PAPA ORIOLD'S SPAETZLE
Homemade, fluffy spaetzle perfectly paired with soup or chicken paprikash!
Provided by Beth429
Categories Main Dish Recipes Dumpling Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, water, eggs, salt, and baking powder in a bowl until blended.
- Bring a large pot of water to a boil. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta floats, about 2 minutes. Remove with a slotted spoon and rinse with water; repeat with remaining dough.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 36.1 g, Cholesterol 116.3 mg, Fat 3.6 g, Fiber 1.3 g, Protein 8.8 g, SaturatedFat 1 g, Sodium 351.5 mg, Sugar 0.4 g
FLUFFY GLUTEN FREE SPAETZLE
Another variation for homemade gluten free Spaetzle. Not the same as my other Gluten Free Spaetzle. This is a lighter fluffier Spaetzle.
Provided by Maeleigh
Categories German
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 324.2, Fat 6.5, SaturatedFat 3, Cholesterol 106.3, Sodium 664.8, Carbohydrate 52.3, Fiber 1.7, Sugar 0.3, Protein 12.7
GLUTEN-FREE FLUFFY DINNER ROLLS
The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for 2 to 3 minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. -Doris Kinney, Merrimack, New Hampshire
Provided by Taste of Home
Time 50m
Yield 9 rolls
Number Of Ingredients 10
Steps:
- Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 168mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
SUPER FLUFFY GLUTEN-FREE JAPANESE SOUFFLE PANCAKES
Wiggly, jiggly, light, and fluffy pancake fun! More of a souffle than a pancake, these gluten-free souffle pancakes are just as scrumptious and more nutritious than those made with classic refined white flour. Season these heavenly treats with cinnamon, nutmeg, or even grated citrus zest. Variations for a classic batter and a grain-free, low-carb batter are shown below.
Provided by Edible Times
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
- Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
- Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
- Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 20.7 g, Cholesterol 103 mg, Fat 4.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 175 mg, Sugar 14.2 g
GLUTEN FREE SPAETZLE
Just wanted to make some homemade Spaetzle that tasted like the normal kind since I'm new to the gluten free diet. I didn't want to miss out on the taste and this one tastes exactly, if not better than my homemade gluten kind that I make for my mother.
Provided by Maeleigh
Categories German
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the Bob's Gluten Free baking mix with the salt.
- Lightly beat the eggs and then beat the milk into it as well.
- Add the egg and milk mixture to the baking mix and mix well. The dough will be sticky.
- Use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion with a spatula, this will make little spaetzle balls. You can also use a Spaetzle maker but most of us don't have them.
- Boil the spaetzle till floating. Add the spaetlze to butter and add parmesan cheese or do whatever you wish with it. Good with a red sauce, cheese sauce, meat sauce or even just sauteed vegetables.
Nutrition Facts : Calories 417.2, Fat 16.9, SaturatedFat 5.3, Cholesterol 103.1, Sodium 1456.4, Carbohydrate 53.7, Fiber 1.7, Sugar 9.4, Protein 11.5
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- Place the flour and salt in a large bowl. Stir to combine. Add the eggs and almond milk and mix until smooth.
- Using a spaetzle press, add about 1/2 cup of the dough into the press. Place over the pot of boiling water and slide back and forth to have the noodles come out. Cook very briefly, about 20 seconds or until the noodles rise to the top. Remove the noodles from the water with a strainer and place into a bowl. Repeat with the remaining dough.
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