Spätzle Egg Noodles (German Recipe) 2020

Ingredients:

*3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
*1 teaspoon salt
*5 eggs, beaten
*1 cup unsweetened almond milk

For The Topping: 

*3-4 tablespoons spread, liquefied (or sans dairy margarine)
*1 cup without gluten breadcrumbs

Method: 

Spot a huge pot of bubbling, salted water on the stove.

Spot the flour and salt in a huge bowl. Mix to join. Include the eggs and almond milk and blend until smooth.

Utilizing a spaetzle press, include around 1/2 cup of the mixture into the press. Spot over the pot of bubbling water and slide to and fro to have the noodles turned out. Cook quickly, around 20 seconds or until the noodles ascend to the top. Expel the noodles from the water with a strainer and spot into a bowl. Rehash with the rest of the mixture.

Consolidate the dissolved spread and bread scraps. Sprinkle over the cooked noodles. Serve right away. Appreciate!

Recipe Notes: 

I've made this formula utilizing Bob's Red Mill 1:1 Gluten-Free Baking Flour so I can't state how these noodles would turn out utilizing other sans gluten mixes since they are generally extraordinary. Try not to utilize my sans grain flour mix in this formula. You need a sans gluten flour mix that has thickener so the noodles hold together and the Bob's mix works flawlessly!