This year for the High Holidays, I set out to make a Gluten-Free Jewish Noodle Kugel. This is Jewish comfort food at its best and while it’s not exactly healthy, I was able to eliminate wheat and processed sugar and it still tasted authentic and delicious.
What is the heck is a kugel, you ask?
Kugel, a traditional Ashkenazi dish, seems to be ever-present at Jewish holidays and events. It can be sweet or savory, dairy or pareve, but kugel, at it’s heart, is just a baked casserole composed of a starch (typically noodles or potato), eggs, and a fat.
Pronounced either kuh-gull or koo-gull, this Yiddish name is the German word for “sphere,” and reflects kugel’s humble and very German origins.
Today, kugels are typically baked alone in square or rectangular pans, and then cut into individual portions. The noodle version is frequently called a “noodle pudding,” which, again, is a reference to its steamed predecessors. Adding eggs, milk, and cheese creates a custard around the noodles and produces a deliciously decadent dish, albeit an immediate elevation in your cholesterol (and possibly confused frightened faces amongst non-Jews: sugary creamy noodles? for dinner?!).
This recipe is a sweet noodle kugel as it contains honey, apples and raisins (traditional Rosh Hashanah foods) but it would be delicious any time of the year. It goes perfectly with this Crispy Whole Roast Chicken and Vegetables.
Try this gluten-free noodle kugel recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Gluten-Free Jewish Noodle Kugel
- Total Time: 1 hour 5 minutes
- Yield: 8 cups 1x
Traditionally served during the Jewish Holidays, noodle kugel is a delicious baked casserole. This recipe is gluten-free but still maintains many traditional elements.
- 1 stick, unsalted butter (I like Vital Farms or Kerrygold grass-fed butter.)
- 3 eggs
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 or 2 apples, peeled and diced
- 1/2 cup raisins (I used golden raisins.)
- 9 ounces (one box) gluten-free noodles
- Boil noodles according to package instructions (approximately 9 minutes). Drain and rinse with cool water. Set aside.
- Mix together the butter, cream cheese, sour cream, honey and vanilla with a hand or stand mixer until creamy. You could also use a blender or food processor.
- Stir in apples and raisins. Combine wet mixture with the cooked noodles.
- Pour noodles into a buttered 8×8 or 9×9 baking dish.
- Bake at 350 degrees for 45 minutes or until top is golden brown.
I used the Jovial gluten-free traditional tagliatelle egg pasta. It was delicious and you would never have guessed the noodles were gluten free. It was a perfect choice for this recipe.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: recipe
- Method: oven
- Cuisine: Jewish
Keywords: noodle kugel, noodle pudding, Rosh Hashanah, kugel, Jewish, Jewish food,
Hi- I didn’t see where it says what temperature to bake at. Am I missing something? Thanks!
Bake at 350 degrees F. I updated the post. Thanks for catching my error!
Can you freeze this kugel?
I haven’t tried freezing it after it’s cooked. But as rule, gluten free noodles don’t freeze well. If you use traditional pasta it might be fine.
I don’t see where it’s says to add the 3 eggs
I had to add them after the apples and raisins were added to the cream cheese mixture…I mixed them with a mixer well and then folded it into the cream cheese mixture… it came out pretty good… I’ve never had this type of dish before so I have nothing to compare it to. However, I did enjoy it very much!
Can I use Canola Oil instead of butter or margarine and if so, what amount?
I wouldn’t recommend substituting oil for butter. It’ll change the taste/texture.
Mine was oozing butter when I took it out of the oven. I ommtted the apples but was that “bulk” really enough to affect the butter?