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Perfect Gluten Free Dumplings: My Recipe Journey

Years ago I used to blend my own flour blend using a native ricegrass in my blend along with sorghum. Unfortunately, in 2017 the company stopped manufacturing it. I found some frozen gluten free dumplings at a Kroger in Indiana. This was back in 2014. But, I was not able to find it anywhere else once I had moved back to Kentucky. Since then, we have lived in Florida and now Arkansas as well. And, still, no frozen dumplings anywhere to be found. So I embarked on a quest. I wanted to try several different store bought gluten free flour blends. My goal was to create the perfect recipe.

Initial Recipe

2 cups all purpose flour (240 grams)
1/2 tsp baking powder (2.34 grams)
1/4 tsp salt (1.5 grams)
2 Tbs unsalted butter, cold (28 grams)
1 cup milk (240 g)

First Run Test

I used the recipe above and simply replaced the AP flour with King Arthur Gluten Free Measure for Measure. Initially, I looked at the recipe. I realized this was most likely going to be a very sticky dough. It would need lots of extra flour for rolling. How did I know that? The hydration rate is 100%!!!! That is way too high for traditional flour or even high gluten flour. This means it will definitely be too high for gluten free flours. These flours absorb water differently depending on the composition of the flour blend.

Let’s look at it from a Baker’s Percentage perspective. In baker’s percentage, the flour always remains at 100%. Each subsequent ingredient is based on the weight of the flour. The weight of our flour in the recipe is 240 grams. The weight of the milk in grams is also 240 grams. So 240/240 = 1 x 100 = 100%.

Problems
  • A little bland in taste
  • Not much rise
  • Dough too sticky

Solution #1 – Sticky Dough

I wanted to stick with the recipe as much as possible. However, I needed to solve these three issues, starting with the sticky dough. Doing so would reduce the amount of flour needed to roll the dough and keep the dough workable. To save ingredients, I cut the recipe in half. I started with the flour at 120 grams. Then, I reduced the milk by half to 1/2 cup milk (120 grams). I then added flour in 20 gram increments until I reached a good consistency in my dough. It took an extra 60 grams of flour to achieve a good dough consistency. The dough was not too sticky and was easy to roll. So my weight of my flour was then 180 grams. I did a little math to find the conversion factor. I used this to maintain the same yield with 2 cups of flour. At the same time, I reduced the amount of milk needed in the recipe.

Calculating the Conversion Factor

Conversion Factor = Cups of Flour in Recipe/Cups of Flour to Dough Consistency

Conversion Factor = 240 grams/180 grams

Conversion Factor = 1.33

Calculating Amount of Milk Needed

Milk Used was 1/2 cup (or 120 grams). Using our Conversion Factor we can calculate our new amount of milk needed in the recipe.

Milk Needed for Recipe = Milk used for Dough Consistency x Conversion Factor

Milk Needed for Recipe = 120 x 1.33

Milk Needed for Recipe = 159.6 grams

Milk Needed for Recipe Rounded = 160 grams

Conversion to US Volumetric Cups

Conversion to US Volume Cups = Milk Needed for Recipe/ Grams in 1 Cup of Milk

Conversion to US Volume Cups= 160/240

Conversion to US Volume Cups= 0.666 cups

Conversion to Fractional = 2/3 cups of milk

Knowledge Base

The water absorption capacity of traditional all purpose flour is between 55-62 %.

High gluten traditional all purpose flour has a water absorption capacity of 65-66%

Gluten free flours generally need higher hydration due to their high water absorption capacity. In general this would mean adding 1-3 tablespoons of water or other liquid to the recipe. So we would shoot for a percentage liquid most like a high gluten traditional all purpose flour. There are 16 tablespoons in a cup. Where 1 tablespoon of milk = 15 grams

If 1 cup of traditional flour has an absorption capacity of 55%, it would need 66 grams of liquid. If we increase the hydration to 66% then the traditional flour would need 79.2 grams per cup. The difference between the 55% absorption capacity and 66% absorption capacity is 13.2 grams. Which is approximately 1 tablespoon of extra liquid. We are using 2 cups of flour so 79.2 x 2 = 158.4. This aligns with our newly created formula for the 160 grams (rounded) in our recipe.

My testing results also showed 180 grams of flour to 120 grams of milk was optimal for dough consistency. 120/180 = 0.6666 x 100 = 66.66%. So 240 grams (2 cups) of flour at 66.66% absorption capacity would mean we would need 159.98 grams (rounded to 160). And 0.66 of a cup is equal to 2/3 cups.

Solution #2 – Rise and Flavor

This was the easiest part of the modification. I simply increased both the salt and the baking powder by 1/4 teaspoon each.

New Dumplings Formula

2 cups Gluten Free All Purpose Flour (240 grams)

3/4 tsp baking powder (3.5 grams)

1/2 tsp salt (3 grams)

2 Tbs unsalted butter, cold (28 grams)

2/3 cup milk (160 g)

Flours Used

King Arthur Gluten Free Measure for Measure
Pamela’s Gluten Free 1:1 All Purpose Flour Artisan Blend
Caputo’s Fioreglut Gluten Free Flour
King Arthur Gluten Free Bread Flour
King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
Bisquick Gluten Free Pancake & Baking Mix

Method Used
  1. Measure flour in a bowl, add baking powder and salt and whisk to blend.
  2. Cut butter into tiny pieces and drop all pieces into the bowl of flour. Blend into the flour using my hands to work it into the flour until a coarse meal appearance.

