What is a Trifle?

I love a good trifle for all sorts of reasons. One, they might be the easiest dessert to put together. Secondly, they often use ingredients I have laying around the house. Possibly the best thing abut a trifle is the layers. I love a good layered dessert, don’t you? All the layers get repeated so you get to savor each taste over and over again.

After making this easy gluten-free Black Forest Trifle I found on the internet, it got me thinking. What exactly IS a trifle? What makes it different from a parfait? How are they both different from a fool? (Who even knew there was a dish called a fool?!?!) All desserts have cake of some sort, and layers of custard or pudding, and whipped cream.

Liqueur (or Liquor) is The Key Ingredient

Apparently, what sets a trifle apart from the rest is soaking liquid. Apparently, most trifles contain cake soaked in liqueur. Well, I was serving this easy gluten-free Black Forest Trifle at a church funeral dinner. Yeah, choosing to leave the alcohol out of this one. However, the chocolate cake could be soaked in cherry juice. Noted for next time.

Make This Easy Trifle with a Gluten Free Cake Mix

I used Better Batter’s chocolate cake mix as base of this easy gluten-free Black Forest Trifle. They generously sent me free product to try this past summer, and I still had their chocolate cake mix sitting down in my pantry.

Better Batter mixes contain NONE of the 8 most common allergens. Even their powdered sugar is corn-free! This mix is easy to whip together. Simply add water, oil and eggs, mix well and bake! Doesn’t get much easier than that.

I baked my cake one day before I needed the dessert. Therefore it would be completely cooled when it came time to assemble. The original Black Forest Trifle recipe I found on the internet, by The Novice Chef, called for chocolate pudding.

However, I had an extra box of vanilla pudding mix in my cupboard I wanted to use. So I improvised, made the vanilla pudding, and added homemade chocolate syrup I had in fridge. Voila, chocolate pudding! Need it dairy-free? Use my recipe for dairy-free pudding!

How to Make Homemade Whipped Cream

This recipe calls for whipped cream. I don’t know about you, but I’m not a fan of Cool Whip. It works great in a pinch, but it’s not REALLY whipped cream. Besides, homemade whipped cream is so easy to make.

Want to know my secret trick? Freeze the bowl you intend to whip the cream in overnight. I use a metal mixing bowl for this. It dramatically cuts down the amount of time you need to whip your cream. I whipped mine for less than three minutes. Oh, and I also added sugar to the cream prior to whipping.

Other Gluten Free Trifle Recipes

Well, I’m happy to report that this easy gluten-free Black Forest Trifle was a success. The head of the kitchen committee at church messaged me to say “It was excellent!” They consumed every last bit, down to the last crumb.” Score one for gluten-free baking!

I’ll add that to my list of other successful trifles, such as this peppermint Christmas Chocolate Trifle. Looking for something similar, but in a smaller portion size? Check out Eat At Our Table’s recipe for an adorable Gluten Free Midnight Brownie Cookie Parfait.

Check out this list of 50 trifle recipes for parties for more inspiration! 

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Easy Gluten-Free Black Forest Trifle

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 1 box gluten-free chocolate cake mix prepared
• 1 box chocolate Jello pudding 5.9 oz (6 serving) size
• 1 can cherry pie filling If you like a lot of cherry, you might want a second can.
• 1 16 oz carton heavy whipping cream whipped, with 2 tbsp sugar
• 1-2 cup fresh cherries pitted
• 1/2 c kirsch brandy or cherry juice – optional

Instructions

• Prepare gluten-free chocolate cake mix according to directions. Allow to cool, preferably overnight. If desired, soak cake with 1/2 cup kirsch cherry brandy or cherry juice. 
• Prepare pudding. You can use instant or cooked, but it needs to be thoroughly chilled which ever you choose. 
• Whip the cream. This is easier to accomplish if whisked in a metal bowl that has been stored in the freezer for a few hours. (But not absolutely necessary.) Whip cream until soft peaks form, approximately 2.5 minutes. Be careful not to overwhip, as it will start to turn to butter. 
• Cut cooled cake into chunks, and layer 1/3 of the prepared cake into a large glass bowl. Top with 1/3 of the pudding, then 1/2 of the cherry pie filling, and finally 1/3 of the whip cream. Repeat layers until ingredients are used.
• Adorn the top of the trifle with the fresh cherries, and shaved chocolate if desired. Refrigerate at least an hour prior to serving.  . 

This easy gluten-free Black Forest Trifle would be perfect for a Christmas dinner. Let me know if you make it, by tagging it with #miglutenfreegal.

