Gluten Free Chicken and Dumplings

Chicken Soup

  • 1 Chicken cut up 2 ½- 3 ½ pounds
  • 2 Cups Hot Water
  • ½ Cup Chopped Onion
  • ½ cup chopped Celery
  • 4 medium carrots sliced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cornstarch
  • ½ cup cold water

Dumpling Batter

  • 1 Cup featherlight mix
    • ⅓ cup rice flour
    • ⅓ cup tapioca flour
    • ⅓ cup corn starch
    • 1 teaspoon of potato flour
  • ½ teaspoon xantham gum
  • 2 teaspoons Egg Replacer
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 teaspoon dried parsley flakes
  • 1 tablespoon buttermilk powder ( ¼ cup of milk + lemon juice )
  • 1 egg, beaten
  • ⅔ cup water ( ½ cup of water )

Microwave Directions:

  1. Place chicken – pepper in casserole dish (3-quarts).
  2. Cover and microwave on .50 for 15 minutes rearranging chicken after 8 minutes.
  3. Stir the cornstarch and cold water together in a bowl and stir into the casserole blending well
  4. Microwave on medium (.50) for 15-25 minutes
  5. Mix dumpling batter in a small bowl through parsley flakes
  6. Beat egg and stir liquid into dry ingredients
  7. When chicken is tender spoon dumpling around the edge of casserole and microwave on medium for 5-6 minutes uncovered rotating the dish 1/4 turn after cooking 3 minutes
  8. Cook until the dumplings are puffed and no longer doughy
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