Dumplings (Gluten-Free)

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

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.

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.

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.

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.

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.

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.

No liquid in the recipe!

No need for liquid because they turned out really nice!

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.

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.

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.