Does anyone use Dr Oekter's pudding mixes?
 

I THINK they are gluten free (best I can tell). I am making some layered GF/CF pudding pies with them.
First Breads by Anna pie crust and then a layer of butterscoth/coconut/rice pudding and a layer of chocolate/coconut/rice pudding.

Before I feed it to Bean, I was hoping for feedback on them. I think they are gluten free, but I am not 100% sure!
Thanks,
Laura

I thought they were GF. We used the organic chocolate once and didn't react, so I'm presuming so.

Rachel

Thanks Rachel :)

The pie tastes GREAT to me, but the girls are not fans. They don't like pie crust, apparently (the complaint is...what is that icky crunchy stuff under the pudding?!) They have not ever had pie crust, I guess. I always make their pies crustless. And here I thought that was what made it a special treat !
Live and learn.

So now i have two coconut, butterscoth, rice, chocolate pies on Breads by Anna crust that I'll probably end up eating...ALONE!

I'm working on those holiday lbs early this year
:eek:

LOL!

Its actually not an uncommon kid response...before I went GF and subsequently quit baking or having this stuff in the house, Thanksgiving meals were always ended with a plate full of slice shaped crust shells the girls scraped clean. (Actually...Youngest says she likes crust now. But oldest has always scraped hers clean. I remember my brother and I doing it as kids; either that or eating just the crust. I saw kids doing it at the "Feed Everyone" hour after my grandma's funeral. I figured it was typical. The crust just helps the filling move cleanly from the pan to the plate.) LOL

Oooh, share those pie recipes. I bet Colin would eat them. He actually eats pie crust (often likes it better than the pie itself).

And if it has chocolate in it, I can *guarantee* I won't be eating it alone in this house!!! :D

Rachel

Mist, I am sure you're right!

Rachel,
First I baked up two small pie dishes of pie crust out of the mix from www.glutenevolution.com I baked them for about 20 minutes at 350 (or so).
They were golden and flakey.
I let them cool.

I two boxes of butterscoth pudding and instead of milk, I used half thai kitchen coconut milk and half rice milk (so, a total of 4 cups of those liquids).
I cooked it over the stove and put it in the fridge to cool and then started the same steps for the chocolate.

When everything had cooled somewhat, I poured them in layers and stuck in the freezer to chill quickly, then moved to fridge.

I will say, that after making it this way, I wouldn't do that same way again. It is better when you put some unflavored knox gelatin into the pudding mixes. It gives them more of a mousse consistency and more like a dream whip pie instead of just pudding on a pie crust!
LOL

I would start with about 8 teaspoons of gelatin per double batch (or 4 tsp per individual box). and I would try to dissolve that gelatin with just the rice milk on a low heat, until it dissolved, and then mix it in with the coconut milk and pudding poweder (did that make sense?)

I'll make them again with the gelatin and then I can write out exactly what I did, if that is confusing! LOL

It's a pretty layered pie.
It also works nicely to layer slices of banana across the bottom crust and use the vanilla pudding or banana or coconut pudding to make a banana cream pie.

Sounds delish, thank you!! If I can find my tofu based chocolate mousse pie recipe, I will post it. It's sooooooo good.

Rachel

I'm sure it would be, but we don't eat tofu. I bet someone could enjoy it, though!
Tofu gives such good texture!

Ah, ok. I understand that. We avoid a lot of soy but do eat it occasionally.

Rachel