One of my family’s favorite dishes is Spaetzle. Lovely little german dumplings tossed in cheese, butter and sage that are filling and a perfect side to any meal. But since going gluten free, we haven’t had much of our favorite German treat. Thankfully, I found a gluten free, high fiber flour that works perfectly for spaetzle- and doesn’t have a bitter flavor that some GF Flours can have.
I am using Fava Bean Flour from Bob’s Red Mill, which I found at my local grocery store. If you can’t find it at your local shop, you can order it online in bulk (which saves you money!!) here.
- 3 cups Bob's Red Mill Fava Bean Flour
- 2 large eggs
- Milk, about 1 cup +
- 2 tbsp butter
- handful sage, diced
- Juice of 1 lemon
- Bring a large pot of water to boil.
- In a large bowl, add in flour and create a little well in the middle.
- Add in eggs.
- Add in milk, 1/2 cup at a time. Stir and keep adding milk in until consistency is thick, but a little liquid (think thick pancake batter).
- When dough is completely mixed, grab a handful of the dough, and slide it across a large-holed cheese grater or a slotted spoon to make dumpling shapes over the boiling water. Be careful to not burn your hands with steam.
- Once all of the dumplings have been added to water, stir and let boil until they are all floating at the top, about 3 minutes.
- Strain water with a colander and let dumplings dry for about 1 minute.
- Heat a heavy pan on the stove and melt 2 tbsp butter in it.
- Add spaetzle to pan and toss in butter until slightly browned, about 5 minutes.
- Add in sage and lemon juice and serve warm.
- Garnish with crumbled bacon, shredded gruyere or parmesan cheese.
- I like to serve this along side breaded pork chops (you can use the fava flour for a gluten free breading).
Now you can enjoy this German staple along with us and stay gluten free!