gluten free spaetzle

Easy homemade German spaetzle recipe (Spätzle) turned gluten-free and vegan! These spaetzle noodles require just 4 ingredients with tools found around the house (no spaetzle maker needed!), and are ready in under 20 minutes!

Spaetzle Recipe (Vegan, Gluten-Free)

chickpea flour

tapioca flour ((see notes))

tsp salt

turmeric powder ((optional))

plant-based milk ((see notes))

First, combine the chickpea flour, tapioca flour, salt, and turmeric powder in a medium bowl and stir.

Then, gradually pour in the plant-based milk (or water), whisking until the batter is smooth and slightly viscous. It shouldn’t be runny enough to pour, and is more like a very thick batter that drops off the spoon in clumps. Refer to the recipe video for a visual guide.

Next, bring a large pot of salted water to a rolling boil. Working in batches, spread some of the dough onto a small wooden cutting board in a thin layer and dip it in the hot water for just a second.

Using a large knife (or a bench scraper - wet it first), scrape off long, thin strips of the dough into the boiling water.Alternatively, use a spaetzle maker (or potato ricer). This method works better when the dough is thicker.

Allow the spaetzle to cook for about 3 minutes, then use a slotted spoon to remove them from the pot (or pour them into a strainer) and rinse them with cold water OR transfer them to an ice bath for 20 seconds.

Serve the spaetzle with sautéed mushrooms and onions and mushroom gravy or vegan Geschnetzeltes. Or pan-fry them briefly with a little vegan butter and salt. Garnish with fresh herbs and enjoy!

https://content.jwplatform.com/videos/KfJAmpTa.mp4

German Spaetzle Recipe (Vegan, Gluten-Free)

This easy recipe for gluten free spaetzle makes those easy little dumplings that are a perfect alternative to rice or pasta!

Gluten Free Spaetzle

basic gum-free gluten free flour blend

xanthan gum

salt

nutmeg

milk (at room temperature)

eggs (at room temperature, beaten)

Chopped fresh flat-leaf parsley (for serving (optional))

In a large bowl, place the flour blend, xanthan gum, salt and ground nutmeg, and whisk to combine well.

Create a well in the center of the dry ingredients and add the milk and then the eggs, mixing to combine after each addition. The dough should come together and be thick but soft.

Cover the bowl and place it in the refrigerator to chill for at least 30 minutes and up to 24 hours.

Once the dough has chilled, uncover the dough and bring a large pot of salted water to a rolling boil.

Position a spaetzle maker (aff. link—the white one is so cheap!) or a large box grater on top of the bowl of dough. I used a spaetzle maker, since it is much neater and cleaner, but I did not use the hopper as I found it made a much bigger mess.

Place about half of the dough on top of the spaetzle maker or grater.

Using a silicone spatula or bench scraper and working quickly, position the dough on top of the device right above the pot of boiling water and press the dough through the holes and into the water by scraping it back and forth.

Remove the device and set it aside, then stir the dumplings in the water gently to ensure that nothing has stuck to the sides or bottom of the pot.

Allow the dumplings to boil for about 5 minutes, or until they are tender and cooked all the way through.

Remove the dumplings from the pot with a strainer and rinse briefly with warm water.

Repeat with the remaining dough. Serve immediately with chopped fresh parsley or cover and store in the refrigerator.

Before serving, sauté in 2 tablespoons of melted butter in a hot skillet until just beginning to brown.

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Top 2 gluten free spaetzle recipes from across the web

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Spaetzle Recipe (Vegan, Gluten-Free...

Gluten Free Spaetzle

The most viewed gluten free spaetzle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine