Fluffy Gluten Free Spaetzle Food

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

FLUFFY GLUTEN FREE SPAETZLE

Steps:

• Mix together the Domata Flour with the salt.
• Lightly beat the eggs and then beat in the milk in a separate bowl.
• Add the eggs and milk to the flour mixture and mix till combined the dough will be sticky and thick.
• On the flat side of a large cheese grater place a bit of the dough and push through with a side to side motion with a spatula. This will make little spaetzle balls.
• Boil the spaetzle till floating and remove. Place in a bowl of butter and add parmesan cheese. You can also sever with a red sauce, cheese sauce, meat sauce and even just with some sauteed vegetables.

SPAETZLE (GLUTEN FREE)

Steps:

• Mix all the dry ingredients together.
• Whisk together the eggs and milk until well blended.
• Add the moist to the dry and whisk together until smooth and lump free.
• Cover with saran and let rest 5 minutes. The dough will be quite thick.
• Set the spaetzle maker over a pot of lightly salted boiling water.
• Place the batter in the spaetzle maker, slide back and forth to force the batter through the holes.
• After the spaetzle float to the top, let simmer a minute or two, then remove with a strainer.
• Place the noodles into a colander and rinse with cold water.
• Add just a touch of canola oil to the noodles to prevent them from sticking together.
• Cover with saran and refrigerate until service time.
• Saute portions needed in butter until hot and lightly browned. Serve immediately.
• Unused portion can be frozen for future use.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.