Chicken and Dumplings Gluten Free
Gluten Free Doesn't Remove All Your Favorites!
- Prep time: 20 min
- Cook time: 45 min
- Ready in: 1 hour 5 min
- Yields: 6 – 8
Chicken and Dumplings are a House Favorite
I know I have done a previous post on Chicken and Dumplings, but in truth, that was a dish I had to work really hard to alter and create into a gluten free meal. To make matters worse, it was always one of my favorite meals growing up and while I struggled to find a way to substitute and make adjustments, I just had to sit back an whimper as I watched others enjoy this wonderful meal. When I shared my original post, I had already found this recipe and after some consideration, I realized, it was best to share my discovery with others who may miss this dish as much I once did!
To give you an idea, right now, I know there are at least five people in my family who suffer from gluten allergies/intolerance and in time, I have a feeling there will be others. Each of us were raised in the mountains of Virginia, and we all were huge fans of a large pot of Chicken and Dumplings during the winter. Unfortunately, once we discovered the challenges of gluten, we were convinced that this might be one of the dishes we would have to forever bid farewell too.
Fortunately, after a lot of trial and error, and several tossed batches, it is something we no longer have to fear! Now, we can enjoy this childhood favorite with just a few minor differences! This is perhaps my favorite recipe just because it did take so much to discover and it was one of the few recipes I feared I would have to "pay for" in order to enjoy.
Nothing Better on Fall and Winter Days!
A Kid in a Candy Store
When I finally perfected this recipe, I could not wait to begin calling the others in my family who share in my struggle to eliminate all gluten from their lives! They were just as excited as I was and we all could not wait to begin enjoying a meal we had given up on! Believe me, when you witness five adults who are finally able to enjoy a favorite dish without fear of repercussion from food allergies, you would be hard pressed to deny we were worse than kids given a ton of money and dropped off at a candy store with no restrictions. In a lot of ways, you may have even thought we had won the golden ticket to go into Willy Wonka's Chocolate factory! It was truly that bad.
I am a 32 year old woman, and I am not ashamed to admit that I was almost as excited about this recipe as I was when I found out they are getting ready to make a new Star Wars movie (okay, yeah, my geek side is going to show). It really was one of the greatest finds for me. Desserts were never that difficult to remake, and in truth, the majority of my other favorite meals have been recreated with ease. Unfortunately, Chicken and Dumplings would elude me for almost two years and when I finally found a way to prepare them and not have to worry about the issues I had to suffer by enjoying the dish with gluten, it was without question, an opportunity to rejoice and act like a little kid again!
I just ope there are others who can find as much joy in this little gem of a recipe as my family and I have found! I also welcome any suggestions on how to improve it!
Bet You Can't Stop with just One Bite!
Okay, So What's The Catch?
I know a lot of my fellow readers who are avoiding gluten are thinking, so what's the catch? Well, in truth, the only downfall I have with this recipe the the time it takes to make and prepare. Otherwise, there are no complaints! Not only this, but for those readers who may have a dairy allergy, I know how to address this as well!
See, when I play around with my recipes (especially ones as wonderful as this) I have to look for not only gluten free, but also dairy and soy free as well, for one person who I will share the recipe with. Recognizing this, I want to go ahead and mention the substitution here and not in the ingredients list. The reason is, while I do use the substitution in my own preparations, there are those who do not and I figure while I can share this little tip (which work with any recipe that you may need buttermilk to prepare) here for future references and quick side note and not make it more difficult on those who do not have to go as far with their dies.
MY SECRET FOR DAIRY FREE "BUTTERMILK"
To make dairy free buttermilk simply combine 1 cup dairy free milk of your choice with 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes. It may look curdled, that’s ok. (I use either coconut milk or almond milk)
Enjoy An Old Favorite
Here's What You Need!
- 2 tbsp. Olive Oil
- 3-4 Medium Organic Carrots, diced or shredded
- 1 Large Organic Yellow Onion, diced (Look for the video attached for a helpful tip I found and use)
- 3-4 Sticks Celery, diced
- 2 cloves Garlic
- 8 c. Gluten Free Chicken Broth
- 1 Whole Gluten Free Rotisserie Chicken, diced or shredded
- 4 Organic Green Onions, Sliced (both the white and green parts)
- 1 1/2 c. Gluten Free Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 1/2 tsp. Stevia
- 2 tbsp. Butter, melted, (can use a dairy substitute butter)
- 1 c. Buttermilk, (Look above for the dairy free solution!)
Something I do when dicing onions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the chicken broth, and chicken before bringing to a gentle boil. Reduce the heat and let simmer for 15 minutes.
- While soup is simmering, in small pan, saute the green onions in a touch of olive oil and set to the side until dumplings are finished (this is added to the top).
- In a mixing bowl, whisk together the flour, baking powder, baking soda, ¾ teaspoon salt, and the sugar. Add the melted butter and stir with a fork. Starting with about ¾ cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.
- Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
- Serve in bowls topped with the green onions, or add other fresh spices
Oh So Good!
Okay, since I stuck with the "run of the mill" Chicken and Dumpling recipe, want to provide some side tips I have received from others. Please note, some I have not tried (and will be unable to try) but doesn't mean I cannot share it for others who might enjoy!
One piece of feedback was to remove the celery from the recipe, and follow the other instructions; however, while the soup is simmering, chop six pieces of turkey bacon into pieces about ½ inch. Place in a large skillet and cook over medium heat until the bacon is crispy. Remove the bacon pieces with a slotted spoon, and add the mushrooms. Raise the heat to medium-high and cook the mushrooms, stirring occasionally, until they are browned, about 8 minutes (can add a little olive oil). Take off the heat, add the bacon back to the pan and add the green onions. Season to taste with salt and pepper and reserve until you serve the chicken and dumplings. (In truth, probably could leave the celery in!)
Another tip is to search for something like the "Udi's" Gluten free pizza crust and you can cut the pizza crust into small 1 inch strips, and remove the ingredients for the dumplings and use the pizza crust to make more of a thin dumpling. And will have to add salt and pepper to taste. (The challenge is finding one of the "pre-made" gluten free pizza crust, but if you can find this, saves on time and also removes the need to make dumplings)