Celiac.com 03/21/2026 - Käsespätzle is comfort food with deep roots in the Alpine regions of Germany, Austria, and Switzerland, where simple ingredients were turned into hearty meals that could warm you up after a long day in the mountains. Traditionally, spätzle are soft egg noodles made with wheat flour, pressed or scraped into boiling water, then layered with melted cheese and topped with onions that are slowly cooked until golden. It is rustic, filling, and meant to be shared.

This gluten-free version keeps the spirit of the original: tender, springy little noodles, lots of cheese, and that unmistakable onion topping. The main change is the flour blend. Because gluten-free dough behaves differently, this recipe uses a balanced mix and a short resting time to help the batter hydrate and thicken, which improves texture and helps the spätzle hold together beautifully.

Ingredients

For the Spätzle

• 1 cup gluten-free flour blend (with xanthan gum if possible)
• ¼ cup tapioca starch
• ¼ cup fine semolina-style gluten-free flour (optional, for a more traditional bite; use more gluten-free flour blend if not available)
• ½ teaspoon fine salt
• ¼ teaspoon ground nutmeg
• 3 large eggs
• ½ cup whole milk (or unsweetened dairy-free milk)
• 2 tablespoons sparkling water (helps lighten the dough)

For the Cheese and Onions

• 2 tablespoons butter (or dairy-free butter)
• 2 large yellow onions, thinly sliced
• ½ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 teaspoon apple cider vinegar (optional, for brightness)
• 2 cups shredded cheese blend (see notes below)
• 1 tablespoon chopped fresh chives (optional)

Recommended Cheese Blend

• 1 cup shredded Gruyère or Emmentaler
• 1 cup shredded sharp white cheddar

Equipment Options

• Spätzle press, spätzle grater, or a colander with medium holes
• Large pot for boiling
• Large skillet or oven-safe baking dish

Instructions

1) Caramelize the Onions

Melt the butter in a large skillet over medium heat. Add the sliced onions and ¼ teaspoon of the salt. Cook, stirring often, for 20 to 30 minutes until deeply golden and soft. If they begin to stick, lower the heat slightly and add a splash of water. Stir in the vinegar (if using), then season with pepper. Set aside.

2) Make the Gluten-Free Spätzle Batter

In a mixing bowl, whisk together the gluten-free flour blend, tapioca starch, optional semolina-style gluten-free flour, salt, and nutmeg. Add the eggs, milk, and sparkling water. Stir until smooth and thick, like a very heavy pancake batter. Let the batter rest for 10 minutes so the flours fully hydrate and the dough thickens slightly.

3) Cook the Spätzle

Bring a large pot of salted water to a gentle boil. Working in batches, push or scrape the batter through a spätzle press or grater directly into the water. Stir gently once to prevent sticking. The spätzle are done when they float to the top and look slightly puffed, usually within 1 to 2 minutes.

Use a slotted spoon to transfer cooked spätzle to a colander to drain. Repeat with the remaining batter. If you like a slightly firmer texture, quickly toss the drained spätzle with a small pat of butter to keep them separate.

4) Layer and Melt the Cheese

Reduce the skillet heat to low (or use an oven-safe dish). Add a small handful of cheese to the bottom, then add about ⅓ of the spätzle. Sprinkle with more cheese. Repeat layering until all spätzle and cheese are used, finishing with a generous cheese layer on top.

Cover and cook on low for 3 to 5 minutes until the cheese is melted and the noodles are hot. If you prefer a bubbly top, place the dish under the broiler for 1 to 2 minutes, watching closely.

5) Finish With Onions

Spoon the caramelized onions over the top. Sprinkle with chopped chives if desired. Serve hot.

Tips for Best Texture

• Rest the batter: This helps prevent crumbly spätzle and improves chew.
• Use gentle boiling: A hard rolling boil can break gluten-free spätzle apart.
• Cheese matters: A melty Alpine cheese plus a sharper cheese makes the flavor more traditional and satisfying.
• Batch cooking helps: Overcrowding the pot can cause clumping.

Serving Ideas

• Serve with a crisp green salad dressed with lemon and olive oil to balance the richness.
• Add sautéed mushrooms for a deeper, woodsy flavor.
• For a smoky twist, top with a little crisped gluten-free bacon (if it fits your diet).

