Gluten Free Spaetzle
Dive into comfort food made accessible with this Gluten-Free Spaetzle recipe—a delightful twist on the classic German dumplings that’s perfect for those avoiding gluten. Made with a blend of gluten-free flour, tapioca starch, and just a dash of nutmeg for depth, these soft, pillowy morsels come together in minutes. The recipe includes straightforward instructions for using a spaetzle maker or colander, ensuring restaurant-quality results at home. Whether you enjoy them sautéed in butter for a golden crisp or served with your favorite sauce, this quick, 25-minute dish is versatile and endlessly satisfying. Plus, with optional dairy-free substitutions, it caters to a variety of dietary needs without compromising on flavor. Garnish with fresh parsley for a picture-perfect finish, and savor this gluten-free twist on a beloved classic. Perfect for dinner, family gatherings, or anytime your carb cravings strike!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.25 cups Tapioca starch
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 0.25 teaspoons Nutmeg (optional, for flavor)
- 4 large Eggs
- 0.5 cups Milk or dairy-free alternative
- 2 tablespoons Butter or dairy-free substitute (optional, for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the gluten-free flour, tapioca starch, xanthan gum, salt, and nutmeg (if using) until evenly combined.
Create a well in the center of the dry ingredients and crack the eggs into the well. Add the milk.
Using a wooden spoon or spatula, mix the batter until it is smooth and thick but slightly elastic. If the batter feels too thick, add a little more milk, one tablespoon at a time.
Bring a large pot of salted water to a gentle boil over medium-high heat.
Place a spaetzle maker or colander with large holes over the pot. Pour some of the batter into the spaetzle maker or colander, and press it through the holes so the batter drops into the boiling water in small dumpling-like shapes. Repeat until all the batter is used.
Let the spaetzle cook for 2–3 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked spaetzle to a colander or a dish to drain.
Optional: Heat a large skillet over medium heat and melt the butter. Add the cooked spaetzle to the skillet and lightly sauté for 1–2 minutes until slightly golden.
Garnish with chopped fresh parsley if desired and serve immediately. Enjoy your gluten-free spaetzle with your favorite sauce or as a standalone dish!
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
