Gluten Free Homemade Chicken and Dumplings
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.
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)
- 1 whole chicken
- enough water to fill your crockpot while cooking the chicken
- salt and pepper to taste
- 2 carrots, sliced
- 2 stalks celery, sliced or diced
- ½ small onion, diced
- (see notes below for seasonings)
- 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.
- 2 cups Pamela’s Gluten Free Artisan Flour Blend
- 2 eggs
- 2 tsp. salt
- ¼ to ½ cup water
- 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 about 1 hour.
- Add carrots, celery and onions to the boiling broth.
- Place noodles one at a time into rapidly boiling bouillon 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 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.
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!