Gluten-free Spätzli
Pane-Bistecca
Gluten-free spätzli aren’t easy to make? They don’t taste like anything? That’s not true! I found this gluten-free spätzli recipe on Chefkoch and it tastes wonderful—even to people who don’t have to follow a gluten-free diet!
I’ve already tried a few recipes, but this one is by far the best! I made spätzli for a friend who has celiac disease and packaged them so he could freeze them, then thaw and cook them in portions. He hadn’t eaten spätzli in years and was absolutely thrilled.
After that, I served them to my daughter while I was in Europe. Guess what! Yep, now I’ll probably have to make them more often.
I’ve already tried a few recipes, but this one is by far the best! I made spätzli for a friend who has celiac disease and packaged them so he could freeze them, then thaw and cook them in portions. He hadn’t eaten spätzli in years and was absolutely thrilled.
After that, I served them to my daughter while I was in Europe. Guess what! Yep, now I’ll probably have to make them more often.
Ingredients
300 g gluten-free Flour Mix
100 ml Milk, warm
2 tsp Salt
250 g Quark/Curd (you can also use Ricotta)
4 Eggs
Turmeric for Color (optional)
Instructions
1
Step 1
Mix the flour mix with the milk, salt, and quark, then stir in the eggs. Stir well until the dough forms bubbles. Let rest for 30 minutes.
2
Step 2
Bring salted water to a boil.
3
Step 3
Fill a piping bag with the spätzli dough, cut off the tip, and squeeze the dough directly into the water. Or use a spätzli grater or board to scrape the dough into the water.
4
Step 4
As soon as they float to the top, scoop them out and place them in a bowl with a little butter.
Notes
They taste even better when pan-fried!
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