Gluten-Free Spaetzle! (German Egg Noodles) Perfect for serving with sauces and stews!
If you’re gluten-free and you’ve been missing egg noodles, this recipe is for you!
It is my family’s tradition to serve German food around the holidays and a German feast wouldn’t be complete without spaetzle noodles.
If you’ve never heard of spaetzle, it is basically tiny egg noodles or dumplings. They are so delicious and easy to make!
Spaetzle is perfect for soaking up gravy or sauces and tastes delicious with all different kinds of meat dishes. My favorite thing to eat with spaetzle is my Dad’s Beef Burgandy (recipe coming this week!).
It seems special and fancy to make your own egg noodles but it couldn’t be easier! All you need is a spaetzle press – this is the one I use and it’s not very expensive.
The dough is just gluten-free flour, salt, eggs, and almond milk. Then you cook the noodles by putting the dough through the press over a pot of boiling water. See the video tutorial to get a visual.
I love spaetzle best when it is topped with a gluten-free breadcrumb/butter mixture. It really completes the dish!
We often have spaetzle and Beef Burgandy for Christmas dinner. I hope you have Happy Holidays!
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Gluten-Free Spaetzle {German Egg Noodles}
Ingredients
- 3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 teaspoon salt
- 5 eggs, beaten
- 1 cup unsweetened almond milk
For the topping:
- 3-4 tablespoons butter, melted (or dairy-free butter)
- 1 cup gluten-free breadcrumbs
Instructions
- Place a large pot of boiling, salted water on the stove.
- Place the flour and salt in a large bowl. Stir to combine. Add the eggs and almond milk and mix until smooth.
- Using a spaetzle press, add about 1/2 cup of the dough into the press. Place over the pot of boiling water and slide back and forth to have the noodles come out. Cook very briefly, about 20 seconds or until the noodles rise to the top. Remove the noodles from the water with a strainer and place into a bowl. Repeat with the remaining dough.
- Combine the melted butter and bread crumbs. Sprinkle over the cooked noodles. Serve immediately. Enjoy!
Recipe Notes
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Delicious! A perfect gf “noodle” for the chicken noodle soup I made yesterday. My hubby was grateful. Thank you!
So glad you liked it!
I was very excited to see this recipe . However when I got to my store to buy the xanth gum flour I discovered that 8 oz of this flower was $12 no noodle is worth $33 a recipe.
Thank you for trying
Ted
You can find it for a lot cheaper on Amazon or at other stores!
Since I discovered your blog I no longer dread serving family meals. I had to go gluten free 6 months ago and my family (hubby and 2 young teens) have done nothing but gripe and complain. Not anymore! I’ve already served 5 of your recipes and each one was well received, the latest being the spaetzle with beef burgundy. Each recipe has been easy and delicious. Thank you so much Erin! You have changed my whole mindset about eating gluten free. I no longer feel like it’s a cruel punishment and the whole family has been happy. Keep those recipes coming! 🙂
This is such a kind comment! Comments like this make blogging worth it 🙂 So glad you like the recipes!
Susan – After reading your post, I wanted to tell you how I cook g.f. I have found substitutes for almost every food I’ve had to eliminate. 🙂 I look at it as a challenge to find new g.f. recipes, research g.f. foods, and come up with changes to our family fave recipes that keep everyone happy. Some meals we all eat gluten free and some I only use a different food for myself. There are tons of delish recipes out there to try. My family can’t tell the difference most times. Good luck — happy g.f. cooking.
A splash of oil (canola or whatever kind your family can handle) in the salted, boiling water helps keep noodles from sticking together. Love spaetzle and the press is definitely worth it!
Great tip! Glad you like it! 🙂
Almond Milk, can I use water or milk instead?
I think that should work ok!
These are so fun for a warm and comforting meal! It’s perfect for the whole family.
I have recently been diagnosed with celiac disease and going crazy trying to find gluten free recipes.
Would love more recipes.
Thanks so much for this recipe! Spetzle is our 65 year tradition from my grandmother, who came to this country as an adult. With both wheat and nut allergies I thought it was a loss. I exchanged almond milk for coconut milk and the flavor was GREAT! Every one of the discerning tasters agreed, no change, great texture and flavor! YEA!
When you posted nutrition what was your serving size.
For 1/6th of the recipe. So 1 of 6 servings 🙂
I have never left a comment on any recipe before – but I simply HAD to for this one! The texture and flavor of these spaetzle is amazing, you can’t event tell its gluten free! I tossed ours with caramelized onions and cheese, then topped with the gf breadcrumbs. Thank you for an outstanding recipe!
I’m so glad you the recipe turned out for you!
I have a dumb question. Can you use a wide hole colander and press the dough through with a spatula? I am loathe to buy another piece of equipment if I don’t want to make it again.. If I love them, then I would buy one. Thank you.
Not a dumb question! I have seen that work great for people when making spaetzle. I think it’s definitely worth a try.
If you cannot find bob flour. how much xanthum gum do you think you would need to add to the recipie to have the texture right?