Vanilla Pudding

Source: Diane Hartman, The Food  Allergy Kitchen Cookbook, www.foodallergyktichen.com

1/3 cup sugar

1/4 cup tapioca or potato starch

1/8 tsp salt

2 3/4 cups milk substitute (reduce by 2 teaspoons if using rice milk)

2 Tbsp margarine

1 tsp vanilla

In medium saucepan combine sugar, starch, and salt. Gradually stir in milk until smooth. Stirring constantly, bring to boil over medium heat. Boil one minute. Stir in butter and vanilla. Refrigerate.