Gluten Free Living – 2015

Gluten Free Homemade Chicken and Dumplings is truly comfort food at its best! This is a wonderful version of my mom’s Homemade Chicken and Dumplings recipe. I made the homemade dumplings with gluten free flour instead of regular wheat flour. It turned out beyond my expectations! I thought that using a predominantly brown rice flour in the dough might make the dumplings taste kind of rice-like – or at least that the broth would have that rice-starch kind of taste to it. But I was wrong! If I hadn’t known the dumplings were gluten free or made with brown rice flour, I would have never guessed. The taste was awesome.

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Last month I had a good friend from our church come down with a bad cold for several days. I offered to bring some chicken soup, but her husband thought everything would be fine. A couple of days later I asked again if I could make some homemade chicken soup, this time the offer was accepted, especially when I offered to make a gluten free version, since her husband tries to stay away from wheat, sugar and processed foods.

This was my first foray into making homemade noodles with gluten free flour. I wondered how it would go. I’ve made gluten free cookies, muffins, pancakes and lots of desserts, but never pasta. The dough texture was a little different in the kneading stage, but I was able to knead it pretty easily. The dough rolled out MUCH easier than regular wheat flour.

When rolling out wheat flour dough egg noodles, I usually have to work and work at rolling it out. This dough rolled out in a few strokes. But it was much more fragile so I had to take more care so it didn’t get messy in the process. I also took extra care when cutting the dough and when scooping the dough up with the spatula and tossing the noodles into the hot broth. These dumpling noodles didn’t take near as long to cook in the broth as normal wheat-based homemade dumplings either. I think they were done in about 15-20 minutes instead of the usual 45-60 minutes.

While you may have to baby the noodles a little bit, this is one fantastic soup recipe. I ended up making two batches, one for my sick friend and her family, and another for lunch with a friend. I ended up giving that friend the remainder of the second batch because she’s also on a gluten free diet. Her husband never even realized I used gluten free flour. Everyone who sampled this delicious soup loved it. I certainly did. For those of you who enjoy comfort food but cannot tolerate gluten, I highly recommend my mom’s fabulous recipe–with a few adjustments using gluten free flour!

Gluten Free Homemade Chicken and Dumplings is a fantastic comfort food recipe for those with gluten intolerance.

I thought using a brown rice flour might make the dumplings or the broth kind of rice-tasting. But really, I never would have been able to tell the dumplings were made with anything other than wheat flour.

The rich broth from cooking off a whole chicken makes this Gluten Free Homemade Chicken and Dumplings spectacular.

Here’s what I did.

I used these ingredients to make the egg noodles. (I made a double batch of noodles).

Combine the gluten free flour and salt. Add eggs and stir to combine.

Add as much water as necessary to make a workable dough.

Stir with a wooden spoon to combine.

Sprinkle gluten free flour on your work surface. Add dough and sprinkle more GF flour over top of dough.

When I work the dough I first stick my fingers into the dough working the flour sprinkled on top into the body of the dough. 

Then I pull the dough forward with one hand. Scrape flour from the counter’s surface into the bottom of the dough with the other hand.

With the other hand I push the dough back, slowly working more and more flour into the dough until it is no longer sticky. This usually takes about 5 minutes or so.

Allow dough to rest 10 minutes. Brown rice flour dough is not quite as elasticky as wheat flour with the gluten, but it still is a workable dough.

I made a double batch of dough. Normally you divide the dough into halves, but I divided it into fourths and rolled each ball of dough out on my counter.

Sprinkle a little GF flour on your work surface. Add dough and sprinkle more flour over top of dough. Roll out with a rolling pin. Start in the middle and work out in each direction. This won’t take very long but use care or the dough will tear very easily.

Very carefully, cut the dough in strips.

Now cut the dough in the opposite direction. You will probably have to hold the dough down with one hand and cut with the other. Be as careful as possible so the dough doesn’t tear up. Allow the dumpling dough to rest and dry for at least an hour.

I used these ingredients for the soup. I cooked a whole chicken covered with water and generously sprinkled with salt and pepper in the crockpot on low the night before I planned on making the recipe.

Remove chicken from crockpot and debone. Discard bones, gristle, skin and fat (or reuse by cooking down a second time for additional broth for another use). Pour chicken stock into a large kettle. Add chicken pieces and fill with water until about half full. 

I can’t tell you exact amounts. I use the largest pot I have which is probably about 10-12 quarts. Try not to have the liquid level of the stock pot go over about half way, otherwise, once you add two or three batches of noodles the chicken stock will overflow the pot!

