Home » Meals » Side Dish » Spätzle

Spätzle

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.

Print
No ratings yet

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: 16 125 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

Calories: 96kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 18mg | Fiber: 2g | Sugar: 0g | Vitamin A: 75IU | Calcium: 41mg | Iron: 1.1mg