Gluten Free Recipe for Spaetzle – German Noodles

How to prepare gluten free recipe for spaetzle. Spaetzle are little pieces of pasta made by pressing dough through a colander or a special spaetzle press* into boiling water, then frying the little gems in oil or butter to lightly brown them. They are typically associated with German cooking and make a great accompaniment to entrées such as Sauerbrauten or Pork Schnitzel. Traditionally, Spaetzle are made by scraping dough off a wooden chopping board into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. Follow the simple directions carefully:



  • 1¼ cups Carol’s Sorghum Blend (1½ cups sorghum flour 35%, 1½ cups potato, starch/cornstarch 35%, 1 cup tapioca fl our 30%: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups.)
  • 2⁄3 cup potato starch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter or buttery spread
  • ¾ cup well-shaken buttermilk
  • 2 tablespoons canola oil (or unsalted butter) or more, for frying
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish


  1. In a food processor, combine sorghum blend, potato starch, baking powder, baking soda, salt, egg, and butter and process until the dough is crumbly. Pour…

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