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I guess I am not the only one with the dumpling problem. I had many people
asking for a summary, because they seemed to have the same problem that I
had. Here are some of the responses I received. At the end are some recipes
I received. I am going to try one tonight. Thanks to all who gave these
great suggestions!
**
Someone suggested using Chebe bread dough. This is not an option for me, but
might be for some people who do not have my sensitivities.
**
One thing I found out, that in anything boiled, one cannot substitute guar
gum for xanthan gum. Guar gum seems to loose its stickiness in things like
bagels and they just float apart when wet. Probably the same holds true with
dumplings.
**
Another suggested using Matzo ball dough substituting any flours with GF
flours.
**
Another stated that Bette Hagman had a biscuit recipe that worked in her
first book and Carol Fenster has one that works well from her "Wheat Free
Recipes" book.
**
I made dumplings from Roben Ryberg's book, they are just like "real"
dumplings
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Please share.
I remember way back when I used to make them that one of the secrets to
success was to get the liquid boiling, put the dumpling dough in, cover the
pan and not remove the cover until done. No peeking! very important.
**
Here is one recipe from a regular cookbook, and it was suggested that one
should substitute GF flour for the regular flour. She writes: The recipe I
used to use, called for 1 1/2 c. sifted GF flour, 1/2 tsp. salt, 3 tsp.
baking powder, 3/4 c. milk, 3 tbp. salad oil/melted shortening.
**
This recipe comes from the 'Bread and Muffins' category at
www.gfutah.org/cookbook . You are welcome to post it in your summary. It
is adapted from a recipe that Lynn Facey posted to the list a couple of
years back. Our family makes these often. They are wonderful:
**
BISCUITS OR DUMPLINGS
1 1/2 cups gluten-free flour mix
2 tsp baking powder
1 tsp xanthan gum
1 Tbsp sugar
2 eggs
1/3 cup oil
1/4 cup milk (lactose-free if necessary)
1. Combine flour mix, baking powder, xanthan gum, and sugar. Set aside.
2. Mix eggs, oil and milk. Pour over dry ingredients. Mix by hand.
DROP BISCUITS:
Spoon dough onto greased 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.
2 cups GF flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teas. salt
1/3 cup oil
2/3 cup milk (or milk substitute or water)
Mix dry ingredients, stir in milk & oil quickly with a fork. Be careful
not to over mix the dough. It will go flat if you do. Gently drop
rounded balls of dough (about 1 1/4 inch in diameter) into simmering
broth or fruit juice. [I believe I used a rounded tablespoon to scoop up
a heaping spoonful of dough & pushed it off with my finger or another
spoon -- it's been a while.] Cover & simmer gently 8 to 9 minutes.
[Don't over crowd dumplings in pot. You may have to cook them in two
batches depending on the size of your pan. I like to use a stainless
steel dutch oven size sauce pan, but any pan with a good fitting lid will
do.] Serve immediately. They don't keep well.
They were light & fluffy. Delicious. My hubby ate the ones I made for
my celiac son instead of his own. He couldn't tell the difference.
These could be made with chicken & gravy & mixed veggies as well instead
of fruit. I've also used canned peaches to make them. My family loves
them. I've eaten some dumplings that had eggs in the dough, however, I
didn't like the flavor of the eggs. If you like the flavor of eggs &
wish to use eggs, you should reduce the milk & oil in the above recipe.
You could probably use a standard muffin recipe with a little less
liquid. ~Valerie in Tacoma
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