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D.I.Y. Friday: Gluten Free Instant Pudding Mix Recipes

D.I.Y. Friday: Gluten Free Instant Pudding Mix Recipes

Gluten Free Homemade Chocolate and Vanilla Pudding Mixes

Welcome back to D.I.Y. Fridays: an occasional blog series where we D.I.Y. a basic (sometimes naturally gluten free) recipe (like these for homemade gluten free instant pudding mixes—both chocolate and vanilla) or other ingredient that you otherwise might be inclined to buy. We’ll save you money, and the bother of running to the store for every little thing. All you need is a well-stocked gluten free pantry, and you can make pretty much anything from scratch. Plus, you can control the amount of sugar. These puddings are much more lightly sweet than the store-bought kind, and even though I have as much of a sweet tooth as the next person, I find packaged store-bought puddings to be simply tooth-achingly sweet.

Gluten Free Homemade Chocolate and Vanilla Pudding Mixes

I’ve skipped the past couple of weeks of D.I.Y. Fridays, as I had become convinced that I’d done all that needed to be done. And then I made gluten free chocolate poke cake, and I needed an “instant” chocolate pudding. So I came up with the recipe for chocolate gluten free instant pudding you’ll find below, and poured it over that chocolate cake—but it sat there on top. It was thick and rich, like proper chocolate pudding should be. But clearly it was too thick for that cake. Since it was a D.I.Y., I just reworked the proportions and voilà! But today we’re back to those original proportions, and the pudding is perfect…for just being pudding that is ready in an instant.

Gluten Free Homemade Chocolate and Vanilla Pudding Mixes

About milk and nonfat dry milk: You can use whatever milk you like to make the pudding, but if you use a nondairy milk, I find that the pudding is a bit thinner even when using nice, thick almond milk. Nondairy milk is usually not quite white, either, so the vanilla pudding will be a bit off-color (only literally, though!) if you use it for cooking the pudding. I have used blanched almond flour in place of nonfat dry milk in the chocolate pudding, as it’s just a wee bit, and it worked fine. But I’m doubtful that it would work as well in the vanilla pudding as the dry milk is such a major component of that pudding mix. If you try it, though, let us know how it goes!

Gluten Free Homemade Chocolate and Vanilla Pudding Mixes

A note on thickeners: I know you were probably expecting cornstarch as a thickener, rather than my gum-free gluten free flour blend. But I rarely use cornstarch as a thickener, particularly something I am going to serve chilled, as it tends to “leak” liquid. That ruins both the texture and the visual experience. You can use sweet rice flour in place of my simple basic gum-free flour blend, but I do prefer the blend. The sweet rice flour creates a better texture in warm mixtures than in chilled, but it will work better than cornstarch.

In simple recipes like these that have as few as 4 ingredients, making a drastic substitution is really like creating a brand new recipe. So substitute at your own risk!

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Prep time: Cook time: Yield: 3/8 cup (vanilla) to 3/4 cup (chocolate) dry mix

Ingredients

Chocolate Pudding Dry Mix*
6 tablespoons (30 g) unsweetened cocoa powder (Dutch-processed is best, but natural works, too)

2 1/2 tablespoons (23 g) basic gum-free gluten free flour blend (can also use an equal amount, by weight, of sweet rice flour)

1/4 cup (50 g) granulated sugar

2 tablespoons (12 g) nonfat dry milk ground into a finer powder (can use an equal amount, by weight, blanched almond flour)

1/4 teaspoon kosher salt

Vanilla Pudding Dry Mix*
7 tablespoons (42 g) nonfat dry milk ground into a finer powder (can try an equal amount, by weight, blanched almond flour)

3 tablespoons (27 g) basic gum-free gluten free flour blend (can also use an equal amount, by weight, of sweet rice flour)

1/4 cup (50 g) granulated sugar

1/4 teaspoon kosher salt

To Make Pudding (either flavor)
2 cups (16 fluid ounces) milk (any kind, just not nonfat)

1 teaspoon pure vanilla extract

Seeds of 1/2 vanilla bean (optional for vanilla pudding)

Whipped cream and chocolate shavings, for serving (optional)

*Multiples: These recipes can be multiplied easily, so you always have dry pudding mix on hand. Double, triple and quadruple the dry mix at will. When you are ready to make a serving of pudding, measure out 117 grams (or about 3/4 cup) of the chocolate pudding dry mix or 121 grams (or about 3/8 cup) of the vanilla pudding mix, and proceed with the recipe as written.

