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Spaetzle / Spatzle - A simple & delicious German noodle or dumpling | www.craftycookingmama.com

Gluten-Free Spaetzle

Spaetzle / SpƤtzle. A German noodle that is hearty, delicious & quite simple to make. Today I'm sharing my original version & a gluten-free version.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta
Cuisine German
Servings 4


  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 3/4 milk


  • In a large mixing bowl - whisk together flour, salt & nutmeg.
  • Add in eggs and milk.
  • Stir. Stir well. Keep stirring. Stir for a few minutes, get a little workout :)
  • Bring a large pot of water to a boil.
  • Press in spaetzle. Do not over crowd pot - you will have to cook it in a few batches.
  • Stir a few times, cook until it floats & let it simmer for another 3-4 minutes.
  • Remove spaetzle with a slotted spoon and continue with remaining batter.
  • I like to add a tablespoon of butter to bowl of cooked spaetzle to keep it from sticking while cooking remainder. I found the gluten-free spaetzle to hold much more water, so tossing it in a colander in the sink helped get rid of some of the extra liquid. Serve immediately. If not serving immediately, I suggest rinsing the spaetzle with cold water. It seems to stay plump, keep a nicer texture and not get so sticky this way.
  • Gluten-free spaetzle can be tossed/drizzled with butter or brown butter or served with any sauce or stew you desire. I don't recommend pan frying it with butter - it got a little globby when I tried. I fussed a lot with this recipe - but each time I served it with a sauce or meal, no one noticed it was different / gluten-free.
  • Enjoy :)