Originally Published November 2017

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Comfort in a Spoon

There’s something so comforting about rice pudding. It’s creamy and hearty all at the same time. You can eat it warm or cold. It’s an excellent way to use up leftover rice, and it doesn’t take long to make. When I received Delta Blues Rice in a “fiesta themed” gluten free subscription box, it’s the first thing I wanted to make.

However, I wanted to put a creative spin on this traditional dessert. I searched the ‘net for one with a Latin American twist. My query discovered this tres leche rice pudding from the Smitten Kitchen, a.k.a. Deb Perelman. Her recipe calls for three canned milks – evaporated, sweetened condensed, and coconut milk. How handy is that?! Shelf stable sweetness.

** Prefer cake over rice? Try this Gluten Free Tres Leche Cake from GF Jules. 

Eggs- Whole, White, or Yolks?

I diverted from Deb’s Tres Leche Rice Pudding recipe only slightly. Her recipe calls for one whole egg. I instead chose to use two egg yolks, like in my dairy-free pudding recipe. I find that the added fat increases the level of creaminess. (Consult The Kitchn on Ways to Use Up Leftover Egg Whites.)

While many recipes called for cinnamon, I chose to use my Penzey’s Baking Spice. It contains two types of cinnamon, anise and cardamom. (Which made my gluten-free blueberry zucchini bread amazing!) I wish I could just open the bottle and run it under your nose. There’s nothing more inviting than that smell!

** Eat egg and dairy free? Try this Vegan Coconut Rice Pudding from Sarah Bakes Gluten Free.

Cajeta and Other Favorites

What’s cajeta? (Pronounced ka-hay-ta.) This creamy caramel sauce, made from goat’s milk, will become your new favorite. It’s the PERFECT topping for this tres leche rice pudding. Buy Coronado premade cajeta, or use this Cajeta Casera recipe from Serious Eats. The recipe takes a long time, but the outcome is worth every minute.

This tres leche rice pudding creates the perfect ending to any Latin American inspired meal. It will hit the spot after my Arroz con Pollo, or Black Bean Enchiladas. Want the flavors of this dessert without the grains? Try this Coconut Tres Leche cake from My Heart Beets. It’s included in this great lineup of Paleo & Whole 30 Cinco De Mayo Recipes from 40 Aprons.

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Tres Leche Rice Pudding

Ingredients

To Cook the Rice

• 1 cup Long Grain White Rice I used Delta Blues Rice
• 2 cups water
• 2 tbsp butter
• 1/2 tsp Penzey’s Baking Spice

To Make the Pudding

• 2 egg yolks
• 1 can 12 oz. evaporated milk
• 1 can 14 oz. sweetened condensed milk
• 1 can 13.5 oz. coconut milk
• 1/2 tsp Penzey’s Baking Spice or cinnamon
• 1 tsp vanilla

Instructions

• Add rice, water, butter and Penzey’s Baking Spice to non-stick pot. Bring to a boil, cover and simmer for 15 minutes. Just until the water is completely absorbed.
• In a bowl, whisk egg yolks and evaporated milk. When rice is done cooking, remove from heat and add the sweetened condensed milk, coconut milk, and another 1/2 tsp of the Penzey’s Baking Spice. Stir to combine. Finally, add in the egg and evaporated milk mixture.
• Return pot to stove. Simmer over low heat until mixture starts to bubble. Cook for 15-20 minutes, until at least half of milk mixture is absorbed. The pudding will continue to thicken as it cools, so it’s okay if it still looks a bit soupy. If you find it getting too thick as it starts to cool, you can add some regular milk. Once off heat, add the vanilla.
• Spoon Tres Leche Rice Pudding in glasses / container and allow to cool to room temperature. Cover and place in refrigerator for 1-2 hours. When ready to eat, you can top with whip cream and cinnamon, if desired.

Are you a rice pudding lover? Are you pro raisin or con? Check out my Rice Grits and Bits Waffles to learn more about Delta Blues Rice!

The post Tres Leche Rice Pudding – Gluten Free appeared first on MI Gluten Free Gal.

Why Canned Coconut Milk is Important

I originally wrote this post in 2017. I felt however it needed a bit of a refresh. New pictures and such. However, I left the recipe as is. Especially the use of canned coconut milk. I once had a reader state that she used this recipe with a carton of almond milk. It didn’t work. All the additives inhibit the mixture from thickening.

Coconut milk is THE closest substitute I’ve found for regular milk, in cooking and baking. It has very few additives and includes natural fats. It does however leave a bit of a coconut taste, so I usually use it in recipes that include chocolate or other flavors. My Mocha Cake with dairy free ganache is a good example of this.

