Overview
- On Sept. 19, Diario Uno added a banana budín described as gluten-free and without butter, suggesting pre-mix or certified oat flour with honey or stevia and a 40‑minute bake at 180 °C.
- On Sept. 18, LA NACION published a gluten-free, no-sugar carrot budín built on almond flour, with whipped egg whites for lift, a 35–45 minute bake, and optional jam or sugar dusting after cooling.
- TN’s Sept. 16–17 recipes featured a mandarin budín without butter or wheat flour using oats, optional almond flour and natural sweeteners, plus a quick carrot version positioned as flour-free and sugar-free.
- Across outlets, the desserts are presented as suitable for gluten avoidance when using certified gluten-free ingredients such as avena pura or almond flour.
- Common guidance calls for preheating to about 180 °C and baking roughly 30–40 minutes, while framing benefits like vitamin C and fiber from mandarins and carrots with optional add‑ins such as nuts, seeds, chocolate or light glazes.