This homemade gluten free vanilla pudding is creamy and super easy to make. You only need simple ingredients and it's so much better than store-bought. Add sliced bananas, whipped cream, and gluten-free vanilla wafers for a delicious gluten free banana pudding.
Is vanilla pudding gluten free?
Jell-O brand instant vanilla pudding doesn't contain gluten ingredients but always check labels because ingredients do change on products and you don't want to get caught by surprise.
Homemade vanilla pudding is oftentimes thickened with cornstarch and thus is gluten free but sometimes it is thickened with flour instead. Actually the reason I am writing this post is because I couldn't have any banana pudding (without the wafers) at a killer barbecue joint we ate at the other day for this very reason.
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How to make vanilla pudding
Sugar and milk are heated up and then thickened with egg yolks and cornstarch. Traditionally the egg yolks are tempered and then added back to the hot milk.
Tempering in cooking means bringing a liquid up to the temperature of another one gradually before combining them all together. Oftentimes this is done so you don't get tiny bits of cooked egg (yuck). To temper egg yolks you gradually add a small amount of hot milk to the egg yolks while simultaneously whisking the egg yolks.
Sometimes tempering egg yolks is necessary and sometimes it's not. I find that when I make pudding without tempering it comes out just as smooth and delicious as when I do. Therefore I do not recommend it for this recipe which means less work!
- Sugar - This recipe calls for ⅔ of a cup which I think is delish but if you like it a bit less sweet you can use ½ cup instead.
- Cornstarch - Cornstarch absorbs the milk and thickens the mixture until it turns into a creamy pudding.
- Whole milk
- Egg yolks - Egg yolks thicken the pudding too and make it rich and smooth.
- Unsalted butter
Tips & Tricks
- Make sure to press the saran wrap into the top of the pudding. This will prevent the pudding from creating a skin on the top while its in the fridge. Just remove the saran wrap, stir, and enjoy!
- Make sure to stir the pudding consistently once the mixture gets hot to prevent the bottom from burning.
Ways to spruce it up
- Use Kinnikinnick vanilla wafers and sliced bananas to make a gluten-free banana pudding! I love their vanilla wafers.
- Add fresh berries and whipped cream.
- Crumble some of Tate's crispy gluten free cookies on top. There ginger cookies and chocolate chip cookies are both delish! Stir in some mini chocolate chips for an even sweeter surprise!
- Add whipped cream and gluten free rainbow sprinkles!
Other Gluten Free Desserts You Might Love
- Gluten Free Sour Cream Pound Cake
- Gluten Free Pumpkin Chocolate Bread
- Gluten Free M&M Cookies
- Gluten Free Chocolate Chip Muffins
Gluten Free Vanilla Pudding
- medium saucepan
- ⅔ cup sugar
- 2 ½ cups whole milk
- 3 tbsp cornstarch
- 3 egg yolks
- 1 t. vanilla extract
- 2 tbsp unsalted butter
- In a medium saucepan whisk together the sugar, milk, cornstarch, egg yolks, and vanilla extract. Turn the burner on to medium heat and whisk occasionally until the milk starts to heat up.
- Once the milk gets warm whisk consistently until the mixture begins to thicken and then for another minute or so. It should be thick but still pourable. It will thicken more as it cools in the fridge. Once thickened take it off the heat and stir in the butter then carefully pour the hot pudding into a large bowl.
- Let the pudding cool down and then cover with plastic wrap. Press the plastic wrap onto the top of the pudding so it doesn't form a crust. Refrigerate for at least 4 hours. Stir before serving.
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