Enjoy delicious gluten-free Nilla wafers made from scratch at home! Perfect for those with dietary restrictions. Try them today!
Delicious and Easy Homemade Gluten Free Nilla Wafers Recipe
Homemade gluten-free Nilla wafers are a delicious option for those who are gluten-sensitive or following a gluten-free diet but still want to enjoy the classic vanilla wafer taste. This basic recipe includes all-purpose gluten-free flour blend, baking powder, baking soda, brown sugar, butter, egg, vanilla extract, and milk. The cookies are easy to make and perfect for snacking or using in dessert recipes.
To make these gluten-free Nilla wafers, preheat your oven, mix the dry ingredients, cream the butter and sugar, add in the wet ingredients, combine everything together, and pipe or drop small dollops of dough onto a baking sheet. Bake until golden brown, let cool, and enjoy! You can also customize the flavor by experimenting with different extracts like almond or rum for a unique twist on this classic treat.
Indulge in Crunchy Delight: Homemade Gluten Free Nilla Wafers Recipe!
Let me show you how easy it is to make banana pudding from scratch using real ingredients and as a bonus the vanilla wafers are gluten-free you’re welcome ideally you want to make this banana pudding the day before you want to serve it and that is because you want it to sit in the fridge and chill and let all of those components just kind of.
Melt together and get really really really yummy there are four components to homemade banana pudding you have your vanilla pudding you have your Nilla wafers you have whipped cream and of course you have bananas let’s go over them one by one the very first thing you need to do is get your pudding cooked and that’s.
Because you’re going to want to let it cool down in the fridge so that it’s nice and cool when you go to assemble everything so place the sugar your tapioca starch and salt in a saucepan and whisk it to combine pour in two 2 cups of milk and whisk everything together to make sure there are no clumps heat over medium heat whisking.
Constantly until the mixture starts to thicken this will take about 10 minutes once you see it thicken set a timer for 1 minute place two egg yolks in a large bowl and pour half of the mixture into the yolks whisking constantly to temper the eggs this is what’s going to keep those egg yolks from getting scrambled pour that mixture back into the saucepan.
And whisk it over medium heat for 1 more minute remove the saucepan from the Heat and stir in 2 tablespoons of butter and 1 tbsp of vanilla extract pour the pudding into a bowl allow it to cool down a little bit and then you’re going to place a piece of clean wrap on top of the surface of the pudding just use your hands to press it down so that it.
Touches and this will keep it from getting a skin on the top of the pudding place the pudding in the fridge to chill while you make the rest of the ingredients all right here’s the exciting part the glutenfree nilow Wafers you guys they taste so good and I mean you won’t be able to tell the difference I promise you from a regular.
Vanilla wafer that you get in one of those boxes in a mixing bowl combine the almond flour the tapioca starch sugar salt cream of tartter and baking soda give that a good stir to combine everything and then you’re going to add four teaspoons of vanilla extract these are vanilla wafers so we want a really strong vanilla flavor okay four.
Tablespoons of melted butter and one egg and just mix it all to combine place the dough in the fridge to chill for at least 30 minutes and that’s going to firm this dough up which is going to make it way easier to form into the cookies when we go to bake them once your dough has had a chance to firm up it’s time to shape them and get them on.
The baking sheet go ahead and preheat your oven to 3 125° and then you will need two baking sheets if you want to bake these all at one time uh put some parchment paper down on top of them I like to use a cookie scoop you can even use a tablespoon measuring spoon but you want to take a tablespoon of the cookie dough.
And then you’re going to put that onto you know a work surface or onto your baking sheet and then you’re going to take a knife and you’re going to cut it in half and that’ll give you 1 and 1/2 teaspoon portions which is the size that you want so that it’s as close to a Nilla Wafer as possible once you have those cut in half just take a piece and.
Roll it around in your hand to form a little ball and then you’re going to want to slightly press down on it so that it’s more of a disk shape once you have them all shaped go ahead and put them in the oven for 20 minutes and if you don’t have a convection oven it’s a good idea idea to turn the trays halfway through baking once they’re done just go.
Ahead and transfer them to a cooling rack so that they can cool completely let me tell you these babies are delicious M okay you guys we don’t want some regular old banana pudding we are going through the trouble of making this from scratch so we want to put this banana.
Pudding over the top am I right we are going to make a whipped cream that’s going to get folded into that vanilla pudding before we go to assemble it in a bowl you’re going to beat one cup of heavy cream with a half teaspoon of cream of tartar and that cream of tartar just helps to stabilize that whipped cream and make it nice and thick beat.
That until there are stiff peaks in a separate Bowl you’re going to beat a block of cream cheese make sure it’s at room temperature because that’s a lot easier to get to a smooth consistency that way add 1/4 cup of extra fine sugar or you can use powdered sugar if you like to the cream cheese and just blend that till it’s nice and.
Smooth and then you’re going to pour the cream cheese into the whipped cream and continue to beat those two together until they’re just combined you don’t want to overbeat it you’re just trying to get those mixed together and then you’re going to pop that straight into the fridge and let it chill until you’re ready to assemble all right you guys all.
That’s left to do is put this baby together now it’s time to take your vanilla pudding and fold it into the whipped cream mixture one thing to note make sure that pudding is completely cool even maybe a little bit chilled before you start to mix the pudding and the whipped cream together just pour it right in and use a spatula to gently.
Fold that together it doesn’t really matter if you see streaks of the whipped cream throughout the pudding that’s fine you’ll need a 9×13 inch baking dish and all you need to do is put a layer of your vanilla wa peers a layer of bananas and then a layer of your pudding uh whipped cream mixture and just keep layering those until you’re out of the.
Ingredients and then you’re going to want to take a piece of cing wrap and just cover that dish up stick it in the fridge for a few hours and let it just get all melted and yummy and delicious and that’s it that’s how you make the best the most amazing banana pudding that’s also glutenfree go ahead and give it a try and let me know what you think.
