Homemade Gluten-Free Spätzle

gluten-free | grain-free

Ingredients for gluten-free Spätzle

Serves 3-4

• 200 g Ruut cassava flour
• 50 g cornmeal (polenta)
• 4 eggs, size M
• 1 tbsp oil
• 1 level tsp psyllium husk, ground
• 1 tsp salt

How to make and scrape gluten-free Spätzle

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Stir the ingredients into a dough that is not too soft (it should have the consistency of a firm cake batter). Leave the dough to swell for 30 minutes.
2. In the meantime, bring the water to the boil in a large pot and add 1 tsp salt to the water.
3. For Knöpfle (button Spätzle), spread the dough over the Spätzle maker in portions using a dough scraper. Let them come back to the boil, then lift them out with a slotted spoon and transfer to a bowl. If you like, add some cheese to the Knöpfle every now and then. That way everything mixes nicely and you get the typical "Kässpätzle" (cheese Spätzle).
4. For long Spätzle, put the dough into the Spätzle press in portions and press it through. Let them come back to the boil and drain in a sieve. Then continue as you like.

Tips:

• There are different kinds of Spätzle: on the one hand Knöpfle, which you make with a Spätzle maker, and on the other hand the long Spätzle, which you make with a Spätzle press.
• Both kinds can be served, for example, as cheese Spätzle or simply as a side dish.
• If you can't finish all the Spätzle on the first day, you can easily reheat and fry the leftovers in a pan with butter the next day, which makes them slightly crispy.
• The dough will probably seem far too firm and sticky to you. You may also be surprised that there is no water in the dough. But that's how it should be. Because it is so firm, the Spätzle turn out really nice, not "wobbly" or slimy, and they have the perfect bite. Even on the second day.