I adore banana pudding, but most recipes use Nilla Wafers. With an allergy to gluten, those aren't an option for me. So I made my own. They're basically a sugar cookie with extra vanilla.
These can be modified for regular flour by replacing the brown rice, sweet rice, and tapioca flours with 1 1/2 - 1 3/4 cup regular all-purpose flour. (It's been awhile since I tried this with regular flour, so start with 1 1/2 cup and work your way up if the dough is too wet.) The final dough should be moderately stiff and just slightly sticky. —beyondcelery
real salted butter or vegan butter, softened
vanilla extract (splash more if desired)
brown rice flour
sweet rice flour
In This Recipe
Cream butter and sugar in a mixing bowl. Beat in vanilla, then beat in the egg.
Combine dry ingredients, mashing out any lumps in baking powder. Stir into wet mixture until dough is uniform and moderately stiff.
Drop by teaspoonfuls onto an ungreased cookie sheet. Leave about 2 inches of room between cookies, as they will grow a fair bit.
Bake at 350F for 8 minutes. Edges will be golden brown, but tops will be light in color (unlike the store-bought cookies). Be careful not to over-bake. Cook on a wire rack before using in banana pudding, or dipping in melted dark chocolate.