Gluten Free Spaetzle
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 301.7
- Total Fat: 12.1 g
- Cholesterol: 138.8 mg
- Sodium: 54.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 2.9 g
- Protein: 10.8 g
View full nutritional breakdown of Gluten Free Spaetzle calories by ingredient
Introduction
An attempt to recreate a childhood favorite, with celiac limitations. An attempt to recreate a childhood favorite, with celiac limitations.Number of Servings: 4
Ingredients
-
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup almond meal
2 tbsp corn starch
3 eggs
1/4 to 1/2 cup water, depending on consistency
salt, to taste
Directions
mix the ingredients together in that order, and start with just a 1/4 cup of water.
if after a 1/4 cup, it’s still too dry that it doesn’t really stick together and string just a little if you pull a piece up, add a little more water at a time until it’s a workable dough.
then boil a big pot of water with a wide mouth. you’ll also need a metal scraper of some sort, anything metal with a straight edge will work, and some type of cutting board, again with a straight edge.
then you take a chunk of dough and place it an inch or two from the edge of your board, and use your metal scraper to sliver off a piece of the dough, and each time dip the edge of the metal scraper into the water, so the dough releases. as you drag the scraper back on the board, when you go over another thin piece of dough, slide the scraper forward again to cut it into the water.
when a batch of spaetzle has formed, transfer to an ice water bath, and then to a serving dish, and add oil or butter to prevent sticking.
serve as kaese spaetzle (with good cheese and bread crumbs) or with stew or gravy.
Serving Size: Makes 4 large servings, or more if served as a side.
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.
if after a 1/4 cup, it’s still too dry that it doesn’t really stick together and string just a little if you pull a piece up, add a little more water at a time until it’s a workable dough.
then boil a big pot of water with a wide mouth. you’ll also need a metal scraper of some sort, anything metal with a straight edge will work, and some type of cutting board, again with a straight edge.
then you take a chunk of dough and place it an inch or two from the edge of your board, and use your metal scraper to sliver off a piece of the dough, and each time dip the edge of the metal scraper into the water, so the dough releases. as you drag the scraper back on the board, when you go over another thin piece of dough, slide the scraper forward again to cut it into the water.
when a batch of spaetzle has formed, transfer to an ice water bath, and then to a serving dish, and add oil or butter to prevent sticking.
serve as kaese spaetzle (with good cheese and bread crumbs) or with stew or gravy.
Serving Size: Makes 4 large servings, or more if served as a side.
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.