Many gf followers clean eat rather than try replacement products, so comfort foods are commonly overlooked. But with a winter like this, my mind is glued to them despite my typical diet. Hearty and filling, that toasty feeling takes over your body in a way that a quick wind can’t just tear away from you. When I was sick, my mom often opted to make chicken dumpling soup rather than chicken noodle soup, so to me, it made sense that my attempt be a Gluten Free Chicken and Dumplings recipe. Fair warning – My dumplings are very dense because that was what I grew up with. For a lighter version, check for other recipes that include baking powder and milk in the dumpling ingredients.
Gluten Free Chicken and Dumplings
1 cup gluten free all purpose flour (I like the flavor of rice flour for these too.)
2 cups cubed cooked chicken
½ cup peas
½ cup sliced carrots
½ cup diced onion
½ cup diced celery
32 ounces of gf chicken stock
2 chicken bouillon cubes (or whatever equates to 2 cups with your brand)
1 pat butter
Heat a large pot on medium heat. Add the pat of butter and onions. Let them cook down to translucent, then add celery and carrots. Let them cook for a few minutes then add stock and bouillon cubes. Turn up heat to medium-high and let it boil until the vegetables are almost tender. In a bowl, mix together gf flour and eggs with a fork. Cut chunks of dough into the pot to cook. Once all the dumplings are in, add chicken to the pot. Turn down heat to low and let thicken. Add peas five minutes before your desired consistency.
As I said, these are dense and egg-y dumplings but I do enjoy them. I also consider them slightly healthier because of the added egg protein that virtually no other recipes use. (Many even add sugar to them!) I used to take the easy way out by making them with bouillon broth and not actual chicken or veggies…I’m evolving. The cooking process is becoming more pleasurable as are the outcomes. Hopefully throughout the year you will see the transition. And if I decide to try to make a lighter version of the dumplings, I’ll let you know.