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Dumplings (Gluten-Free)

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.

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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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12 Responses:

 
molly
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said this on
19 Oct 2007 6:58:37 PM PST
this was very helpful. I have a grandmother who is allergic to gluten, and I am writing down these recipies for her.

 
K E Sorbel
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said this on
24 Oct 2007 6:57:25 PM PST
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.

 
donna
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said this on
27 Dec 2007 1:18:14 PM PST
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.

 
Matt
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said this on
26 Feb 2009 5:52:19 AM PST
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.

 
P.J.
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said this on
11 Jun 2011 10:14:30 AM PST
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.

 
nana
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said this on
28 May 2012 8:36:42 AM PST
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.

 
vicki
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said this on
17 Oct 2012 2:39:44 PM PST
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.

 
Dorene
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said this on
21 Oct 2012 2:45:11 PM PST
No liquid in the recipe!

 
Lisa
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said this on
01 Nov 2012 8:30:36 AM PST
No need for liquid because they turned out really nice!

 
Stormy
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said this on
08 Sep 2016 9:06:43 AM PST
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.

 
Marianna Palmer
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said this on
22 Feb 2013 3:17:16 PM PST
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.

 
J'Marinde
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said this on
12 Oct 2016 1:56:58 PM PST
This recipe was contrary to all the dumplings I have made in all my 68 years (GF & 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 GF flour mixed with Bob's 1-1 GF flour. Done right, they turn out beautifully. But, thanks you for your efforts. You got me halfway there.




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