I am a B+ Nomad. I made vanilla pudding from scratch yesterday.
3/4 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla plus 2 teaspoons vanilla
3 large bananas
I changed the cornstarch to Arrow Root. I used Non GMO/Gluten free vanilla, . 4 hours ago I had one spoonful of the pudding. And my gut feels like its being torn apart. I did use non pasteurized cows milk in the pudding. I have milk goats (who are being dried up and waiting to have babies) and have not drank cows milk for about 2 years. What is tearing my belly up?
For the last year, I have not done much baking, except a little with coconut flour. In the last few weeks, I started making a few things with rice flour. I made a really nice pizza ( http://glutenfreemommy.com/homemade-pizza/
) Something in the recipe made my neck break out in bumps. A few days later, I made rice tortilla for some enchiladas, and my neck again broke out in bumps. The only thing the two have in common is xanthan gum. I read somewhere that xanthan gum is made with either corn or soy... which both are no no's for me. I have Bobs Red Mill Brand and all it says in the ingredients is "xanthan gum" I used different rice flour for each item. (I have eaten rice in the past without problem) I see on the food list that Guar Gum is an avoid. Is their anything else that I can use instead of xanthan gum? (I cant even find xanthan gum on the food list) If I am correct, the xanthan or guar gum holds the stuff together? What would happen if I left it out all together? Is their an organic brand of xanthan gum that does not use soy or corn?
Is there a substitution for Tapioca flour?
Thank you for any help you shed upon me!