Gluten-Free Dumpling Batter
You can prepare delicious dumplings with a gluten-free batter recipe that uses a variety of gluten-free flours. You can vary the flours in this batter, as long as you substitute other gluten-free flours by weight, not by volume.
Preparation time: 20 minutes, plus rest time
Cooking time: 10 minutes
Yield: 8 servings
1/3 cup minus 2 teaspoons (46 grams) superfine brown rice flour
1/4 cup (29 grams) tapioca flour
1/4 cup (32 grams) sorghum flour
2 tablespoons (18 grams) millet flour
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
1/3 cup buttermilk
In a medium bowl, combine the brown rice flour, tapioca flour, sorghum flour, millet flour, xanthan gum, baking powder, baking soda, and salt.
Mix until the mixture is one color.
Work in the butter with your fingers or a pastry blender until the mixture looks like sand.
In a small bowl, combine the egg and buttermilk; beat well. Add to the flour mixture and stir until a dough forms.
Let the dough stand for 20 minutes while you simmer some soup to use for the dumplings, or bring 4 cups of chicken broth or water to a simmer in a large saucepan.
Use a Number 70 ice cream scoop or a tablespoon measure to make the dumplings. Dip the scoop into the simmering liquid and then into the dough.
Drop the dough carefully into the liquid. Repeat until you use all the dough.
5Cover the pot and simmer for 9 to 12 minutes. Don’t lift the lid until 9 minutes has passed.
The dumplings are done when they’ve puffed and a toothpick inserted in the center comes out clean.
Per serving: Calories 110 (From Fat 48); Fat 5g (Saturated 3g); Cholesterol 39mg; Sodium 268mg; Carbohydrate 14g; Dietary Fiber 1g; Protein 2g.
This recipe is easy to vary. Add any kind of chopped fresh or dried herbs to the batter for more flavor. Use chicken broth, soymilk, or vegetable broth instead of the buttermilk; in that case, add 1/4 teaspoon apple cider vinegar to the liquid.