Dice onions, celery and carrots. Add to stock pot.

Add parsley, salt, pepper, chives and garlic salt or powder to broth. Bring to a boil. 

Add dumpling noodles that have dried at least an hour. I carefully scooped them up on a spatula and added them two at a time. 

Bring to a boil, reduce heat to medium-high and cover with lid. Cook noodles about 15-20 minutes or until no longer gummy or chewy. The texture is actually very similar to homemade wheat noodles at this point. Check seasonings. Add additional salt and pepper if desired.

This is wonderful served hot right out of the pot, but it also makes excellent leftovers. To reheat leftovers, though, you will have to add additional water as the dumpling noodles will absorb a LOT of water.

Garnish Gluten Free Homemade Chicken and Dumplings with fresh parsley, salt and pepper, if desired.

Here’s the recipe.

GLUTEN FREE HOMEMADE CHICKEN AND DUMPLINGS

(Recipe inspired from my Mom, Helen Mattis, Titusville, FL, and my sister, Phillis Gleason, Colorado Springs, CO)

Gluten Free Homemade Chicken and Dumplings

Teresa Ambra

Gluten Free Homemade Chicken and Dumplings takes an old-favorite vintage recipe and makes it gluten free so all of your family and friends can enjoy it too! This wonderful homemade version of Chicken and Dumplings uses "from scratch" homemade gluten free dumpling noodles. Comfort food at its best!

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr 23 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Southern

Servings 10

Calories 204 kcal

Equipment

• 1 large crockpot
• 1 large stock pot with lid
• 1 Rolling Pin
• 1 pastry wheel to cut the noodle dough
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 soup ladle

Ingredients

  

1x2x3x

Gluten Free Homemade Chicken and Dumplings

• 5 cups chicken cooked and shredded, (1 whole chicken cooked off and deboned, reserving broth)
• 1 gallon water enough water to fill your crockpot while cooking the chicken
• 1 tsp. Salt and pepper to taste
• 2 carrots sliced
• 2 ribs celery sliced or diced
• 1/2 small onion diced
• 96 oz. chicken broth (three 32-oz. containers) only needed if you don't cook off a whole chicken and use rotisserie chicken instead

Homemade Gluten Free Egg Noodles

• 2 cups gluten free flour (I prefer Cup4Cup)
• 2 large eggs
• 2 tsp. salt
• 1/4 to 1/2 cup water

Instructions

 

Gluten Free Homemade Chicken and Dumplings

• Place chicken in crockpot.
• Fill with water as far as possible, but not so full that the broth will overflow while cooking.
• Sprinkle heavily with salt and pepper.
• Allow chicken to cook over night on low in the crockpot (or about six hours on high).
• Allow chicken to cool about an hour before removing.
• Reserve broth.
• Debone chicken.
• Discard fat, gristle and bones.

Homemade Gluten Free Egg Noodles

• Mix together flour, eggs and salt and add water as needed to make dough for a ball.
• Turn dough on a well-floured board and knead until smooth and elastic.
• Cover, let rest 10 minutes.
• Divide in half.
• Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
• Let dry for at least 1 hour. (You can allow the noodle dough to dry for several hours if desired).
• Heat broth (reserved from crockpot, or three 32-oz. containers chicken broth in a large stock pot).
• Bring broth to a boil.
• Add carrots, celery and onions to the boiling broth; add chicken.
• Place noodles one at a time into rapidly boiling chicken broth.
• Can remove chicken to allow room and add back later.
• Use a fork to make room to drop each square in after all noodles have been added.
• Lower temperature and cover stock pot with lid until dumplings are done about 20 minutes.
• If necessary, add enough flour to thicken broth a little and add chicken back and simmer or serve.
• To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped parsley and cracked black pepper.

Notes

NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time.

 

NOTE: If you're using a whole chicken and all that broth it only makes sense to make a double or triple batch of noodles, otherwise the recipe will be too soupy. I made a double batch of this recipe.

 

NOTE: This dough is much easier to roll out than wheat flour dough, but it is also much more fragile so you have to be softer with the rolling pin, and take care when cutting into strips and handling the dough so the noodles don’t fall apart or become messy.

 

NOTE: This dough does not take near as long to cook as regular wheat noodles, and the noodle pieces do not stick to each other like they do with wheat noodles, probably because of the lack of gluten.

