Potato Kugel Gluten-Free


I got the base recipe for this from the New York Times Passover Cookbook. However I had to modify so it was gluten-free. You could use tapioca flour I think, but I’m using Yehuda’s Gluten-free cake meal instead. It consists of tapioca, honey, potato starch and salt. It doesn’t always hold together that well either, but that could be due to the flour I used. What type of flour would you use? I would personally avoid almond meal since I heat this at 450*F for about 2 hours.


  • 2 mixing bowls
  • cutting board
  • food processor
  • knife
  • peeler or peeling knife
  • bag for throwing away potato skins
  • 12x8x1 aluminum pan


  • 6-8 medium russet potatoes
  • 2 onions
  • 4 eggs (Trader Joe’s large which are oddly medium sized eggs)
  • 1/2 cup of gluten-free flour (I use Yehuda cake meal)
  •  1/2 tsp potato starch
  • 2 tsp salt
  • 1/4 tsp black pepper


  1. Peel potatoes and cut into 4 parts.
  2. Process potatoes in food processor.
  3. Add all potatoes to mixing bowl and pour cold water in it. Let sit for 5- 10 minutes.
  4. Peel of onion skin and cut into quarters.
  5. Process onions in food processor.
  6. Break open eggs in the second mixing bowl and scramble eggs.
  7. Drain out onion juice into sink from the processed onions.
  8. Add onions into scrambled eggs.
  9. Add flour, salt, pepper and potato starch to eggs.
  10. Mix everything to yellowish batter.
  11. Drain out water from potatoes in sink.
  12. Add batter to potatoes and hand kneed.
  13. Spray aluminium pan with olive oil.
  14. Add mixture to pan
  15. Cook at 350-450*F for 1.5- 2 hours. (My oven is older so I use  a higher heat)
  16. Serve when crust is mid to dark brown.

8 thoughts on “Potato Kugel Gluten-Free

    • I don’t know what you mean by “stick better”. A good recipe should hold together in either case, although some may be looser than others depending on the particular recipe.

      We’ve used this one from a friend with good results :

      9 – 10 medium potatoes
      1 very large or 2 small onions
      2/3 to a cup of oil (don’t use polyunsaturated oils – try palm or olive oil* instead)
      2 – 3 eggs
      2 1/2 tsp salt
      oven – 400 F
      9 x 13 in pan

      Take one potato and cut into small chunks, cut onion into small chunks too.
      Process in food processor with chopping blade
      Mix together oil, salt, and eggs
      Mix together with puree
      Shred rest of potatoes and add to mixture
      Drain water from potatoes – I put it into a strainer and let the water drain out that way, squeezing down occasionally. Some people use cheesecloth to get the water out but I think it’s too much of a pain.
      Bake covered for 1 hour, uncover for another hour.

      Mixing in the onion with the potatoes keeps the potatoes from turning color.

      To choose real olive oil see my blog post (part 2 of 3) regarding Choosing healthy oils where i discuss Olive Oil fraud and kashrut concerns.

      • I meant the top sticking. The brown top will come off the first time you eat the crust. Although it doesn’t slide off as much if you cook it for as long as I do. Also when you warm up the kugel again there is not issue. I haven’t tried palm oil yet.

    • Perhaps what’s happening is that the top crust is cooked much more than the rest of the kugel and that’s why it separates. Maybe if you baked it for less time or at a lower heat. May pay to invest in an oven thermometer.

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