Spaetzle – GFCFSF

October 8th, 2016

Spaetzle - GFCFSF

This recipe requires less xanthan gum than normal or it gets gummy.

2 cups gum-free GFCFSF flour blend (we use King Arthur brand)
½ teaspoon xanthan gum
½ teaspoon salt
½ teaspoon nutmeg, optional
2/3 cup dairy free milk substitute
4 eggs

Whisk together flour, xanthan gum, salt, and nutmeg. Create a well in the center and add milk and then eggs one at a time, mixing to combine after each addition. Cover and let chill in the fridge for 30 min or up to 24 hours.

After the dough has been chilled, bring a large pot of salted water to a boil. Place a third to half of the dough into either a spätzle maker or a colander. Using a silicone spatula and working quickly, press the dough through the holes to form small dumplings (don’t worry, the shape shouldn’t be uniform). Stir the dumplings and allow to boil for about 5 minutes, or until cooked through. Then remove them with a strainer and repeat with the remaining dough. Serve immediately or store in the refrigerator.

Before serving, sautee in 2 tablespoons of margarine. Serve with fresh chopped parsley, in soup or with goulash.

Adapted from AllRecipes Pictured below with German Cabbage and Goulash.

Cabbage

spaetzle

spaetzle

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