Conclusion

Gluten-free Käsespätzle proves that you do not need wheat flour to enjoy a classic Alpine comfort dish. With a well-hydrated batter, gentle cooking, and plenty of good cheese, you get tender little noodles that hold up beautifully under a blanket of melted cheese and sweet caramelized onions. Whether you are making it for Oktoberfest season, a cozy winter dinner, or simply because you want something warm and satisfying, this version delivers the same comforting spirit as the traditional original—without the gluten.

Celiac.com 06/04/2024 - Apfelstrudel, a delightful dessert renowned for its flaky pastry and sweet, cinnamon-spiced apple filling, holds a cherished place in German culinary traditions. Originating in Austria but widely embraced in German cuisine, this delectable pastry reflects the rich tapestry of flavors and techniques that define Central European baking. The history of Apfelstrudel traces back centuries, where it was once enjoyed as a royal delicacy before becoming a beloved household treat across Germany and beyond. Today, it continues to evoke nostalgia for cozy family gatherings, festive celebrations, and indulgent afternoon coffee breaks in quaint cafes nestled along cobblestone streets.

This gluten-free version of Apfelstrudel captures the essence of the classic recipe while catering to those with dietary restrictions. By using gluten-free phyllo pastry sheets and carefully selected ingredients, this recipe ensures that everyone can savor the comforting flavors and textures of traditional Apfelstrudel without compromising on taste or quality. Whether served as a decadent dessert during Oktoberfest festivities or as a comforting sweet treat on a chilly evening, gluten-free Apfelstrudel invites you to experience the warmth and joy of German baking heritage in every delightful bite.

Gluten-Free Phyllo Pastry Sheets Recipe

Ingredients:

• 2 cups gluten-free all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• ½ cup warm water
• 2 tablespoons olive oil, plus extra for brushing
• Cornstarch or gluten-free flour for dusting

Instructions:

1. In a large mixing bowl, combine the gluten-free all-purpose flour, cornstarch, xanthan gum, and salt. Mix well to ensure even distribution of the dry ingredients.
2. Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a spatula or your hands, mix the ingredients until a dough forms.
3. Knead the dough on a lightly floured surface (using cornstarch or gluten-free flour) for about 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into 4 equal portions and shape each portion into a ball. Place the dough balls on a baking sheet and cover them with a clean kitchen towel. Let them rest for 30 minutes to relax the gluten-free dough.
5. Preheat your oven to 350°F (175°C).
6. Take one dough ball at a time and roll it out on a cornstarch-dusted surface into a very thin sheet. Aim for a thickness of about 1/16 inch or even thinner if possible.
7. Carefully transfer the rolled-out dough sheet onto a parchment-lined baking sheet. Brush the surface lightly with olive oil.
8. Repeat the rolling process with the remaining dough balls, stacking each rolled-out sheet on top of the previous one on the baking sheet. Ensure you brush each layer lightly with olive oil.
9. Once you've layered all the dough sheets, place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the pastry sheets are lightly golden and crispy.
10. Remove the baked gluten-free phyllo pastry sheets from the oven and let them cool completely on a wire rack.
11. Once cooled, carefully peel the sheets apart and use them to make your gluten-free Apfelstrudel or store them in an airtight container for later use.

Gluten-Free Apfelstrudel (Apple Strudel) Recipe

Ingredients:

• 4 large apples, peeled, cored, and thinly sliced
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup gluten-free breadcrumbs or almond flour
• ½ cup raisins (optional)
• Zest of 1 lemon
• ¼ cup unsalted butter, melted
• 6 gluten-free phyllo pastry sheets (from above recipe)
• Gluten-free flour or cornstarch for dusting
• Powdered sugar for dusting
• Vanilla ice cream or whipped cream for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, gluten-free breadcrumbs or almond flour, raisins (if using), and lemon zest. Toss everything together until the apples are well coated with the mixture.
3. Place one gluten-free phyllo pastry sheet on a clean surface dusted with gluten-free flour or cornstarch. Brush the sheet with melted butter. Repeat this process with five more phyllo sheets, brushing each layer with melted butter.
4. Spoon the apple mixture along one long edge of the phyllo stack, leaving about 2 inches of space from the edges. Gently fold the edges of the phyllo over the filling and roll it up tightly to form a strudel shape.
5. Carefully transfer the apple strudel to the prepared baking sheet, seam side down. Brush the top of the strudel with more melted butter.
6. Bake the apple strudel in the preheated oven for about 30-35 minutes or until the pastry is golden brown and crispy.
7. Remove the apple strudel from the oven and let it cool slightly. Dust the top with powdered sugar before slicing.
8. Serve slices of the gluten-free Apfelstrudel warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Side Dishes & Pairings

