Gluten Free Spaetzle
2 cups (280 g) basic gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)*
1/2 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground nutmeg (optional, but really adds nice flavor)
2/3 cup (5 1/3 fluid ounces) milk, at room temperature
4 eggs (200 g, weighed out of shell) at room temperature, beaten
Chopped fresh flat-leaf parsley, for serving (optional)
*A note about the flour blend: I made this recipe using Better Batter, and found that it was too thick and gummy, and needed about 2 fluid ounces more liquid to reach the proper consistency. You do need some xanthan gum, however, for the dough to be stable enough, which is why the recipe calls for just 1/2 teaspoon of it for the whole recipe. That is about half of the xanthan gum that would be in that amount of Better Batter flour (or my mock Better Batter).
In a large bowl, place the flour blend, xanthan gum, salt and ground nutmeg, and whisk to combine well. Create a well in the center of the dry ingredients and add the milk and then the eggs, mixing to combine after each addition. The dough should come together and be thick but soft. Cover the bowl and place it in the refrigerator to chill for at least 30 minutes and up to 24 hours.
Once the dough has chilled, uncover the dough and bring a large pot of salted water to a rolling boil. Position a spaetzle maker (aff. link—the white one is so cheap!) or a large box grater on top of the bowl of dough. I used a spaetzle maker, since it is much neater and cleaner, but I did not use the hopper as I found it made a much bigger mess. Place about half of the dough on top of the spaetzle maker or grater. Using a silicone spatula or bench scraper and working quickly, position the dough on top of the device right above the pot of boiling water and press the dough through the holes and into the water by scraping it back and forth. Remove the device and set it aside, then stir the dumplings in the water gently to ensure that nothing has stuck to the sides or bottom of the pot. Allow the dumplings to boil for about 5 minutes, or until they are tender and cooked all the way through.
Remove the dumplings from the pot with a strainer and rinse briefly with warm water. Repeat with the remaining dough. Serve immediately with chopped fresh parsley or cover and store in the refrigerator. Before serving, sauté in 2 tablespoons of melted butter in a hot skillet until just beginning to brown.
Adapted from allrecipes.com.