Nothing says “Welcome Home” like a steaming serving of savory chicken and dumplings. This dish captures the essence of comfort. It is freshly prepared and brims with delicious flavors. The rich aroma wafts through the air. It invites you to settle down and reminisce. Enjoy a timeless dish that warms both your heart and soul. But alas, the perfect gluten free flat rolled dumplings we all know are hard to find at the store. We love dumplings, and they are not hard to make yourself.
Years ago, I used to make my own gluten-free flour blend with native ricegrass and sorghum. But in 2017, the company stopped making it. I found frozen gluten-free dumplings at a Kroger in Indiana back in 2014. Still, after moving back to Kentucky, I couldn’t find them anywhere. Since then, I’ve lived in Florida and now Arkansas, but still no frozen dumplings. So, I started a quest to try various store-bought gluten-free flour blends. My goal was to create the perfect flat rolled dumpling. It needed to hold up to cooking. It also needed to reheat well for any leftovers.
What Flours Work Best
First, I knew I had to revisit my beloved “pre-gluten free” recipe. It had always been a reliable go-to. I needed to make any modifications necessary to adapt it for gluten-free cooking. With great enthusiasm, I tested this recipe using six different store-bought gluten free flour blends. Each blend offered unique textures and flavors. It quickly became clear that this recipe requires more than the usual effort. Perfecting it truly demands patience and care. If you’re curious to see the results of the different flour blends, explore the entire test. Just click on the Test Kitchen in the top menu. Or you can check it out directly here: Perfect Gluten Free Dumplings: My Recipe Journey. You’ll find all the details and insights I’ve gathered along this exciting culinary journey.
My husband was my very eager tester. His enthusiasm was contagious, and it motivated me to refine my recipes even further. By my side, he gladly helped test each batch for taste and texture. He also evaluated the structure, tenderness, and eye appeal. It was crucial for me to find a balance that satisfied both our preferences.
He likes his thicker than I do, so I settled on a 1/4 inch rolled dough (or just slightly under).
After several trials, we found the perfect thickness that worked for both of us.
In the end, this recipe worked well with five out of the six flour blends. The slight variations in texture and flavor made each blend stand out in its own unique way. Our favorites were made using King Arthur Measure for Measure and those made with Pamela’s Gluten Free Artisan Blend.
This means that if you prefer a classic wheat flour dumpling, you should still enjoy great results. You can use any of the brands tested that contain gluten free wheat starch. They worked well if you do not have an allergy to wheat. This unique texture contributed to an overall delightful experience during our family dinners. The dumplings made with King Arthur Gluten Free Biscuit and Baking Mix had more “puffiness”. This characteristic made them an interesting alternative for those who enjoy variation.
I am happy to report these dumplings held up to a slow simmer for 20 minutes. They were cut at 1/4 inch thickness. The dumplings were wonderfully amazing at holding their shape. They did not become soggy or mushy when stored overnight in a chicken and dumplings sauce. They reheated in a microwave for approximately a minute and a half. They were just as perfect and delicious the second day as they were the first!
Yield
This recipe yields enough to serve 6 people making my Savory Gluten Free Chicken and Dumplings recipe. It is just me and my husband now in our empty nest. I generally make one batch of dumplings and divide it in half. I freeze half for a later meal. I use the other half to make a half batch of chicken and dumplings. I also shred my slow roasted chicken in a double batch and store half. That way, we eat yummy chicken and dumplings that night. I have enough roasted chicken and flat rolled dumplings for another meal at a later date. It helps make a quick yummy chicken and dumplings meal in 30 minutes on busy days.
Storage Tips
If you plan to use the dumplings the same day, put them on a lightly floured parchment-lined baking sheet. Make sure there’s a slight bit of flour between any layers to prevent sticking. Cover with plastic wrap and place in the refrigerator until ready to use. You can drop the dumplings in your broth base straight from the cold refrigerator.
If you are meal prepping, I suggest freezing the dumplings. To do so, line a baking sheet with parchment paper and lightly dust with flour. At an angle, use your bench scraper to pull dumplings from your cutting surface. Place them in a single layer on the baking sheet. Cover with plastic wrap. Place in the freezer until thoroughly frozen (about 2 hours) then transfer to a freezer safe bag. Label the bag with the date and contents. Store flat for up to 3 months.
Homemade Gluten Free Dumplings for Comfort Food Lovers
This cozy recipe is all about making gluten-free flat rolled dumplings from scratch. Rhonda went on a delicious journey, experimenting with different store-bought flour blends to find the perfect recipe. It was a fun project that resulted in tasty flat rolled dumplings for immediate use or prep ahead and freeze!
Ingredients
Instructions
-
Measure flour in a bowl, add baking powder and salt and whisk to blend.
-
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.
-
Create a well in the center of the flour blend and add milk.
-
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.
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.
-
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.
-
Put a very light dusting of the flour used on the surface of your cutting mat (or work surface).
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.
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).
Cut into desired width and length. I generally cut mine about 1 inch wide by 1.5 inch long.
-
Using the edge of a bench scraper, at an angle, pull dumplings from rolling mat.
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.
-
Bring 4 cups of broth and 4 cups of water to a rolling boil on medium heat.
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.