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Gluten-free spaetzle

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Ingredients for 4 servings:

  • 300 g flour mix, gluten-free (Farine from Schär)
  • 100 ml milk, lukewarm
  • 2 tsp salt
  • 250 g quark
  • 4 eggs
  • some turmeric
  • salt water

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Stir together all ingredients except the salted water until the batter bubbles, then let it rest for 10 minutes. Meanwhile, bring the salted water to a boil and grate some spaetzle dough into the water with a spaetzle grater. When it floats to the top, scoop it out. Tip: I’ve had the best results with the flour mixture mentioned above.

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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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