Skip to Content

Gluten Free Pudding

This gluten free pudding is the perfect dessert or snack since it is easy to make from scratch at home and absolutely rich and delicious!

Chocolate pudding in a glass bowl on a white marble counter

This gluten free pudding is a snap to put together and is a wonderful dessert.

Originally, chocolate pudding was a a variation on chocolate custard.

This meant meant dealing with eggs and flour.

However, today no eggs are needed and it is more common than not to use starch instead of flour.

WHAT IS A SLURRY

Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef Broccoli and Pepper Steak.

A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux it is added at the end of the recipe.

It is a combination between corn starch or potato starch and water and provides a silky texture. 

While it is less common, slurries can be made out of flour.

CAN IT BE MADE AHEAD OF TIME?

Yes. You can make this gravy a day or two before and simply reheat it shortly before you’re ready to serve.

Let sauce cool completely, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

HOW TO STORE

Once the gravy has cooled, place it in an air tight container. Keep up to 5 days in the refrigerator. 

HOW TO FREEZE

Once the gravy has cooled, place it in an air tight container or a resealable freezer bag. 

Yield: 2 servings

Gluten Free Pudding

Chocolate pudding in a glass bowl on a white marble counter

This gluten free pudding is the perfect dessert or snack since it is easy to make from scratch at home and absolutely rich and delicious!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/3 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch (marked gluten free)
  • 1 ½ cups milk
  • 1/4 teaspoon vanilla

Instructions

  1. Add sugar, cocoa, and cornstarch to a saucepan. Slowly whisk in the milk until you have a smooth consistency.
  2. Heat on medium, stirring constantly.
  3. Bring the mixture to a boil and continue to cook until it thickens.
  4. Remove from heat. Stir in vanilla extract and allow to cool five minutes. Then refrigerate until completely cool.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 102mgCarbohydrates: 59gFiber: 2gSugar: 33gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!