When serving gluten-free Apfelstrudel, consider complementing its flavors with suitable side dishes and beverages to enhance the dining experience. For a harmonious pairing, a glass of dry German Riesling wine can be an excellent choice. The crisp acidity and fruity notes of Riesling, especially from Germany's renowned wine regions like Mosel or Rheingau, provide a refreshing contrast to the sweet and spiced apple filling of the strudel. The wine's versatility allows it to balance the richness of the pastry while accentuating the apple's natural sweetness.

Enjoy your delicious gluten-free Apple Strudel!

Celiac.com 06/01/2024 - In the realm of gluten-free cuisine, there’s a comforting allure to savoring traditional dishes without compromising on flavor or texture. One such timeless delight that perfectly encapsulates this essence is the beloved schnitzel—a culinary gem that has captured hearts and palates across generations. In this comprehensive guide, we embark on a journey to master the art of gluten-free schnitzel, exploring its rich history, essential ingredients, and step-by-step techniques to create a dish that is crispy, golden, and entirely gluten-free.

This dish is a hit with families and gatherings, offering a satisfying and flavorful main course that appeals to both kids and adults alike. You can create a schnitzel station with various toppings and sauces for a fun DIY meal experience.

Understanding Gluten-Free Schnitzel

Before diving into the culinary intricacies of preparing gluten-free schnitzel, it’s essential to understand what makes this dish gluten-free and the key ingredients that contribute to its deliciousness. Unlike traditional schnitzel recipes that rely on breadcrumbs made from wheat or other gluten-containing grains, gluten-free schnitzel utilizes specially curated gluten-free breadcrumbs or alternative coatings to achieve that signature crunch without compromising on dietary requirements.

The primary focus of creating gluten-free schnitzel lies in the selection of appropriate ingredients that not only adhere to gluten-free standards but also enhance the overall taste and texture of the dish. From choosing the right meat cuts to exploring gluten-free coating options, every step plays a crucial role in crafting a delectable gluten-free schnitzel that satisfies cravings and dietary needs alike.

Selecting the Meat

Before delving into the preparation process, it’s crucial to choose the right meat for your gluten-free schnitzel. Opt for thinly sliced cuts of chicken or pork, ensuring they are of uniform thickness for even cooking. Trim any excess fat and gently pound the meat to tenderize and achieve an ideal thickness, typically about a quarter-inch.

Gluten-Free Schnitzel Recipe

Ingredients:

• 4 thinly sliced chicken breast cutlets or pork loin cutlets
• 1 cup gluten-free breadcrumbs or crushed gluten-free cornflakes
• ½ cup gluten-free all-purpose flour
• 2 large eggs
• 2 tablespoons milk or water
• Salt and pepper to taste
• 1 teaspoon paprika (optional)
• Vegetable oil or clarified butter for frying
• Lemon wedges for serving

Instructions:

1) Prepare the Meat:

• If using chicken breast cutlets or pork loin cutlets, ensure they are thinly sliced to about a quarter-inch thickness. You can gently pound the meat to achieve an even thickness.
• Season the meat slices with salt, pepper, and paprika if desired. Set aside.

2) Set Up Your Dredging Station:

• In a shallow dish, combine the gluten-free all-purpose flour with a pinch of salt and pepper.
• In another dish, beat the eggs with milk or water to create an egg wash.
• In a third dish, spread out the gluten-free breadcrumbs or crushed cornflakes.

