Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, May 10, 2008

GFCF Egg-Free Chocolate Pudding

This (modified) Penzey's recipe for homemade pudding is super easy to make!*

1/2 cup sugar
1/4 cup natural cocoa powder
2 tbsp. cornstarch or arrowroot starch
1/4 tsp. salt
2 cups non-dairy milk alternative (I like using 1 can of lite coconut milk plus enough rice milk to equal 2 cups of liquid)
1 tsp. vanilla extract

In a heavy bottomed saucepan, combine all of the dry ingredients. Over medium heat, gradually add the milk, stirring constantly. Bring to a boil over medium heat. Leave at a full boil, stirring constantly for 2 minutes or until thickened. Remove from the heat and stir in the vanilla. Pour into a serving bowl. Chill, uncovered, until serving time - at least 2 hours. The pudding will thicken a bit more as it cools.

*Looking for vanilla pudding? Go here.

8 comments:

Jason Poll said...

Just made this this afternoon for our son's lunch tomorrow at daycare - this is great tasting! I used 2 cups of our homemade brown rice milk, and it really tastes delicious!

I swear, you're blog is becoming our new cookbook! When we go looking for a GFCF version of an old favorite, we search here first!

Thanks again!

Erin said...

Homemade brown rice milk? That's awesome! What do you do for calcium? I'm so happy the recipes work for you. The blog is becoming my new cookbook too. :)

Jason Poll said...

Well, as of right now, I'm making the rice milk simply to include in baked goods. I figure it's a better replacement for cow milk than plain water -- it's much cheaper than all the store-bought soy/rice milk I'd be using, and even without the added calcium, it's adding more nutrition than plain water would.

Plus, I haven't been able to make a rice milk vanilla/sweetener ratio that pleases the pallet enough without either being too "ricey" or too sweet.

PLUS, like you asked -- how to include calcium! I've toyed with two ideas that I haven't properly researched yet. First, almond+rice milk. I know the almonds will contribute calcium, but I'm not sure if it's an adequate amount. The other option would be to buy a liquid calcium supplement from our local co-op and simply 'spike' the rice milk with an appropriate dosing of the liquid supplement.

...and then the whole point might be moot considering how much our boy likes eating raw almonds. It's one of his snakes-of-choice lately.

Have you ever tried searching for a decent rice milk recipe online? There's no good definitive answer, and many recipes very greatly. Like I said, I'm still experimenting and hope to find a really good recipe soon.

Erin said...

WOW. I had not thought of making rice milk at home to use for baking! Using store bought rice milk always makes me cringe because it's so expensive. What a great idea.

I give my girls chewable calcium supplements, plus 8oz of rice milk, plus (watered down) calcium-fortified orange juice each day. I wish they'd eat nuts straight up, but they don't so I try to use them in baking. Using a liquid calcium supplement in homemade rice milk sounds great...I wonder if they make flavored calcium supplements?

Have not searched online for rice milk recipes because I was afraid to tackle it, but you've inspired me. I have three versions in The Kid Friendly ADHD and Autism Cookbook. My next hurdle to tackle was *going* to be sandwich rolls/hamburger buns, but it might be rice milk!

You know, I should just email you. I have a gmail account too. If that's okay, let me know.

Melissa said...

I haven't used this cookbook yet. I love this recipe though. I have been reading all about proper autism diet intervention through "Nourishing Hope for Autism." It is written by Julie Matthews. Her recipes, explanations, and expertise is what really helped. My son loves her cookbook DVD as well. He loves to watch it all the time. :)

erin said...

Hi Melissa, thanks for the head's up on "Nourishing Hope for Autism" - I will have to check it out!

Wendy Lindsey said...

I did something wrong! lol I made two very different recipes tonight for chocolate pudding, yours and one from a book. The one from the book had all sorts of flours in it and tasted weird, but was thick. Yours tastes soooo much better, but it never thickend up for me. I placed yours in the freezer... going to make the kids freezer pops.
Could be that I mismeasured something. I really don't know, but will try your recipe again. Tastes so much better than the other one, which says a lot about you since that books author is selling a whole lotta books!

Erin said...

Hi Wendy, which starch did you use, arrowroot or cornstarch? It needs to thicken as it boils, it might take a little longer than two minutes. Then it really thickens in the fridge. You can try adding another teaspoon or two of starch, but I would not add more than that because it might taste a little starchy. I'm not sure how to advise as I'm not sure exactly what you did. Thank you for the compliment, that's very sweet...I never understood adding a ton of starch or flour to stuff to thicken as I hate things that taste too starchy. Anyway, great idea about the freezer pops. I hope the second time around works good, but if not, let me know exactly what you did and maybe I can troubleshoot.