Recipe 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
- 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 See How It's Made
- 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.