Gluten Free Chicken and Dumplings
- Laura Lea
- Aug 7, 2015
- 2 min read
Chicken and dumplings is by far one of my favorite Fall meals, and this recipe hung on my Mom's hoosier inside the left door; torn from the Buck Valley CookBook it's original author is Jane Hoopengardener of Buck Valley, PA. and it's one of our regular go to dishes so we wanted to keep it handy. Now that I have my own home you can be sure that this recipe is within easy reach too and is taped to the inside of my cabinet door at eye level.
So when the days turn cooler and our thoughts turn to feathering our nests with warm candles and cozy blankets warm up the kitchen too with the smell of chicken and dumplings, and the best part of it is that they are gluten free.
I've worked out this recipe so that you can roll it out without any special tools, and cook it up just like any dumpling recipe.
2 cups of GF flour (I use Krusteaz)
2 tsp of xantham gum (1 tsp for each cup of flour)
1/2 tsp salt
1 tsp of baking powder
2 TBSP Oil (I use olive oil) do not use shortening
2 eggs
2/3 cup of water
Place your flour, xantham gum, salt and baking powder into a large mixing bowl and combine thoroughly with a fork or pastry cutter.
Add to this your oil and mix well to evenly distribute. Next add the eggs and the water. With your hands mix till all ingredients come together and form a dough. The dough will be very tough but be rough with it and knead until it is all blended. Shape into a rectangle and roll out on a lightly floured surface. Roll the dough into a large thin rectangle, and using a pairing knife cut it into rectangles.
Drop into your favorite boiling broth a handful at a time, and stir occassionally to ensure that they don't stick together. Once all dumplings are added add potatoes if you want and your favorite cooked meat. Bring to a boil, and then turn back to low, cover and cook on low for about 20 minutes. You can then keep them warm until you are ready to serve or refrigerate and reheat when you want to serve them. Enjoy!
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