Banana Pudding

Ok, I just tried gluten free made from scratch banana pudding. I loved it!! Me and my mother made this from scratch. We also used the double boiler(one without holes), even though it says not too. If you know how to use one it won't stick. My mother also told me that my grandmother, or 'Nanny' as I called her, actually used a double boiler when she made banana pudding from scratch.  So this also made feel more in touch with my family roots when I made this.

Now when I made mine I used the GF Graham Cracker crumbs by Kinnikinnick, which is my favorite brand of gluten free products!! I lined my casserole dish with the crumbs using butter. I didn't use any cookies and loved it with just the graham crackers. Anyways! Here's the recipe.

{Gluten Free} Banana Pudding

Makes 8 servings

• 1 cup sugar
• 4 tbsp. gluten-free flour
• 5 eggs, separated
• 3 cups milk
• 1 tsp. vanilla extract
• dash salt
• 3-4 fully ripe bananas, sliced
• 1 bag Mi-Del Gluten-free Arrowroot cookies (give or take a couple that we might have nibbled on as we were cooking!)

Combine 3/4 c. sugar, flour and salt in double boiler (DO use a double boiler… it will stick otherwise). Mix in egg yolks and milk. Cook, uncovered, over boiling water until thickened, stirring constantly. Remove from heat; add vanilla. Spread small amount in bottom of casserole dish. Cover with a layer of cookies, then banana slices. Pour about half of mixture on top. Repeat layers. Beat remaining egg whites until stiff, but not dry, and gradually add in 1/4 c. sugar and beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface. Bake in preheated 425 degree oven 5 minutes, or until lightly browned *(see HINT at end of post). Best served warm!

/http://sondralynathome.com/2013/10/17/gluten-free-banana-pudding/