Gluten Free Banana Pudding Tuesday, October 9, 2007


Georgiana Vines

3/4 cup sugar
2 TBSP flour (gluten-free)
1/4 tsp salt
2 cups milk
3 eggs, separated
1 tsp vanilla extract
2 pkg Enjoy Life gluten-free soft baked gingerbread spice cookies, split in half
6 ripe bananas, sliced


Combine 1/2 C sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line bottom of a 1 1/2-quart casserole with gingerbread cookies; top with a layer of sliced bananas and custard, ending with custard on the top. Beat egg whites, stiff, but not dry; gradually add remaining 1/4 C sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole. Bake in preheated hot over at 425 deg for 5 minutes, or until delicately browned. Serve warm or chilled. Makes 6 (2/3 C) servings.

This recipe celebrates National Celiac Awareness Week

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