These warm gluten free dumplings are soft, fluffy, and made in under 20 minutes. Serve with your favorite chicken noodle soup or gluten free chicken and dumplings for an easy and celiac friendly comfort meal that the whole family can enjoy.
A gluten-free lifestyle does not mean you have to miss out on classic recipes like chicken and dumplings. In fact, you won’t even be able to tell this recipe is gluten-free. It’s the perfect comfort food that tastes just like the real deal.
This recipe is made with King Arthur GF flour for perfectly light and fluffy dumplings. You don’t have to worry about fancy GF flours or complicated ingredients with these easy mixes. Find them at your local grocery store on your next shopping trip.
I love serving these dumplings with instant pot chicken noodle soup, but you can also get creative and pair with egg rolls, pot stickers, or this cream of chicken soup. All of which are gluten-free!
Why you’ll love this dumpling recipe
- It’s a simple recipe with only six ingredients
- They’re light, fluffy, and taste just like regular dumplings
- This dumplings recipe pairs well with so many different main dishes
- Make them in under 20 minutes
Ingredients
- Baking mix – King Arthur’s gluten free flour blend is my go-to mix for these dumplings. This way, you don’t have to buy tons of different ingredients like xanthan gum, tapioca starch, or potato starch.
- Spices – Thyme, fresh parsley flakes, and nutmeg are staples for this recipe but feel free to add more spices if desired.
- Milk – Any milk will yield best results but you can even use dairy free!
- Baking Powder – This lifts the dumplings
- Butter – This gives it flavor and the fat needed to make them great!
- Egg – This binds the dumplings making them easy to shape
How to make
Step 1: Combine all ingredients
Combine all ingredients.
Step 2:
Mix gently until combined.
Step 3: Form
Using a medium cookie scoop, form into dumplings. You can make them as big or small as you’d like but the instructions for these are for the medium cookie scoop size.
Step 4: Cook
Drop into a large pot of boiling soup and cook for 10-15 minutes.
Pro tip: You can cook your homemade dumplings in chicken broth, beef stock, vegetable broth, or any other type of soup base instead of water for more flavor.
Tips for success
- Salt your soup base – Similar to pasta water, you should salt the brother or soup mix before dropping your dumplings in. This will give them a better flavor!
- Don’t over mix the dough – For light and fluffy dumplings, do not overwork the dumpling dough. Stir until you don’t see anymore dry flour but no further. There may be lumps in the dough but that’s okay.
- Use an ice cream scoop – When measuring the dumpling batter, use a cookie scoop or ice cream scoop to put into the water.
- Serve with dipping sauce – A dipping sauce like soy sauce, spicy mayo, or something similar is a great way to elevate this recipe. Make sure you use gluten-free soy sauce.
Storage
Refrigeration – Feel free to make the dough ahead of time and refrigerate for 2-3 days. Cover the dough with plastic wrap or place in an airtight container. I do not recommend storing after the dumplings have been cooked.
Freezing – Similar to refrigerating, you can freeze the dough in an airtight container or in plastic wrap for up to 3 months. Simply thaw and cook as directed when you’re ready to serve. Do not freeze gluten free dumplings after you’ve cooked them.
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Gluten Free Dumplings
Ingredients
- 2 cups Gluten free all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon Dried thyme
- 1/2 teaspoon Dried parsley
- dash Ground nutmeg
- 1/2 teapsoon real salt
- 2/3 cup milk
- 4 tablespoons softened butter
- 1 egg
Instructions
- Combine ingredients into a large bowl
- Lightly mix combined (DON'T OVERMIX)
- Using a medium cookie scoop, form dumplings then drop into boiling soup
- Simmer on low until dough is cooked through, about 15 minutes
Notes
Tips:
- Salt your soup base – Similar to pasta water, you should salt the water or soup mix before dropping your dumplings in. This will give them a better flavor!
- Don’t over mix the dough – For light and fluffy dumplings, do not overwork the dumpling dough. Stir until you don’t see anymore dry flour but no further. There may be lumps in the dough but that’s okay.
- Use an ice cream scoop – When measuring the dumpling batter, use a cookie scoop or ice cream scoop to put into the water.
Do dumplings float when done?
Uncooked dumplings will sink while cooked dumplings will float. This an easy way to make sure dumplings are cooked or not. But if you’re hesitant, you can cut one open to be certain.Nutrition
FAQ
Do dumplings float when done?
Uncooked dumplings will sink while cooked dumplings will float. This an easy way to make sure dumplings are cooked or not. But if you’re hesitant, you can cut one open to be certain.
Can you cook dumplings too long?
Yes if you cook dumplings too long they will start to disintegrate. Although it takes awhile for them to disintegrate, the texture will be off if you cook them a little too long.
Do you put dumpling in boiling water or as they heat up?
Add dumplings to boiling water or hot soup mix! They will not cook correctly if you add them to cold water. You also want to make sure there is room in the pot as well. The dumplings should not touch while cooking.
More gluten-free recipes you’ll love
- These gluten-free spring rolls are another easy appetizer or side dish that taste just like the real thing
- If you’re looking for another side for soup, my favorite gluten-free garlic bread
- Gluten-free crescent rolls are light and fluffy just like these dumplings
- Feel free to serve these yummy dumplings with gluten-free ramen
Michele Armstrong says
I am confused. The ingredient list does not call for an egg but the instructions do?!
Chandice says
It has been updated…
Amy Marie Kane says
not sure what went wrong, but these were terrible, dry, crumbly. I used a gluten-free 1:1 flour mix, and almond milk. was this the problem?
Chandice says
Almond milk doesn’t have quite as much fat… We use whole milk which gives it more flavor and texture. I am so sorry it didn’t work for you.
Jenn says
I used almond milk as well. Added the egg mentioned in her directions and 1 more tbsp butter. Dough was still a little dry but Dumplings were easily shaped by hand and turned out well!
Sandra says
Yum!!!! My kids didn’t even know this was gluten free so this is a win. Usually my kids are really picky about eating gluten free, so I didn’t tell them for this recipe and they didn’t know!