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 gluten-free breadcrumbs and butter. It really completes the dish!
We often have spaetzle and Beef Burgundy for Christmas dinner. We also love it over gluten-free pot roast. I hope you have Happy Holidays!
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 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!
Notes
Nutrition
Disclaimer: This post contains affiliate links to my favorite products.
Last year when I made this recipe I had a hard time scraping the dough into the boiling water. The dough was very sticky and a little difficult to work with. This year I added 7 grams of whole psyllium husk to 70g of water, let it sit for 5 minutes, then added to the flour with the eggs and milk. It worked great! I could easily slide the dough off the board into the water!
Just curious, do you have the macros for the noodles? I’m trying to stay low-carb but desperately need a replacement for potatoes and pasta.
Unfortunately I don’t have the macros for this recipe!
Tried these the other night and they turned out perfectly!
I’m so glad they turned out for you! Thanks for the comment 🙂
This has become my go-to recipe to use in place of noodles for soup, and for chicken paprikash, it’s wonderful! I use Gluten Free Jules flour and follow your recipe to the letter, never fails. Thank you!!
I’m so glad you like this recipe! Now I need to try it with chicken paprikash too!
Would a spätzle board and scraper work with this recipe?
Yes! I use one all the time. It works great!