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  • Scott Adams
    Scott Adams

    Dumplings (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    1 cup rice flour or corn flour
    2 teaspoons baking powder
    2-3 eggs water as needed

    Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

    More Dumplings

    1 cup brown rice flour
    ½ cup white rice flour
    ¼ cup of tapioca flour
    2 teaspoons Baking powder
    1 teaspoons of xanthan gum per cup of flour.

    Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.


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    I used 2/3 cup white rice flour, 1/6 tapioca flour and 1/6 gluten-free Bob's Red Mill all purpose flour, 1 tablespoon baking powder, and 3 eggs beaten. All mixed together. Let sit for 15 minutes and cooked as stated in recipe above. My husband loved it. They fluffed real nice - but I want to figure something to make more of a binder to make them dense like the wheat flour ones.

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    Can I ask why there are two recipes? Which one is meant to be used the top one or the more dumplings?

    Its a little confusing. I would like to make a nice beef stew & dumplings for my girlfriend who is a celiac.

     

    I have only ever had flour suet ones and would like to know if these turn out the same and taste similar.

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    The second recipe has no liquid ingredients. I added 1/2 cup water and 1 egg. Since this is my first try at dumplings I am not sure if they turned out like dumplings should.

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    I was just looking for recipes for dumplings. This may be the one needed, as I was concerned about what flours to use. I did use garbanzo bean & tapioca flours yesterday for fruit dumplings. They turned out pretty tough though, so I will try the flours you listed, as I need a lighter dough.

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    This recipe of dumplings was very doughy and heavy. They need to be light and fluffy. These are way too heavy. I had to throw them out and wasted the different flours.

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    No need for liquid because they turned out really nice!

    I guess you don't have a clue as to what a dumpling is. If you don't have a liquid to bind the dry ingredient together and you have put all into the soup then you have just thickened the broth of your soup. Hope you enjoyed it.

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    This recipe was contrary to all the dumplings I have made in all my 68 years (gluten-free & regular) and it was a mess of a venture. They came out doughy, heavy and inedible. I have never heard of the cooking method used, but was willing to try it. What a waste of expensive food. To get light and fluffy they need more liquid about 3/4-1.5 cups water or allergen free creamer - - I use So Delicious coffee creamer, Original, and they need to be cooked for 20 minutes with a tight-fitting lid put onto the pan immediately upon dropping them into the hot liquid and NOT lifting the lid for the entire 20 minutes to get them light and fluffy - - but they definitely need more liquid to the dough than listed. BTW - I also used my Namaste' Perfect blend gluten-free flour mixed with Bob's 1-1 gluten-free flour. Done right, they turn out beautifully. But, thanks you for your efforts. You got me halfway there.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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