Dumplings (Gluten-Free) Recipe

Name: Dumplings (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup rice flour (1/2 cup plus 2 tbsp); 1/2 cup coconut flour; 7/8 cup sorghum flour (3/4 cup plus 2 Tbsp); 2 teaspoons baking powder; 2 teaspoons salt; 1 1/2 teaspoons baking soda; 2 teaspoons xanthan gum; 1/2 cup butter (melted); 1 1/4 cups buttermilk; 1 1/4 cups water; 1 egg, beaten; 1 tablespoon ground black pepper; 1 tablespoon poppy seed; 2 teaspoons dried sage

Servings: persons

5/8 cup rice flour (1/2 cup plus 2 tbsp)
1/2 cup coconut flour
7/8 cup sorghum flour (3/4 cup plus 2 Tbsp)
2 teaspoons baking powder
2 teaspoons salt
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1/2 cup butter (melted)
1 1/4 cups buttermilk
1 1/4 cups water
1 egg, beaten
1 tablespoon ground black pepper
1 tablespoon poppy seed
2 teaspoons dried sage

1
Mix up the dumplings in the meantime in the following order: all dry ingredients in to your work bowl (this is easier with a mixer), stir to combine and work in some air.
2
Add melted butter, stir. Next add milk, water, egg (previously beaten, please). Stir until dough comes together.
3
Add pepper and sage and poppy seeds (or whatever seasonings float your boat).
4
Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kitchen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings separated from older ones to prevent sticking and fusion. This gets a bit tricky as the pot gets full.
5
When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5/8 cup rice flour (1/2 cup plus 2 tbsp), 1/2 cup coconut flour, 7/8 cup sorghum flour (3/4 cup plus 2 Tbsp), 2 teaspoons baking powder, and more.

Yes, Dumplings (Gluten-Free) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dumplings (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions