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Group,
Thank you to everyone who emailed me with ideas for Chicken and
Dumplings. I can't wait to begin cooking this weekend.
Merry Christmas to all!
Julianne
Minocqua, WI
Julianne,
I have a wonderfully easy dumpling recipe in my GFCF cookbook on our
website at www.glutenfreelex.org. Just go the site, click on Food and
Info and then on the right hand side, you'll find Jan's GFCF Cookbook.
On page 4 under English Muffin All Purpose Bread are lots of ways to
use the recipe. Actually on pg. 5 are the specifics for the Dumplings.
It's by far the easiest all round recipe for flatbread, pizza crust,
buns, and even the dumplings.
Good luck,
Jan
I grew up eating dumplings-Mom made them the best. However, I haven't
tried to make GF dumplings. I did make chicken and noodles tonight for
dinner and it was delicious. I used Glutano brand Tagliatelle GF Pasta
and the noodles were just like regular egg noodles. My husband even
ate them and he has no diet restrictions. I also converted the "Sweet
Muffins" recipe in the Betty Crocker cookbook and they were great, my
husband ate those also!
I use chebe bread mix for the dumplings. They have instructions on
their website on how to convert their regular bread mix into dumplings.
Diane
In Betty Hagman cook book she has a recipe for dumplings. I used them
in a soup before they turned out great.
Lisa
San Diego,CA
Are you making dumplings that float on top like biscuits or the
southern type like like huge egg noodles?
I make the biscuit type.
1 stewing chicken cut up.
2 - 3 ribs celery cut into one inch slices OR one celery heart chopped
with leaves (I like this best for flavor)
2 carrots scrubbed and sliced - half inch slices
1 onion peeled, and cut into 1/2 inch dices
(Some people add frozen peas 1/2 to 1 c but this is optional)
poultry seasoning to taste 1/4 to 1/2 tsp.
salt and pepper to taste
Water just to cover plus one inch
Put all into a stock pot or dutch oven. Bring to a boil and then
reduce heat to a slow boil. Cook until chicken is very tender and
ready to fall off the bone. Check often to keep enough liquid to cover
contents. When chicken is to above stage begin step two:
Use Pamela's baking mix to make her drop biscuits. Reduce the heat to
a simmer and then use a soup spoon to place large dollops of the
biscuit mix on top of the chicken pieces. Place lid on pot and cook
covered for about 15 minutes. The steam will cause the biscuits to
cook (raised and done on the inside, moist but not slimy on the
outside).
Or use his moms recipe and just substitute the Pamela's mix for her
dumplings.
Hope this helps,
Lynda Swink
I make a biscuit mix like Bisquick from a recipe in one of the Bette
Hagman cookbooks. They are the easiest of the dumpling recipes to
make. You can also use the biscuit mix to make Bisquicks Impossible
Pies. I tripled my recipe so you probably would not want to try it as a
first time recipe. I will try to find the original recipe if you need
it. All dumplings would be easy to make but your husband will have to
remember that they do not taste quite the same.
I haven't made this one, but I love this blog and I would try this
recipe in a heartbeat (except I don't have Pamela's stuff in the
house...)
http://crockpot365.blogspot.com/2008/12/crockpot-chicken-and-dumplings-soup.html
When I do chicken and dumplings, I've actually followed a betty crocker
recipe and I have a stash of GF biscuit mix in the fridge and I just
mix and drop them into the "regular" recipe and so far it's worked out
for me.
Tracey
I made some last night that turned out great. I think that mostly you
have to remember to add extra baking powder to give them some lift, and
don’t' cook them too long. I generally use a 2:1 flour to starch
ratio, add some xanthan gum about a tsp per cup of flour mix, and use
chicken broth to wet it all down with. You should be able to use
whatever flours and starches you have on hand. My last couple of
batches have turned out well but the first few didn't! Good luck!
Got these from a few places. Hope they help!
Brenda from MD
Gluten Free Dumplings
1 cup brown rice flour
½ cup white rice flour
¼ cup of tapioca flour
2 teaspoons Baking powder
1 teaspoons of xanthan gum per cup of flour.
Drop by spoonfuls into boiling soup or stew. Lower heat and cook
uncovered for 10 minutes, then covered for 10 minutes.
Gluten Free Biscuits or Dumplings Ingredients Contributor Amber Lee
1 1/2 cups gluten-free flour blend*
2 tsp baking powder
1 tsp xanthan
1 tsp salt
2 eggs
1/3 cup oil
1/4 cup milk**
Instructions
Combine flour mix, baking powder, xanthan gum, and salt. Set aside. Mix
eggs, oil and milk. Add in dry ingredients. Stir together with a fork.
DROP BISCUITS: Spoon dough onto oil sprayed cookie sheet. Bake at 350 F
for 10-12 minutes or until lightly browned. Makes 12 biscuits.
DUMPLINGS: Spoon dough into a bubbling, hot stew. Cook covered for
10-12 minutes. Remove pot from stove and leave the cover on for ten
minutes more. Makes 12 dumplings.
*I used rice flour blend.
**For milk-free, I use 1/4 cup water and I add 1 Tbsp Vance's Dari
Free powder to the dry ingredients.
Dumplings:
2 c rice flour mix
1/2 t baking soda
1/4 t xanthan gum
1 t sugar
1 t salt
3/4 c buttermilk (or 1/2 c milk and 1/4 c sour cream or yogurt)
4 T butter, melted and cooled
1 egg white
Whisk the dry ingredients together. Stir the butter into the
buttermilk, then stir in the egg white. Pour into the flour mixture,
and stir slowly until just incorporated. Don't over mix! Drop by large
teaspoonfuls into the simmering broth. Cover with a dish towel and then
a lid, and cook for about 15 minutes, until a toothpick comes out clean
and the dumplings have doubled in size.
How I make mine is take about 1 cup of flour mixture, break a large egg
into it, and add water to fill 1/2 of the eggshell. Stir the 3
ingredients together; will be on the sticky side. then I bring my
broth to a boil. Stick a spoon into the broth, then take a small
amount of dumpling mixture on the spoon and add to the boiling broth.
I repeat until all is used. Turn temp to simmer, and simmer for 10
minutes.
Theresa
*Please provide references to back up claims of a product being GF or not GF*
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