Name: Spätzle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cups gluten-free baking flour; 1 tsp sea salt; 5 egg (beaten); 1 cup almond milk (unsweetened )

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I’ve developed this recipe for Spätzle using a gluten-free flour blend that has xanthan gum or psyllium husk to bind the noodles. They taste as delicious as the German Spätzle.

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Spätzle

Spaetzle is perfect for soaking up gravy or sauces and tastes delicious with all different kinds of meat dishes.

Prep Time20 mins

Active Time20 mins

Total Time40 mins

Course: Dinner, Lunch

Cuisine: Bavarian

Keyword: Bavarian, Spätzle

Yield: 125 gm

Calories: 96kcal

Materials

3 cups gluten-free baking flour
1 tsp sea salt
5 egg beaten
1 cup almond milk unsweetened

Instructions

Use a large pot of boiling, salted water on the stove.
Place the flour and salt in a large bowl and combine.
Add eggs and almond milk and mix until smooth.
Using a spaetzle colander, add about 1/2 cup of the dough into the pan.
Place over the pot of boiling water and press the noodles out.
Cook about 20 seconds until the noodles rise to the top.
Remove the noodles from the water with a strainer and place in a bowl.
Combine the melted butter and bread crumbs. Sprinkle over the cooked noodles. Serve immediately

Notes

For the topping:
3-4 tablespoons butter, melted (or dairy-free butter)
1 cup gluten-free breadcrumbs

Inspired based on meaningfuleats.com/

Nutrition