3) Coat the Meat:

• Dredge each meat slice in the seasoned gluten-free flour, shaking off any excess.
• Dip the floured meat into the egg wash, ensuring it is coated evenly.
• Transfer the meat to the dish with the gluten-free breadcrumbs or cornflakes, pressing gently to coat both sides thoroughly. Repeat with the remaining meat slices.

4) Heat the Oil:

• In a large skillet, heat enough vegetable oil or clarified butter over medium-high heat to cover the bottom of the pan generously. The oil should be hot but not smoking.

5) Fry the Schnitzel:

• Carefully place the coated meat slices in the hot oil, working in batches to avoid overcrowding the pan. Cook each schnitzel for about 3-4 minutes on each side or until golden brown and crispy.
• Use a spatula to carefully flip the schnitzel halfway through cooking to ensure even browning.

6) Drain and Serve:

• As each batch of schnitzel cooks to perfection, transfer it to a plate lined with paper towels to drain excess oil.
• Serve the gluten-free schnitzel immediately while hot, garnished with lemon wedges for squeezing over the top.
• Pair the schnitzel with your favorite sides such as potato salad, roasted vegetables, or a fresh green salad.

Serving, Pairing & Side Dishes

Garnish your plated gluten-free schnitzel with a sprig of fresh parsley or chopped chives for a pop of color and added freshness. Serve the schnitzel on a warm platter or individual plates, and encourage diners to squeeze fresh lemon juice over the schnitzel just before eating to enhance its flavors.

Gluten-free schnitzel is a versatile dish that pairs well with various side dishes. Consider serving it with classic German sides like Kartoffelsalad (potato salad), spaetzle (gluten-free version), sauerkraut, or warm German-style potato pancakes (Kartoffelpuffer). For a lighter option, you can serve the schnitzel with a fresh mixed green salad dressed with a light vinaigrette or a side of steamed vegetables.

Enhance the flavor of your Gluten-Free Schnitzel by serving it with traditional condiments such as lemon wedges for a citrusy kick, lingonberry sauce for a sweet-tart contrast, or a creamy mushroom sauce made with gluten-free ingredients. You can also offer mustard or horseradish sauce on the side for those who enjoy a bit of tanginess or heat with their schnitzel.

For a wine or beer pairing, look for a gluten-free pilsner or a dry German Riesling with crisp apple, pear, and citrus notes. The acidity of Riesling cuts through the richness of the schnitzel and enhances its flavors.

By following these steps diligently, you’ll master the art of preparing gluten-free schnitzel—a delightful dish that celebrates the classic flavors of traditional cuisine while catering to gluten-sensitive individuals with its deliciously crispy coating and tender meat.

Celiac.com 05/31/2024 - German cuisine is renowned for its hearty and comforting dishes, and one of the classics that holds a special place is the flavorful Kartoffelsalat, or potato salad. This traditional dish combines tender boiled potatoes with a tangy dressing, creating a delightful blend of textures and flavors. In this gluten-free adaptation, we maintain the authenticity of the recipe while ensuring that it's suitable for those with gluten sensitivities or celiac disease.

Whether served as a side dish at a family gathering or a picnic, this gluten-free Kartoffelsalat promises to be a crowd-pleaser with its simple yet delicious ingredients and vibrant taste. Get ready to savor a taste of Germany without compromising on dietary needs!

Gluten-Free Kartoffelsalat (Potato Salad) Recipe

Ingredients:

• 2 pounds potatoes (Yukon Gold or red potatoes work well)
• ½ cup gluten-free mustard
• ¼ cup vinegar (apple cider vinegar or white wine vinegar)
• ⅓ cup olive oil
• 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions:

1) Prepare the Potatoes:

• Wash the potatoes thoroughly to remove any dirt or debris.
• Place the potatoes in a large pot and cover them with water.
• Bring the water to a boil over medium-high heat and cook the potatoes until they are tender. This usually takes about 15-20 minutes, depending on the size of the potatoes.
• Once the potatoes are cooked, drain them and let them cool slightly. Peel off the skin if desired, although leaving the skin on can add texture and flavor to the salad.

2) Slice and Mix:

• Once the potatoes are cool enough to handle, slice them into rounds or cubes, depending on your preference. Place the sliced potatoes in a large mixing bowl.

