Dairy-Free Chocolate Pudding

I was looking for something special to have for dessert tonight after being reminded by Little Miss that we purchased a set of “ice cream dishes from a flea market, forEVer ago” and have never used them.

“We should use them,” she said.

Honestly, she’s right. We got these beautiful dishes for a steal probably 2 years ago because I had the bright idea that serving everyday things in containers like these can turn any meal or snack into something special.

This afternoon I decided to try my hand at chocolate pudding, dairy-free style. I searched the internet for recipes and then after checking out a few decided to come up with something by combining several recipes together.

Here’s my concoction with a few detailed directions:

Dairy-Free Chocolate Pudding

2-3 tablespoons cornstarch mixed in 2 tablespoons of cold water until smooth.
¼ teaspoon gluten free vanilla
1 ½ cup coconut milk (rice, soy or even almond would work)

Directions: Combine cornstarch, vanilla and milk into a medium saucepan.

⅓ cup sucanat
¼ cup unsweetened cocoa powder

Directions: Mix the dry ingredients in a bowl and pour about half of the wet ingredients into the bowl and whisk quickly until smooth. Pour chocolate mixture into the saucepan and combine. Place saucepan over medium heat and stir consistently until thickens. Allow to cool slightly, pour into bowls and refrigerate several hours before serving.

The simplest directions to give you would be to combine all the ingredients into a saucepan, cook over medium heat until thickens. I hope it is helpful to have a more detailed directions to keep he pudding from being lumpy. Most of the recipe reviews I saw complained about lumpy puddings, but I think that is because most people do not know (1) how to handle cornstarch and (2) how to handle cocoa powder. Both of these ingredients lump when added to wet ingredients especially when warm. Hope these directions make sense and help.

By the way, it turned out really well. For a dairy lover, it was good!


Until next time,


Depression Era Cake

An e-mail from a reader arrived a bit ago saying,

We made this Depression Era Wacky Cake last year for a birthday. We used the orange juice version.


It turned out nice. We iced it with an icing made from powdered sugar and rice milk. We’ll probably make one again for a birthday cake for Jesus.
~ Amy

Thank you Amy for sharing this recipe with us. It really does look like a great cake to make. It’s also nice to know that the substitutions worked well too!

Until next time,

Bob’s Red Mill Gluten Free Shortbread {Review}

So, can you guess that I also got a couple of packages of Bob’s Gluten-free Shortbread to test and review too? The box that arrived last summer had four packages in it. Two of each item.



It’s the cookie with only a few ingredients and one of the main one is BUTTER!

Butter holds this recipe together. Butter gives the shortbread most of it’s flavor.

Since we are dairy-free as well as gluten-free I needed to replace real butter with an alternative.

That’s the biggest problem I have run into so far. In fact, I’ve only made one of the two packages. I am going to try another substitute for the butter next time and I might have something else to offer to you, but in the meantime, let me tell you about what I did and what I think. To start with I used Earth’s Balance.


The recipe turned out well, but I must warn that it will be better if the pan you use is smaller than required. The edges ended up a bit thin in some areas and in order for the shortbread to hold well and not be hard and crumbly it needs to be much thicker than I normally would make it. Maybe you already make nice thick shortbread and that won’t be a problem.

Also, the shortbread didn’t brown as nicely as it would if using real butter, but over all, their recipe was great. The flavor was nice–even with a dairy free alternative. And in spite of being gluten-free the texture was great. The one nice advantage to shortbread is that it is supposed to be dense. Even it’s wheat version is dense. Which would make it a great item to bring to a potluck. If you are able to use dairy and made it with real butter I’m guessing that most people won’t know the difference.


I would definitely buy a few packages to keep on hand for a quick last minute cookie need. Hope this helps.

Until next time,

Honey Shortbread on Foodista

Disclaimer: I hate these, but feel it is necessary to include them at this point…I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Gluten-Free Cornbread

Well, we are headed into winter, time for stews, soups and chili. I am trying my hand at cornbread. I have a lot of cornmeal and would love to perfect a recipe. Little Miss came in from playing outside to join me in the experiment.

