When I first learned I had to give up gluten, I was pretty sure that meant I would also have to give up one of my favorite comfort foods: chicken and dumplings. For the first 2 years, I lived by that belief, and then a few months ago I came across a recipe for a gluten free version.
I didn’t have all the ingredients listed in the recipe, but the thought of dumplings had already entered my heart, and I couldn’t let it go! I adjusted it and was pleased with the results. It’s SO awesome being able to eat Chicken and Dumplings again! It’s not the prettiest meal presentation-wise, but it sure tastes good!
Chicken and Dumplings (adapted from Tulsa Gluten Free):
6 cups water with 2 tsp chicken bouillon, or 6 cups chicken broth
1 1/2 lbs chicken, cubed
3/4 cup brown rice flour (I grind my own using the WonderMill Grain Mill)
1/2 cup tapioca flour
1/4 cup potato starch
1/2 tsp baking powder
1/2 Tbsp butter
3/4 cup milk + 1/4 cup milk
1 tsp dill, optional
Put the water and bouillon or broth in a large pot and add chicken (add more or less bouillon depending on your taste preference). Bring to a boil over medium high heat, and boil until the chicken is cooked through. While it is boiling, mix together the brown rice flour, tapioca flour, potato starch, baking powder, and salt. Cut in the butter and add the 1/2 cup milk, mixing well.
When the chicken is cooked through, remove it from the pan and put in a bowl. Grab the dumpling dough. Break off small chunks and add to the pan of boiling broth. Stir gently after adding the dumplings, and continue to stir occasionally while the dumplings cook, about 8 minutes. Add the chicken back to the pot, along with the milk. Add the dill if desired, and turn the heat down to low. Simmer for 5 minutes, and then serve. It’s delicious with a little Parmesan cheese sprinkled on top!
Okay, so one of my goals for the New Year is to try a couple of vegetables/fruits I haven’t before tried. One of those is parsnips. I’ve heard about them, seen them in the store, and I get the feeling they are probably pretty good, but I just haven’t up and tried them yet. I was excited to find this recipe the other day, and look forward to trying parsnips for the first time very soon!
You can get the recipe for this Parsnip, Bacon and Carrot Medley HERE! Happy eating.
I still feel fairly new to the whole gluten free living thing, and so I’m constantly finding new recipes to try. Here are some of my favorites I tried in 2013…thank goodness for the internet! I hope you find some good ones that you’ll enjoy trying and eating!
Paleo Chicken Fingers - These didn’t turn out as crisp as they look in the picture, but man oh man we loved the taste and have made them multiple times since!
Slow Cooked Sticky Chicken
Grilled Corn, Tomato and Avocado Salad – seriously one of my FAVORITE salad recipes – EVER.
Zucchini Chips - These take me a lot longer to cook than the recipe calls for, but they are oh, so good!
Slow Cooker Jambalaya
Baked Spiced Chickpeas - such a delicious snack!
These Fluffy Gluten Free Pancakes are my favorite pancake recipe that is gluten free. Love ‘em.
Parmesan Crusted Chicken
I LOVE my Sweet N’ Spicy Salmon recipe! It continues to be a favorite.
Cheesy Bacon Oven Chips
I made a lot of new food discoveries this last year – or rather, tried a lot of new recipes, and while some ended in utter failure, there were also quite a few winners! Over the next 3 days I’ll be sharing some of my favorite recipes of 2013. Most, if not all of them, are already gluten free, and those that were not I simply adapted. Score!
These Blackberry Lemon Bars are AWESOME!
Homemade Mint Chocolates
Homemade Peanut Butter Cups
Raspberry Pretzel Jello Salad
Simple Coconut Oil Chocolate candies – simple, delicious, and I didn’t feel quite so guilty eating these (until you know, I ate 10 in one sitting).
Homemade Toffee with Add-Ins
This very lemony Simple Lemon Tart had the kids puckering and smiling!
Gluten Free Chocolate-Glazed Doughnuts
Cinnamon Sugar Kettle Corn
Flourless Peanut Butter Chocolate Chip Cookies