Gluten-free spaetzle

Ingredients for 3 servings:

• 200 g corn flour (or rice and potato starch, mixed)
• 50 g corn flour (Masa harina) or fine corn semolina
• 4 eggs
• some milk
• ½ tsp salt
• Guar gum
• 1 pinch(s) of glucose
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Low FODMAP

In a bowl, mix all ingredients except the milk thoroughly. Add more milk if the dough is too crumbly. The dough should be nice and heavy and viscous. Continue processing as usual using a spaetzle press, slicer, or board. Let it simmer in salted water until tender. The flour combination is a matter of taste; if you use only cornmeal, it might taste a little too much like corn and a little too little like egg. But with strong-flavored sauces, this is lost. But they are spaetzle, after all. I prefer them as cheese spaetzle and ham and egg spaetzle.