Gluten-Free Vanilla Wafers for Banana Pudding—Yum!

Banana pudding with vanilla wafers is an all American comfort food for many, many people.  I used to make it for celebrations, but I’ve even been asked for it if someone is not feeling well or is down-in-the-dumps!  Isn’t that what a comfort food is all about?

Of course, when we went gluten-free, this dessert, like many others just sat in my recipe box.  Who ever heard of gluten-free vanilla wafers?  So when I was asked for this family favorite–I determined that it shouldn’t be that hard to find a good recipe for vanilla wafers (cookies).  I tried a couple of recipes but we all decided that this is the best one for flavor and crispness.  It was a plus for me that it is a slice and bake cookie recipe so I can have it in the freezer for “one of those days.”

Make the pudding however it works for your family.  I usually make JELLO vanilla instant pudding as it’s gluten-free and slice a ripe banana or two and layer the pudding, wafers and banana slices making two layers of each for the bowl.  Of course, don’t put this together too early as the pudding with soften the wafers, unless that is how your family likes it.

This is a quick dessert to put together once you have the vanilla wafers ready.  I only used two of the three logs of cookie dough so the other one is still in the refrigerator for later.  For my family, this dessert brought back fond memories.  I hope you will give it a try!

Vanilla Wafers
  • 16 tablespoons unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  1. In the bowl of a standing mixer, cream the butter and sugar until light yellow. Add salt and mix again. With the mixer on low speed add the egg yolks and vanilla. Mix until blended. Still on low, gradually add the flour and mix until a smooth dough forms.
  2. Divide dough into thirds and roll each piece int a log about 7 inches by 1½ inches in diameter. Wrap logs on plastic wrap and refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a sharp, serrated knife cut each unwrapped log into ¼ inch thick slices. Place about 1 inch apart on prepared sheet. Each of my logs made 24 slices.
  4. Bake the cookies, one sheet at a time until the edges and bottoms are golden, about 15 minutes. Let the cookies cool on the sheet for 5 minutes, then transfer to wire racks to cool completely. Makes about 72 cookies.