Honey Cake and Kugel-GF but easy to modify CF & corn free

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off celiac list

Krebs-Wellerstein kkwellers@...

Honey Cake and Kugel Recipe

Helen Aqua sent me this. Enjoy!

Gluten Free Honey Cake

3/4 cup liquid (or melted) honey

3 large eggs, separated (beat the egg whites to a peak)

3/4 cup sugar (50/50 brown/white)

3/4 cup oil

3/4 cup strong cold coffee (made with 3/4 teaspoon baking soda)

2 teaspoons g.f. baking powder

2 cups white rice flour

1/3 cup tapioca flour

2/3 cup potato flour

2 teaspoons xanthan (or guar) gum

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup raisins (soaked in hot water to plump up- drain the water before

using)

Cream the egg yolks, sugar, melted honey & oil. Sift the dry ingredients -

flours, salt, cinnamon, xanthan gum - in a g.f. sifter (great oops place to

have contamination!). Gradually add the sifted dry ingredients to the

creamed mixture, alternating with the coffee. Stir in the raisins, then fold

in the stiffly beaten egg whites last. Pour into an 8 x 8 prepared pan. (I

always line the pan with wax paper, and after it is cooked I let it cool on

a cake rack in the pan for 5 minutes, then invert it onto another cake rack

and carefully peel the wax paper off. Voila - no pan to wash!) Bake at 325

degrees for one hour. It may require a bit more time, so

check for doneness with toothpicks or gently compressing with a finger.

Note: This produces a very high cake because of the xanthum gum.

G.F. Noodle Kugel

The biggest change to the usual recipe is that I use ready-to-use wide rice

noodles or the rice vermicelli noodles that have to be cooked first.. The

wide noodles are usually found in supermarket coolers in a oriental food

section, and the rice vermicelli noodles can be found in

the ethnic food section or in ethnic food stores. Either way, I use enough

noodles to fill my 9 x 12 pyrex baking pan. Remember to spray the dish with

Pam or equivalent prior to adding the mixture - it’ll be much easier to

serve. I make my kugel in a variety of ways, depending whether the guests

are lactose intolerant or vegetarian. Generally it contains beaten eggs (3

or 4 large), maybe some cubed tofu, sour cream or natural yogourt, cottage

cheese and some softened cream cheese. Sometimes I add apple pieces, raisins

& cinnamon. Other times I make it a bit more substantial by adding canned

salmon & some curry powder. (This can be taken to

work for lunch.) When serving it to lactose intolerant guests, I use a soy

yogourt and soy drink in place of the usual dairy products. This is also a

good way to make it for a kosher gathering. (Note: the noodles don’t carry a

hechsher, but ....many families of celiacs " allow " the use of the rice

noodles). I don’t usually add any extra sugar or salt, but this can be done

according to your taste preference.

I cook this in a 325 degree oven for about 45 minutes - same as for a

regular egg noodle kugel. It’s ready when the top is a golden brown colour.

I also make a recipe I discovered in Rose Reisman’s " Brings home light

cooking " cookbook, page 155. It’s called Sweet Potato, Apple & Raisin

casserole & it also contains honey. I substitute yams for the sweet

potatoes - I like their colour and taste & the price is better too.