Kugel, Subsitutions

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

Bon Appétit
November 1998
Anita Hacker, Los Angeles CA
Epicurious.com ©CondéNet, Inc. All rights reserved.


Alisa said…
The new So Delicious coconut milk beverage would be awesome in this (if you aren't allergic?). It has a great whole milk consistency. The unsweetened version really doesn't taste very coconutty to me either.
Allergic Girl® said…
great suggestion. im not allergic to coconut but wanted to keep the flavors more traditional.

i wonder how rice milk or hemp or soy would stand up to all of this?

it's really the custard that you have to get right. what would hannah do?

Popular Posts