3. Create a well in the center of the flour blend and add milk.

4. Beginning on the outside and use a spatula. Work flour towards the center. Incorporate all the flour into the milk until a rough dough forms.

5. Once a dough starts to form, use gloved hands to knead the dough in your hands until a cohesive dough forms then work the dough into a ball shape.

6. Cover the ball with plastic wrap. Allow the dough to rest for 15-20 minutes at room temperature to allow the flour to absorb all the liquid.

7. Put a very light dusting of the flour used on the surface of your cutting mat (or work surface).

8. Lightly dust the top of your dough ball with flour. Rub a small amount of flour on your rolling pin. Dust the top of your dough as needed while you roll.

9. Roll into a circle to desired thickness. For this experiment: my husband likes them more thick than I do. I cut some at 1/8 inch to test cooking time. I cut the rest at 1/4 inch to test cooking time. Anything left over I can freeze to use at a later date)

10. Cut into desired width and length. I generally cut mine about 1 inch wide by 1.5 inch long. But for the experiment I cut them at about 1/2 inch by 1 inch for testing.

11. Using the edge of a bench scraper, at an angle, pull dumplings from rolling mat.

12. Place dumplings on a lightly floured baking sheet. This will make it easier to transfer them next to your pot. It allows for easier dropping into the pot. Also, if you must layer them, put flour on top of the bottom layer to keep them from sticking. I also use this method when freezing dumplings. Transfer dumpling filled baking sheet to a freezer and freeze for 2 hours then transfer to a freezer bag. Store up to 6 months.

13. Bring 2 cups of broth and 2 cups of water to a rolling boil on medium heat.

14. Drop dumplings one by one into the broth solution. Reduce the heat to medium low. Give it a good stir. Slow simmer for 15-20 minutes for 1/4 inch thickness or 10-15 minutes for thinner dumplings. Test for desired doneness on the lower end of your timing. A high heat will damage the dumplings structurally and they will fall apart. As I always tell my son, when cooking, slow and low is best. LOL I used leftover dumplings to make chicken and dumplings. I cooked 1/4 inch thick dumplings for 17 minutes. Then I added cream of chicken soup. I returned the shredded chicken to the pot. brought it back to a simmer and simmered on medium low for an extra 3 minutes. They turned out perfect.

Cooking Time Test Results

As the dumplings were slow simmering, I started pulling a dumpling out every minute. I began this process at the 5 minute mark and continued up to 22 minutes. I placed them on a sheet of parchment paper with the time increments on them and the flour used. My husband and I both then tested the dumplings for doneness. As you can see by the image below, the sheet was getting good usage!

Wins and Losses

Only one flour did not perform well – Bisquick Gluten Free Pancake & Baking Mix. I had little hope for this flour as I was making the dough ball. It felt gritty and lacked structural feel to it. I looked at the ingredients and it is nothing more than rice flour, potato starch, baking powder and xanthan gum. I told my husband “Get the trash can ready. This is going to fail miserably!” He replied, “It may surprise you.” To which I mumbled, “I highly doubt that.” As soon as the Bisquick dumplings hit the water, they instantly disintegrated! Literally a big blob of doughy mess in the pan.

In fact, as I was cleaning up my messy dishes, I had forgotten the dough was even in the pan. I dumped the “test water” into the sink with running water and it clogged up and started holding water. I realized the Bisquick dough muck was still in the water! I shouted a big “Oh s**t!” I reached for a slotted spoon to remove the dough mess from the drain. Before I returned to the sink, the running water had further broken down the dough. The sink was unclogged. There was nothing left in the sink or drain for me to scoop out. BIG LOSS!

On the win side though, the remaining 5 flours showed similar behavior in dough formation. They were also similar in rolling ease, cooking times, and cutting ease. They matched in taste, texture, and rise. The exception was the King Arthur Gluten Free Biscuit and Baking Mix (See note below).

NOTE: The King Arthur Gluten Free Biscuit and Baking Mix created puffier dumplings. I would say this is because the mix already has salt and baking powder. If you like puffy dumplings, use this flour blend. Omit the salt and baking powder in the recipe.

My husband really liked the first tested dumplings made with King Arthur Measure for Measure flour. He asked if we were having gluten free chicken and dumplings for dinner that night. LOL! Ummm, no. This is just a test. But I did promise him. I delivered on my promise to make him chicken and dumplings the next day. I used the reserved dumplings that were not in the test.

His comment? “I think you can stop testing dumplings now. This is it! The right taste. The right texture. The perfect tenderness. You have a winner.”

I am not sure if that is due to the extra ingredients in the chicken and dumplings recipe. But he did say they reminded him of his grandmother’s dumplings. So moving ahead, I will be using the King Arthur Measure for Measure. But, any of the other flours used in the experiment will work just as well. First, we need to finish the 5 freezer bags of rolled dumplings. They now sit in our freezer. LOL

Check out the final recipe in an easy printable version and recipe for my chicken and dumplings using slow roasted chicken breasts!

I hope you have all enjoyed this experiment. Please make sure to bookmark my site. Look out for the upcoming results of our Gluten Free Pizza Dough 9 pizza’s in 9 weeks experiment. It is something you surely will not want to miss!

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