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September 30, 2011 Biscuits and Muffins

Gluten-Free Dumplings

Chicken soup and a dumpling.

Tasty chicken soup with a soft, delicious dumpling

These dumplings are delicious. We eat them with berry sauce, apple sauce, or chicken soup. Leftover berry sauce can be used on pancakes the next morning. Yum!

Notes:

When making dumplings, first start the sauce, and while it is heating, make and roll out the dumpling dough. If making apple dumplings, add ¼ a teaspoon cinnamon to the dough for extra flavor.

 

2 cups rice flour or oat flour

 

½ cup sugar or ¼ cup if you are making chicken dumplings instead of dessert ones.

1 cup potato starch

1 cup tapioca starch or cornstarch

1 teaspoon xanthan gum

1 tablespoon baking powder

½ a cup butter, grated or sliced very small

1 1/3 cups milk

 

Mix together all the ingredients except for butter and milk. Add the butter, and stir until blended. Add the milk, stir well, and roll into one inch balls. Drop dumpling balls into boiling sauce. Allow sauce to return to boil, then turn heat to low, cover, and let simmer for ten to fifteen minutes, until dumplings are fork tender.

 

 

Dumpling Apple Sauce:

1 tablespoon cinnamon

1 tablespoon cornstarch

two large apples, sliced

four cups water

dash of nutmeg

pinch of salt

Stir ingredients togethor in saucepan, bring to a gentle boil, stirring constantly. Add dumplings, turn heat to low, cover, and simmer for about fifteen minutes, until dumplings are fork-tender. Serve immediately with vanilla ice cream, whipped cream, or plain with warm apple sauce poured over them.

 

Dumpling Fruit Sauce:

This sauce can be made with blackberries, raspberries, blueberries, or strawberries. It is generally a sweet sauce, and tastes good with vanilla ice-cream or whipped cream.

Three cups berries, if strawberries, halved

six cups water

1 tablespoon cornstarch

A pinch of salt

1 ½ cups sugar, more or less, depending upon your preference

½ teaspoon lemon juice

Stir sauce, and bring to a slow boil over medium heat, stirring constantly. Do not boil for over three minutes. Add dumplings, turn heat to low, simmer, remove from heat when dumplings are fork tender. Serve warm.
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Categories: Biscuits and Muffins Tags: Dumplings, gluten-free, gluten-free dumplings

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Comments

  1. Lisa says

    March 19, 2014 at 11:26 am

    I made a beef stew and your dumling recipe was amazing,had friends over for supper and they loved them.

    Reply
    • Linnaea says

      March 21, 2014 at 4:49 pm

      I’m so glad you liked them! I’ve never tried them with beef (always chicken soup) but it sounds really good!

      Reply
  2. Heidi says

    May 1, 2014 at 9:38 pm

    Thank you for all of your wonderful recipes!

    Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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