Directions

  • To make either dry mix, place all of the ingredients for either mix in a large bowl and whisk to combine well. Store in a sealed glass container in a cool, dry location until ready to use.

  • To make chocolate pudding, place the dry mix in a medium-size heavy-bottom saucepan and whisk in about 1/2 cup of the milk until smooth and well-combined. Add the rest of the milk in a slow drizzle, whisking constantly to combine. Place over medium heat and bring to a simmer. Add the vanilla extract and cook, whisking frequently, until the mixture thickens enough for the whisk to leave a visible trail in the pudding (about 4 minutes). Pour the hot pudding into a 2-cup heat-safe container or a few smaller, heat-safe containers. Allow to cool to room temperature before covering and placing in the refrigerator to chill until set (about an hour). To avoid a “pudding skin,” place plastic wrap directly on top of the warm pudding as it cools and then chills. Garnish with optional whipped cream and chocolate servings, and serve cold.

  • To make vanilla pudding, place the dry mix in a medium-size heavy-bottom saucepan and whisk in about 1/2 cup of the milk until smooth and well-combined. Add the rest of the milk in a slow drizzle, whisking constantly to combine. Place over medium heat and bring to a simmer. Add the vanilla extract and vanilla seeds and cook, whisking frequently, until the mixture thickens enough for the whisk to leave a visible trail in the pudding (about 4 minutes). Pour the hot pudding into a 2-cup heat-safe container or a few smaller, heat-safe containers. Allow to cool to room temperature before covering and placing in the refrigerator to chill until set (about an hour). To avoid a “pudding skin,” place plastic wrap directly on top of the warm pudding as it cools and then chills. Garnish with optional whipped cream and chocolate servings, and serve cold.

Love,
Me

 

P.S. Have you pre-ordered my next book, Gluten-Free Classic Snacks?! The book is about to go to the printer, and it will be in your hands in about 2 months if you pre-order! Your support means the world to me. Truly.

Comments are closed.

  • February 6, 2015 at 3:01 AM

    […] Instant pudding mix. […]

  • Mareile
    January 24, 2015 at 5:10 PM

    Vanilla pudding powder! I can make my granny’s “Russischer Zupfkuchen” again!

  • Sandra
    January 24, 2015 at 2:50 AM

    Can this be made sugar free for diabetics?

  • Anneke
    January 23, 2015 at 8:06 PM

    These look great, Nicole! Thanks!

  • Jodie
    January 23, 2015 at 5:53 PM

    Yummy can’t wait to try these out

  • Melissa
    January 23, 2015 at 5:00 PM

    Could I use regular milk instead of dry milk?

  • Lorna
    January 23, 2015 at 4:35 PM

    Do you think maybe you could substitute coconut milk powder for the skin milk powder? I made some dairy free hot chocolate mix at Christmas and it used the coconut milk powder. I have never liked regular hot chocolate but I’m quite enjoying this! All my life I’ve had a real dislike for powdered milk and evaporated milk (okay cooked in something sometimes but….).

  • Rhonda
    January 23, 2015 at 1:44 PM

    Hi Nicole, I appreciate the why’s thrown in along with the how’s.

  • anna
    January 23, 2015 at 1:13 PM

    Yay!

  • Mare Masterson
    January 23, 2015 at 1:10 PM

    Am I glad you realized you really weren’t done with DIY Friday! This is awesome!

  • Leah Mengwasser
    January 23, 2015 at 11:34 AM

    Wondering if there is a way to make it GF and DF? Something to substitute instead of the dried milk? We use rice milk, as we can’t have dairy or nuts of any kind. Thank you.

  • Emily Howe
    January 23, 2015 at 11:25 AM

    Loving the DIY Fridays!! I was wondering if instant pudding can be made without using the stove / heat?
    I remember using a Tupperware container to make pudding in. We would just add milk and shake, then put it in the fridge to set.

  • Jennifer S.
    January 23, 2015 at 10:38 AM

    wow – who knew these were so simple. So good to know. I’d rather make this stuff then the packaged stuff with so much gunk in it. you’re the best!

    • January 23, 2015 at 11:19 AM

      So simple, Jennifer! I think of boxed pudding like I do boxed cake mixes—kind of a very, very successful overreach on the part of big food companies. :)

  • Lucy
    January 23, 2015 at 10:00 AM

    Great recipes Nicole, love to see the DIY Friday back :)

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