<<Disclaimer: Verify this information before applying it to your situation.>> Awhile back I posted a question about possible gf subsitutes for vanilla wafers to use in banana pudding -- the kind that uses the Nabisco Nalli vanilla wafers. Here are the suggestions I received. I haven't had a chance to try any of them yet. Ener-G ginger cookies Health Valley rice bran crackers "The Gluten-Free Gourmet Cooks fast and Healthy" by Bette Hagman has a recipe to make your own vanilla wafers on page 152. Carol Fenster's cookbook,Wheat-Free Recipes & Menus has a vanilla wafer recipe in it Stale gf cake or cookie crumbs Sugar cookies: Preheat oven to 350 degrees Put into a large mixing bowl: 3/4 cup softened butter 1/2 cups sugar 2 eggs--slightly beaten Mix with electric beater until creamy In seperate bowl put: 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 ounce package cherrie or strawberry gelatin 1/2 cup tapioca flour 1 1/3 cup brown rice flour 2 tablespoons cornstarch 1 teaspoon xanthan gum 1 teaspoon vanilla powder--or liquid vanilla mix well with wire whisk using electric mixer - combine with creamed ingredients adding about 1/2 cup at a time until well mixed. Grease large cookie sheet. Use teaspoon to drop dough about 2 inches apart. Bake about 7 minutes at 350 degrees Scoop cookies up with egg turner and place on wire rack lined with wax paper to cool Sugar cookies made with Gluten Free Pantry's Original Cake and Cookie Mix Make gf knock-offs of Nabisco Nilla Wafers. Was told a gf version would be "similar" but not as brown: 1/2 c. powdered sugar 1/3 c. sugar 1/3 c. shortening 1 egg 1 t. vanilla 1/8 t. salt 1 1/2 c. GF flour mix (original recipe called for cake flour) 1 1/2 t. baking powder 1 T. water Cream sugars, shortening, egg, vanilla & salt. Add the flour & baking powder. Add 1T water & continue mixing until dough forms a ball. Roll dough into 3/4" balls & flatten slightly onto a lightly greased cookie sheet. Bake 15-18 min. at 325 deg. or until cookies are light brown. Make 50-56 cookies.