Low Carb + Gluten Free Spaetzel
This innovative recipe is one that I created for the Ultimate keto cookbook. I also wanted to share it here in the club so that you can choose between this recipe or a second version using an all purpose gluten free blend (that is dairy free). Both are great- you really cant go wrong with either one. If you are watching your carbs this is the obvious choice. This spaetzle is perfectly chewy and tastes just as good as the kind you buy at the store!! Just make sure to use a fresh bag of lupin flour to avoid any sort of aftertaste.
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
I highly recommend trying this or my other spaetzle recipe with the pork schnitzel & gluten free bier gravy!!
Low Carb/ Gluten Free Spaetzle
Ingredients
- 2 Cups of Shredded Mozzarella
- 3 Large Eggs
- 1 ¼ Tsp Xanthan or Guar Gum
- ¼ Tsp Himilyan Salt
- 6 Tbsp Lupin Flour (36 grams)
- 6 Tbsp Otto's Cassava Flour ( 48 grams)
- 2 Tbsp Oat fiber + more as needed to prevent sticking.
Instructions
- Place a pot of water on the stove, and let it come to a boil while preparing the dough.
- Place the mozzarella cheese in a microwave safe bowl and microwave on high for about 1 minutes. Add the cheese to a food processor. Add the eggs and xanthan gum to the bowl. Process until the mixture is fully combined.
- Add in the salt, lupin flour and cassava flour. Process until the dough is smooth. It may still be a little bit wet and sticky at this point.
- Remove the dough from the food processor and knead 2 tbsp of oat fiber into it to make the dough less sticky.
- Place the dough into the spaetzle maker over boiling water (be very careful not to spill or dump the hot water on yourself). Every few seconds press the dough down further as you grate it back and forth. During this process the dough will get sticky- add more oat fiber to it so that it does not stick to your hands.
- Once all the spaetzle has been grated in- cook it for about 30 seconds. Quickly pour it into a colander and rinse with cool water. Serve warm or store in fridge for several days. (If storing in the fridge I like mixing a little oil into it to keep it from sticking together.)