Corn Starch vs Tapioca Starch

So, this dairy free pudding recipe is NOT grain free. (Not vegan, either.) Should you need a grain free or corn free substitute, you can use tapioca starch instead. While most recipes call for double the amount of tapioca than corn starch, I would use a bit less. When I used double, the pudding was a bit gloppy. (Although still delicious!)

Bob’s Red Mill sells Finely Ground Tapioca Flour (a.k.a Tapioca Starch.) This may seem a bit confusing, as it can’t really be used as a flour replacement. If you were looking for a true grain free flour replacement, for making cookies and such, I would use Cassava Flour. Tapioca is starch extracted from the cassava root, while cassava flour is is the whole root, ground into flour.

Read – “5 Things You Need to Know About Cassava Flour*

Dairy Free Pudding, Parfaits, and Popsicles

Now, you can eat this dairy free pudding plain by itself. I definitely would. However, I like turning mine into fun parfaits. I mean, if life has layers, why shouldn’t our desserts? And sprinkles, because life can always use more color.

You can also freeze this pudding in popsicle forms. Do it plain, or add in fun mix ins. Add crushed graham crackers and mini marshmallows for S’mores pops. Or add cherry sauce and cheesecake flavoring like Flippin’ Delicious did with her Vegan Cheesecake Pudding Pops. Let your imagination run wild!

Dairy Free Chocolate Pudding, and More!

So how did I come up with this delicious dairy-free gluten-free pudding recipe? Truthfully, I didn’t. Well, not entirely. I simply made two small substitutions (canned coconut milk & coconut oil) in a Martha Stewart recipe. Then, I add whatever mixins I want.

I’ve been using this basic recipe for over a year. It utilizes egg yolks, which I always seem to have left over after making bread. So this dairy free pudding isn’t vegan, but it’s great for those who have a dairy allergy or lactose intolerance. Go to Martha Stewart’s Easy Pudding Recipe for other pudding flavor combinations to try!

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Easy Gluten Free, Dairy Free Pudding

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Chill Time 3 hours hours

Total Time 3 hours hours 6 minutes minutes

Equipment

• Mindo Chocolate 100% Cocoa Powder
• Argo, Cornstarch, 1 Pound(LB)
• Thai Kitchen Unsweetened Coconut Milk, 13.66 fl oz

Ingredients

• 2/3 cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• ¼ cup dark chocolate cocoa powder Leave out if you want to make vanilla pudding.
• 2 ½ cup canned coconut milk NOT the stuff from the carton in the refrigerated section.
• 4 large egg yolks
• 2 tbsp coconut oil
• 1 tsp vanilla extract

Instructions

• In a medium saucepan, OFF HEAT, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tbsp. at a time) whisk in coconut milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Place saucepan on burner. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat. Stir coconut oil and vanilla into hot pudding.
• Either in individual bowls, or whole pan, place plastic wrap directly on surface of pudding. This is done to prevent skin from forming on pudding. Chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth.

Notes

Based on recipe from Martha Stewart

What’s your favorite pudding flavor? What’s for favorite way to indulge in this childhood favorite? Leave me a comment below!

The post Easy Gluten Free, Dairy Free Pudding appeared first on MI Gluten Free Gal.

Gluten Free Chocolate Chip Pumpkin Bread

I first made this gluten free bread pudding three years ago. What started as a failed attempt at gluten free pumpkin bread turned into a decadent dessert. In that original recipe I added more pumpkin than the recipe called for, which caused to much moisture. I guess you could really call my final creation “gluten free pumpkin bread” bread pudding.

This time I consulted many recipes and stayed pretty true to Wheat By The Wayside’s dairy free Gluten Free Chocolate Chip Pumpkin Bread.  I did use one less egg, as I knew I would later be soaking this in custard. And in all honesty, it still turned out great. Here are some other gluten free pumpkin bread recipes you may like.

• Gluten Free Pumpkin Chocolate Chip Bread Meaningful Eats (uses almond flour blend)
• Gluten-Free Pumpkin Bread from Gluten Free Palate (uses oats)
• Gluten Free Pumpkin Bread from What the Fork (uses raisins instead of chocolate chips)
• Easy Gluten Free Pumpkin Bread from GF Jules  (dairy free)
• 1 Bowl Vegan Pumpkin Bread by Allergylicious (egg and dairy free)
• Gluten- Free Pumpkin Bread from Against All Grain (grain free)

Why I Line My Pan With Parchment Paper

Whichever one you choose to start this recipe with, make sure to line your pan with parchment paper. It makes clean up a breeze! The pan in this picture is the exact one I cooked my bread in. No residual crumbs or batter.

