Gluten Free Spaetzle

My husband absolutely loves German food- it’s part of his heritage.  I also have a bit more than a drop of German in me, but I tend to gravitate more towards Italian foods.  However, since it is October, he felt we needed to be reminded of our German roots and we threw a little “German Night” at the house.  We pickled sauerbraten for almost a week, he went out and got a mini-keg of german beer… it was great.

My husband has already perfected homemade potato pancakes and he wanted to try to make gluten free spaetzle.  You follow this recipe and you’ll have some of the best spaetzle you’ve ever had in your life.  And it’s gluten free!!!  No one will ever know.  I could have probably eaten that entire bowl of spaetzle easily.  We decided this would even be a good alternative to pasta out of the box, as it was so easy.

Not only that, but we were able to borrow a Spaetzle Maker from our inlaws!!  You can see a little glimpse of the box above.  If you’re going to make spaetzle and you’re going to do it regularly, I would definitely buy one of these.  They’re super cheap!

We based our recipe off this one.

I apologize in advance for the weird measurements for the “flour” ingredients.  The recipe we followed listed the ingredients in grams, so I’ve converted them to cups for you guys.  This recipe is forgiving, so everything doesn’t have to be exact.


Gluten Free Spaetzle

Ingredients:

  • A little more than 3/4 of a cup brown rice flour
  • A little more than 1/4 cup potato starch
  • A little more than 1/8 of a cup tapioca flour/starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 2/3 cup Almond milk, at room temp
  • 4 eggs, at room temp, scrambled

Directions:

  • Bring a large pot of salted water to boil.
  • In a large bowl, place the flour mix, xanthan gum and salt, then whisk to combine.  Slowly add the milk and then eggs, stirring to combine throughout.  Cover the bowl and stick in the fridge for at least 30 minutes and up to overnight.
  • Once the water has boiled and the dough chilled, place your spaetzle make (or a large cheese grater) over the water against the lip of the pot.  Place about half the dough into the maker or over the grater, then, using a scraper or spatula, press the dough through the holes and into the boiling water.  Pieces will begin to break off and fall into the water.  Keep going until you’ve used all your dough.  Remove the device and set aside.  Gently stir the spaetzle in the water to assure nothing is stuck to the bottom or sides.  Allow the dumplings to cook for about 5 minutes, or until cooked through.
  • (optional, but definitely recommended) Heat a medium-sized skillet and melt about 1 tablespoon of butter.  Using a slotted spoon, remove the cooked spaetzle from the water and lightly fry in the butter, adding more butter if needed.  Serve and enjoy!

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