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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!*
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!Print
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.
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.
Cook 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.