As the holidays quickly approach, so does all the treats filled with gluten and other not so allergen friendly ingredients. Since my gluten allergy is still fairly new, I have quickly learned what I can and cannot eat. I have also learned how to substitute certain ingredients when baking and cooking for gluten free alternatives. The first big holiday for this season that I was partaking in was Rosh Hashanah.
One of my dear friends invited me to her family's Rosh Hashanah celebration. We started out our day by going to the orchard to pick apples, then by stopping by the market for ingredients for our dinner. Since kugal is one of my favorite dishes to eat when going to my Jewish friend's celebrations, I knew this was one part of the meal I really wanted to be able to enjoy. My friend Aimee told me the ingredients...which the main ingredient is egg noodles. Well there's a big no no for someone with gluten intolerance. So I decided to try to substitute the egg noodles with GF corn noodles. Well, to my surprise it tastes amazing! As I continue the next few months of holiday celebrations I will post new recipes using GF ingredients for you all to try!
Here is Aimee's GF Kugal Recipe:
1 bag of GF corn noodles (any brand you prefer)
3 tbsp butter
3/4 cup sugar
5 eggs beaten
One 16 ounces Sour Cream
One 16 ounces Cottage Cheese
Cinnamon (to taste)
Cook noodles 5 to 6 minutes, then drain. In separate mixing bowl combine sugar, eggs, sour cream, cottage cheese. Grease pan, preheat oven to 450 degrees. Mix noodles with wet ingredients. Pour in pan. Place 3 tbsp of the butter in pads over the mixture and dash top of kugal with cinnamon. Bake for 25 minutes.