Gluten-Free Dumplings

September 30, 2011 Leave a Comment

 

 

 

Chicken soup and a dumpling.

Tasty chicken soup with a soft, delicious dumpling

These dumplings are delicious. We eat them with berry sauce, apple sauce, or chicken soup. Leftover berry sauce can be used on pancakes the next morning. Yum!

Notes:

When making dumplings, first start the sauce, and while it is heating, make and roll out the dumpling dough. If making apple dumplings, add ¼ a teaspoon cinnamon to the dough for extra flavor.

 

2 cups rice flour or oat flour

 

½ cup sugar or ¼ cup if you are making chicken dumplings instead of dessert ones.

1 cup potato starch

1 cup tapioca starch or cornstarch

1 teaspoon xanthan gum

1 tablespoon baking powder

½ a cup butter, grated or sliced very small

1 1/3 cups milk

 

Mix together all the ingredients except for butter and milk. Add the butter, and stir until blended. Add the milk, stir well, and roll into one inch balls. Drop dumpling balls into boiling sauce. Allow sauce to return to boil, then turn heat to low, cover, and let simmer for ten to fifteen minutes, until dumplings are fork tender.

 

 

Dumpling Apple Sauce:

1 tablespoon cinnamon

1 tablespoon cornstarch

two large apples, sliced

four cups water

dash of nutmeg

pinch of salt

Stir ingredients togethor in saucepan, bring to a gentle boil, stirring constantly. Add dumplings, turn heat to low, cover, and simmer for about fifteen minutes, until dumplings are fork-tender. Serve immediately with vanilla ice cream, whipped cream, or plain with warm apple sauce poured over them.

 

Dumpling Fruit Sauce:

This sauce can be made with blackberries, raspberries, blueberries, or strawberries. It is generally a sweet sauce, and tastes good with vanilla ice-cream or whipped cream.

Three cups berries, if strawberries, halved

six cups water

1 tablespoon cornstarch

A pinch of salt

1 ½ cups sugar, more or less, depending upon your preference

½ teaspoon lemon juice

Stir sauce, and bring to a slow boil over medium heat, stirring constantly. Do not boil for over three minutes. Add dumplings, turn heat to low, simmer, remove from heat when dumplings are fork tender. Serve warm.

Filed Under: Biscuits and Muffins, gluten-free recipes, Other desserts Tagged With: , ,

Cornmeal Muffins

April 17, 2009 Leave a Comment

These are a favorite in our family. Add dried currants or raisins for more flavor!

Dry Ingredients:

3 cups rice flour

1 ½ cups cornmeal

2 ½ tablespoons baking powder

1 ½ teaspoons xathan gum

¾ cup sugar

Wet Ingredients:

6 eggs, beaten

3 ¾ cups milk

1 ½ cups melted butter

Heat the oven to 400 degrees. Butter or oil three twelve hole muffin pans. Set aside. Mix the dry ingredients all together, in a large mixing bowl. Set aside. Crack the eggs into another smaller bowl, and beat them with a fork. Pour in the milk, and stir it in. Pour in one half cup of the butter into the eggs and milk, and stir it in. Pour another half cup of the butter, and stir it in once again. Add the last half cup of butter, and stir it in also. Pour the wet ingredients into the dry ingredients, and mix them together. Spoon dough into the buttered muffin tins. Fill about 2/3 full.

Filed Under: Biscuits and Muffins

Gluten-Free Biscuits

February 2, 2009 2 Comments

These are a favorite to eat with soups and when I don’t have time to make rolls. They are quick and easy, and as a biscuit should be—Soft and buttery.

2 cups tapioca flour

2 cups potato starch flour

2 cups rice flour

3 ½ teaspoons xanthan gum

3 tablespoons baking powder

2 tablespoons sugar

3 teaspoons salt

2 sticks butter (cold)

3 cups milk

Butter 2 large 14 by 10” cookie sheets. Set aside. Combine tapioca flour, potato starch flour, and rice flour in a large mixing bowl. Add the xanthan gum, baking powder, and salt. Blend together. Grate butter into mixture (or cut into small pieces), and stir until blended. Pour the milk into the mixing bowl, and blend it into the flour and butter. Stir it in only until blended. Do not over stir. Cover your hands in flour, and roll batter into 2 inch balls. Place 2” apart on prepared pans. Place in the oven. Cook at 450 degrees.

Filed Under: Biscuits and Muffins, gluten-free recipes

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