Making 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 asked 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 (or potato ricer) to form smallish wormy-looking noodles which cook quickly in water. Often served with meat, these versatile noodles can be found in all kinds of dishes ranging from sauerkraut to soup, beer to spinach and liver.
Making the noodles themselves with my gfJules Flour is easy — my flour adds just the right stretchiness you need to hold the dough together without any of the grit found in lots of other gluten free flour blends.
I actually found the colander method to be easier, and most of us have a colander in our kitchens already anyway. Check out how fun this is to press the dough through the colander right into the boiling water!
The noodles only boil for about 3 short minutes, then you skim off the top when they float and remove to a bowl. It couldn’t be easier. Wait, I already said that. I guess I really must mean it!
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 I 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 – and one I can share with you! 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
This simple egg noodle is a delicious foundation for nearly any sauce, veggie combination or meat. Made with my gfJules Flour, it's easy to convert this traditional recipe to gluten free, as well!
Ingredients
- 2 cups gfJules™ All Purpose Gluten Free Flour
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground nutmeg
- 4 large eggs
- 1/2 cup milk of choice (dairy or non-dairy)
- 1 Tbs. olive oil
Instructions
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.
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I have made spaetzle for 45 years but not gluten free so am unsure of the properties of GF flour versus with gluten. I have never used milk for the liquid always water, does it have to be milk? I also have a dedicated spaetzle maker makes those little ‘worms’ perfect 🙂
Oh how I’d love to have a spaetzle maker!!! I’d suggest following my recipe to the letter the first time around, using all the ingredients specified (with your spaetzle maker) and then when you get a feel for the gluten free dough, make any changes you like, such as switching to water if you prefer.
~jules
Your Spaetzle recipe is a huge hit with my family, both GF and Gluten lovers. The only (small) issue I have when following any of your recipes is that I have to almost double the liquids for the recipe to turn out. The end result is always yummy, though.
Hi Ingrid, so glad you loved this gluten free spaetzle recipe!!! That’s really interesting that you had to double the liquids! I (obviously! LOL) don’t find that to be necessary, but I’m so glad that you are going with your gut when you find that the batter is too thick and you are adding more liquid where you find you need to and it’s working out for you. It may just be a difference in measuring dry ingredients. My gfJules Flour weighs differently than other gluten free flours and also than wheat flour. One cup weighs 135grams. Here’s more information on measuring gluten free flours.
Keep doing what you’re doing though, if it’s working for you!
~jules