Gluten free Dumplings

By msweeney

Ingredients

• (Makes about 12 dumplings)
• 2 cups all-purpose gluten-free flour blend*
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 to 3 tablespoons minced fresh chives or other fresh herbs
• 2 tablespoons butter, melted
• 3/4 cup + 2 tablespoons milk of choice
• 1 large egg, beaten

Details

Servings 4
Adapted from glutenfreemakeovers.com

Preparation

Step 1

Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add chopped chives or other fresh herbs. Add melted butter, milk and egg to the dry ingredients. Gently mix with a wooden spoon or fork until mixture is moist and comes together.  Do not overmix or dumplings will be too dense.

Drop dumpling batter into the simmering stew by heaping tablespoonfuls, over the surface of the stew. (Note that the dumplings will double in size as they cook.)  Cover and simmer until dumplings are cooked through, about 15 minutes.   Do

uncover and peek while the dumplings are cooking.  In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 minutes.

* If all-purpose flour blend contains salt, do not add additional salt.  If blend does not contain xanthan or guar gum, add 1 teaspoon gum to the dry ingredients.