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    Dumplings (Gluten-Free)


    Scott Adams

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


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    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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    this was very helpful. I have a grandmother who is allergic to gluten, and I am writing down these recipies for her.

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    Guest K E Sorbel

    Posted

    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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    On the section 'more dumplings' there is no liquid ingredients----it's a good thing I know that a liquid is needed!!! Hopefully they will turn out.

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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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    Guest nana

    Posted

    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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    It is not updated at all. There are people asking why there is no liquid in the dumplings recipe since 2007 and it has not been updated.

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    No need for liquid because they turned out really nice!

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    Guest Marianna Palmer

    Posted

    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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    Guest J'Marinde

    Posted

    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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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    ½ teaspoon Salt
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