Gluten-Free Spaetzle

Ingredients
1 ½ cup (150 g) chickpea flour
⅔ cup (80 g) tapioca flour
½ tsp salt
1 pinch of turmeric powder (optional)
⅔-¾ cup (160-180 ml) plant-based milk

Instructions
Combine the dry ingredients in a medium bowl and stir.
Gradually pour in the plant-based milk (or water), whisking until the batter is smooth and slightly viscous.
It shouldn’t be runny enough to pour, and is more like a very thick batter that drops off the spoon in clumps.
Next, bring a large pot of salted water to a rolling boil. Using a Spaetzle tool, drop dough into boiling water
Allow the spaetzle to cook for about 3 minutes, then use a slotted spoon to remove them from the pot
Rinse them with cold water OR transfer them to an ice bath for 20 seconds.
Serve the spaetzle with sautéed mushrooms and onions and mushroom gravy or vegan Geschnetzeltes.
Optionally, pan-fry them briefly with a little vegan butter and salt.

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