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Here's the continuation of the wanted-banana-pudding-but-didn't-have-wafers saga. Part 2, if you will.  Vanilla Pudding (Adapted from good Ol' Betty Crocker) 1/3 cup sugar 2 Tbsp Arrowroot Powder (or potato starch) 1/2 tsp salt 2 1/2 cups dairy free milk (we use Original Coconut Milk) 1 tsp real vanilla 2 egg yolks 2 Tbsp butter  In a medium saucepan, whisk sugar, arrowroot powder, and salt together. Over medium heat, whisk in milk. Stirring periodically bring up to a boil, allow to boil and thicken for about 1-2 minutes.  I always separate my egg yolks into the milk measuring cup to make this next part easy. Pour about 1/3-1/2 of the hot mixture into the yolks, whisking constantly so the eggs don't scramble--aka tempering the yolks. Add this back to the pan and allow to come back up to a boil again for one minute. Add the vanilla and butter, stirring until butter is melted in. Remove from heat. Pour into a large bowl, cover well with plastic wrap and refrigerate. I do ...

So I wanted to make banana pudding this weekend. Which snowballed into this. They're not gorgeous because I had no interest in taking the time to locate a piping bag. That's just too much for me. But they're really tasty!  Gluten Free Vanilla Wafers (Adapted from here ) 1/2 cup of butter 1/2 tsp salt 1/2 cup sugar  1/4 cup brown sugar 1 egg 1 tsp real vanilla 1 tsp baking powder 1 tsp Xanthan gum 1 1/3 cup Gluten Free AP Flour Beat butter, salt and sugars together until creamed. Beat in your egg (I just used a yolk since my boys are allergic to the whites) and vanilla.  Soft your dry ingredients together and add into your wet. Beat for a few minutes to make sure it's combined. Allow to sit for about 15-30 minutes. Preheat oven to 325�.  Line a baking sheet with parchment paper. I added the whole recipe to one ziplock sandwich bag and snipped a corner off. I then "piped" out quarter sized dollops onto the baking sheet, leaving a good distance between since they...

So I love Pioneer Woman Ree. She's great and funny and I want to be her best friend.  Her recipes are really easy to convert because she doesn't use a lot of weird ingredients I guess.  She lives in the south.  All problems can be solved with butter or cornbread. Or barbeque.  Life is good. Anywho, if you've ever had her sweet rolls oh my word.  They're work but they make a billion, so it's a little less annoying.  I made a full recipe 2 years ago and ended up with 7 pans.  Seven.   We ate them all.  Yikes. I have had pretty good luck lately adapting recipes and I can totally blame Caitlin for making them last weekend and making me want them so bad.  So I ventured out and they came out fantastic.  First time out.  So I'll probably never get them that good again.  But that's how it goes.  Anywho, since I'm not a food blogger and just a recipe adapter-sharer here is what I did to make hers good but allergy friendly. ...

I've tried a bunch now and I keep using this one, so I'm publishing it separately to make it easier for when I post recipes that have worked well for me.  If you need it, here you go. Gluten Free Flour Blend 6 cups of Brown Rice Flour 2 cups of Potato Starch 1 cup of Tapioca Starch