Gluten-Free Spaetzle! (German Egg Noodles) Perfect for serving with sauces and stews!

spaetzle noodles in white bowl with marble background

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.

close up shot of spaetzle noodles in white bowl with marble background

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.

You also might like this post on are egg noodles gluten-free.

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!

beef burgandy served over spaetzle in white bowl

close up shot of spaetzle in white bowl
5 from 17 votes

Gluten-Free Spaetzle {German Egg Noodles}

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8 servings
You are going to love the GF noodle dish!


For the topping:


  • 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!


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!


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

Disclaimer: This post contains affiliate links to my favorite products. 

Gluten-Free Spaetzle! (German Egg Noodles) Perfect for serving with sauces and stews!

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 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?

    1. 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!

  2. 5 stars
    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

    1. This makes me so happy to hear! I’m so glad you enjoyed the recipe! Fried onions and butter sound like delicious additions.

  3. 5 stars
    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!

  4. 5 stars
    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!!

  5. 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?

  6. 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.

    1. Not a dumb question! I have seen that work great for people when making spaetzle. I think it’s definitely worth a try.

  7. 5 stars
    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!

  8. 5 stars
    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!

  9. I have recently been diagnosed with celiac disease and going crazy trying to find gluten free recipes.
    Would love more recipes.

  10. 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!

  11. 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! 🙂

    1. 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.

  12. Delicious! A perfect gf “noodle” for the chicken noodle soup I made yesterday. My hubby was grateful. Thank you!

      1. 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

        1. 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.

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