Gluten Free German Spaetzle Recipe

Gluten Free German Spaetzle Recipe

Gluten free Spaetzle is something I’ve always wanted to try , but never seemed to find the right opportunity. When we were invited to a holiday potluck with a German theme, I knew I’d found the occasion! Considering the dietary restrictions of all the guests, I was instructed to bring a filling dish that would be gluten free, dairy free, vegetarian AND fit into the German theme for the evening. Gluten Free German Spaetzle fit the bill perfectly!*

Gluten Free Spaetzle montage

This simple egg noodle is unique mostly in how it’s made: by pressing the batter through a colander to form smallish wormy-looking noodles which cook quickly in water and are typically served with meat. Making it with my gfJules Flour made it easy — gluten free with just the right stretchiness you need in this dough without any of the grit found in lots of other gluten free flour blends.

Given the vegetarian request at our table, I gathered as many vegetables as I could find: 1 eggplant; 6 large carrots; 2 zucchini; 1 yellow squash; 2 red peppers; 2 onions; 2 cups of okra; 1 portobello mushroom; and at the last minute added 2 pounds of tomatoes. I diced and roasted them all for 1 1/2 hours in the oven with olive oil, salt, pepper, fresh rosemary and thyme. Served over my gluten free spaetzle, it made for a delicious, warm and hearty German-themed vegetarian, gluten free, dairy free meal!

You won’t believe how easy these noodles are to make (even gluten free!) until you try them for yourself. The nutmeg gives them a unique flavor—they weren’t bland and could handle many different types of sauces well.

What a blessing that this challenge was presented to me; I now have a new favorite dish for parties and to add to our family meal rotations! Don’t ever let a dietary restriction hold you back, either. Start with an easy recipe like this one and use it as a jumping-off point to create your own wonderful dishes to share with others any time of year!


Gluten Free German Spaetzle Recipe

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 3 minutes
  • Total Time: 28 minutes
  • Yield: serves 10



Whisk together the gfJules gluten-free flour, salt, pepper and nutmeg.

Crack the eggs into another bowl and stir together with the milk to combine the yolks and whites. Pour the egg-milk mixture into the flour bowl while stirring slowly until incorporated and there are no lumps.

Gluten Free Spaetzle being pushed through colander

Fill a large pot of water halfway and add a dash of salt; bring to a boil. Reduce heat to low and set a large colander on top of the pot.

Spoon spaetzle batter into the colander and press through the holes with a rubber spatula; the formed noodles will fall into the hot water. Prepare in batches so as not to overcrowd the noodles—stir gently to separate them.

Gluten Free Spaetzle being strainedCook for approximately 3 minutes. Some recipes indicate that the noodles float when they are ready, but with gluten-free noodles, many will float immediately, so just leave them in the water for 3 minutes then remove with a slotted spoon, skimmer or spider whisk.

Put cooked noodles into another colander and briefly run cold water over them. Set aside in a bowl while cooking the remaining batter.

Just before serving, heat a large skillet with a tablespoon of olive oil and stir the noodles to coat and heat. Serve warm topped with any sauce, vegetables or meat, or serve plain as a side dish.

Serves 10 when topped with roasted vegetables or meat.


I hope you love this recipe as much as we do!

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Gluten Free Spaetzle is so easy and pairs well with any veggies or meat you'd like to add -- the perfect base for your hearty winter meal!

Gluten Free Spaetzle is so easy and pairs well with any veggies or meat you'd like to add -- the perfect base for your hearty winter meal! | gfJules




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15 thoughts on “Gluten Free German Spaetzle Recipe

  1. This recipe looks amazing (like all your recipes by the way ;-))
    Do you think I could substitute the eggs? With flax-eggs maybe?
    Thank you so much for sharing all these delicious recipes!

    • Aw, thanks Isabelle! I’d try flax eggs first and see how that goes. It’s a little more difficult with shaped noodles when not using eggs. My ravioli recipe works great without eggs, but I’ve had trouble with doughs being extruded or pressed like this one through a colander when eggs aren’t used. Fingers crossed it works for you though, since the noodles don’t have to stay long. Let me know how it goes!

  2. I am from Germany, when I was told by my Doctor I had to go GF, my response was “that’s not possible, I’m German”, LOL. It wasn’t easy at first, but finding really good quality GF flours like the ones from Jules has been the saving grace. I just made these Spaetzles yesterday. In Bavaria where I’m from, I only ever used water in my recipe for Spaetzle, no milk. So using this recipe, I did the same, I only used water, no milk. They came out really good. I also did not use the nutmeg, as that is also not something traditional for me. So, next week, maybe I’ll try to make Kasespaetzle, now that really sounds good. Thanks for sharing this recipe. I was so happy to have spaetzles again!

    • I love your response to your doctor! I know how you feel – when there are traditional or family recipes that are a part of your soul and heritage, it’s just so wrong to imagine ever having to go without. So happy you don’t have to any longer! I can’t wait to hear about the Kasespaetzle! Now you have me really intrigued!
      Happy baking (again)!

  3. Thank you for the gluten free version. Recently found out my daughter has got signs of gluten intolerance/sensitivity. Thus new to all this GF recipes.

  4. I’m from Germany and I’m anxious to try this as I’ve recently gone GF due to medical issues. But…. in traditional Spaetzle I’ve never used milk, only eggs, flour and salt. I’m wondering since you’ve posted this have you made any more not using the milk? Or is it because of the GF flour the milk is needed?

  5. Can’t wait to try this with goulash. I used to make spatzle when I lived in Germany years ago. After becoming GF, I sure missed this wonderful dish.

  6. Oh, noodles! LOVE! Those look great. Nothing tastes better than homemade noodles. Thanks for sharing what looks like a great GF version. :)

  7. Wow, that was a lot of food preference boxes to check off! I’ve never attempted to make my own pasta {yet? :) }, but you made it look effortless and I admire your dedication to the process. The result looks like such a hearty meal!

    • Thanks, Audrey! This recipe is surprisingly easy. I hope you try it someday soon. It’s delicious with nearly any toppings, too!

        • Hi Nichole
          I’m from Windhoek, and normal cow’s milk do work, and for those that prefer no type of milk a little bit of water works too.

          Made speatzle on many occasions, layered like lasange with mushrooms, fried onion and grated cheese. Bake in oven to melt cheese. Yummy !