Gluten-Free Spaetzle {German Egg Noodles}

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 Burgundy for Christmas dinner. I hope you have Happy Holidays!

5 from 13 votes

Gluten-Free Spaetzle {German Egg Noodles}

Author Erin Collins

Prep Time 15 mins

Total Time 15 mins

Servings 6 -8 servings

You are going to love the GF noodle dish!

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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

I've created this recipe using Bob's Red Mill 1:1 Gluten-Free Baking Flour so I can't say how these noodles would turn out using other gluten-free blends since they are all different. Do not use my grain-free flour blend in this recipe. You need a gluten-free flour blend that has xanthan gum so the noodles hold together and the Bob's blend works perfectly!

Nutrition

Calories: 363kcal | Carbohydrates: 55g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 151mg | Sodium: 543mg | Potassium: 50mg | Fiber: 6g | Sugar: 2g | Vitamin A: 375IU | Calcium: 112mg | Iron: 2.8mg

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