Chicken and dumpings is this old school comfort food that kinda tastes like home. You got juicy chicken pieces simmering in a rich broth, and soft dumplings that soak up all the flavorful juice. It’s really cozy for family dinners, movie nights, or just a cold evening when you need something hearty. But if you’re sensitive to gluten or have celiac disease, the regular dumplings made from wheat flour can mess you up.
More folks know about gluten problems now, so making gluten-free choices is way more important. Cutting out gluten doesn’t mean you gotta lose all the taste or comfort. You can tweak classic recipes with gluten-free flours and still get that same warm feeling. A gluten-free chicken and dumpings recipe lets everyone dig in without worry, even if they gotta watch what they eat.
In the next parts we’ll walk you through a simple gluten-free chicken and dumpings recipe. You’ll see the ingrediants you need, step-by-step directions, and some tips to keep it easy and tasty.
The Appeal of Gluten-Free Chicken and Dumplings
Gluten sensitivity and celiac disease are real issues for a lot of people. Gluten is a protein in wheat, barley and rye that can cause all sorts of problems—bloating, stomach aches, fatigue, even skin rashes. If you have celiac disease, eating gluten sets off an autoimmune reaction that damages your small intestine lining and can lead to serious health problems over time.
Understanding Gluten Sensitivity and Celiac Disease
Figuring out if you’ve got a gluten problem can be tricky, since the symptoms overlap with other stuff. But once you go gluten-free, you might notice less bloat, fewer stomach pains, more energy and overall feeling better. It’s a good step if you suspect gluten is the culprit.
Benefits of Going Gluten-Free
Besides helping with gluten issues, a gluten-free diet can boost your health in other ways. Many people say they feel more energetic, get better digestion, and even see clearer skin. Avoiding gluten often means eating more whole foods like fruits, veggies, lean meats, and gluten-free grains such as quinoa, millet or buckwheat.
Going gluten-free also makes you read labels more carefully and think about cross-contamination. It can even spark some fun cooking experiments with new grains and flours. Soon enough you’ll find new favs and maybe discover an entirely new recipe you love.
Ingredients for Gluten-Free Chicken and Dumplings
Picking the right ingrediants is key for good flavour and texture. Here’s what you’ll need:
Meat and Other Essentials
- Chicken: 2 pounds boneless, skinless chicken thighs
- Broth: 4 cups gluten-free chicken broth
Vegetables
- Carrots: 1 cup diced
- Celery: 1 cup diced
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Herbs: Thyme and parsley to season
Dumpling Components
- Gluten-free flour blend: 1 cup gluten-free all-purpose flour
- Baking powder: 1 tsp
- Milk: ½ cup (dairy or non-dairy works)
- Egg: 1
Seasonings: Salt, pepper, thyme, parsley for extra flavour.
Directions for Making Gluten-Free Chicken and Dumplings
Step-by-Step Instructions
1. Prepare the Chicken and Broth
Put the chicken and broth in a big pot and simmer until the chicken is cooked through, about 20–30 minutes. While it’s cooking, add carrots, celery, onion, and garlic into the pot so the broth gets tasty. When the chicken’s done, take it out, let it cool a bit, then shred it into bite-sized pieces.
2. Make the Dumpling Dough
In one bowl, mix the gluten-free flour and baking powder. In another, whisk the egg and milk together. Pour the wet mix into the dry stuff and stir just until it comes together—it should be slightly sticky but you can handle it. Add a bit more flour or milk if needed to get the right consistency.
3. Combine Chicken, Broth, and Dumplings
Put the shredded chicken back in the pot with the veggies and broth. Drop spoonfuls of dumpling dough into the simmering liquid, spacing them so they can expand. Cover the pot and let it steam for about 15 minutes, don’t lift the lid or the dumplings won’t puff up.
4. Simmer and Serve
After 15 minutes, check that the dumplings are fluffy and cooked through. If they need more time, give ’em a few extra minutes. Taste the soup and add salt and pepper as needed. Serve hot, sprinkled with fresh parsley. A side salad or some gluten-free bread make it a full meal.
Tips for the Perfect Gluten-Free Chicken and Dumplings
- Flour brands: Bob’s Red Mill or King Arthur are good gluten-free blends.
- Fluffier dumplings: Use fresh baking powder and don’t overmix the dough.
- Avoid mistakes: Too much liquid makes dense dumplings. Also, keep the lid on while cooking.
- Flavor twists: Try rosemary or oregano for a different taste.
Storage and Reheating
Let leftovers cool completely, then store in an airtight container. Fridge works for up to 3 days, or freeze for up to 3 months. To reheat, warm gently on the stove with a little extra broth so it doesn’t dry out. Stir now and then until it’s hot all the way through.
Nutrition Information
Each serving of gluten-free chicken and dumplings is about 350 calories, with roughly 30g carbs, 20g protein, and 15g fat. It’s a balanced meal with lean chicken, veggies, and gluten-free ingredients to keep you full and nourished.
FAQs About Gluten-Free Chicken and Dumplings
Can I use regular flour instead of gluten-free flour? No, regular flour has gluten and will make the recipe unsafe for people with gluten issues.
How do I make it dairy-free? Swap the milk for almond, coconut, or another non-dairy milk. Use dairy-free butter if you like.
What can I use instead of chicken? Try tofu, tempeh, or chickpeas for a plant-based twist.
How do I know the dumplings are done? They’ll be fluffy and firm when cooked. Insert a toothpick to check for raw dough inside.
Can I freeze chicken and dumplings? Yes, you can freeze leftovers. Just store properly to keep the texture nice.
Conclusion
Gluten-free chicken and dumpings brings back all the cozy, homey flavors of the classic dish without the gluten. Give this recipe a try, tweak it your way, and enjoy a bowl of warm comfort that everyone can eat. Embracing gluten-free cooking can be fun, tasty, and good for your health, so grab your pot and get cooking!
Gluten Free Chicken and Dumplings Recipe
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 4 cups chicken broth Ensure certified gluten-free.
- 2 cups cooked and shredded chicken Can use rotisserie chicken.
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste none salt
- to taste none pepper
- 2 cups gluten-free all-purpose flour Ensure certified gluten-free.
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk Dairy or non-dairy.
- ¼ cup melted butter or margarine
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened (about 3 minutes).
- Add the sliced carrots and celery to the pot, cooking for another 5 minutes.
- Pour in the chicken broth, and stir in the shredded chicken, frozen peas, thyme, rosemary, and season with salt and pepper. Bring to a gentle boil.
- While the broth is heating, prepare the dumplings. In a mixing bowl, combine the gluten-free flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
- Once the broth is boiling, drop spoonfuls of the dumpling mixture on top of the simmering broth. Cover the pot and reduce heat to low.
- Cook for 15-20 minutes without lifting the lid, until the dumplings have puffed up and are cooked through.
- Serve hot, garnished with additional herbs if desired.
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