Gluten Free Spätzle
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I love German food. If you do too, then you know two things- it is delicious, and it is full of gluten and dairy. Spätzle are tiny egg noodle dumplings, usually served as a side dish anywhere mashed potatoes might be served. They also make a great addition to soup, so consider using these next time you want a hearty dumpling for soup.
Working Around your Allergies
I adapted this recipe from my grandpa’s old recipe, making it dairy free and gluten free. If dairy is no issue for you, feel free to use regular milk. Higher fat content will yield a richer, more flavorful dumpling. Unfortunately, the eggs are a critical component of these dumplings and I have yet to find a way around them. The fat and protein content is necessary for the noodles to bind. For those of you who cannot eat eggs and need a side for your schnitzels, check out Stärzelen. There is also one piece of specialty gear you will need- a Spätzle maker. They cost around $10-15 and are worth every penny.
Ingredients
1 ½ Cups General Purpose Gluten Free flour
3 Eggs
1 Cup of Non-Dairy Milk (regular also works fine)
½ tsp Salt
¼ tsp Nutmeg
Instructions:
Start by putting a large pot of water on to boil. Crack all 3 eggs into a large mixing bowl and beat until uniform. Add the 1 cup non-dairy milk, the ½ teaspoon of salt and the ¼ teaspoon of nutmeg and mix until uniform. Sift in 1 ½ Cups of your chosen flour, and mix with a rubber spatula until the mixture becomes thick, smooth, and sticky. Transfer the mixture to a spätzle maker and grate the dough directly into the boiling water. Stir the pot well once all the dough has been run through the maker. Once the spätzle floats they are fully cooked. Strain and serve. If you plan to save any of these, rinse them with cold water while straining.
*Contains Egg*
Tips:
- If you are not allergic to eggs, milk, nor flour you can make these the way grandpa did, using 3 cups of all purpose flour, and 1 cup of whole milk.
- The water should be at a fast boil before adding the dough.
- Spätzle can be served as a side dish, but also goes great in soups as a satisfying and chewy noodle.
Gluten Free Spätzle
Ingredients
- 1 ½ cup General Purpose Gluten Free Flour
- 3 Eggs
- 1 cup Non-Dairy Milk (you can use dairy milk if your able)
- ½ tsp Salt
- ¼ tsp Nutmeg
Instructions
- Put a large pot of water on to boil.
- Crack 3 Eggs into a large mixing bowl and beat until uniform. Add 1 cup Non-Dairy Milk, ½ tsp Salt, and ¼ tsp Nutmeg to the eggs and mix until combined.
- Sift 1 ½ cup General Purpose Gluten Free Flour into the wet ingredients, and mix with a rubber spatula until the mixture becomes thick, smooth, and sticky.
- Transfer the mixture to a spätzle maker and grate the dough directly into the boiling water. Do not to overfill the pot, depending on the size you may need to do multiple batches.
- Stir the pot well once all the dough has been run through the maker. Once the spätzle floats they are fully cooked. Strain and serve.
Notes
- The water should be at a fast boil before adding the dough.
- If you plan to save any of these, rinse them with cold water while straining.
- If you are not allergic to eggs, milk, nor flour you can make these the way grandpa did, using 3 cups of all purpose flour, and 1 cup of whole milk.
- Spätzle can be served as a side dish, but also goes great in soups as a satisfying and chewy noodle.