Gluten-free pudding is a dessert made without gluten-based items, which can be enjoyed by people with celiac disease or gluten intolerance. There are two types of gluten-free pudding: baked and creamy. Gluten-free starches and flours can be used as substitutes for wheat and barley. Examples of gluten-free puddings include bread pudding made with rice bread and cobblers made with gluten-free suet.
A gluten-free pudding is a type of dessert made without gluten-based items. Gluten is a protein in grains such as barley and rye. It is used to thicken food products and to make pasta tougher. Some people have diseases, such as celiac disease, which are relieved by a gluten-free diet. Other people are gluten intolerant, so desserts like gluten-free pudding allow these people to enjoy the flavors of good food without the problems associated with gluten.
There are two main types of gluten-free puddings. The first and oldest is baked, boiled or steamed pudding. These are a staple of the British diet and have spread all over the world, even in America. These are solid sponges made with ingredients like flour, suet, eggs, and butter to make a thick or soft sponge. These can be topped with raisins like with speckled cock or sprinkled in jam, custard, or molasses.
The second and newer type of pudding is a more gelatinous and creamier pudding. These puddings use milk rather than heavier ingredients as a base. These can be made cold or baked. Examples of creamy puddings include creme brulee, creme brulee, mousse, and trifle. They can be eaten alone or combined with other items such as whipped cream and fruit.
Naturally turning regular pudding into gluten-free pudding requires removing the gluten, but maintaining its function. Gluten often acts as a binding agent in pudding and this is true for both traditional heavy pudding and the newer custard pudding. There are a number of gluten-free starches that can be used in place of barley and wheat. These include rice, corn, tapioca and potatoes. There are also gluten-free flours and sauces.
An example of using a gluten-free product to make gluten-free pudding is bread pudding. Bread pudding usually calls for stale bread made from traditional wheat flour, but rice bread can be used as a substitute. The recipe is unchanged from a traditional bread pudding, provided the other ingredients are also gluten-free.
Rice can also be processed into flour to make gluten-free rice flour. There are other gluten-free grains that can be made into flour such as buckwheat flour, millet and walnuts. These can be used to make crumbles and cobblers when combined with fruits and vegetables such as apples, rhubarb, gooseberries and summer fruits. Cobblers can also be made using a gluten-free suet.
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