Gluten Free Chicken and Dumplings

This Gluten Free Chicken and Dumplings recipe features dumplings that are light and fluffy.  The deliciously flavored gravy is created from the dumplings as they are cooking.

Gluten Free Chicken and Dumplings

  • Servings: 6-8
  • Difficulty: medium
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For the chicken:
500g chicken pieces (skin and bones included)
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder or equivalent fresh garlic
1 1/2 tbsp salt
1 tbsp pepper
3 1/2 litres of water
500g carrots
1 celery stalk (optional)

For the dumplings:
1 1/2 cups super fine rice flour
1/2 cup glutinous rice flour
2 tbsp ground psyllium husk
3/4 cups butter or butter replacement (I like Nuttelex Original)
2/3 cups milk (A2 protein, lactose free, rice milk, etc)
2 eggs whisked
4 tsp gluten/corn free baking powder
1/2 tsp salt
1 tsp apple cider vinegar


  1. Rinse chicken.  Put chicken, onion powder, garlic powder, salt, pepper, and water in a pot and bring to boil on medium high heat.
  2. Reduce heat.  Let simmer for a couple of hours to get desired flavor of broth, stirring every so often.
  3. When the broth is done put together the dumplings.
  4. For the dumplings: first mix together the dry ingredients in a mixing bowl, then add butter and mix until dough resembles course sand. Add milk, eggs and apple cider vinegar.  Important:  Set aside and let sit while doing the next two steps.
  5. Pull chicken out of the pot, removing the bones and skin, then cut into bite sized pieces. Add chicken back to the pot.
  6. Chop carrots and celery into round bite sized pieces, and add to the pot.
  7. Take two spoons and spoon the dumplings into the pot, when the dough is gone let the chicken and dumplings simmer for 20 minutes on low heat without stirring, with a lid over the pot.  Caution:  We prefer larger dumplings because if you make your dumplings too small, it will take too long to get them into the pot and your chicken may scorch, so you need to work quickly.  
  8. When finished let sit for 5 minutes before serving.


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