(no subject)

[coraa]

This is to my gluten-free and my Jewish friends.

The boy and I are hoping to do a Passover Seder dinner with his mother. I would like to do a savory kugel. But, uh. Last time I did a kosher-for-Passover kugel, the noodles (not being regular noodles, of course) sort of... dissolved, resulting in a Passover cheese and goo brick. Which. Was edible, as it tasted mostly of cheese, but was not exactly... what I was going for.

Does anyone have advice on cooking kosher-for-Passover noodles such that they don't immediately turn into, well, a goo-and-cheese brick?

(The girl who was raised Presbyterian but who is the only cook in this particular family group would thank you!)

Comments

[rachelmanija.livejournal.com]

That's what I was thinking. I've never made kugel, but doing a potato one might solve that problem. Unless potatoes have gluten?

[jmpava.livejournal.com]

Gluten itself is not the issue - the issue is that leavened wheat based products can't be used and so generally using gluten-free versions of things like noodles ensures that'd be ok. But for something that's not wheat based at all, it's not an issue.

Basically, it's just the kosher for passover issue, not actual gluten allergies to worry about in this case ;->

[rachelmanija.livejournal.com]

Ah, gotcha. I had been thinking someone was allergic.

[jmpava.livejournal.com]

Good thing to confirm, that's for sure! ;->

[coraa.livejournal.com]

Yeah, the answer is... I'm ignorant. ;) I didn't know there was such a thing as potato kugel. I'll definitely do that, as it won't cause gooey brick-dom.