Gluten-Free Southern-Style Chicken and Dumplings

These rolled dumplings were a standard comfort food when I was growing up. This converted recipe, another one of my early projects, was very popular on an allergy kids message board I was on many years ago.

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Gluten-Free Southern-Style Chicken and Dumplings Save
Gluten-Free Southern-Style Chicken and Dumplings

These rolled dumplings were a standard comfort food when I was growing up. This converted recipe, another one of my early projects, was very popular on an allergy kids message board I was on many years ago.

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
contains white meat tree nut free nut free contains gluten red meat free shellfish free contains dairy
soups stews and chili

Step-by-step

  • Prepare chicken stew by combining stew ingredients (except milk) in a large stock pot and simmering at least 45 minutes, until chicken falls off the bone. The longer you simmer, the richer the flavor will be. If using a whole chicken, remove the bones from the broth and set broth aside, or keep warm on low while preparing dumplings.
  • In a large mixing or food processor bowl, combine dry ingredients and mix thoroughly. Cut margarine, butter or shortening into dry ingredients until mixture resembles coarse cornmeal. Add buttermilk and and beat until mixture forms a ball (a mixer or food processor works well). Cover dough with plastic wrap and allow to rest for 30 minutes. Lightly flour your rolling surface with tapioca flour, and dust dough with additional tapioca flour as you roll the dough to a 1/4 inch thickness. A flexible cutting board works well for this purpose. Cut the dough into strips about 1 inch wide and 2 inches long. Bring the soup back to a boil, and slide dumplings into the boiling soup. Cover and boil for 20 minutes. Don't peek or the dumplings will be tough! Remove from heat and stir in the 1 cup of milk.
Why does gluten-free pastry dough demand a distinct resting phase compared to standard wheat flour? Without gluten strands to trap air and provide elasticity, alternative starches like rice flour, potato starch, and tapioca starch require hydration time to absorb liquids evenly. Letting the rolled dough rest for thirty minutes prevents a gritty texture and ensures the starches hydrate completely before cutting. Incorporating xanthan gum at 1.5 teaspoons per batch acts as a crucial binder, replicating the structural network usually supplied by gluten.

Dough Hydration and Rolling Mechanics

Working with gluten-free dough requires specific handling to prevent tearing. Dusting the rolling surface generously with tapioca flour prevents sticking, while rolling the dough to a precise quarter-inch thickness guarantees even cooking throughout. Cutting the strips into one-inch by two-inch pieces maximizes surface area for thickening the broth during the final boil. Keeping the pot covered for the full twenty minutes traps steam, which cooks the interior of the dumplings without dissolving them into the liquid.

Freezing and Reheating Protocols

Freezing uncooked dumplings successfully requires flash-freezing the cut pieces on a parchment-lined baking sheet for one hour before transferring them to a sealed bag. Dropping frozen dumplings directly into boiling broth extends the cooking time slightly by five minutes, but eliminates the need to thaw. Reheating leftover servings requires gentle heat on the stovetop over medium-low, adding a splash of water or milk to reconstitute the starch-thickened broth without scorching.
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