40+ Savory Saturday Gluten-Free German Recipes for a Hearty Weekend

There’s nothing like a hearty, satisfying meal on a Saturday, especially when you’re able to enjoy the best of traditional German cuisine without the worry of gluten.

Whether you’re hosting a weekend get-together or just craving something comforting, German food offers a wide range of delicious options.

From savory sausages to decadent desserts, German cooking is packed with rich flavors, and luckily, there’s no need to miss out on these delights due to dietary restrictions.

In this blog post, we’ve curated over 40 gluten-free German recipes, perfect for your Saturday meals.

These dishes stay true to their roots while ensuring everyone at the table can indulge in the authentic tastes of Germany.

Let’s dive in and discover how you can bring the magic of German cuisine into your kitchen, gluten-free style!

40+ Savory Saturday Gluten-Free German Recipes for a Hearty Weekend

German food is renowned for its deep, rich flavors and comforting nature.

The beauty of these 40+ gluten-free recipes lies in their versatility, as they can be enjoyed by anyone, regardless of dietary restrictions.

From savory main dishes to indulgent desserts, these recipes offer a wonderful way to explore German cuisine while keeping your meals gluten-free.

Whether you’re new to gluten-free cooking or a seasoned pro, these dishes are sure to become Saturday staples in your kitchen.

So grab your apron and get ready to experience the hearty, flavorful world of gluten-free German cooking!

Gluten-Free Sauerbraten with Red Cabbage

Sauerbraten, a traditional German pot roast, is an excellent choice for a hearty weekend meal. This gluten-free version keeps the authentic flavors by swapping traditional flour with gluten-free alternatives. Served with tender red cabbage, this dish provides a flavorful combination of tangy, sweet, and savory notes, perfect for a relaxed Saturday dinner.

Ingredients
For the Sauerbraten:

• 3 lbs beef roast
• 2 cups red wine
• 1 cup apple cider vinegar
• 1 cup water
• 2 onions, sliced
• 2 carrots, sliced
• 2 bay leaves
• 6 whole cloves
• 10 whole black peppercorns
• 1 tbsp olive oil
• 2 tbsp gluten-free flour
• 1 tbsp sugar

For the Red Cabbage:

• 1 medium red cabbage, shredded
• 2 apples, peeled and grated
• 1 onion, chopped
• 3 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 2 tbsp butter

Instructions

1. Marinate the Beef: Combine red wine, apple cider vinegar, water, onions, carrots, bay leaves, cloves, and peppercorns in a large bowl. Submerge the beef roast and refrigerate for 2-3 days, turning occasionally.
2. Cook the Sauerbraten: Remove beef from the marinade and pat dry. Strain the marinade, reserving the liquid. In a large pot, heat olive oil and brown the beef on all sides. Add strained marinade and simmer for 2-3 hours until tender.
3. Make the Gravy: Remove beef and set aside. In the pot, whisk in gluten-free flour and sugar to thicken the sauce. Adjust seasoning.
4. Prepare Red Cabbage: In a large pan, melt butter and sauté onion until translucent. Add cabbage, apples, vinegar, sugar, and cinnamon. Cover and cook for 20-25 minutes until tender.
5. Serve: Slice the Sauerbraten and serve alongside red cabbage with the thickened gravy drizzled over the top.

Gluten-free Sauerbraten with red cabbage brings the essence of German cuisine to your table. This dish offers a rich tapestry of flavors that develop over days of marination, rewarding you with a meal that’s well worth the effort. Pair it with gluten-free spätzle or mashed potatoes for an unforgettable dining experience.

Gluten-Free Bavarian Pretzel Rolls

Soft, chewy Bavarian pretzels are a classic German treat. This gluten-free adaptation ensures you can still enjoy their iconic flavor and texture. Perfect for a Saturday afternoon baking project, these rolls pair wonderfully with soups, salads, or as a snack with mustard.

