Gluten Free Spaetzle

Growing up in Austria, I always loved Gluten Free Spaetzle, the soft, chewy egg noodles that are a staple of Austrian cuisine. Whether tossed with butter, layered with melty cheese for Käsespätzle, or served alongside rich stews, spätzle are simple, satisfying, and full of flavor. This easy recipe, made with a handful of ingredients, shows you how to make authentic spätzle at home.

Recipe Ingredient Notes

Gluten Free Flour: I’ve tested this Gluten Free Spaetzle recipe with King Arthur Measure for Measure, Bob’s Red 1-to-1, and my own gluten free all-purpose flour blend. For the first time ever, I couldn’t detect any difference or run into any issues with any particular flour. They all work beautifully! Make sure your gluten free flour blend contains xanthan gum, which helps bind the spaetzle dough. I would not recommend a blend like my Cup4Cup Copycat Recipe or Caputo Fioreglut since those flours are high in starches, which could make the dough like a glob.

Milk or Water: You can make these Gluten Free Spätzle with milk, dairy-free milk (like almond milk), water, or a 50/50 mix of milk and water. All options work - use whatever you have on hand or prefer. Using milk adds extra richness and tenderness. It gives the spätzle a creamier flavor and a soft, pillowy texture that water alone can’t match.

Eggs: Eggs help bind the batter, give the noodles a tender yet slightly chewy texture, and add a subtle, savory depth.

Nutmeg: I like to add a tiny pinch of freshly grated nutmeg to my spätzle batter. It adds a subtle warmth and depth. Also, it's something my Mom and my Grandma have always done.

Recommended Tools

You probably already have most of the basic tools you need to make this Gluten Free Spätzle recipe. The only special item you’ll want is some kind of Spätzle maker.

I use a Spätzlehobel, which is like a grater. The batter is pushed through small holes in a hopper. Another option is a Spaetzle Maker Lid. A lid one can lay right on top of the pot with the boiling water and use a small bench scraper to press the dough into the hot water. There is always a Food Mill (we call it Flotte Lotte in Austria) which also works. Just make sure the insert has large holes to make sure your gluten-free spaetzle are a proper size. Some people also use a potato ricer but personally, I am not a fan of it.

What are Spätzle?

Spätzle (pronounced “shpetz-luh”) are soft, tender noodles or dumplings. They are a staple in Austria, Germany, Switzerland and Hungary. They’re made from a simple batter of eggs, flour, and liquid (milk or water), then dropped or pressed into boiling water to cook.

Traditionally served alongside hearty stews or roasts, spaetzle also shines on their own - tossed with butter, fresh herbs, or a handful of grated cheese.

A classic Austrian favorite (and my personal favorite) are Kasspatzln. The cooked spätzle are tossed with melted cheese and crispy, fried onions. It’s warm, comforting, and cheesy in the best possible way - the kind of dish that feels like a hug on a plate.

Gluten Free Spatzle Dough

I recommend making the dough for spatzle in a bowl and use a spoon or a danish dough whisk to whisk it. The dough should look thick and sticky - maybe even a little messy - which is exactly what you want. This looser texture helps the spätzle drop cleanly into the boiling water and gives them their signature tender chew.

1. Step 1: In a medium bowl, combine the gluten free flour, kosher salt and a pinch of nutmeg. Mix the ingredients together.

2. Step 2: In a separate small bowl, whisk together the two eggs.

3. Step 3: Add the eggs and the milk (or your liquid of choice) to the dry ingredients.

4. Step 4: With a dough whisk, whisk the ingredients together until a thick, sticky dough forms. I like to whisk my dough about 2 minutes (with a few breaks).
5. Step 5: Allow the Spatzle dough to rest for about 10 minutes while you get the water to a boil.

Cooking Instructions

While the spatzle dough rests, bring a large pot of water to a boil. Use a pot at least 4–6 quarts in size and salt the water as you would for pasta.

1. Step 1: While the spatzle dough is resting, bring water to a rolling boil. Use at least a 4–6 quart pot and salt the water like you would for pasta.
2. Step 2: Once the water is at a rolling boil, set the spatzelhobel over the large pot of salted water. (If you use a different tool, use it according to its instructions).

3. Step 3: Spoon a portion of your spätzle dough into the little sliding “box” (the hopper). Don’t overfill it - halfway to two-thirds full is perfect.
4. Step 4: Push the hopper briskly back and forth over the holes. The dough will press through and drop into the boiling water in little irregular noodles — exactly what you want.
   
   Tip: If the dough is too thick to push through easily, add a splash of liquid. If it runs too fast, it’s too thin - add a bit more flour.

5. Step 5: Cook the gluten free spatzle until they float. Once they float, allow them to boil for an additional 1-2 minutes.

6. Step 6: With a slotted spoon, transfer the cooked spaetzle noodles to an ice bath. Dropping them in ice cold water prevents them from turning too soft or mushy while you finish the rest of the batch.
7. Step 7: Once they are cooled off, transfer them to a colander or strainer and allow them to drain while you cook the rest of the spaetzle dough.

How to serve Gluten Free Spaetzle

Spätzle are made for soaking up sauces and gravy. They pair beautifully with beef goulash, a mushroom stew, sauerbraten, or pot roast and so much more.

To serve the spaetzle, sauté them in a skillet with a bit of butter to warm them up. Make sure to season them with some salt and pepper. You can also sauté them until the edges get crisp and golden. Great as a side for anything. Of course, there are always Kasspatzle, which is Austria's version of Mac & Cheese.

Storage and Freezing

Don’t worry if you can’t serve your gluten free spaetzle right away - they store and reheat beautifully!

Cool your cooked spätzle slightly, then toss with a little butter or oil so they don’t stick. Store in an airtight container in the fridge for up to 2 days. When ready to eat, simply sauté in butter, warm in a skillet with a splash of broth or water, or microwave until heated through.

To freeze, spread the spätzle on a baking sheet in a single layer to freeze individually. Once frozen, transfer to a freezer bag or container. They’ll keep for about a month. When it’s time to enjoy, sauté directly from frozen in butter or warm gently in a skillet - no thawing required.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.