Monday, November 21, 2011

Chicken soup and dumplings

The last time I tried to make gluten free dumplings, I wasn't thrilled. I tried again tonight with much better results.

I cooked a whole chicken for several hours until the meat was falling off the bones. I deboned the chicken and put it back in the pot with some carrots, celery, onion, and seasonings. I used the recipe on this blog to make the dumplings.

Start with 2 cups of a flour blend consisting of equal parts of tapioca flour, potato starch, arrowroot and rice flour. Add 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp guar gum. Mix in 1/4 cup almond or coconut milk and 3 beaten eggs. Drop by tablespoon into hot soup and put dutch oven in a 350 degree oven for 30 minutes to cook and brown the dumplings.

Winter is just starting so I'll have more opportunities to keep tweaking the dumplings. We liked these but I'm not sure this recipe is "it". It's close though.


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