Homemade Gluten Free Spaetzle Recipe

Growing up in Austria, I always loved Gluten Free Spaetzle, the soft and chewy egg noodles that are a beloved part of Austrian cooking. Spätzle are simple, comforting, and incredibly versatile. They can be tossed with butter, folded into melted cheese for Käsespätzle, or served with rich stews and roasts. This easy gluten free spätzle recipe uses a short list of everyday ingredients and shows you how to make authentic Austrian-style spaetzle at home.

Recipe Ingredient Notes

Gluten Free Flour: This gluten free spaetzle recipe works well with a gluten free all-purpose flour blend that contains xanthan gum. Xanthan gum helps bind the dough and gives the noodles structure as they cook. The recipe has been tested with King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, and a homemade gluten free all-purpose flour blend. Avoid blends that are very high in starch, as they can make the dough too gummy and difficult to press through a spaetzle maker.

Milk or Water: You can make gluten free Spätzle with milk, dairy-free milk, water, or a half-and-half mixture of milk and water. All of these options work. Milk adds a little extra richness and gives the finished noodles a softer, more tender texture, while water keeps the flavor more neutral.

Eggs: Eggs are essential for this recipe. They help bind the batter, give the spaetzle their tender but slightly chewy texture, and add a subtle savory flavor.

Nutmeg: A small pinch of freshly grated nutmeg adds warmth and depth to the dough. It is optional, but it is a traditional touch in many Austrian kitchens.

Recommended Tools

You only need a few basic kitchen tools to make gluten free Spätzle. The one special tool that makes the process easier is a Spätzle maker.

A Spätzlehobel works like a grater with a sliding hopper. The dough is pushed through small holes and drops directly into boiling water. Another option is a spaetzle maker lid that sits over the pot, allowing you to press the dough through the holes with a scraper. A food mill can also work if the insert has large enough holes. Some cooks use a potato ricer, but it can be less reliable for achieving the traditional spaetzle shape.

What are Spätzle?

Spätzle, pronounced “shpetz-luh,” are soft noodles or small dumplings made from a simple batter of eggs, flour, and liquid. They are common in Austria, Germany, Switzerland, and Hungary. The batter is pressed or dropped into boiling water, where it cooks quickly into tender, irregular noodles.

Traditionally, spaetzle are served with hearty stews, roasts, and saucy dishes. They are also delicious on their own when sautéed in butter, sprinkled with fresh herbs, or finished with grated cheese.

One of the most comforting Austrian versions is Kasspatzln, also known as Käsespätzle. In this dish, cooked spätzle are tossed with melted cheese and topped with crispy fried onions. It is rich, warm, and deeply satisfying.

Gluten Free Spatzle Dough

For the best texture, mix the gluten free spaetzle dough in a bowl with a spoon or a Danish dough whisk. The dough should be thick, sticky, and a little messy. This is exactly what you want. A looser dough presses through the spaetzle maker more easily and helps create tender noodles with the classic chewy bite.

1. Step 1: In a medium bowl, combine the gluten free flour, kosher salt, and a pinch of nutmeg. Stir until evenly mixed.

2. Step 2: In a small separate bowl, whisk the eggs until smooth.

3. Step 3: Add the whisked eggs and milk, or your preferred liquid, to the dry ingredients.

4. Step 4: Mix with a dough whisk until a thick, sticky dough forms. Whisk for about 2 minutes, taking short breaks if needed.
5. Step 5: Let the dough rest for about 10 minutes while you bring the water to a boil.

Cooking Instructions

While the dough rests, bring a large pot of water to a rolling boil. Use a pot that holds at least 4 to 6 quarts, and salt the water generously, just as you would for pasta.

1. Step 1: Bring 4 to 6 quarts of salted water to a rolling boil.
2. Step 2: Set the Spätzlehobel over the pot. If using another tool, follow the manufacturer’s instructions.

3. Step 3: Spoon a portion of the dough into the hopper. Fill it only halfway to two-thirds full so it moves easily.
4. Step 4: Move the hopper briskly back and forth. The dough will press through the holes and fall into the boiling water as small, irregular noodles.

   Tip: If the dough is too thick to press through, add a small splash of liquid. If it runs through too quickly, add a little more gluten free flour.

5. Step 5: Cook the gluten free spaetzle until they float to the surface. Once floating, let them boil for another 1 to 2 minutes.

6. Step 6: Use a slotted spoon to transfer the cooked spaetzle to the ice bath.
7. Step 7: Once cooled, drain the spaetzle in a colander while you cook the remaining dough.

How to Serve Gluten Free Spaetzle

Gluten free Spätzle are perfect for soaking up sauces, gravies, and pan juices. They pair beautifully with beef goulash, mushroom stew, sauerbraten, pot roast, and other hearty dishes.

To serve, sauté the drained spaetzle in a skillet with butter until hot. Season with salt and pepper to taste. For extra texture, continue cooking until the edges turn lightly crisp and golden. You can serve them as a simple side dish or turn them into Kasspatzle, Austria’s comforting version of macaroni and cheese.

Storage and Freezing

If you do not plan to serve the spaetzle right away, let them cool slightly and toss them with a little butter or oil to prevent sticking. Store them in an airtight container in the refrigerator for up to 2 days.

To reheat, sauté the spaetzle in butter, warm them in a skillet with a splash of broth or water, or microwave until heated through.

To freeze, spread the cooked and cooled spaetzle in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will keep for about one month. Reheat them directly from frozen in a skillet with butter or a small splash of liquid.

Note about Salt in my Recipes

This recipe uses kosher salt unless otherwise stated. If you use a different type or brand of salt, adjust the amount to taste. Some salts are denser and saltier than others, so a direct substitution can affect the final flavor.

Baking in Grams

Measuring by weight is the most accurate method, especially for gluten free recipes. Gluten free flours vary in weight and texture, so using a digital scale helps produce more consistent results. Small amounts such as spices may still be listed by measuring spoon when appropriate.

Note about Ovens and Oven Temperatures

This recipe is cooked on the stovetop, but for baked recipes, oven temperatures can vary. A fully preheated oven and accurate temperature are important for consistent results, especially when baking gluten free foods.

Substitutions and Modifications

Ingredient substitutions may change the texture, flavor, and appearance of this recipe. For the best gluten free spaetzle, use the recipe as written and choose a gluten free flour blend that contains xanthan gum.