I had to take a break from the Game Day food. Randy and some others were wanting “chicken and dumplins’ please”!
Gluten Free Chicken and Dumplings
1 ½ Cups Tom Sawyer GF/Betty Crocker GF Rice flour blend (You can use Better Batter or another flour blend, just be aware dough consistency may be different)
½ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Teaspoon Double Action GF Baking Powder
1 Cup Egg Whites, or 5 very Large Eggs
Chicken and Broth
2 Containers Frozen Cream of chicken soup (see recipe in Main dishes)
3 Cup water
½ Stick of Salted Butter
2- 14.5 oz. Cans Additive free Chicken Broth (I use Swanson 100% chicken Broth)
1 Tablespoon Argo Gluten Free Corn Starch
In medium mixing bowl whisk together flour, salt, baking soda, and baking powder. In mixer or food processor, mix together dry ingredients and eggs. Beat dough just long enough so there are no lumps. Refrigerate for 15 to 20 minutes.
While dough is chilling, add water and frozen containers of cream of chicken soup to a large stock pot and heat on medium high heat until soup is thawed. Stirring occasionally, add butter to let it melt. Open cans of chicken broth and whisk corn starch and broth together before adding to pot, making sure all of the corn starch is dissolved. Cover pot and turn heat to low, letting pot simmer while preparing dough. Don’t forget to stir it.
Remove dough from fridge. Place dough on GF floured covered surface, cover dough with additional flour, and roll out to about ¼ inch thick. Cut dough into about ½ by 1 inch dumpling strips. I know they look small, but they will rise and fluff up when added to pot.
Turn heat up on pot and let it come to a full boil, still stirring. When chicken and liquid are at a rolling boil, add dumplings strips to pot. Gently fold over liquid and dumplings until they have expanded and risen in size. That will only take about 2-3 minutes. Turn heat to low, cover and let chicken and dumplings simmer. Continuing to stir gently, about every 5 – 10 minutes. Chicken and dumplings should be completely done in 30 – 40 minutes. Serve warm.
I like to top my dumplings with freshly grated parmesan cheese. My husband likes to cover his bowl of dumplings with black pepper.
Note: You may add more cooked and shredded chicken if you wish, but I would not add more than one chicken breast, it will also absorb some of the liquid, and take away from the dumplings.