Gluten Free Dumplings

I love chicken and dumplings and I make good dumplings -- light and fluffy. I have memories of my mother peeping over my shoulder to see how I made mine because she claimed that hers were never as good. I have been putting off trying to make gluten free dumplings, afraid that they would not be good enough and I would be disappointed. Today I had a powerful craving driven by dental work and I just needed the comfort of soft dumplings and savory chicken broth. Let me just say -- I can eat chicken and dumplings again!

 

1 cup all-purpose gluten free flour (I use my brown rice mix)

1/2 tsp. xanthan gum

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup milk (low fat but not nonfat)

 

1. Make your favorite chicken broth recipe. I used the leftover chicken pot pie filling and just added more chicken stock to make it more watery and it was perfect. It had shredded chicken, celery, carrots, potatoes and onions already in it. Bring to a boil and then lower to a simmer.

 

2. In a small bowl, mix flour, xanthan gum, baking powder and salt with a whisk until well combined. Add the milk in a steady stream whisking as you go. Whisk until the batter is smooth.

 

3. Drop the dumpling batter by tablespoonful into the shimmering soup, allowing for room to expand. Cover the pot partially and allow dumplings to cook through for 7 to 10 minutes. Serve immediately.