3) Prepare the Dressing:

• In a separate bowl, whisk together the gluten-free mustard, vinegar, and olive oil until well combined.
• Add the finely chopped onion, fresh parsley, and fresh chives to the dressing mixture. Season with salt and pepper to taste. Mix everything thoroughly to ensure the flavors are evenly distributed.

4) Combine and Chill:

• Pour the dressing mixture over the sliced potatoes in the large mixing bowl.
• Gently toss the potatoes with the dressing until they are well coated.
• Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

5) Serve:

• Once chilled, give the potato salad a final stir to recombine any dressing that may have settled.
• Transfer the potato salad to a serving dish and garnish with additional chopped fresh herbs if desired.

Side Dishes & Pairings

This gluten-free Kartoffelsalat is a versatile and flavorful side dish that complements a wide range of main courses. It's an excellent accompaniment to traditional German dishes like Schnitzel, providing a refreshing contrast with its tangy mustard and vinegar dressing. Additionally, this potato salad pairs beautifully with grilled meats, seafood, or even as part of a vegetarian meal. Serve the Gluten-Free Kartoffelsalat as a delicious side dish alongside grilled meats, sandwiches, or as part of a picnic spread. Its simplicity and delicious flavors make it a favorite at gatherings and BBQs. Whether served alongside a hearty Schnitzel or as part of a diverse meal spread, this gluten-free Kartoffelsalat is sure to be a hit with everyone at the table.

Enjoy your flavorful and gluten-free potato salad that's perfect for any occasion!

Celiac.com 05/25/2024 - Delving into the heart of German cuisine, Gluten-Free Sauerkraut and Sausages encapsulates the essence of comforting flavors and hearty fare that has been cherished for generations. This classic dish is a beloved staple in German households and a quintessential part of Bavarian cuisine, known for its robust flavors and simple yet satisfying preparation. The combination of tangy sauerkraut and savory sausages creates a harmonious balance of flavors that epitomizes the rustic charm of German cooking.

Rooted in centuries-old culinary traditions, sauerkraut and sausages hold a special place in German gastronomy, often enjoyed during festive gatherings, family meals, and Oktoberfest celebrations. The tangy, fermented sauerkraut adds a distinctive sour note that perfectly complements the richness of the sausages, creating a dish that is both comforting and flavorful. Whether served alongside crusty gluten-free bread, creamy mashed potatoes, or enjoyed on its own, Gluten-Free Sauerkraut and Sausages pays homage to the enduring legacy of German culinary heritage.

Gluten-Free Sauerkraut and Sausages Recipe

Ingredients:

• 4 gluten-free sausages (such as bratwurst or smoked sausages)
• 2 cups gluten-free sauerkraut
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1) Prepare the Sausages:

• Preheat a skillet over medium heat and add a drizzle of olive oil.
• Add the gluten-free sausages to the skillet and cook until they are browned on all sides and cooked through, following the package instructions. Remove from the skillet and set aside.

2) Sauté the Onion and Garlic:

• In the same skillet, add another drizzle of olive oil if needed.
• Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.

3) Combine Sauerkraut and Spices:

• Add the gluten-free sauerkraut to the skillet with the onion and garlic. Stir well to combine.
• Sprinkle in the caraway seeds, salt, and pepper to taste. Stir the mixture to evenly distribute the spices.

4) Simmer and Cook:

• Reduce the heat to low and let the sauerkraut mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
• If the sauerkraut starts to dry out, you can add a splash of water or gluten-free broth to keep it moist.

5) Serve:

• Once the sauerkraut is tender and flavorful, return the cooked sausages to the skillet, nestling them into the sauerkraut.
• Allow everything to heat through for a few minutes.
• Garnish with chopped fresh parsley for a pop of color and freshness.

6) Enjoy:

Serve the gluten-free sauerkraut and sausages hot, straight from the skillet.

