Who’s gonna take my hand, show me the way?
How long will I have to wait for someday?
Kids….Gotta love ‘em! We used to have a lot of our bilingual kids write “bitch” instead of “beach”. That was always quite amusing, checking their journals.
I love her because she is not only gorgeous, but she is normal. And by normal, I mean a bit weird like the rest of us mere mortals.
I’ve been slack in the recipe department. Sorry ‘bout that. But I am constantly experimenting with gluten free cooking (and cooking in general), yet I’m terrible at taking the time to write up recipes on here. This recipe is a gluten-free take on the Bavarian dumpling slash dough ball. There are so many variations (and names); some make it with potato and wheat, some from stale bread, some from normal flour, etc. Just google it and see for yourself. But this one is a tried and tested version, that I hope you will also try.
When I make this, I cooking it with my casserole so it can soak up the flavours. Cooking in in salted boiling water is also fine too. Knoedel can be served alone with a cheese sauce, with a casserole/goulash dish, with schnitzel and mushroom sauce - you decide!
- 1.5 cups gram (chickpea) flour
- 2 cups rice flour
- 2 tablespoon baking flour
- 1/2 teaspoon salt
- 2-3 eggs
- Water as needed (if it’s not binding properly)
- Season as desired. (I normally add pepper, cumin, nutmeg and grated Emmentaler cheese)
Not difficult. Add all the ingredients into a bowl. Stir well. Grab bits of the dough, roll them into balls; plop them into a pot of boiling, salted water. Cook for about 10mins uncovered, turn stove down from high to medium and then cook for another 10 mins covered. Tada!!!