IMG_9250Little Miss in her new apron ready to help

So here’s what I ended up doing tonight. I decided to take a basic recipe from Betty Crocker and make it dairy and gluten-free. I changed out the wheat flour for rice flour, the regular milk with rice milk and used sucanat instead of regular sugar. I made it the traditional way by pouring it into a hot cast iron pan and then baking it in the pan even though the directions were different than that.

The entire family was surprised with how well it worked out. It was nice and brown and sweet. With melted Earth’s Balance on top it was perfect to go with our soup tonight.

I did use an egg, just so you know. I will try it next time without an egg and see what happens, since I shouldn’t use them, but I was desperate for something to turn out tonight! So, I’ll keep you updated on that one. It’s so hard to bake without eggs. Nothing turns out well without them. Well, almost nothing.


Gluten-Free Cornbread

1 cup rice milk
1 egg
¼ cup Earth’s Balance stick melted
1¼ cup corn meal (I used Bob’s Red Mill since we were sent a ton from them)
1 cup rice flour (normally the recipe calls for regular flour)
½ cup sucanat (called for regular sugar)
1 tablespoon baking powder
1 teaspoon of salt

Beat together the milk, “butter”, and egg in a large bowl. Stir the remaining ingredients all at once until flour is moistened (batter will be lumpy). Pour batter into a hot cast iron griddle that has been greased with shortening. Bake for 20 minute at 400 until toothpick comes out clean. I used a small pan so it was done early at about 15 mins.

IMG_9252In the pan on the stove sizzlin’ the bottom before baking! Mmm, mmm.

I never took an after photo, shame it looked so nice! I’ll have to be sure to do that next time around.

Until next time,

95 Years Old!

We have just had a wonderful celebration in our home surrounded by family! Nana is 95!

We barbecued here at the house. Since we were hosting it was a bit easier to “control” the food that was coming in. My sister-in-law made a pasta salad and was sweet enough to make a second one that was gluten-free for the children and me. It was yummy! A simple recipe really.

Gluten-free pasta, cherry tomatoes, chunks of cucumbers cut all mixed with Italian dressing (dairy-free) and tossed together! We have also used olives in place of the cucumbers.

My father-in-law and his wife picked up most of the food we were providing.  When we were talking about a gluten-free cake, we decided to Google and see if by chance there might be a bakery near by…since we live about an hour outside of a large city, we figured that there must be something somewhere!

IMG_8768-1Whole Foods Wheat Cake

Sure enough, about 45 minutes away is a bakery that will custom make gluten-free cakes. So, we ordered one. Guess what kind?

After this week’s adventures, I just had to have a chocolate one and because Little Miss has NEVER had chocolate cake we ordered one! The rest of the family ate a wheat one from Whole Foods.

Later both my darling and my father-in-law tasted the gluten-free on and said that it was much better! It was too bad that we didn’t know how good it would taste, otherwise everyone could have eaten it.

But if you have experienced gluten-free things, you know most of it is not the same. Most breads taste like cardboard. Most cakes are dense and not good. Most allergy-free things are just not the same and unfortunately, do not taste very good.

IMG_8921-1The Huckleberry Gluten-free Chocolate Cake

This cake was fabulous! And there was so much left over to freeze! It was like eating fudge. I ordered it with a chocolate ganache frosting rather than the butter-cream and I will tell you it was to die for!

I did slip up yesterday and within a few hours my body was reacting, so even without a test, I’m sure that Celiac’s is an issue. I didn’t even think about the croutons in the Cesar salad that was brought by a cousin. Seriously, within 3-4 hours I had a stomach ache and spent the evening dealing with it.

We’ve had a wonderful few days with family. Even though it wasn’t my birthday, it sure felt like it! It was a great celebration and we are blessed to have family that understands and is willing to go the extra mile to provide for the food allergies we all deal with.

And I guess I should know better than to complain too much about things I can’t have. After all, I now have enough chocolate cake to last awhile and I do not need it to add to the waist line that’s for sure!

It has been a good week and I am blessed.