Side Dishes & Pairings

This dish pairs wonderfully with a side of mashed potatoes, German potato salad, gluten-free bread, or a crisp green salad. For a complete German dining experience, pair your Gluten-Free Sauerkraut and Sausages with traditional side dishes that complement the hearty flavors of the main dish. A crisp and refreshing dry German Riesling or Grüner Veltliner wine can balance the richness of the sausages and sauerkraut with their vibrant acidity and fruity notes. Additionally, consider serving a chilled glass of gluten-free beer, such as a gluten-free pilsner or lager, to enhance the savory flavors and add a touch of authenticity to your meal. These beverages not only elevate the dining experience but also showcase the diverse and flavorful options available in German cuisine, making your meal a delightful celebration of culinary tradition.

This gluten-free sauerkraut and sausages recipe is a classic German comfort dish that's hearty, savory, and full of delicious flavors. Adjust the seasoning according to your taste preferences, and enjoy a taste of Germany right at your table!

Celiac.com 12/20/2022 - A good potato salad can grace any table at any holiday, and be well received. This German-style potato salad is a great addition to any holiday table, especially if you're serving ham. Happy holidays!

Ingredients:

• 3 pounds medium red potatoes
• 5 bacon strips, diced
• 1 medium onion, chopped and/or 1 cup chopped green onion
• ¼ cup all-purpose gluten-free flour or potato starch
• 2 teaspoons salt
• ¼ teaspoon celery seed
• ¼ teaspoon pepper
• 1¼ cups sugar
• 1 cup cider vinegar
• ¾ cup water
• 3 tablespoons minced fresh parsley

Directions:
Place potatoes in a Dutch oven; cover with water. Bring to a boil. 

Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.

In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. 

Drain, reserving 4 tablespoons drippings. In the drippings, sauté onion until tender.

Stir in the gluten-free flour or potato starch, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.

Cut potatoes into ¼-in. slices. 

Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. 

Sprinkle with parsley. 

Serve warm.

Celiac.com 10/20/2022 - With fall and football season upon us, the tailgate and the home viewing arena beckon. For those occasions, beer simmered bratwurst is a rite of passage. These bratwurst are simmered with onions in gluten-free beer for extra flavor, then finished up on the grill for a crispy, charred casing. Put them in gluten-free hot dog rolls and top them off with the tender onions, sauerkraut, and/or mustard. For a great side, serve them with German-style mustard potato salad.

Ingredients

• 4 (12 ounce) cans gluten-free beer (and ale or dark beer works great)
• 1 large onion, thinly sliced
• 10 gluten-free bratwurst
• 2 teaspoons red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Combine beer and onion slices in a large pot; bring to a boil. Add the gluten-free bratwurst, pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook for 10 to 12 minutes.

Meanwhile, heat an outdoor grill for medium-high heat and lightly oil the grate.

Remove bratwurst to a plate. Reduce heat to low and let onions simmer until needed.

Cook bratwurst on a heated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Serve bratwurst with onions, sauerkraut and stone ground mustard.

Celiac.com 04/01/2021 - These days, probiotic foods are big business. Well, sauerkraut is one of the original probiotic foods, and it remains one of the best.

Now, you may be familiar with sauerkraut as a side or topping for hot dogs, sausages, pork chops, and countless other German-style dishes. But sauerkraut soup may have eluded you. If you're a not German, or unfamiliar with the dish, you might wonder how sauerkraut soup could be as delicious as it turns out to be. Make some and you'll find a tasty new dinner friend. 

The first time someone asked if I'd like sauerkraut soup for dinner, I looked at them sideways. My bad. The soup that I at first regarded with the skepticism of the uninitiated has become a regular staple in our soup rotation. This recipe delivers a fresh and easy take on this traditional German soup. And don't let the sauerkraut part fool you, the soup isn't sour, or watery. It's rich and savory and delicious. Serve it with toasted gluten-free sourdough bread for a hearty and delicious meal.

Gluten-Free German Style Sauerkraut Soup

Ingredients:

• 2 pounds pork spareribs
• 3 quarts water
• 2 cups diced peeled potatoes
• 2 carrots, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups sauerkraut, rinsed and drained
• 1 pound smoked sausage, cut into 1-inch slices
• 5 bacon strips, diced
• 1 large onion, chopped

Directions:
In a stock pot, cook ribs in water until tender, about 1½ hours. Skim off foam. Remove ribs from broth; strain broth and skim fat.