Ingredients

• 3 cups gluten-free all-purpose flour
• 2 tsp xanthan gum (if not in flour mix)
• 2 tsp salt
• 1 packet active dry yeast
• 1 tbsp sugar
• 1 cup warm water
• 2 tbsp unsalted butter, melted
• 1/4 cup baking soda
• 4 cups water
• Coarse salt for topping

Instructions

1. Prepare Dough: In a bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy. Mix gluten-free flour, xanthan gum, and salt in another bowl. Add yeast mixture and melted butter, mixing until dough forms.
2. Shape Rolls: Divide dough into 8 equal portions. Roll each into a smooth ball and place on a lined baking sheet. Let rise for 30 minutes.
3. Boil Rolls: Preheat oven to 425°F (220°C). Boil water and baking soda in a large pot. Dip each roll into the solution for 30 seconds, then return to the baking sheet.
4. Bake: Sprinkle coarse salt over the rolls and bake for 15-18 minutes until golden brown.
5. Cool and Serve: Allow to cool slightly before enjoying.

These gluten-free Bavarian pretzel rolls are a delightful take on a German classic. Their chewy texture and savory flavor make them a crowd-pleaser. Whether you’re hosting a German-themed gathering or simply treating yourself, these rolls are sure to impress.

Gluten-Free Black Forest Cake

Black Forest Cake is a decadent dessert that celebrates the rich flavors of chocolate, cherries, and whipped cream. This gluten-free version ensures everyone can enjoy the indulgence without compromising texture or taste. It’s an ideal centerpiece for a special Saturday gathering.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups cherry pie filling
• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered sugar
• Dark chocolate shavings for garnish

Instructions

1. Prepare Cake Batter: Preheat oven to 350°F (175°C). In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk until combined.
2. Bake Cake: Pour batter into two greased 9-inch pans and bake for 25-30 minutes. Let cool completely.
3. Assemble the Cake: Spread cherry pie filling between the layers. Whip heavy cream with powdered sugar until stiff peaks form. Frost the cake with whipped cream.
4. Decorate: Garnish with chocolate shavings and additional cherries if desired. Chill before serving.

A gluten-free Black Forest Cake delivers elegance and indulgence in every bite. The interplay of rich chocolate and tart cherries creates a harmony of flavors, making it a show-stopping dessert for any celebration. Spend your Saturday baking this masterpiece and impress your friends and family!

Gluten-Free Bratwurst with Sauerkraut

Bratwurst is a classic German sausage, and pairing it with tangy sauerkraut makes for a mouthwatering meal. This gluten-free version of bratwurst ensures you can still enjoy the traditional flavors of Germany, without worrying about gluten. Serve with a side of mustard or your favorite gluten-free bread for a complete experience.

Ingredients
For the Bratwurst:

• 1 1/2 lbs ground pork
• 1/2 lb ground beef
• 1/2 cup finely chopped onions
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground nutmeg
• 1/4 tsp crushed red pepper flakes
• 1/4 cup cold water
• 6 gluten-free sausage casings (optional, for traditional style)

For the Sauerkraut:

• 1 medium head of sauerkraut, drained and rinsed
• 1 onion, thinly sliced
• 1 apple, peeled and chopped
• 1/2 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1 tbsp olive oil

Instructions

1. Make the Bratwurst: Combine ground pork, ground beef, chopped onions, garlic, parsley, salt, pepper, nutmeg, and red pepper flakes in a large bowl. Add cold water and mix until well combined.
2. Shape Sausages: If using casings, soak them in water and stuff the sausage mixture into the casings. If not, shape the mixture into 6-8 patties.
3. Cook Bratwurst: Grill or pan-fry the bratwurst on medium heat for 10-12 minutes, turning occasionally, until fully cooked.
4. Make Sauerkraut: Heat olive oil in a large pan. Add sliced onion and cook until softened. Add chopped apple, sauerkraut, vinegar, brown sugar, and caraway seeds. Simmer for 20-25 minutes, stirring occasionally.
5. Serve: Serve the bratwurst with the sauerkraut and mustard on the side for a traditional German meal.

This gluten-free bratwurst with sauerkraut is a quintessential German comfort food. The combination of savory bratwurst and the tart, slightly sweet sauerkraut is truly irresistible. Perfect for a Saturday afternoon cookout or a cozy winter meal, this dish will transport you straight to Germany with every bite.

Gluten-Free Kartoffelsalat (Potato Salad)

Kartoffelsalat is a beloved German potato salad that can be made in many ways. This gluten-free version is made with a tangy vinegar-based dressing and is perfect as a side dish for any occasion. Its fresh, vibrant flavors make it an ideal dish for a Saturday gathering, and it pairs wonderfully with meats like bratwurst or grilled chicken.

