1 cup vanilla sugar*
½ cup butter, room temperature
5 teaspoons vanilla extract
1 tablespoon whole milk
¾ cup white rice flour
½ cup tapioca flour
½ cup sweet sorghum flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/8 teaspoon salt
DirectionsCream sugar and butter until light and fluffy about 5 minutes. Add egg, extract, and milk. Beat until combined. Combine and sift all dry ingredients. With mixer on low, add flour mixture to creamed mixture ¼ cup at a time. Mix until thoroughly combined. Chill batter for at least 30 minutes. Preheat oven to 350◦. Form teaspoon size balls, place on baking sheet 2 inches apart, and bake for 10-12 minutes. Yields approximately 6 dozen.
*Vanilla sugar: Scrape 1 vanilla bean, add to 2 cups sugar, and age in an airtight container for a week. Or add 1-2 whole beans to 1-2 cups sugar and age for a week. Whole beans can be removed and used again.
In a medium saucepan on medium heat combine 2/3 cup sugar, 3 tablespoons cornstarch. Add 3 cups milk and whisk together. Continue stirring until mixture begins to thicken and boil. Separate 4 eggs. Lightly beat the egg yolks and add 1 cup milk mixture beating continually. Add yolk mixture back to remaining milk mixture beating continually. Bring to a light boil again, take off burner, and add 2 tablespoons butter and 2 teaspoons vanilla mixing thoroughly.
In separate clean, dry bowl with clean, dry beaters, beat 4 egg whites until frothy. Slowly add 1 cup sugar and ½ teaspoon cream of tartar. Beat until stiff peaks form. Add 1 teaspoon vanilla and mix until combined.
Preheat oven to 350°.
To assemble: Slice 8-10 medium bananas in ½ inch rounds. In an oven proof 3 quart casserole dish layer vanilla wafers, banana slices, and pudding. Layer twice and top with meringue. Bake in oven just until meringue is lightly browned about 4 minutes.
From the Pantry:
Tone's or Kirkland's vanilla extract
All other ingredients are naturally gluten free