Gluten-free spaetzle

Ingredients for 4 servings:

• 4 eggs
• 150 g potato flour
• 120 g millet, finely ground
• 100 g rice, finely ground
• 30 g buckwheat, finely ground
• Salt
• 1 tsp turmeric
• 1 tbsp oil
• Salt water for the spaetzle
• Water, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mix all the ingredients together. Add enough water until the dough reaches the desired consistency. Caution: If the dough rests for a while, it will automatically thicken. Bring the salted water to a boil in a pot and then transfer the dough to the boiling water using a spaetzle slicer, press, or by scraping it on a wooden board. As soon as the spaetzle float to the top, they are done and can be removed from the water with a ladle and poured into a sieve provided for this purpose with cold water. This will cool them. Continue in this way until all the dough is used up. At the end, I always melt a little butter in a pan and add all the cooked spaetzle. Add a little salt, and the gluten-free side dish is ready.