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I’ve developed this recipe for Spätzle using a gluten-free flour blend that has xanthan gum or psyllium husk to bind the noodles. They taste as delicious as the German Spätzle.

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Spaetzle is perfect for soaking up gravy or sauces and tastes delicious with all different kinds of meat dishes.
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Bavarian
Keyword: Bavarian, Spätzle
Yield: 16 125 gm
Calories: 96kcal


  • 3 cups gluten-free baking flour
  • 1 tsp sea salt
  • 5 egg beaten
  • 1 cup almond milk unsweetened


  • Use a large pot of boiling, salted water on the stove.
  • Place the flour and salt in a large bowl and combine.
  • Add eggs and almond milk and mix until smooth.
  • Using a spaetzle colander, add about 1/2 cup of the dough into the pan.
  • Place over the pot of boiling water and press the noodles out.
  • Cook about 20 seconds until the noodles rise to the top.
  • Remove the noodles from the water with a strainer and place in a bowl.
  • Combine the melted butter and bread crumbs. Sprinkle over the cooked noodles. Serve immediately


For the topping:
3-4 tablespoons butter, melted (or dairy-free butter)
1 cup gluten-free breadcrumbs
Inspired based on  meaningfuleats.com/


Calories: 96kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 18mg | Fiber: 2g | Sugar: 0g | Vitamin A: 75IU | Calcium: 41mg | Iron: 1.1mg