Spaetzle is a German classic, but around the Berghoff it’s a staple.  A cooked spaetzle looks like a tiny, short dumpling about the size of the top joint of your little finger.  The traditional Old World recipe for spaetzle was to use one egg for every person to be served, plus one egg for good measure.  Around the Berghoff we still use many eggs (just over 1 per person) and cook our spaetzle in chicken broth for additional flavor.  The base is of course flour and the dough must rest for at least 30 minutes before cooking.  Spaetzle dough is then pushed through holes in a spaetzle maker or a large colander set over simmering broth and cooked just until tender.

Spaetzle was always a staple in our home as well…until we became a gluten-free household.  Much like most things at the House of Gluten (The Berghoff), spaetzle is made with wheat flour and lovingly referred to as German’s pasta, so you can imagine it was completely off limits in our house.  Over the last few years of gluten-free recipe testing and perfecting, we have had many requests for a gluten-free spaetzle.  Personally, I have yearned for the Berghoff spaetzle more than anything!

Gluten-free spaetzle is more than a challenge given existing recipes.  Most call for gluten-free flour, eggs, milk, baking soda, baking powder, and salt.  The result either falls apart or dissolves after you cook them in boiling water, and they definitely do not hold up to a hot stew.  That’s when I turned to the base of Italian pasta: flour and eggs.

Thus, we developed a recipe for gluten-free spaetzle that does not fall apart or dissolve after being cooked, and let me tell you, we did not disappoint!  This recipe calls for 1,2,3 Gluten-Free Flour, a simple and delicious gluten-free flour we created for our blog readers at  It can be served with butter and/or parsley as a side dish, with a hot stew such as Hessian Beef Stew (my daughter, Sarah’s new favorite lunchbox leftover), and can be sautéed golden brown.  When sautéed for a longer period, they become crisp and delicious almost like French fries.

I can’t wait to hear what you think and to share more gluten-free favorites as we continue on this journey.  Cheers!

Gluten-Free Spaetzle

Yield: 8 Servings


  • 1 ½ cups 1, 2, 3, Gluten Free Flour
  • 2 gluten-free chicken bouillon cubes, preferably Herb-Ox, pulverized
  • 6 large eggs
  • 3 tablespoons of butter or nondairy alternative, preferably Earth Balance


In the work bowl of a large-capacity food processor fitted with the steel blade, placed the flour and bouillon. Pulse to mix well.

Add all the eggs through the feed tube and process until a thick, smooth dough forms.

Transfer the dough to a separate container.

Fill a wide 8-quart capacity pot ¾ full of water. Add 2 teaspoons of salt. Bring to a boil over high heat. Adjust heat so water remains at a gentle boil (not simmer).

Fill the hopper of a spaetzle maker with 1/3 of the dough. Hold the spaetzle maker over the pot of boiling water and push the dough through into the water.

Boil for 2 minutes, stirring gently once or twice with a spoon.

Remove cooked spaetzle using a spider or slotted spoon into a colander to drain. As soon as it drains, transfer immediately into a large bowl with 1 tablespoon of butter or nondairy alternative and toss to coat.

Spray a half-sheet of parchment paper lightly with nonstick cooking spray and spread out spaetzle to cool.

Repeat with remaining 2 batches of spaetzle dough. Store cooled spaetzle in covered plastic containers for 3 days refrigerated.

To serve: Toss with butter and fresh chopped parsley and microwave to reheat.

Or serve with any hot stew

To sauté: Film the bottom of a 12-inch nonstick skillet with vegetable oil or butter. Over medium-high heat sauté, stirring, until golden brown and tender. Or sauté longer until somewhat crisp.