When I found gluten free vanilla wafers in the grocery store, I knew I had to make gluten and dairy free banana pudding! For the past 10 years, I use gluten free graham crackers. What a treat to find these gluten free vanilla wafers. They worked beautifully giving me the taste I enjoyed during my childhood! 

How To Make Gluten and Dairy Free Banana Pudding Video

 

https://youtu.be/pFaEGEbLKuE

 

 

Which Gluten Free Vanilla Wafers to Buy

Kinnikinnick’s Gluten Free Vanilla Wafer Cookies will make you think you are snacking on a classic Nilla Wafer from your childhood. The taste and texture are fantastic.

I also love that these wafers are gluten free, dairy free, soy free, and nut free!

If you are unable to find these wafers at your local grocery store, you can purchase them online at Kinnikinnick’s Gluten Free Vanilla Wafers. 

Gluten and Dairy Free Banana Pudding Ingredients

For the Dairy Free Pudding

• 1 Box of Kinnikinnick’s Gluten Free Vanilla Wafers
• 2 Ripe Bananas
• 2/3 Cup of Sugar
• 3 Tablespoons of Cornstarch
• 1 Tablespoon of Benefiber (optional, helps stablize blood sugar)
• 2 Cups of Blended milk (dairy free use 2 cans of coconut milk) (dairy sensitive use 1 can of goat milk and 1 can of coconut milk)
• 3 Egg Yolks
• 2 Tablespoons of Vegan Butter
• 1 1/2 Teaspoons of Vanilla

For the Meringue

• 3 Egg Whites
• 1/2 tsp Cream of Tarter
• 1 Pinch of Salt
• 1/4 Cup of Sugar

How to Make Gluten and Dairy Free Banana Pudding 

Make the Pudding 

In a large nonstick saucepan add the following ingredients. 

• Pour in 2/3 cup of sugar. Since dry measuring cups only give you a 1/3 cup, measure it out twice each.

• Adding 1 tablespoon of Benefiber helps stablize blood sugar.

Next, use two bowls to separate the whites from the yolks of three eggs.

 Add 3 egg yolks to the saucepan.

 In a separate bowl whisk together the milk. Or use a blender mix together milks.

I am dairy sensitive and struggle with blood sugar, so I use 1 can of goat milk. It has a high protein content which helps stabilize my sugar.  The 1 can of coconut milk provides the perfect amount of sweetness greatly improving the taste. Once mixed, measure out 2 cups of the milk mixture. 

Pour 1 and 1/2 cup of the milk mixture into the saucepan. Save 1/2 cup of the milk mixture.

 Add 3 tablespoons of cornstarch to the 1/2 cup of reserved milk.

 Stir it with a fork until there are no clumps left.

 Add the milk and cornstarch mixture to the saucepan. 

 Cook over medium-low heat stirring constantly. Do Not Boil It. 

After using a whisk to mix all ingredients, make sure you use a flat edged utensil to prevent ingredients from sticking to the bottom of the pan.

 After around 8 minutes, the saucepan will begin to steam. Soon after, the pudding will begin to thicken. When it does, reduce the heat to the low and continue stirring.

 Continue to cook the gluten and dairy free banana pudding over low heat for another 2-3 minutes until it reaches a pudding consistency.

 Turn off the burner and remove the pan. Then, add 2 tablespoons of vegan butter and 1 & 1/2 teaspoons of vanilla to the saucepan. These ingredients thin the pudding mixture making it easier to strain out pieces of cooked egg. 

Then, use a fine-mesh strainer to strain the pudding into a bowl. Since pieces of cooked egg are caught by the strainer, I use a spatula to push pudding through the stainer leaving behind small pieces of cooked egg.

Before pouring more pudding into the strainer, I scoop out the cooked egg into a bowl. A delicious treat you can immediately eat. The cooked egg tends to clog up the holes.

Once you strain all the pudding, use a clean spoon or spatula to scrap pudding off the bottom of the strainer.

 The strainer will catch any bits of cooked egg. The amount of cooked egg varies. Sometimes I am in a bit of rush. When the pudding cooks at too high of a temperature causing it to boil, you cook more of the egg. Straining the pudding is a very important step. 

Very important!

Stir the pudding until it has completely cool to keep it thick. When you set it aside to cut up your bananas, the pudding will contine to cool. Make sure to mix it again. When I think the banana pudding is cool, I test it by scooping up a small spoonful. I touch checking for coolness and enjoy a delicious sample before pouring the gluten and dairy free banana pudding on top of the vanilla wafers.

Assemble the Layers of the Gluten and Dairy Free Banana Pudding

Peel and slice 2 bananas. 

 Line the bottom of your pudding dish with gluten free vanilla wafers. Next, add a layer of sliced bananas.

 Then, add half of the pudding to the dish as the next layer and smooth it out with a spoon.

 Add another layer of wafers, bananas, and pudding. Smooth the pudding out with a spoon. 

 Make the Meringue

 Add three egg whites to a mixing bowl.

 Add a pinch of salt & 1/2 tsp. Cream of Tarter. 

 Mix on high until peaks begin to form.

Slowly add a 1/4 cup of sugar while the mixer is going.

 Mix until the sugar is fully incorporated and stiff peaks form.

 Top and Bake

 First, preheat the oven to 425 degrees Fahrenheit.

 Scoop the meringue onto the top of the pudding.

 Smooth meringue to the edge of the dish and tap the top to create peaks.

 Wipe the edge of the bowl with a clean paper towel. 

 Bake at 425 degrees Fahrenheit for 3-5 minutes. As soon as you see brown tips of meringue, pull the gluten and dairy free banana pudding out of the oven.

 Allow it to cool completely and then refrigerate for 1 hour before serving. 

Printable Recipe Card

 

 

 

 

 

 

Enjoy!