This recipe is by request from the CTF forum. We’ll return to the crock-pot recipes on Thursday.
It’s finally a little cool here. Today’s high is supposed to be 70. It’s time for comfort food! Chicken and Dumplings is what I will fix for tonight’s dinner.
Hubby and the kids love this recipe. When we went gluten-free, I wasn’t able to find a dumpling recipe that was nutritious and worked well so I gave up on fixing them. Last winter, my husband asked me to try again since it is one of his favorite meals. I looked at about 30 different dumpling recipes to get a feel for the ratios then did many trial runs to get the coconut flour worked into the recipe and everything just right.
It was a hit. I made three batches of dumplings that night before they were all full.
This is the recipe for the dumplings. It can be used in any soup that has enough liquid in it that the dumplings can be covered in the liquid when they are dropped in. It won’t work as easily in a stew where the dumplings can’t be totally covered in liquid when you first drop it in. You need it immersed in liquid for it to cook all the way through.
The dumplings are best when hot and fresh. They tend to crumble some when reheated. I make only enough for the meal we’re going to eat then make them fresh again when we have the soup for leftovers. This recipe makes about 14 dumplings.
From the Menu Mailer
½ cup flour of your choice (I used a mix of sorghum and buckwheat)
¼ cup water
1 tsp lemon juice
3 eggs
2 Tbs oil, melted
¼ cup coconut flour
2 Tbs tapioca flour (or additional wheat flour if not GF)
6 Tbs rice flour (or additional wheat flour if not GF)
½ tsp salt
4 servings of chicken soup
In a bowl, combine the flour, water and lemon juice. Whisk until combined, cover and set aside for 8-12 hours.
When you’re ready to make the dumplings, whisk the eggs and oil into the soaked flour. In a small bowl, whisk together the coconut flour, tapioca flour, rice flour and salt, then whisk into the wet ingredients. Using a small spoon or a cookie scoop, scoop about 2 tsp of batter out and form it into a ball. Set aside.
Bring your soup to a boil then reduce to a simmer. Drop the balls into the soup in a single layer. Cover the pot and simmer, stirring occasionally once the dumplings begin to float, for 10-12 minutes or until the dumplings are cooked all the way through.
Serve immediately.
This post is part of Gluten-Free Wednesdays and Fat Tuesdays.
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I am enjoying your book that I got when I bought the healthy living ebook package! I have one question about sorghum flour- I read somewhere that sorghum is toxic when sprouted. I would love to know the true answer to that question so I know whether to soak sorghum or not to soak. Thank you!
I have read that as well. When working with sorghum, I limit it to an 6-8 hour soak.