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Spaetzle (Gluten Free)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.4432
Energy (kCal)519.5195
Carbohydrates (g)25.659
Total fats (g)30.4675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the dry ingredients together. | 2. Whisk together the eggs and milk until well blended. | 3. Add the moist to the dry and whisk together until smooth and lump free. | 4. Cover with saran and let rest 5 minutes. The dough will be quite thick. | 5. Set the spaetzle maker over a pot of lightly salted boiling water. | 6. Place the batter in the spaetzle maker, slide back and forth to force the batter through the holes. | 7. After the spaetzle float to the top, let simmer a minute or two, then remove with a strainer. | 8. Place the noodles into a colander and rinse with cold water. | 9. Add just a touch of canola oil to the noodles to prevent them from sticking together. | 10. Cover with saran and refrigerate until service time. | 11. Saute portions needed in butter until hot and lightly browned. Serve immediately. | 12. Unused portion can be frozen for future use. | 13. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor". | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red mill gluten flour 4 1/2 cups free - - - -
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    salt 1/2 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    parsley 2 teaspoons dried 0.9 0.1582 0.0743 0.0198
    xanthan gum 3/4 teaspoon - - - -
    egg 3 214.5 1.08 18.84 14.265
    milk 2 cups 297.68 23.3264 15.372 15.9576

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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