Dumplings (Gluten-Free)

Name: Dumplings (Gluten-Free)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 30 dumplings, 6 serving(s)
Ingredients: 5/8 cup rice flour (1/2 cup plus 2 tbsp); 1/2 cup coconut flour; 7/8 cup sorghum flour (3/4 cup plus 2 Tbsp); 2 teaspoons baking powder; 2 teaspoons salt; 1 1/2 teaspoons baking soda; 2 teaspoons xanthan gum; 1/2 cup butter (melted); 1 1/4 cups buttermilk; 1 1/4 cups water; 1 egg, beaten; 1 tablespoon ground black pepper; 1 tablespoon poppy seed; 2 teaspoons dried sage

Submitted by Andrew Mollmann

"I've been meaning to try chicken and dumplings sometime but have been unable to find a good gluten-free recipe. It looks like this one might do the trick, but I haven't tried it yet. Posting here so I don't forget about it, found this recipe on a forum. We shall see.... The servings is a guess"

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Ready In:: 1hr 10mins
Ingredients:: 14
Yields:: 30 dumplings
Serves:: 6

ingredients

⁵⁄₈ cup rice flour (1/2 cup plus 2 tbsp)
¹⁄₂ cup coconut flour
⁷⁄₈ cup sorghum flour (3/4 cup plus 2 Tbsp)
2 teaspoons baking powder
2 teaspoons salt
1 ¹⁄₂ teaspoons baking soda
2 teaspoons xanthan gum
¹⁄₂ cup butter (melted)
1 ¹⁄₄ cups buttermilk
1 ¹⁄₄ cups water
1 egg, beaten
1 tablespoon ground black pepper
1 tablespoon poppy seed
2 teaspoons dried sage

directions

Mix up the dumplings in the meantime in the following order: all dry ingredients in to your work bowl (this is easier with a mixer), stir to combine and work in some air.
Add melted butter, stir. Next add milk, water, egg (previously beaten, please). Stir until dough comes together.
Add pepper and sage and poppy seeds (or whatever seasonings float your boat).
Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kitchen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings separated from older ones to prevent sticking and fusion. This gets a bit tricky as the pot gets full.
When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.

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RECIPE SUBMITTED BY

Andrew Mollmann

I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking. I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.

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