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Dear Listmates,

Thanks to all of you who responded to my request for a way to produce a
g.f. challah. Actually, only a couple of responses helped with the challah
problem - the rest wanted my mom's honey cake recipe!

The answer to the challah came from Lynn & Amy: Here's what Amy wrote:
Here's what I do for challah.  I use one package of mix ordered from the
Gluten Free Pantry (website www.glutenfree.com)--either Favorite Sandwich
Bread or Country French Bread. I follow the "by hand" directions on the
back of the package (you don't need a bread machine and I don't have one)
WITH THE FOLLOWING CHANGES:  I use 3 eggs instead of 2; and where the
recipe calls for 1-3/4 cups of water, I use 6 ozs.milk plus the rest in
water.  (Ignore that if you're kosher and eating a meat meal.)  This makes
a very rich and delicious bread.  If you want raisins, soak 1/2 cup of
raisins in boiling water for 15 minutes, drain, and fold into the batter.
The batter can't be kneaded or shaped, but if you bake it in a round pan,
you will have a sweet round challah for a sweet round year.  Brush the top
with egg white for a shiny crust.  Gluten Free Pantry's website lists
stores that carry their mixes; there may be one near you, which will be
quicker and will save the shipping charges.  The mixes are expensive (about
$5.00 a loaf)
but excellent.  No financial interest, just a happy customer.

I'll certainly be giving this a try - thanks Amy & Lynn!

Now, here's the honey cake recipe, along with some ideas for g.f.  kugel &
a recipe I'll be serving at the family New Year meal this year.

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 xanthum 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, xanthum 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 zanthum 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
^Óallow^Ô 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.

This year I'll also be making a recipe I discovered in Rose Reisman's
^ÓBrings home light cooking^Ô 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.

L'shonah Tova!
Helen