So, I have several Germans now following my Facebook page and my blog, so I decided since I live in Germany, I should try to convert more "German" dishes into gluten free dishes. I have already done the brez'n (pretzels) and the Flammkuchen (thin pizza) - now it was time to tackle Käsespätzle, the German version of Mac & Cheese!
The result was yummy!!! I have never actually tasted proper "normal" spätzle in any form, as have only lived in Germany as a celiac. But Guy has had it many times. He said this tasted and looked like "normal" käsespätzle, this made me very happy :)
If you have made spätzle before, you will find that this dough does act differently than the "normal" stuff with wheat flour. I am sure you could make this without the xantham gum and it would act more like the other stuff, but I felt it was needed to ensure that the spätzle held together in this recipe. In the end, it worked beautifully.
Gluten and Milk Free Käsespätzle
makes 2 large portions
For the Spätzle
100 Grams Potato Flour
50 Grams Millet Flour
50 Grams Amaranth Flour
½ Teaspoon Xanthan Gum
2 Egg
6 Tablespoons Water
Pinch of Salt
Mix all the ingredients in a stand mixer bowl until smooth. Because of the xanthan gum, the batter will be thick, but smooth.
Heat your oven to the lowest temperature.
Bring a large pan of water with salt to boil. Also, fill a bowl with cold water (this will be used for shocking the spätzle once you remove them from the boiling water, to stop the cooking).
Once the water is boiling, fill your spätzle press with the batter and press out some into the boiling water. I did this in 2 batches. The spätzle will remain on the top (when using wheat flour, they sink and then rise when cooked). Cook them for 3-4 minutes, then remove with a slotted spoon and place into the bowl cold water. Then remove from the cold water with the slotted spoon and place on a plate lines with paper towels. Once the paper towel has absorbed some of the water, transfer the spätzle to a large baking sheet.
Place the baking sheet in oven for 10-15 minutes (again, on the lowest setting) to dry out to Spätzle just a little bit, you aren’t cooking them more, just wicking some of the water away.
Now make the onion and cheese sauce:
1 Onion, Thinly Sliced
2 Tablespoons Olive Oil
2 Tablespoons Margarine (for onions)
1 Tablespoon Margarine (for cheese sauce)
1 Tablespoons Gluten Free Flour
1/3-1/2 Cup Goat’s Milk
1 Cup Grated Semi-Hard Young Goat’s Cheese
Salt and Pepper to taste
Preheat oven to 200°C. Spray pan with no-stick spray or smear with margarine.
In a large saucepan, place 2 tablespoons olive oil and 2 tablespoons margarine over high heat. Add onions. Cook over high heat until the onions start to brown. Stir frequently. Reduce heat. Add salt. Cook onions until soft and golden brown, this can take 10 min or so. Stir frequently and scrape the juices off the bottom of the pan. Then add the spätzle and heat through over moderate heat. It is ok if they brown a little. Set aside.
To make the cheese sauce, first make a roux by melting 1 tablespoon of margarine in the pan. Gradually sprinkle the flour and immediately begin stirring. Do not let the margarine/flour burn so stir constantly until a paste forms. This will happen very quickly. Slowly add the milk and continue stirring until you have a white creamy sauce. If the mixture gets too thick, add additional milk. You may use all of the milk, you may not, it depends on the flour you use. Just keep stirring until it looks like a nice white sauce. Then add the grated cheese and salt and pepper. Continue stirring until all the cheese is melted. If you need, you can add some more milk here.
Mix the spätzle and the cheese sauce together and transfer to the prepared pan. Bake at 200°C until the cheese has melted and starts to brown on the top, approximately 20 minutes.
