Gluten Free Drop Dumplings Recipe

"This is from Bette Hagman. She uses her Featherlight Mix, but I've used Carol Fenster's mix also. See either GF Flour Mix recipes. "Use these with chicken, or sweetened berries swimming in juice, or drop them on any boiling soup you can cover.""

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (27.1 g)
Calories 27.8
Total Fat - 1.4 g
Saturated Fat - 0.3 g
Cholesterol - 16.4 mg
Sodium - 120.3 mg
Total Carbohydrate - 3.3 g
Dietary Fiber - 0.1 g
Sugars - 0.4 g
Protein - 0.9 g
Calcium - 49.2 mg
Iron - 0.3 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a mixing bowl, whisk together the flour mix, xanthan gum, egg replacer, baking powder, baking soda, sugar, salt, and buttermilk powder.

Step 2

In a small bowl, beat the egg with a fork and add the water. Stir the liquid into the dry mix, holding back a bit of the water to be sure the batter isn't too thin. It should hold its shape when spooned out to drop into the boiling soup or berry sauce.

Step 3

Have your liquid boiling and spoon out the batter with a dessert-sized spoon, dropping in 10 separate balls. Let the liquid return to a boil, reduce heat to simmer, cover and cook for 10-12 minutes (no peaking!)