FLUFFY GLUTEN FREE SPAETZLE
Another variation for homemade gluten free Spaetzle. Not the same as my other Gluten Free Spaetzle. This is a lighter fluffier Spaetzle.
Provided by Maeleigh
Categories German
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the Domata Flour with the salt.
- Lightly beat the eggs and then beat in the milk in a separate bowl.
- Add the eggs and milk to the flour mixture and mix till combined the dough will be sticky and thick.
- On the flat side of a large cheese grater place a bit of the dough and push through with a side to side motion with a spatula. This will make little spaetzle balls.
- Boil the spaetzle till floating and remove. Place in a bowl of butter and add parmesan cheese. You can also sever with a red sauce, cheese sauce, meat sauce and even just with some sauteed vegetables.
Nutrition Facts : Calories 324.2, Fat 6.5, SaturatedFat 3, Cholesterol 106.3, Sodium 664.8, Carbohydrate 52.3, Fiber 1.7, Sugar 0.3, Protein 12.7
QUARK SPAETZLE
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
Provided by flower7
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add about 1 tsp salt.
- While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary - batter should be fairly wet).
- Working with half of the batter at a time, push the batter through the holes of a colander (or spätzle maker) into the boiling water.
- Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
- Using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough.
- Heat a large cast-iron or non-stick skillet over medium heat.
- Add butter, melt, and then add the onions.
- Cook, stirring occasionally, about 5-8 minutes.
- Add the garlic and cook another 2 minutes.
- Raise the heat to medium-high and add the spätzle.
- Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes.
- Season with more fresh grated nutmeg and black pepper, to taste.
- Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
BACON ONION SPAETZLE
Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
Provided by swissms
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
Nutrition Facts : Calories 515.1, Fat 21.7, SaturatedFat 7.1, Cholesterol 179.2, Sodium 885.8, Carbohydrate 53.8, Fiber 2.2, Sugar 1.5, Protein 24
GLUTEN FREE SPAETZLE
Just wanted to make some homemade Spaetzle that tasted like the normal kind since I'm new to the gluten free diet. I didn't want to miss out on the taste and this one tastes exactly, if not better than my homemade gluten kind that I make for my mother.
Provided by Maeleigh
Categories German
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the Bob's Gluten Free baking mix with the salt.
- Lightly beat the eggs and then beat the milk into it as well.
- Add the egg and milk mixture to the baking mix and mix well. The dough will be sticky.
- Use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion with a spatula, this will make little spaetzle balls. You can also use a Spaetzle maker but most of us don't have them.
- Boil the spaetzle till floating. Add the spaetlze to butter and add parmesan cheese or do whatever you wish with it. Good with a red sauce, cheese sauce, meat sauce or even just sauteed vegetables.
Nutrition Facts : Calories 417.2, Fat 16.9, SaturatedFat 5.3, Cholesterol 103.1, Sodium 1456.4, Carbohydrate 53.7, Fiber 1.7, Sugar 9.4, Protein 11.5
SPAETZLE (GLUTEN FREE)
Spaetzle is an irregular-shaped German noodle made from a dough of flour, eggs, milk and seasonings. It is formed by rubbing the dough through a colander or a special sieve into boiling water. Rinsed with cold water then fried in butter until lightly browned.
Provided by tanish
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together.
- Whisk together the eggs and milk until well blended.
- Add the moist to the dry and whisk together until smooth and lump free.
- Cover with saran and let rest 5 minutes. The dough will be quite thick.
- Set the spaetzle maker over a pot of lightly salted boiling water.
- Place the batter in the spaetzle maker, slide back and forth to force the batter through the holes.
- After the spaetzle float to the top, let simmer a minute or two, then remove with a strainer.
- Place the noodles into a colander and rinse with cold water.
- Add just a touch of canola oil to the noodles to prevent them from sticking together.
- Cover with saran and refrigerate until service time.
- Saute portions needed in butter until hot and lightly browned. Serve immediately.
- Unused portion can be frozen for future use.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 89.4, Fat 5.4, SaturatedFat 2.7, Cholesterol 104.4, Sodium 269.9, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 5.9
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- 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!
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- Crack the eggs into another bowl and stir together with the milk to combine the yolks and whites. Pour the egg-milk mixture into the flour bowl while stirring slowly until incorporated and there are no lumps.
- Fill a large pot of water halfway and add a dash of salt; bring to a boil. Reduce heat to low and set a large colander on top of the pot.
- Spoon spaetzle batter into the colander and press through the holes with a rubber spatula; the formed noodles will fall into the hot water. Prepare in batches so as not to overcrowd the noodles—stir gently to separate them.
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