Quick Gluten & Dairy Free Spaetzle!
My guess is that if you have never made Spaetzle before you may find it intimidating!!
But let me tell you- it is easy peasy!! It just takes a little arm muscle. Its really as simple as stirring up the dough (which can be done by hand! No stand mixer or hand mixer needed). Knead it till smooth. Bring some water to a boil and grate it into the hot pot of water. It boils for a few minutes and then that’s it!!
What WILL make this recipe difficult is using the wrong “grating” tool. (I’m not sure what else to call it) I have tested out a few kinds and really only liked the full lid version. There are some that just partially cover the pot and these come with serious risk of burning yourself as the grate can slip off the edge into the water. Been there, done that- its not fun!
But if you use one that acts like a secure lid that cannot be pushed into the water you wont have a single problem! It’ll be safe, easy and fun!
This is the Spaetzle maker that I highly recommend ordering/using. It is only $13!! It will store nicely with your other lids pots and pans too. https://amzn.to/48ncWHC
This recipe can easily be made ahead, frozen and enjoyed at any time.
How to freeze:
After boiling the spaetzle pour it into a strainer and run it under cool water. Shake off all the excess water. Line a large baking or cooking sheet (with edges) that will fit in your freeze and pour an even layer or the cooked spaetzle on the pan. Place in the freezer for 30-60 minutes. Remove- add to a freezer bag and break it up as much as possible. Place the sealed bags into the freezer and its ready to be eaten at any time. All you’ll need to do it warm it up. We reheat by throwing it in the microwave or warming it up in a pan with a little butter!
Its hard to beat the delicious chewy texture and it goes with just about any European style meal. It would be a great addition to any recipe from my Oktoberfest collection!
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Around the holidays it tends to sell out everywhere. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (Up to 40 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Can it be subbed out?
I don’t recommend it! Better batter has a slightly higher ratio of xanthan gum and includes potato flour- both which give it amazing elasticity which is a big reason this recipe turns out. If you were to try making the spaetzle with King Arthur measure for measure - I would end up soggy and potentially fall right apart in the water. But of course- feel free to experiment!
Gluten Free Spaetzle
Ingredients
- 305 grams Better Batter Original Blend (1 3/4 cup + 3 Tbsp)
- 67 grams Tapioca Starch ( 1/2 cup)
- 1 1/2 Tsp Salt
- 5 Large Eggs (250 grams)
- 60 grams of Milk (1/4 cup) Dairy or Nondairy
Instructions
- Whisk the eggs, milk, & salt together in a medium or large bowl. Stir in the better batter flour and tapioca starch.
- Knead with hands to create a smooth dough. Cover the bowl with ceran wrap to prevent it from drying out.
- Bring water to a rapid bowl in a large put. Fit your spaetzel maker over the pot making sure its secure. (Using a lid style spaetzel maker is preferable and much safer.)
- Cut the dough into 4 blocks. Add a little water to the surface of each section of dough. (Doing so will allow you more time to scrape the dough in before it begins to cook/dry out). Scrape in and boil 1/4 of the dough at a time. Once the full amount (from the 1/4 quantity of dough is in) set the timer for 3 minutes.
- Strain out the cooked spaetzle and add to a colander. Repeat 3 more times to use up the rest of the dough. Adding more water to the pot as needed.
- Rinse under cold water and serve warm!
Notes
How to freeze: I recommend placing a sheet of parchment on a rimmed baking sheet and spreading the cooked spaetzle across the pan. Place into the freezer for 30-60 minutes. Then transfer to a freezer safe bag or container breaking up the pieces as much as possible. It will stay fresh in the freezer for 1-2 months. To serve simply warm it up in the microwave or in a pot.
