Gluten Free Spaetzle, Wienerschnitzel, Green Bean Salad Recipes!

We were inspired by our visit to Herwig’s Austrian Bistro in State College, PA. Jessika decided to make a delicious German/Austrian meal. It was the first time we have had Spaetzle since we’ve been diagnosed with celiac!  Spaetzle literally translated means “little sparrow” and is a doughy egg noodle.  The noodle shape is created by using a potato ricer or a colander where the dough is pressed through into boiling water.

Gluten Free Spaetzle

1 Cup and 2 Tbl GF basic flour mix* (see below for recipe)
1/4 teaspoon nutmeg
pinch of white pepper
1/2 tsp salt
1/4 cup milk
2 eggs
1-2 Tbl butter
1 Tbl thyme

In a large bowl, mix the dry ingredients together.  Beat the eggs, add the beaten eggs into the dry ingredients, mixing well.

Add the  milk, and mix again.

You want a  thick batter consistency,that will sit in a colander but will slowly drip out with gravity.  Bring a large pot of salted water to a boil. Working  in small batches. Take a spoon and push the batter through holes of colander so that it drips into boiling water.

Boil spaetzle for 5-8 minutes until tender. Scoop the Spaetzle out with a slotted spoon and drain in a separate collander.

Saute the Spaetzle in a pan with 1-2 Tblsp butter and thyme until the noodles are lightly browned. Serve and enjoy!

DTD note: you may also use a potato ricer to push the dough through into the boiling water.

*GF Basic Flour Mix

4 cups brown rice flour
1 1/3 cups potato STARCH
2/3 cup tapioca flour/starch

Wienerschnitzel

(serves 4 with potential left overs)

3 Pork Chop filets, cut in half
1 cup gf corn flake crumbs (or your favorite gf breadcrumbs)
1/2 cup seasoned gf flour*
2 eggs

1 Tbl milk

vegetable oil for frying
*add 1 tsp garlic powder, 1/4 tsp chili powder, pinch of red and black pepper to gf flour

Place flour and GF corn flake crumbs on separate plates. Beat eggs and milk together with salt and pepper in soup bowl.

Cut pork chops in half then pound each with a mallet until it is 1/8-1/4 inch thick. Dredge the meat in flour, shake off excess. Dip into the egg mixture and allow excess to drip off. Next, coat with the breadcrumbs by lightly pressing meat into crumbs.

Heat a large skillet, filled a quarter way up with vegetable oil, over medium-high heat. Carefully, transfer cutlets into the hot oil to fry. Work in batches of two.  Since they are so thin, the pork will cook very quickly, about 2 minutes per side. Place Schnitzel on a cooling rack that is on top of a baking pan. Can keep in a warm oven. Serve with lemon wedges.

DTD note- can use water instead of milk in egg mixture

Green Bean Salad

6 cups green beans
1/4 cup apple cider vinegar
2 tsp dijon mustard
1/2 of a red onion, finely diced
2 Tbl sugar

salt and pepper to taste

Whisk together cider vinegar, mustard, sugar, salt and pepper in the serving bowl.

Finely dice onions. Trim and cut green beans into 1 inch pieces.

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes.

Transfer to a serving bowl.  Mix together onions, beans and sauce. Can be served cold, room temperature, or warm.

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