Gluten Free Chicken and Dumplings
I’ve been working on this recipe for about a month now, trying to get it right. It’s the dumplings I’m finding difficult to perfect as they keep wanting to fall apart once I boil them. This recipe is the closest I’ve come to perfection. They’re perfect the day I make them but so far, not a great leftover. Once I microwave them, they’re still becoming mush and falling apart. Does anyone have any suggestions on fixing this? I know my problem is because the dumplings are gluten free, they lack the binding agents to keep the dough together but what would be a good gluten substitute for dumplings?
However, this dish is scrumptious the first time I make it! It’s hearty and definitely a winter dish you should add to your repertoire. It’s kid friendly and really not hard to make. You could definitely make this in your crockpot or instant pot instead of on the stove if you’re needing a good weeknight meal! To make the dumplings, I actually used Simple Mills Pancake mix as my flour base instead of creating my own blend. It was a great substitute and saved a lot of time and mess!
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 T Trader Joe's 21 seasoning blend (or substitute a mix of thyme, sage, and rosemary)
- 1 T fresh parsley, minced
- 1 tsp salt
- 1 tsp pepper
- 1 T chicken bouillon (I used organic Better than Bouillon)
- .
- .
- For the dumplings
- 1 c gluten free flour blend (I used Simple Mills)
- 1 tsp baking powder
- 1 T parsley, either fresh or dried. Either will work fine.
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 cup ghee or shortening
- 1/4 cup almond milk
- In a large stockpot, cover chicken breasts with water and boil for 90 minutes or until chicken shreds easily.
- Remove chicken breasts from water to cool.
- Chop vegetables and add to water in stockpot. Add herbs, spices, and bouillon to water and boil till veggies are tender and stock is slightly reduced.
- Add chicken back to pot. With a fork, shred chicken until desired consistency.
- To make the dumplings, mix flour blend, baking powder, herbs, and salt together. With a pastry cutter, cut ghee into flour mixture until small crumbs appear. Slowly add milk to mixture and with your hands, knead until dough forms.
- Roll dumpling dough out on a floured surface to 1/4 inch thickness. Cut into short strips and drop directly into chicken mixture. Boil dumplings into chicken stock mixture for 10 minutes. The whole mixture should thicken to a stew like consistency. You can add more stock or more flour to achieve desired consistency if you'd like.
- After 10 minutes, stir mixture to combine. Top with more parsley and serve hot!