Ingredients

• 2 lbs small potatoes (Yukon gold or red)
• 1/2 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 tsp smoked paprika (optional)

Instructions

1. Cook Potatoes: Wash and peel the potatoes, then cut them into bite-sized pieces. Boil in salted water for 10-12 minutes until tender but not falling apart. Drain and set aside to cool slightly.
2. Prepare Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified.
3. Assemble Salad: In a large bowl, combine the cooked potatoes, chopped onion, and hard-boiled eggs. Pour the dressing over the potatoes and toss gently to coat.
4. Chill and Garnish: Cover and refrigerate the salad for at least 1 hour. Before serving, sprinkle with chopped parsley and smoked paprika for an added flavor boost.

Gluten-free Kartoffelsalat is a light yet flavorful side dish that balances tangy and savory notes perfectly. It’s a versatile option for a German-inspired meal or even as a standalone salad for a lighter meal. This dish is a great way to celebrate the weekend with friends or family, offering a refreshing and satisfying taste of Germany.

Gluten-Free Schnitzel with Lemon Wedges

Schnitzel, a golden and crispy fried cutlet, is a popular German dish. This gluten-free version ensures that you can enjoy the crunch and tender interior of a schnitzel, just like the classic. Pair it with a fresh squeeze of lemon and your favorite side dishes for a delightful Saturday meal.

Ingredients

• 4 boneless pork or chicken cutlets (about 4 oz each)
• 1 cup gluten-free all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups gluten-free breadcrumbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. Prepare the Breading Station: Set up three shallow dishes. Place gluten-free flour in the first, beaten eggs in the second, and a mixture of gluten-free breadcrumbs, salt, pepper, garlic powder, and paprika in the third.
2. Bread the Cutlets: Coat each cutlet in flour, shaking off the excess. Dip in beaten eggs, then dredge in the breadcrumb mixture, pressing down lightly to ensure it sticks.
3. Fry the Schnitzels: Heat vegetable oil in a large skillet over medium-high heat. Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through.
4. Serve: Remove the schnitzels from the skillet and drain on paper towels. Serve immediately with lemon wedges on the side for squeezing.

This gluten-free schnitzel is an irresistible dish that combines a crispy exterior with a tender, juicy interior. The light lemon squeeze adds a burst of freshness that perfectly balances the richness of the fried cutlet. Whether you serve it with a salad, potatoes, or a traditional German potato salad, this schnitzel will undoubtedly become a favorite for your Saturday meal.

Gluten-Free Rinderrouladen (Beef Rolls)

Rinderrouladen is a comforting German dish consisting of thinly sliced beef rolled with flavorful fillings like mustard, onions, and pickles, then simmered to tender perfection. This gluten-free version ensures a hearty, delicious meal, perfect for a cozy Saturday dinner. Served with mashed potatoes or red cabbage, it’s a classic German favorite everyone can enjoy.

Ingredients

• 4 thin beef sirloin or flank steak slices
• 2 tbsp Dijon mustard
• 4 slices of cooked bacon, chopped
• 1 small onion, finely chopped
• 4 dill pickles, cut into thin strips
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 cup beef broth
• 1/4 cup red wine
• 1 tbsp gluten-free flour (optional, for thickening)

Instructions

1. Prepare the Beef: Lay the beef slices flat and season with salt and pepper. Spread each slice with a thin layer of Dijon mustard.
2. Stuff the Rolls: Place a slice of bacon, a tablespoon of chopped onion, and pickle strips on each beef slice. Roll them tightly and secure with toothpicks or kitchen twine.
3. Brown the Rinderrouladen: Heat vegetable oil in a large skillet over medium-high heat. Brown the beef rolls on all sides, about 5-7 minutes.
4. Simmer: Add beef broth and red wine to the skillet, scraping up any browned bits. Bring to a simmer, cover, and cook for 1-1.5 hours, or until the beef is tender.
5. Make the Gravy: If you prefer a thicker gravy, whisk gluten-free flour into the cooking liquid and cook for an additional 5 minutes until thickened.
6. Serve: Remove the toothpicks and serve the Rinderrouladen with mashed potatoes or red cabbage, spooning the gravy over the top.

Rinderrouladen is the epitome of German comfort food, combining savory beef with tangy pickles and rich gravy. This gluten-free version stays true to the traditional flavors while accommodating dietary restrictions. The slow cooking process ensures a tender result, making it a perfect dish for a satisfying Saturday meal with family or friends.

