Book Review - Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy, or Nuts
This pudding recipe is so simple, and can be made with just a few ingredients. Yet, the result is a decadently rich, dense, chocolate pudding that is reminiscent of the French dessert, Pot de Creme. It will satisfy the most hardened chocoholic. You can vary the flavor by adding peppermint or orange extracts. Just remember that extracts are concentrated. Add in small amounts (drops) until desired flavor is reached. You can also use this recipe to make chocolate pudding pops! Pour chocolate pudding into popsicle molds instead of ramekins. Allow to cool, then freeze overnight.
Along with chicken, beef, and vegetable stocks, boxed soups are a staple in my allergen-free pantry. They are great time savers, and add richness to dairy free chowders, cream sauces, and entrees. For instance, I used a potato leek soup to create this thick, creamy version of the Italian pasta fagioli.
Boxed soups are readily available in your local grocery stores. Imagine and Pacific are two brands that have used in my recipes. When using cream soups, read the ingredients carefully, not all varieties are dairy or gluten free.
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