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Gluten-free spaetzle

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Ingredients for 2 servings:

  • 180 g flour mix, gluten-free
  • 15 g cornstarch
  • 2 eggs
  • 1 tbsp psyllium husks
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Mix all ingredients together in a food processor or with a hand mixer. Gradually add enough water to make the dough slightly chewy (approx. 20-40 ml). Cook the spaetzle in batches. To do this, place the dough in a spaetzle press, press it into boiling, lightly salted water, and scoop out the spaetzle as soon as they float to the top. Caution: This dough bears no resemblance to regular spaetzle dough. It’s not as sticky and presses through the spaetzle press relatively easily. However, I find the taste of the spaetzle to be very close to the original. Tip: I used a 1:1 ratio of regular and rustic flour blends.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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