Gluten Free Dumplings
These warm gluten-free dumplings are soft, fluffy, and made in under 20 minutes. Serve with your favorite chicken noodle soup for an easy and celiac friendly comfort meal that the whole family can enjoy.
Servings: 6 servings
Calories: 227kcal
Cost: $7
Ingredients
- 2 cups Gluten free all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Dried thyme
- ½ teaspoon Dried parsley
- dash Ground nutmeg
- ½ teapsoon real salt
- ⅔ 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.
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.Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 113mg | Potassium: 54mg | Fiber: 4g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 2mg