Why Dry the Bread?

Have you ever made French Toast? Originally called “pain perdu” in French, it intentionally uses “lost” bread, or stale bread. This fresh loaf of gluten free chocolate chip pumpkin is far from stale, so we need to speed up the process. By cubing it and drying it in the oven for 20-30 minutes, we reach the needed texture in less time.

In addition to looking up bread recipes, I also researched bread pudding recipes. I basically followed the custard recipe from Bobby Flay’s Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise. His recipe calls for added pumpkin, but I chose to leave that (and the bourbon) out.

French Toast Casserole vs. Bread Pudding

Speaking of French Toast, how does a french toast casserole differ from bread pudding? Both involve baking bread, approximately 16 oz, in a blend of milk (or cream), eggs, and sugar. Which I think means this gluten free pumpkin bread pudding is A-ok for breakfast consumption!

Truly, the biggest difference appears to be the number of eggs and the ratio of milk. Most bread puddings call for 3 eggs and 2-4 cups of milk. (Quite a variation, I know.) To increase the richness of my pumpkin bread pudding, I used 6 egg yolks and 3 cups of half and half. In a french toast casserole, one usually uses 6 whole eggs and milk.

Dairy Free and Egg Free Options

If you need to follow a dairy free diet, you’re in luck because Wheat by the Wayside’s recipe is dairy free! For the custard, just use almond milk instead of cream. I successfully did this when I made my gluten free donut bread pudding. Egg free can be a bit trickier. I would again go to Allergylicious and try her Vegan Bread Pudding, but use her vegan pumpkin bread as the base.

I topped my gluten free pumpkin bread pudding with Hudsonville Creamery Vanilla Blend Vanilla ice cream. In my opinion, buying ice cream is quicker and easier than making the sauce. My best recommendations for dairy free ice cream are Coconut Bliss and Nada Moo. (And my homemade chocolate sauce is naturally dairy free!)

Other Gluten Free Pumpkin Based Recipes

If you’re in full pumpkin mode, you might also like my Grain Free Pumpkin Slab Pie, or my Small Batch Gluten Free Pumpkin Roll. Also, these Two Ingredient Gluten Free Pumpkin Donuts are gluten, egg and dairy free. People have been LOVING them! In addition, if you have an air fryer, check out this Pumpkin Air Fryer French Toast from Vegetarian Mamma. It sounds amazing!

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Gluten Free Pumpkin Bread Pudding

Ingredients

Wheat By The Wayside Pumpkin Bread (*with a alterations)

• 1 3/4 c flour
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt * reduced from original
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 c pumpkin puree room temp
• 1 c sugar can do a mix of white and brown*
• 2 eggs room temp * (reduced from original)
• 1/3 c oil
• 1/4 c apple cider *
• 3/4 c chocolate chips* increased from original

Custard Mixture

• 1/4 c maple syrup
• 6 egg yolks
• 1/2 c sugar
• 3 cups half and half
• 1 tsp vanilla

Dairy Free Chocolate Syrup

• from my Mexican Unfried Ice Cream Recipe
• 1/4 c. Cocoa
• 1/4 c. sugar
• 1/4 c. water
• 1/4 tsp. vanilla
• Pinch of salt

Instructions

• To Make the bread, start by measuring the dry ingredients (flour thru pumpkin pie spice), placing them in a medium bowl, and setting them aside. 
• In a large bowl or bowl of a stand mixer, combine room temperature eggs, room temperature pumpkin, sugar, oil and apple cider (or water.) Mix wet ingredients thoroughly.
• Add dry ingredients to wet ingredients, and mix thoroughly. Add chocolate chips and stir by hand. 
• Preheat oven to 325. While heating, line loaf pan with parchment and pour in batter. Once oven is heated, bake for 50-60 minutes. (Katie’s recipe stated 70 minutes, but mine was done prior. Test bread to internal temperature of 200 degrees.) 
• Remove loaf from oven and allow to cool in pan for approximately 10 minutes. Then remove from pan and allow to completely cool for 1-2 hours. 
• After bread has completely cooled, cut into cubes and toast for 20 minutes in a 300 degree oven. Transfer dried cubes to a 2-3 qt baking dish. 
• In a medium bowl, combine the custard mixture and pour over the dried bred cubes. Allow to soak for one hour or even overnight. (I let mine soak overnight.) 
• Bake the bread pudding in a 325 degree oven for 50-60 minutes. The sides should be puffy and the center should jiggle, just a bit. 
• Remove bread pudding from oven and allow to cool. Bobby Flay recommends letting it set for 30 minutes. It is, however, best served warm. 
• To make the dairy free chocolate sauce, combine ingredients in a small sauce pan and cook for 5-10 minutes until it starts to thicken. It will also thicken as it cools, so don’t over cook it. 

