Contemplating my next blog post recipe, I first asked myself, what would my husband enjoy that I have never made. Gluten free dumplings was my answer! Something starchy, with gravy would hit the spot on this cold, snowy winter’s day. However, I just could not imagine making a gluten free dumpling out of gluten free flour. It would just be a ball of starch. Therefore, I went with mashed potatoes. They make gluten free dumplings you’d be proud to serve your gluten eating guests.
Gluten Free Dumplings and Chicken
Lean gluten free chicken and dumplings? That's right. Mashed potatoes without butter, lean gravy, veggies, packed with protein, and low-sodium chicken broth. Go for it!
For the Chicken
- 1 3/4 lb. chicken breasts, boiled and diced or left whole (reserve liquid)
- 4 cups filtered water
- 1 cup carrots, diced small (or mixture of carrots, peas and/or corn)
- 1 Tablespoon butter or dairy free buttery spread
- 3/4 cup finely chopped yellow onion
- 7 cups gluten free low-sodium chicken broth (O Organics is gluten free.)
- 1/4 teaspoon garlic powder (or 2 fresh cloves, minced)
- salt and pepper, to taste
- 4 Tablespoons potato starch or 6 Tablespoons gluten free all-purpose flour
- Kitchen Bouquet* or Gravy Master** or other gluten free gravy coloring/flavoring, to your liking
- 1 teaspoon sugar or pinch of stevia (optional)
For the Dumplings
- 2 1/2 cups cold mashed potatoes (2.2 lbs. potatoes, peeled, cubed, cooked and mashed or blended in a food processor)
- 1/2 cup white rice flour
- 1/2 cup sorghum flour (or white or brown rice flour)
- 2 large eggs, beaten
- Salt and pepper, to taste
- Potato starch for dusting
- In a large pot, add water, chicken, and carrots. Bring to a boil.
- While the chicken and carrots are cooking, saute the onion, (and garlic the last minute, if using) in a skillet heated with melted butter. Add the sauteed onion and garlic/garlic powder to the chicken mixture. Turn heat off.
- Remove chicken; dice, if desired; and set aside.
- Mix mashed potatoes, egg and flours together well. Salt and pepper, to taste.
- Form round balls by dusting your hands with potato starch, using a little less than 1/8 cup of dough; add balls to plate and freeze as you make them. If the dough you're working with becomes too sticky place in freezer to chill. You may also pat them or roll them in some potato starch.
- Add the chicken back into the broth and bring to a boil. Mix the starch with a little water and pour into the broth; stir until thickened. Add sweetener, if using, and Kitchen Bouquet; stir. Lower heat so that the sauce bubbles, not a roaring boil.
- Using a slotted soon drop your gluten free dumplings into the sauce, keeping it at a slight boil. Simmer for 10 minutes. Your dumplings will rise to the top.
*Note that Kitchen Bouquet contains sodium benzoate which contains about 1% of MSG.
**Gravy Master's contains hydrolyzed soy & corn Protein.
You may substitute the rice and sorghum flours for your favorite gluten free all purpose flour. (See gluten free flour recipes for different blends.)
Add sugar if your onion is too strong. This usually doesn't occur unless it is old.
You may add an additional egg if you wish your gluten free dumplings to be lighter in weight, much like matzo balls. I want to try using mineral water next time to make them lighter.
Looking for a richer gravy? Substitute some of the chicken broth for milk and additional butter.
Butter may be added to the dumplings, but ensure your dough is nice and cold.
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