Gluten Free Chocolate Pudding Mix gives you a make-ahead pantry shortcut for rich homemade pudding without dragging out half the baking cabinet every time a chocolate craving shows up. Mix one big batch once, then scoop what you need for stovetop pudding whenever dessert needs to happen quickly.
This dry mix uses pantry basics like nonfat dry milk, sugar, cornstarch, cocoa, and salt, and each prepared batch cooks up smooth and chocolatey with 2 cups of milk. For best quality and food safety, refrigerate prepared pudding within 2 hours and use leftovers within 4 days, which lines up with USDA refrigeration guidance for homemade leftovers.
Ingredients
Keep the big batch simple and label everything clearly. With gluten-free mixes, the label matters just as much as the measuring cup.
- 2 1/2 cups nonfat dry milk
- 5 cups sugar
- 3 cups cornstarch
- 1 teaspoon salt
- 2 1/2 cups unsweetened baking cocoa powder
To prepare one batch of pudding, you will also need:
- 2/3 cup pudding mix
- 2 cups milk
If you’d rather make a smaller stash, there’s also a single-batch version below using cocoa, sugar, salt, dry milk or almond flour, and a small amount of gluten-free flour blend. If you need another pantry staple for baking, this Gluten-Free All-Purpose Flour Mix is handy to keep on the shelf too.
How to Make Gluten Free Chocolate Pudding Mix
You’re just combining dry ingredients here, so the main job is mixing well enough that the cocoa and cornstarch don’t clump together later.
- Measure the nonfat dry milk, sugar, cornstarch, salt, and unsweetened cocoa powder into a large bowl.
- Whisk thoroughly until the color looks even and no streaks of white cornstarch or dry milk remain.
- Transfer the mix to a clean airtight container.
- Label the container with the mix name and the preparation directions: use 2/3 cup mix with 2 cups milk.
How to Prepare the Pudding
When you’re ready for pudding, the mix does the measuring for you. All you need is milk, a saucepan, and a whisk that won’t quit halfway through.
- Measure 2/3 cup of the dry mix and 2 cups milk.
- Combine the mix and milk in a medium saucepan.
- Cook over medium heat, whisking constantly, until the pudding thickens.
- Remove from the heat.
- Cool, then spoon into serving dishes or chill before serving.
This makes about 2 cups prepared pudding, or roughly 4 servings at 1/2 cup each. For a richer finish, top each serving with whipped cream, or use it as a filling base for easy layered desserts.
If chocolate desserts are your usual weak spot, pair this with Rich Chocolate Mug Cake for another quick fix that doesn’t require a bakery budget.
Single Batch Mix
If you don’t want a giant pantry container of pudding mix, this smaller version makes one batch and stores nicely until you’re ready to cook it.
- 6 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons basic gum-free gluten free flour blend
- 1/4 cup granulated sugar
- 2 tablespoons nonfat dry milk or blanched almond flour
- 1/4 teaspoon kosher salt
Combine the ingredients, mixing well, and store in an airtight container until ready to use.
To make the pudding from one single batch mix, you will need:
- 1 prepared single-batch mix
- 2 cups milk, not non-fat
- 1 teaspoon pure vanilla extract
- Combine the mix and half of the milk in a medium saucepan over medium heat, whisking until combined.
- Add the remaining milk.
- Simmer until thickened, whisking frequently.
- Stir in the vanilla.
- Remove from the heat and transfer to ramekins or dessert dishes.
- Cool to room temperature before covering and refrigerating.
- Garnish with fresh whipped cream and serve.
If you’re building a gluten-free mix shelf, Gluten Free Chocolate Cupcake Mix makes a smart partner recipe.
Tips for Success
Whisk the dry mix well before storing. Cocoa loves to form little stubborn pockets, and those pockets turn into lumps later.
Start with medium heat, not high. Pudding thickens more evenly when you give the starch time to hydrate instead of trying to bully it into submission.
Whisk constantly while cooking. Cornstarch settles fast, and if it sits on the bottom of the pan, it can scorch before the top even warms up.
Read labels every time. Ingredients change, and hidden gluten has a way of sneaking into products you thought were safe.
Variations and Serving Ideas
Spoon the finished pudding into ramekins, dessert cups, or a graham-style crust for an easy pie filling. It also works well layered with whipped cream for quick parfaits.
For a deeper flavor, use the single-batch version with vanilla added at the end. That little bit of vanilla rounds out the cocoa and keeps the chocolate from tasting flat.
You can also chill the pudding fully and use it in frozen treats. These Frozen Pudding Pop Sandwiches are a fun next step if you want to turn a simple pudding batch into dessert with a little more personality.
Storage
Dry mix: Store the dry pudding mix in an airtight container in a cool, dry pantry. A conservative quality estimate is up to 6 months, based on the dry milk being the shortest-lived ingredient once opened. If your kitchen runs warm or humid, use it sooner.
Prepared pudding: Cool the cooked pudding, cover it, and refrigerate promptly. Use it within 4 days for best quality and safety.
To prevent a skin: Press plastic wrap or other wrap directly onto the surface before chilling. It’s a simple fix, and it saves you from peeling off the top layer later.
