Is pudding gluten-free? Many people ask this question. In short, plain pudding ingredients—milk, eggs, sugar, butter and cornstarch—are naturally gluten-free, but some commercially produced puddings are not labeled gluten-free because of the risk of cross-contact during manufacturing. For this reason, homemade gluten-free pudding is a reliable and delicious option. Below you’ll find tips, serving ideas and a simple 20-minute gluten-free pudding recipe you can make at home.
Is pudding gluten-free?
Most classic pudding ingredients do not contain gluten, but some store-bought brands avoid a gluten-free label because traces of wheat, barley or rye could contaminate the product in the factory. If you follow a strict gluten-free diet, the safest choice is to prepare pudding at home so you control the ingredients and avoid cross-contact.
Gluten-Free Pudding
This homemade gluten-free pudding is creamy, simple to make and far superior to boxed mixes. It comes together in about 20 minutes and uses common pantry staples. Once you taste a freshly made vanilla pudding, you may not want the instant boxed variety again.
I use this pudding as a versatile base for many desserts. It’s wonderful in cream pies—coconut cream or banana cream—and it also makes a great filling for parfaits and layered desserts. If you prefer seasonal flavors, try swapping the vanilla for maple or pumpkin spice for fall-inspired parfaits.
The texture is rich and velvety thanks to a combination of milk and whipping cream, and cornstarch is the thickener instead of flour, which keeps the recipe naturally gluten-free.
What about dairy-free pudding?
You can easily make a dairy-free version: replace the milk and cream with full-fat canned coconut milk and substitute the butter with a dairy-free butter alternative. The coconut version is creamy and slightly tropical, and it works beautifully as a stand-alone dessert or as a base for dairy-free pies and parfaits.
Pudding Activities
Pudding is also a fun, edible medium for kids’ activities like pudding painting. Because the “paint” is food-safe and delicious, children can play and create without worry. Pudding painting is messy but memorable—and eating the leftovers afterward is part of the fun.
Gluten-Free Pies and Uses
This pudding doubles as a dependable pie filling. I often use it for Thanksgiving cream pies, swapping vanilla extract for coconut or banana extract as needed. It also works well in layered desserts like pumpkin pie cream delights and banana pudding cups.
For special occasions, serve the pudding in small, dainty dishes and top with edible flowers or whipped cream. Individual servings feel more elegant and make it easier to offer a plated dessert to guests.
How to make gluten-free pudding
- Place 2 ½ cups whole milk, 3 cups whipping cream, 1 cup sugar and 3 tablespoons butter in a heavy saucepan or double boiler.
- Heat gently until the butter melts and the milk is just beginning to scald.
- In a separate bowl, whisk 6 egg yolks with ⅓ cup sugar until smooth.
- Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking to temper the eggs.
- Return the tempered egg mixture to the saucepan and cook on low heat, stirring frequently, for 10–15 minutes until the mixture starts to thicken slightly.
- Whisk together the remaining ½ cup milk and ½ cup cornstarch until smooth, then slowly add this to the hot pudding, whisking constantly to prevent lumps.
- Continue to cook and whisk intermittently for another 10–15 minutes until the pudding reaches a thick, silky consistency. Remove from heat and stir in 1 teaspoon gluten-free vanilla extract.
How do you store leftovers?
Store leftover pudding in an airtight container in the refrigerator for up to three days. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface while it cools.
This basic recipe is a great starting point—try variations like chocolate (add melted chocolate), hazelnut (stir in hazelnut paste) or pistachio (blend a bit of nut paste). Top individual servings with whipped cream, fresh fruit, toasted nuts or edible flowers.
Recipe
Gluten-Free Pudding
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Servings: 12
Ingredients
- 3 cups whole milk, divided
- 3 cups whipping cream
- 3 tablespoons butter
- 1 ⅓ cups sugar, divided
- 6 egg yolks
- ½ cup cornstarch
- 1 teaspoon gluten-free vanilla extract
Instructions
- Place 2 ½ cups milk, whipping cream, 1 cup sugar and butter in a heavy saucepan or double boiler. Heat until butter melts and milk is slightly scalded.
- Whisk egg yolks with ⅓ cup sugar in a separate bowl.
- Temper the egg mixture by slowly adding a small amount of the hot milk mixture while whisking, then return it to the saucepan.
- Cook on low heat, stirring frequently, for 10–15 minutes until the mixture begins to thicken.
- Mix the reserved ½ cup milk with the cornstarch until smooth, then slowly add to the hot pudding while whisking constantly.
- Continue to cook and whisk intermittently for another 10–15 minutes until thick and silky. Remove from heat and stir in vanilla.
- Pour into serving dishes, cool slightly, then chill in the refrigerator. Press plastic wrap on the surface to prevent a skin, if desired.
Notes
- To make dairy-free pudding, substitute the milk and cream with full-fat canned coconut milk and use a dairy-free butter alternative.
- Leftovers can be refrigerated in an airtight container for up to three days.
*This post was originally published in 2009. Our family has enjoyed this homemade pudding recipe for generations.