Newfoundland Pea Soup (dumplings?)

[Stacie H.]

I’m sooo looking forward to the cooler weather (don’t really have winters in Houston) so I can make pea soup!! I recently received my shipment of salt beef (took almost a month to get here!), and we have several bags of yellow split peas in the pantry.

But what about the dumplings? The dumplings I make now are obviously made with white flour, and the soup just isn’t the same without the dumplings!

Can rice or some other flour be substituted? I can do some experimenting, I guess, but thought I’d check here first to see if anyone else has resolved this.

This is one case I think where I will have to make “his” and “her” batches of soup….regular dumplings for me, and gluten-free dumplings for my husband!!

Thanks!

Stacie

[Suzie-GFfamily]

Hi Stacie,

I'm a fellow Newf living off the rock too.

My mom and I are both newly diagnosed celiacs and were recently talking about dumplings for pea soup. My mom makes the most awesome dumplings with wheat flour - I'm really going to miss them!

Anyway, she made a batch of pea soup the other day and decided to try making gluten-free dumplings. It didn't go well- the rice flour really soaked up a lot of water, and she had to keep adding more water to the batter as she mixed them up. Then she said they really smelled bad when she cooked them and she thought she had actually ruined her pot of soup. They also looked kind of funny when she took the lid off the pot.

Don't know what they tasted like- she told me she got disgusted and threw all the dumplings in the garbage and just ate the soup without them.... thankfully it wasn't ruined )

Let me know if you find something that works when you are experimenting.

I'm sure you already know this, but if you make regular dumplings for yourself you'll need to take your husband's soup out first so that you won't contaminate his soup with gluten.

Hope you have better luck than my mom had.

Suzie

[lorka150]

Hi there,

I made a dumpling soup the other day, and they turned out exactly the same.

The recipe is on my website below if you would like it, however, I just adapted mine with the correct flours and xanthan.

[Stacie H.]

Thanks Lorka, I'll take a look at your recipe!

Suzie,

I'm American, but hubby is a Newfie (grew up in Clarenville).

[lorka150]

you should come out east for the canadian conference next year!

[lonewolf]

We love chicken and dumplings. Not sure if they're the same style dumplings though. I use Br. Rice Flour, Potato Starch, Tapioca Starch and Xanthan gum for my flour, and then follow the recipe in Betty Crocker. I've never had them flop yet. NOTHING will work with plain rice flour.

[Suzie-GFfamily]

Clarenville is a beautiful area, I spent many summers in the Bonavista Bay area when I was growing up.

Next year's celiac assoc meeting is in New Brunswick- I'll bet there will be some people there who have worked out a good recipe for gluten-free dumplings!

Suzie