by Lorelei Cohen

Created on: February 07, 2009   Last Updated: February 09, 2009

Gluten is a protein found within grains and many people have difficulty digesting it. The resulting food intolerance or allergy to this protein forces these individuals to avoid products containing gluten. Unfortunately there are surprisingly a great many products out there that contain gluten, often times there is a cross contamination between grain products, and this forces individuals with this intolerance to avoid virtually all of the grain containing products on the market. For those suffering from gluten intolerance, this type of sensitivity can really restrict their food options, particularly when it comes down to finding sweet dessert treats that are gluten free.

Fortunately there are a number of recipes available for gluten free desserts and most of these are actually quite easy to prepare.

Two gluten free dessert options are Tapioca Pudding and Rice Pudding. Both are made with gluten free options that will provide for a sweet after meal or evening dessert treat.

Tapioca Pudding Recipe:

3 cups milk

3/4 cup small pearl tapioca beads

1 large egg

1/4 teaspoon salt

1/3 cup white sugar

1 teaspoon vanilla

1. Combine milk and tapioca in a thick bottomed medium sized pot. Allow tapioca to soak for about sixty minutes.

2. Whisk egg, salt, and sugar into the milk and tapioca mixture. Stirring constantly to prevent sticking, cook over medium high heat till mix comes to a boil, reduce heat. Continue stirring while allowing pudding to simmer for around another twenty minutes, or until tapioca is cooked, and acquires a clear coloring within the beads.

3. Remove from heat, and allow to sit at room temperature, stir occasionally. After a few minutes of cooling it is safe to add in the vanilla. The pudding will thicken as it cools. This pudding can be served warm or cold.

Rice Pudding Recipe:

2 cups cooked rice

3 cups one percent milk

1/4 teaspoon of salt

1/2 cup of sugar

One egg

1/2 cup of milk

1 teaspoon of cinnamon

1/2 cup of raisins

1 tablespoon non-hydrogenated margarine

1 teaspoon vanilla

1. In a large pot combine rice, three cups of milk, sugar and salt. Stirring consistently, cook this mix over medium high heat for about fifteen to twenty minutes, or until rice mixture begins to form a creamy texture.

2. Add in raisins and cinnamon. Beat egg into remaining one half cup of milk and add this to the rice mixture. Stir constantly while adding the egg to prevent it from cooking too quickly. Cook for approximately five minutes more.

3. Remove from heat and add in margarine and vanilla. The pudding will thicken as it cools. Serve with either a quarter cup of milk or a scoop of ice cream added into the dish that it is served in.

Bon appetit!

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