Return broth to the heat. 

Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. 

Remove meat from bones and add to broth with the sauerkraut and sausage.

Meanwhile, cook bacon until crisp; remove to paper towels to drain. 

Discard all but 1 tablespoon of the drippings. 

Cook onion in drippings until tender. 

Add to soup; cook 20-30 minutes longer.

Ladle into bowls. Garnish with bacon.

Celiac.com 02/06/2021 - This easy gluten-free skillet dinner is a perfectly satisfying winter dish. It's nutritious, delicious, and a snap to make. Enjoy!

Ingredients:

• 2 tablespoons canola oil
• ½ cup chopped onion
• 4 fully cooked chicken apple sausages, sliced
• 1½ cups thinly sliced Brussels sprouts
• 1 large tart apple, peeled and chopped
• 1 teaspoon caraway seeds, as desired
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons finely chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon whole grain mustard
• 1 tablespoon cider vinegar

Directions:
In a large skillet, heat oil over medium-high heat; sauté onion until tender, 1-2 minutes. 

Add sausages, Brussels sprouts, apple and seasonings, and sauté about 6-8 minutes, until lightly browned.

Stir in pecans, brown sugar, mustard and vinegar; cook and stir 2 minutes.

Serve immediately.

Celiac.com 02/03/2021 - Cold weather is prime apple season, and this easy-to-make gluten-free dish pays homage to this winter gem with a simple marriage of apples, sausage, brown sugar, and a bit of lemon juice. It makes a great breakfast, or an equally great side dish for dinner. 

Ingredients:

• 1 package (12 ounces) pork sausage links
• 5 medium apples, peeled and quartered
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice
• Sprig of rosemary
• Pinch of salt

Directions:
In a heavy 12-inch cast-iron or ovenproof pan, brown sausages over medium-high heat, turning occasionally, about 6 minutes; drain. 

To the same pan, add apple wedges, brown sugar, lemon juice, rosemary and salt. 

Cover and cook over medium heat for 10-15 minutes or until apples are tender and sausages are fully cooked.

Serve hot.

Celiac.com 09/16/2020 - The following is an authentic German recipe provided by Claudia Spaulding, who was born and raised in Frankfurt a.M., Germany and publishes homemade recipes (though not all gluten free) at her recipe website.

This is a classic German recipe, which is well known in the mid-western part of the country. You will find this dish in every German restaurant that serves homemade dishes. Some prefer to sear the cutlets first before laying on the sauerkraut. This gives it a more hearty flavor, but it is not necessary. 

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• 4 precooked ham cutlets (bone in)
• 1 lbs jar gluten-free sauerkraut
• 1 diced onion
• 2 tbsp butter
• 1/4 cup water
• salt to taste
• sugar to taste
• 1/2 cup vegetable stock

Instructions

1. In a large pan melt 2 tbsp butter and cook until fragrant. Add the sauerkraut and cook for 5 minutes. Add water, salt, sugar, and vegetable stock then stir to combine.
2. Put all of the cutlets on top of the sauerkraut and simmer covered for 20-25 minutes, or until the cutlets are heated through.
3. Serve with mashed potatoes.

Celiac.com 06/16/2017 - One nice thing about spring is that one day you can be cooking outside, and the next, it's cold again. It was snowing in Denver recently, so I figure an easy, tasty slow-cook dish is still good to have on hand.

I like to serve this garlic mashed potatoes and green beans. Just grab some apple sauce as a garnish, and you are good to go.

Ingredients:

• 1 Pork shoulder (about 2.5 pounds)
• 1 jar gluten-free sauerkraut
• 2 tablespoons raw apple cider vinegar
• 2 tablespoons maple syrup or brown sugar
• 1 cup apple sauce, as garnish

Directions:
Rinse and dry the pork shoulder, and place in a plastic bag.

To the bag, add sauerkraut, apple cider vinegar and maple syrup or brown sugar.

Marinate in the refrigerator overnight.

The next day, pour ingredients into the slow cooker on low setting, and cook for 5–8 hours.

Throw down some garlic mashed potatoes and a simple green vegetable, like green beans, garnish with apple sauce and serve.