Gluten-Free Käsespätzle (Cheese Noodles)

Käsespätzle is a popular German dish made with soft egg noodles and melted cheese, often likened to German mac and cheese. This gluten-free version uses gluten-free flour to make spätzle, giving you that perfect combination of chewy noodles and rich, cheesy goodness. Serve it as a main or side dish for a comforting weekend meal.

Ingredients
For the Spätzle:

• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 4 large eggs
• 1/2 cup water
• 1 tbsp olive oil

For the Cheese Sauce:

• 2 cups shredded Emmental or Gruyère cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste
• 1 small onion, finely chopped (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Make the Spätzle Dough: In a bowl, mix gluten-free flour, salt, and nutmeg. Add eggs, water, and olive oil and stir until a sticky dough forms.
2. Cook the Spätzle: Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough into the boiling water. Cook the spätzle for 2-3 minutes until they float to the top. Remove with a slotted spoon and set aside.
3. Prepare the Cheese Sauce: In a pan, melt butter and sauté the onion (if using) until softened. Add heavy cream and bring to a simmer. Stir in the cheese and cook until melted and smooth. Season with salt and pepper to taste.
4. Combine: Add the cooked spätzle to the cheese sauce and stir gently to coat.
5. Serve: Garnish with chopped parsley and serve hot.

Käsespätzle is a rich, comforting dish that embodies the heart of German cuisine. The gluten-free spätzle noodles blend beautifully with the creamy, cheesy sauce, offering a delightful texture and flavor. This dish is perfect for a cozy Saturday dinner or as a side to complement a hearty meal like schnitzel or bratwurst.

Gluten-Free Apfelstrudel (Apple Strudel)

Apfelstrudel is one of Germany’s most beloved desserts, featuring a flaky pastry wrapped around spiced apples, raisins, and cinnamon. This gluten-free version uses a homemade gluten-free dough to ensure the same delicious flavor and texture as the traditional strudel. A scoop of vanilla ice cream or a dusting of powdered sugar elevates this delightful treat, perfect for a Saturday dessert.

Ingredients
For the Filling:

• 4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/2 cup raisins
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp unsalted butter

For the Dough:

• 2 cups gluten-free all-purpose flour
• 1/4 tsp salt
• 1/2 tsp sugar
• 2/3 cup warm water
• 1 tbsp olive oil
• 1 large egg (for brushing)

Instructions

1. Prepare the Filling: In a large bowl, toss the sliced apples with raisins, sugar, cinnamon, and lemon juice. Set aside.
2. Make the Dough: In a mixing bowl, combine gluten-free flour, salt, and sugar. Add warm water and olive oil, and mix until a smooth dough forms. Let it rest for 30 minutes.
3. Roll the Dough: Place the dough on a large sheet of parchment paper and roll it out as thin as possible, trying to get it to a rectangular shape.
4. Assemble the Strudel: Preheat your oven to 375°F (190°C). Melt butter and brush it over the dough. Spread the apple filling evenly on top, leaving some space around the edges. Roll the dough carefully to enclose the filling.
5. Bake: Place the strudel on a lined baking sheet, brush with a beaten egg, and bake for 30-35 minutes until golden brown.
6. Serve: Let the strudel cool slightly before serving. Dust with powdered sugar and serve with a scoop of vanilla ice cream or whipped cream if desired.

This gluten-free Apfelstrudel is a perfect blend of sweet, spiced apples and flaky, tender dough. The flavors come together beautifully, creating a warm, comforting dessert that’s perfect for a cozy Saturday evening. The buttery crust and delicious filling make it a memorable treat that will delight anyone with a sweet tooth.

Gluten-Free Königsberger Klopse (King’s Meatballs)

Königsberger Klopse is a traditional German dish of meatballs in a creamy, tangy white sauce with capers. This gluten-free version uses gluten-free bread and breadcrumbs to create the meatballs while maintaining the authentic flavors of this comforting dish. Served with boiled potatoes or rice, it’s a hearty meal perfect for a Saturday gathering.

