So I'm considering doing this again: a gluten-free, low lactose, sweet kugel for Rosh Hashanah.
OK, not really again because I never did it last year but this year I'm taking Thursday off to play with kugel.
Here's the base recipe and the planed substitutions in parens. Thoughts, suggestions, I’m all ears. Of course I'll let you know how it turns out.
8 ounces wide egg noodles (GF noodles, either lasagna cut up or macaroni)
1 cup dark raisins
5 large eggs
1 cup sour cream (yogurt?)
1/2 cup (1 stick) unsalted butter, melted, cooled (sticks of vegan margarine like Earth Balance)
1/3 cup sugar
4 cups whole milk (Lactaid milk)
3 cups cornflakes, coarsely crushed (Erewhon GF cereal)
1/4 cup (packed) dark brown sugar
Anita Hacker, Los Angeles CA
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