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 milk , or 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 ½ 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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Sheila E. Martin says
This sounds wonderful but I need to ask: can I make this recipe with less eggs? I have a sensitivity to eggs and three eggs is the upper range of what I can tolerate. Five is too much.
Could I use three plus flax eggs or just three eggs?
Erin Collins says
Hi Sheila – unfortunately this recipe won’t work without the eggs! The noodles might fall apart without all the eggs when they cook. Sorry about that!
Lisa says
This was GREAT!
I fried them in onions and butter after they were done like my grandmother used to do and they tasted just like hers
Having Celiac I can finally eat this again
Erin Collins says
This makes me so happy to hear! I’m so glad you enjoyed the recipe! Fried onions and butter sound like delicious additions.
Laura P says
I used a homemade gluten free flour I always have and I do have a spaetzle press that I haven’t used in years. This recipe came out great! They were so soft and fluffy and they did not stick together. I can’t always get gluten free pasta with this Covid-19 Pandemic so a Thank you!!!!!¡! This one is a keeper!
Thank-You!!!!
Kristin Breuer says
Would you share you gluten free flour recipe? Thank you in advance!!
Cat K says
It’s a miracle! Thank you for this. My son thought he’d never have spaetzle again. I did sub regular milk for almond since he’s not lactose intolerant and it was delicious!!
Erin Collins says
I’m so glad it turned out for you! Happy your son could enjoy it 🙂
Darren says
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?
Alene says
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.
Erin Collins says
Not a dumb question! I have seen that work great for people when making spaetzle. I think it’s definitely worth a try.
Jason Jobin says
I use a potatoe ricer with the large holes
Sara Weischedel says
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!
Erin Collins says
I’m so glad you the recipe turned out for you!
Penny says
When you posted nutrition what was your serving size.
Erin Collins says
For 1/6th of the recipe. So 1 of 6 servings 🙂
Janet T. says
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!
Laurie says
I have recently been diagnosed with celiac disease and going crazy trying to find gluten free recipes.
Would love more recipes.
Madison says
These are so fun for a warm and comforting meal! It’s perfect for the whole family.
Morgan says
Almond Milk, can I use water or milk instead?
Erin Collins says
I think that should work ok!
Carrel Jakab says
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!
Erin Collins says
Great tip! Glad you like it! 🙂
Susan says
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! 🙂
Erin Collins says
This is such a kind comment! Comments like this make blogging worth it 🙂 So glad you like the recipes!
Marci says
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.
Michelle says
Delicious! A perfect gf “noodle” for the chicken noodle soup I made yesterday. My hubby was grateful. Thank you!
Erin Collins says
So glad you liked it!
Ted says
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
Erin Collins says
You can find it for a lot cheaper on Amazon or at other stores!
Tina says
You need a gluten free flour mix, not pure xathan flour for this recipe. Xanthan flour is a gum added in tiny amounts to gluten free blends to improve texture, you should never use it alone. It is already included in the mix called for in this recipe.