Ingredients
For the Meatballs:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 slice gluten-free bread, soaked in milk
• 1 small onion, finely chopped
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

For the Sauce:

• 2 tbsp butter
• 2 tbsp gluten-free flour
• 2 cups beef or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp capers, drained
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Make the Meatballs: In a large bowl, combine ground beef, ground pork, soaked bread, chopped onion, egg, parsley, salt, and pepper. Mix until well combined and form into 12-16 meatballs.
2. Cook the Meatballs: In a large pot, bring water to a boil. Gently drop the meatballs into the water and cook for 20 minutes until they float to the surface. Remove and set aside.
3. Make the Sauce: In a saucepan, melt butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes. Gradually whisk in the broth, followed by the heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
4. Finish the Dish: Add the capers, lemon juice, salt, and pepper to the sauce. Gently add the meatballs back to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld.
5. Serve: Serve the Königsberger Klopse with boiled potatoes, rice, or gluten-free bread to soak up the creamy sauce.

Königsberger Klopse is a rich, satisfying dish that combines tender meatballs with a flavorful, creamy sauce. The capers add a lovely tang, balancing the richness of the cream. This gluten-free version stays true to the dish’s traditional roots, making it a perfect choice for a special Saturday dinner with family or friends.

Gluten-Free German Potato Soup (Kartoffelsuppe)

Kartoffelsuppe is a comforting, hearty German potato soup made with potatoes, vegetables, and sometimes sausage. This gluten-free version is just as creamy and delicious, perfect for chilly Saturdays. The soup is warm, flavorful, and filling, making it ideal for a cozy meal, whether served as a main dish or as a starter.

Ingredients

• 1 lb potatoes, peeled and diced
• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups gluten-free vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 cup chopped fresh parsley

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and sauté for 5-7 minutes until softened.
2. Cook Potatoes: Add the diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for 20-25 minutes until the potatoes are tender.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Finish the Soup: Return the soup to the pot and stir in the heavy cream. Simmer for an additional 5 minutes to heat through.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley.

This gluten-free Kartoffelsuppe is a comforting and creamy soup that’s perfect for warming up on a chilly Saturday. The combination of potatoes, vegetables, and a touch of cream creates a hearty, satisfying meal. It can be made ahead of time and easily reheated for a quick, delicious dinner, making it an ideal dish for a relaxing weekend.

Gluten-Free German Red Cabbage (Rotkohl)

Rotkohl, or German red cabbage, is a classic side dish with a perfect balance of sweet and sour flavors. This gluten-free version is made with simple ingredients and pairs wonderfully with a variety of German main dishes, such as schnitzel, bratwurst, or roast pork. Its tangy, slightly sweet flavor adds depth and contrast to any hearty meal.

Ingredients

• 1 medium head of red cabbage, shredded
• 1 medium apple, peeled and grated
• 1 small onion, finely chopped
• 2 tbsp butter
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste

Instructions

1. Sauté the Onion: In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Cook the Cabbage: Add the shredded cabbage and grated apple to the pot. Stir to combine.
3. Simmer the Cabbage: Pour in apple cider vinegar, sugar, water, cinnamon, and cloves. Stir well and bring to a simmer. Cover and cook for 45-60 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
4. Season and Serve: Season with salt and pepper to taste before serving.

Gluten-free Rotkohl is a flavorful and vibrant dish that perfectly complements any German meal. The combination of apple cider vinegar, sugar, and spices creates a beautiful balance of tangy and sweet flavors. This dish is a great side to hearty German meats and can be prepared ahead of time, making it an easy and delicious addition to any Saturday dinner.

Gluten-Free Sauerbraten (German Pot Roast)

Sauerbraten is a traditional German pot roast that’s marinated in a tangy vinegar-based marinade and slow-cooked until tender. This gluten-free version retains all the rich flavors of the original, with a savory and slightly sour gravy. It’s perfect for a leisurely Saturday meal, served with mashed potatoes, red cabbage, or gluten-free dumplings.

Ingredients
For the Marinade:

• 2 cups red wine vinegar
• 2 cups water
• 1 onion, sliced
• 2 cloves garlic, smashed
• 2 tsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp ground ginger
• 1 tsp ground mustard
• 1/4 tsp ground cloves

For the Roast:

• 3 lbs beef roast (rump or chuck)
• 2 tbsp vegetable oil
• 1 cup beef broth
• 1 tbsp gluten-free flour (optional for thickening)
• 1 tbsp brown sugar
• 2 tbsp sour cream (optional)

