directions to the letter) but every time, I think that I need to ask you why that instead of regular. Finally remembering! Much cooler here today, it must be heading your way soon! Thanks, Anneke

    • Kadren

      Anneke, I use tongs to put the therm. in the middle. It saves on the skin! :)

      • Anneke

        Now, why didn’t I think of that, Kadren? Maybe I am still suffering brain confusion from the pain of the last burn . . . thanks for the tip!

    • Nicole

      Hi, Anneke,
      It’s always good to hear form you.
      Assuming you used butter, and not a nondairy substitute, the only other reason they wouldn’t brown would be an oven that is too cool. 315 sounds a bit cool – but I understand what you mean about reaching your hand and arm into a hot oven. I have a nasty burn on my right forearm – and below it are scars from burns past that have long since healed. The puffiness is common, and it can be cured with a “reverse cream” that has you mixing the sugar in with the dry ingredients, and then adding the butter (rather than creaming the butter and sugar first), but that shouldn’t affect whether or not the cookies brown.
      About kosher salt — if you were to substitute a salt with a much finer grain (like table salt), you would actually be using much more salt since it would be packed more tightly. I only use table salt in baking when I want it to be really smooth, like when I’m adding a pinch of salt to frosting to balance out all the sugar. I hope that helps! Great question, by the way!
      I love how you and I are baking right along together!
      xoxo
      Nicole

      • Anneke

        Thanks, Nicole, I love baking with you! I’ll be doing a temp test on my oven, and will try the cookies again soon. Still have a few more days before the kids are done school where I can bake in relative peace — when they get home, all bets are off! My youngest two made your chocolate breakfast muffins last weekend, all by themselves (they are 9 and 10) and they turned out pretty well. I was very impressed, actually, that the mess was limited and the bickering was kept to a minimum! Take care, Anneke

  • Kadren

    Yummy! These are so good! I think I made mine too big though because they spread quite a bit. But still oh so good! :)

  • Michelle Moon

    On June 11, 2011 from Michelle:

    Nichole,
    Michelle when I first started getting GF Breads were we live the only one I could get was Manna I still like but it cost more as it’s smaller in size an not sliced for Rudi’s I can’t eat it as it does have Wheat An Gluten in it as well as Corn, Soy Ectra,
    An the only other Rice Bread that I got in the beginning was something Life can’t remember sorry as I have been eating UDI’s since Our Local Health Store started caring it I just wish they had a wilder virarety than what they have out as most
    are still all Wheat an for me they keep in in the freezer not out on the shelf what I Miss is good crackers that don’t have
    a after taste plus French Bread, Waffles, An Pancakes For Breakfast An For Sweets Cookies, An Other Things.
    For My Mom One Loaf Of UDI’s cost $ 5.25 an she usually gets me three to four as it sells fast but unlike you, Dr. Oz
    an others we don’t have A Trader Joe’s, Whole Foods, Bj’s Just Two Local Stores Which Are Pricey yes it’s nice to still
    have local places Vs chains yet they don’t get a run for there money they price as they wish an for one that eats this
    way for health not just to be trendy we need better prices, a larger selection of products an people with knowledge
    for what we go through……

    Your Friend,
    Michelle

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  • Jaime

    My hubby wants Banana Pudding for Father’s day and I want to try and make these! Only thing is, my mixer doesn’t have a paddle, just the whisks. Will it still work? I don’t know much about mixers! :)

    • Nicole

      Hi, Jaime,
      It sounds like you’re talking about a handheld mixer, with two whisks side-by-side. That won’t really work for this recipe. That’s okay. Just do it by hand, with a fork/spoon combo. That should work fine. Let us know how the banana pudding turns out!
      xoxo
      Nicole

  • The Healthy Apple

    These are fabulous; love this recipe. What a cute idea and I think I’ll make these over the weekend.
    Thank you for sharing; enjoy your weekend!

  • Carolyn

    Before gluten free, I was and still am a gluten baker. I have baked two wedding cakes and countless pound cakes and other types of cakes, breads, etc. But for several reasons I have hesitated to branch out in baking GF. Because of you and your blog I purchased one of the very very few GF cookbooks. I have had it for several weeks and beyond looking at the pages and dreaming and hoping that I could possibly do what you describe I have yet to make anything. Till today. I broke down and made the vanilla wafers. I used to eat them and liked very alot I wasn’t always crazy about the lingering vanilla after taste. May be me but it sometimes tasted fake. It’s been awhile since I tasted one so it’s hard to compare yours. I skimped a little bit on the vanilla on my first and only batch. In my memory I don’t think yours and theirs taste much alike. No offense because I think yours is 1000% better than the boxed. I just ate 6 in rapid succession. Glutton! I feel a little braver to conquer the next challenge. A huge thank you.
    Carolyn

    • Nicole

      Hi, Carolyn,
      I am so touched by your comment. I am so glad that you decided to try your hand at gluten-free baking. See? It’s not hard at ALL. You’re not a glutton. You’re celebrating! You feel brave! I hope you will slowly get back to baking things that you can eat and enjoy yourself. Why should everyone else have all the fun? Who knows – maybe you’ll start making gluten-free for everyone, whether they ask for it or not. And they won’t even know the difference! Good for you. And thank you so much for letting me know. It means so much.
      xoxo Nicole

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  • RubberChickenGirl

    Do you pipe them straight down like a “kiss” / mound OR do you swirl the tip and let them melt together?

    Thx,

    RCG

    • Nicole

      Hello, Girl,
      Usually I just pipe them straight down with a plain tip. Sometimes, if I think I’m fancy, I use a star tip. Either way, I just pipe straight down.
      xoxo Nicole

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  • Heather

    Just found it! :)

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/nilla-wafers/
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