Gluten Free Spaetzle

  1. Spaetzle Basic Recipe – (serves 4)


3 cups flour – can be gluten free flour, potato flour, white or brown rice flour, lentil, corn or soya flour, or even a combination.

1 tspn salt,

3 eggs or 3/4 cup soft tofu or egg substitute.

approx. 1 ¼ cup water or milk.


  • In a large bowl combine flour, salt, eggs or tofu and sufficient liquid to form a soft do
  • Take a large pot, fill 2/3rds full of water and bring to boil.
  • Rinse the Spaetzle Maker in cold water and place on top of pot. 
  • Pour half the mixture on to the Spaetzle Maker. Using the plastic scraper spread the mixture back and forth through the holes into the simmering water. If mixture is very easy to spread, it is the right consistency. If the mixture is too thin, you will end up with thin spaetzle.
  • Remove the spaetzle maker and rest on a plate.
  • When Spaetzle float to the top of water, simmer Spaetzle for approximately 3 minutes. Use a skimmer to lift Spaetzle out, place into a bowl or on a platter and keep warm.
  • Repeat process until mixture is used up.
  • Spaetzle are now ready to be served.
  • Alternatively they can be made ahead of time, and then reheated with a little butter or oil in a frypan, garnish with chopped parsley and ready to eat.
  • Buckwheat Spaetzle

“Buckwheat flour is ground from the seeds of a plant originating in Asia, has an earthy, slightly sour flavor that is usually tempered in commercial products by the addition of a little wheat flour”


3/4 cup all-purpose flour
1/4 cup buckwheat flour
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
2 large eggs
1/4 cup milk/water


  • In a bowl, combine the flours with the nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. In a medium bowl, whisk the eggs with the milk, then whisk the mixture into the flours. Cover the batter and let rest at room temperature for 30 minutes.
  • Bring a large pot of salted water to a boil. Using the Nanas Spaetzle Maker, run the mixture through with the paddle. Simmer the spaetzle until tender, 2/3 minutes. When cooked, drain in a colander and rinse with cold water.
  • This recipe tastes better when you sauté the spaetzle in a little butter and olive oil.
  • In a large non-stick skillet, melt the butter in the olive oil. Add the spaetzle and cook over high heat until browned on the bottom, 2 minutes. Stir and cook until browned all over, 1 minute longer. Season with salt and pepper and keep warm.