Instructions

1. Prepare the Marinade: Combine red wine vinegar, water, onion, garlic, salt, peppercorns, bay leaves, ginger, mustard, and cloves in a large bowl or zip-top bag. Add the beef roast and refrigerate for 3-5 days, turning occasionally.
2. Cook the Roast: Preheat your oven to 325°F (165°C). Heat vegetable oil in a large pot over medium-high heat. Remove the roast from the marinade (reserve the liquid) and brown it on all sides.
3. Simmer the Roast: Pour the marinade over the roast, add beef broth, and bring to a simmer. Cover and cook in the oven for 2.5-3 hours, or until the meat is tender.
4. Make the Gravy: Remove the roast from the pot. If you prefer a thicker gravy, mix gluten-free flour with a bit of water and stir it into the cooking liquid, then simmer until thickened. Stir in the brown sugar and sour cream if desired.
5. Serve: Slice the roast and serve with the gravy, alongside mashed potatoes or red cabbage.

Sauerbraten is a true German classic, and this gluten-free version ensures that everyone can enjoy its deliciously tender, tangy roast. The marinade infuses the beef with incredible flavor, and the rich gravy adds depth to every bite. It’s a great dish for a Sunday family dinner or a Saturday gathering, offering a perfect blend of savory, sweet, and sour flavors.

Gluten-Free German Potato Pancakes (Reibekuchen)

Reibekuchen are crispy, golden potato pancakes traditionally served with applesauce or sour cream. This gluten-free version is made using gluten-free flour, allowing everyone to enjoy the crispy, savory goodness of these beloved German snacks. Perfect for a Saturday brunch or a festive gathering, they’re always a hit when served with a tangy topping.

Ingredients

• 2 lbs potatoes, peeled and grated
• 1 small onion, grated
• 1 egg
• 2 tbsp gluten-free all-purpose flour
• 1 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• Applesauce or sour cream, for serving

Instructions

1. Prepare the Potatoes: Grate the potatoes and onion into a large bowl. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
2. Make the Batter: In a separate bowl, whisk together the egg, gluten-free flour, salt, and pepper. Add the grated potatoes and onions, mixing until combined.
3. Fry the Pancakes: Heat a thin layer of vegetable oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the pan and flatten slightly. Fry the pancakes for 3-4 minutes per side, until golden brown and crispy.
4. Drain and Serve: Remove the pancakes from the skillet and drain on paper towels. Serve hot with applesauce or sour cream.

These gluten-free Reibekuchen offer all the crispy, savory goodness of traditional German potato pancakes. Whether served for brunch, as a snack, or as part of a larger meal, they’re a crowd-pleaser. The combination of tender potato with crispy edges and the contrast of applesauce or sour cream makes them irresistible, adding a perfect touch of German flavor to your Saturday.

Gluten-Free German Pretzels (Laugenbrez’n)

German pretzels, or Laugenbrez’n, are known for their shiny, crisp crust and soft, chewy interior. This gluten-free version uses a combination of gluten-free flour and a baking soda bath to recreate that authentic taste and texture. Perfect for a Saturday afternoon snack or as part of a festive German meal, these gluten-free pretzels will impress everyone who tries them.

Ingredients
For the Dough:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water
• 1 tbsp olive oil

For the Baking Soda Bath:

• 6 cups water
• 1/4 cup baking soda

For the Topping:

• Coarse salt

Instructions

1. Prepare the Dough: In a large bowl, combine gluten-free flour, yeast, salt, and sugar. Add warm water and olive oil, stirring to form a dough. Knead the dough for 5-7 minutes until smooth. Cover with a towel and let it rise in a warm place for 1 hour.
2. Shape the Pretzels: Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 6-8 pieces. Roll each piece into a long rope and twist into a pretzel shape.
3. Boil the Pretzels: In a large pot, bring 6 cups of water to a boil and add baking soda. Carefully drop the pretzels into the boiling water, cooking for 30 seconds on each side.
4. Bake the Pretzels: Place the boiled pretzels on a lined baking sheet and sprinkle with coarse salt. Bake for 20-25 minutes, or until golden brown.
5. Serve: Let the pretzels cool slightly before serving with mustard or your favorite dipping sauce.

These gluten-free Laugenbrez’n are a fantastic way to enjoy the classic German pretzel, with the perfect balance of a chewy interior and crispy, salted crust. Whether served as a snack, appetizer, or side dish, they’ll bring the taste of Germany straight to your table. Their authentic texture and flavor make them a perfect Saturday treat or a fun addition to any festive gathering.

Note: More recipes are coming soon!