 

NOTE: Preparation time does not include time required to rest and dry noodles before adding to broth.

 

NOTE: Preparation time does not include time required to debone chicken.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 204kcalCarbohydrates: 20gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 91mgSodium: 1718mgPotassium: 405mgFiber: 3gSugar: 3gVitamin A: 2156IUVitamin C: 2mgCalcium: 56mgIron: 2mg

Keyword chicken, chicken and dumplings, gluten free, main dish, noodles, soup

Tried this recipe?Let us know how it was!

If you enjoy a hot bowl of soup on cool, winter nights, this amazing recipe is for you!

For those of you who need gluten free recipes, this Gluten Free Homemade Chicken and Dumplings will have you drooling!

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Gluten Free Homemade Chicken and Dumplings

Teresa Ambra

Gluten Free Homemade Chicken and Dumplings takes an old-favorite vintage recipe and makes it gluten free so all of your family and friends can enjoy it too! This wonderful homemade version of Chicken and Dumplings uses "from scratch" homemade gluten free dumpling noodles. Comfort food at its best!

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr 23 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Southern

Servings 10

Calories 204 kcal

Equipment

• 1 large crockpot
• 1 large stock pot with lid
• 1 Rolling Pin
• 1 pastry wheel to cut the noodle dough
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 soup ladle

Ingredients

  

1x2x3x

Gluten Free Homemade Chicken and Dumplings

• 5 cups chicken cooked and shredded, (1 whole chicken cooked off and deboned, reserving broth)
• 1 gallon water enough water to fill your crockpot while cooking the chicken
• 1 tsp. Salt and pepper to taste
• 2 carrots sliced
• 2 ribs celery sliced or diced
• 1/2 small onion diced
• 96 oz. chicken broth (three 32-oz. containers) only needed if you don't cook off a whole chicken and use rotisserie chicken instead

Homemade Gluten Free Egg Noodles

• 2 cups gluten free flour (I prefer Cup4Cup)
• 2 large eggs
• 2 tsp. salt
• 1/4 to 1/2 cup water

Instructions

 

Gluten Free Homemade Chicken and Dumplings

• Place chicken in crockpot.
• Fill with water as far as possible, but not so full that the broth will overflow while cooking.
• Sprinkle heavily with salt and pepper.
• Allow chicken to cook over night on low in the crockpot (or about six hours on high).
• Allow chicken to cool about an hour before removing.
• Reserve broth.
• Debone chicken.
• Discard fat, gristle and bones.

Homemade Gluten Free Egg Noodles

• Mix together flour, eggs and salt and add water as needed to make dough for a ball.
• Turn dough on a well-floured board and knead until smooth and elastic.
• Cover, let rest 10 minutes.
• Divide in half.
• Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
• Let dry for at least 1 hour. (You can allow the noodle dough to dry for several hours if desired).
• Heat broth (reserved from crockpot, or three 32-oz. containers chicken broth in a large stock pot).
• Bring broth to a boil.
• Add carrots, celery and onions to the boiling broth; add chicken.
• Place noodles one at a time into rapidly boiling chicken broth.
• Can remove chicken to allow room and add back later.
• Use a fork to make room to drop each square in after all noodles have been added.
• Lower temperature and cover stock pot with lid until dumplings are done about 20 minutes.
• If necessary, add enough flour to thicken broth a little and add chicken back and simmer or serve.
• To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped parsley and cracked black pepper.

Notes

NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time.

 

NOTE: If you’re using a whole chicken and all that broth it only makes sense to make a double or triple batch of noodles, otherwise the recipe will be too soupy. I made a double batch of this recipe.

 

NOTE: This dough is much easier to roll out than wheat flour dough, but it is also much more fragile so you have to be softer with the rolling pin, and take care when cutting into strips and handling the dough so the noodles don’t fall apart or become messy.

 

NOTE: This dough does not take near as long to cook as regular wheat noodles, and the noodle pieces do not stick to each other like they do with wheat noodles, probably because of the lack of gluten.

 

NOTE: Preparation time does not include time required to rest and dry noodles before adding to broth.

 

NOTE: Preparation time does not include time required to debone chicken.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 204kcalCarbohydrates: 20gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 91mgSodium: 1718mgPotassium: 405mgFiber: 3gSugar: 3gVitamin A: 2156IUVitamin C: 2mgCalcium: 56mgIron: 2mg

Keyword chicken, chicken and dumplings, gluten free, main dish, noodles, soup

Tried this recipe?Let us know how it was!