What culinary creations have you made from baking boo-boos? Have a tried and true recipe for bread pudding? Please share it with me below!

**This post is not sponsored by and brand or organization. This post does, however, contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

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Dirt = Crushed Crunchy Cookies

If you hadn’t already guessed, we’re not using real dirt in this recipe. I mean, kids may be known for eating dirt occasionally, but we’re using the “sweet” kind here. This recipe uses crushed up Enjoy Life Foods crunchy cookies for the “dirt.” *These are no longer available. I recommend using Tate’s Gluten Free Cookies or Mightylicious.

Dairy Free Chocolate Pudding Made with Avocado

These gluten free dirt cups include layers of cookie crumbs, dairy-free whipped topping, and dairy free chocolate pudding. However, this is no ordinary dairy free chocolate pudding. I made it with avocados! Using a blend of avocados and brownie mix adds some healthy fats and fiber not found in other puddings.

**UPDATE- Enjoy Life’s Brownie Mix is discontinued. You should be able to use a different brownie mix instead. King Arthur Flour makes a gluten free brownie mix in a cup. This may be the perfect amount for this recipe.

Earth Day Activities

I originally shared this recipe for gluten free dirt cups in 2016 as part of Enjoy Life Foods’ #SpringFreely campaign. However, I wanted to give this post a refresh. I felt Earth Day was the perfect time to do so! The “dirt” and “worms” lends to great discussions about composting and fertilizing the earth.

I love to pair educational topics with reading. Some great books for Earth Day discussion include The Lorax, as well as these other inspiring picture books about Earth Day. Earth Day presents a great opportunity to discuss recycling and repurposing.

Allergen Safe Candy & Other Gluten Free Dirt Cup Ideas

This recipe for gluten free dirt cups yields 4 servings. If topping with gummy worms, make sure that they are gluten free! Albanese makes some adorable mini gummy worms. Not a fan of worms? I love the “carrots” on these Easy Carrot Dirt Pudding Cups from Layers of Happiness. Or top with Peeps in these Easter Bunny Chocolate Dirt Cups, from Leggings and Lattes!

Celebrate Earth Day in other culinary ways. I love this collection of Earth Day Recipes from Fork and Beans! Her Cactus Hummus Dip jars look adorable and sound delicious!

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Gluten Free Dirt Cups

Equipment

• Udi’s Gluten Free Brownie Mug Cake Mix, 8.4 oz. 4-Count
• Albanese 12 Flavor Mini Gummi Worms (1 bag) 3.5oz
• Tate’s Bake Shop Gluten Free Cookies Variety Pack, Lemon, Ginger Zinger and Chocolate Chip Cookies, 3 – 7 oz Bags

Ingredients

For the Pudding

• 1 avocado
• 1/4 rice milk *possibly more
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1/4 c gluten free Brownie Mix ** see tip
• 4 tbsp Enjoy Life Foods Semi Sweet Mini Chips melted

For the Cookie Dirt

• 7 Tate’s GF Chocolate Chip Crunchy Cookies crushed
• 7 Tate’s GF Ginger Cookies crushed
• 1/2 c dairy free whipped topping I used So Delicious CocoWhip

Topping Ideas

• Allergy Friendly Gummy Worms
• Tinted Green Coconut for grass
• Plastic flowers

Instructions

• Remove coconut whip from the freezer and set on the counter to thaw.
• Grind cookies in a food processor or blender. I crushed the two separate cookies individually, but you can do them together if you like. Set crumbs aside. 
• Melt 4 tbsp (1/4) of mini chocolate chips in the microwave or stovetop. Set aside. 
• In a blender, combine avocado, milk, maple syrup and vanilla extract. Pulse until completely blended. 
• To that mixture, add the brownie mix and the melted chocolate. This may not blend well, therefore you may have to stir it by hand. I added more melted chocolate than the original recipe called for, to cover the taste of the avocado. My pudding was a bit thick, therefore, I recommend adding a few more tablespoons of milk to thin the pudding down some. 
• To create dirt cups, layer cookie crumbs, pudding mixture, and whipped cream. Repeat, and top with a gummy worm. Store in the refrigerator until ready to serve.

Notes

*This recipe was originally made with Enjoy Life Brownie Mix, which is no longer available. King Arthur makes gluten free brownie cups. The mix in the cups may be the perfect amount for this recipe. 

**Enjoy Life Foods provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published June 2016

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