Make-Ahead
This recipe is built for make-ahead use. Mix the dry base in a large container, then scoop out 2/3 cup at a time whenever you want pudding without measuring five separate ingredients again.
You can also cook the pudding a day ahead for dinner guests or packed lunches. Chill it in individual cups, cover once cooled, and garnish just before serving so the whipped cream stays neat instead of looking tired.
💸 Budget101® Price Breakdown: Gluten Free Chocolate Pudding Mix
🛒 Walmart Grocery List
- Instant Nonfat Dry Milk, 25.6 oz
- Granulated Sugar, 4 lb
- Corn Starch, 16 oz
- Iodized Salt, 26 oz
- Unsweetened Cocoa Powder, 8 oz
- Instant Vanilla Pudding Mix, 3.4 oz
- Whole Milk, 1 gal
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Gluten Free Chocolate Pudding Mix
One 2/3-cup portion makes about 2 cups of cooked pudding, which works out to roughly four 1/2-cup servings. That’s a useful size for small dessert bowls, lunchbox portions, or a modest pie-layer filling without going overboard.
Yes, but texture matters. Whole milk gives you the richest, smoothest finish, while lower-fat milk makes a lighter pudding. If you swap in a plant-based milk, choose one that’s plain and unsweetened because flavored or thin varieties can leave the pudding weak or oddly sweet.
Lumps usually happen when the dry ingredients aren’t mixed well first or the pudding hits the pan over heat before everything is fully whisked together. Start by blending the mix thoroughly, then whisk it with the milk before it gets hot, and keep whisking as it cooks so the cornstarch doesn’t settle and clump.
Absolutely, that’s the whole point of the mix. Keep it in a tightly sealed container in a cool, dry place and use it within about 6 months for the best quality. If the cocoa smells flat or the mix has hardened into damp clumps, it’s time to replace it.
Press wrap directly onto the surface of the warm pudding before you chill it. That blocks air from drying the top, so you get a smooth finish instead of that sad rubbery layer nobody asked for.
Yes, just keep the ratio the same: 1 1/3 cups mix to 4 cups milk. Use a larger saucepan and expect it to take a little longer to thicken since there’s more volume to heat through evenly.
Not quite. The single-batch version uses a small amount of gluten-free flour blend and includes vanilla at the end, so it’s a separate formula rather than an exact scoop-down version of the big mix. Both make chocolate pudding, but they’re built a little differently.
Yes, the single-batch directions already allow for that swap. Almond flour can add a slightly richer feel, but because it behaves differently than dry milk, the finished pudding may taste a bit nuttier and look a touch less glossy.
Fresh berries, sliced bananas, toasted coconut, or crushed gluten-free cookies all work well. You only need a small contrast, something creamy pudding doesn’t already bring to the party, so a little crunch or bright fruit goes a long way.
You can for a soft-set filling. One prepared batch gives you about 2 cups, which is enough for a thinner layer in a standard pie shell or a fuller layer in several small tart shells. Chill it completely before slicing so it holds its shape better.
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🖨️ Print-Friendly Gluten Free Chocolate Pudding Mix
Gluten Free Chocolate Pudding Mix
Ingredients
- 2 ½ cups nonfat dry milk
- 5 cups sugar
- 3 cups cornstarch
- 1 teaspoon salt
- 2 ½ cups unsweetened baking cocoa powder
- To prepare one batch
- ⅔ cup pudding mix
- 2 cups milk
- Single batch mix
- 6 tablespoons unsweetened cocoa powder
- 2 ½ tablespoons basic gum-free gluten free flour blend
- ¼ cup granulated sugar
- 2 tablespoons nonfat dry milk or blanched almond flour
- ¼ teaspoon kosher salt
- To prepare the single batch
- 1 prepared single-batch mix
- 2 cups milk not non-fat
- 1 teaspoon pure vanilla extract
- Fresh whipped cream optional
Equipment
Instructions
- In a large bowl, whisk together the nonfat dry milk, sugar, cornstarch, salt, and unsweetened cocoa powder until evenly blended.
- Transfer the mix to an airtight container and store until needed.
- To prepare pudding from the large batch mix, combine 2/3 cup mix and 2 cups milk in a medium saucepan.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat, cool, and serve.
- To make the single batch mix, combine the cocoa powder, gluten free flour blend, sugar, dry milk or almond flour, and kosher salt in an airtight container.
- To prepare the single batch pudding, combine the mix with half of the milk in a medium saucepan over medium heat, whisking until smooth.
- Add the remaining milk and simmer, whisking frequently, until thickened.
- Stir in the vanilla, remove from heat, and transfer to ramekins or dessert dishes.
- Cool to room temperature, cover, refrigerate, and garnish with fresh whipped cream if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated prep and cook times were calculated from the written steps.
Estimated cost is based on researched Walmart package prices and will vary by store and date.
Dry mix shelf life is an estimate of up to 6 months in an airtight container stored in a cool, dry pantry.
Prepared pudding should be refrigerated promptly and used within 4 days.
Read labels carefully because gluten can appear in unexpected ingredients.
How long should this be cooked?
Cook over medium heat, whisking frequently until the mixture is thickened & of pudding consistency. You’ll be able to tell by the texture, don’t let the mixture boil, you’ll curdle the milk.