Apr 7, 2010

Basil Chicken and Dumplings

Chicken and Dumplings is a comfort food to me. It was one of my favorite meals growing up. I've tried several gluten-free recipes but none of them tasted like mom's. Now that I'm starting to get the hang of gluten-free baking, I decided to dig out mom's old recipe and try to convert it. Here's the results. Hope you enjoy my mama's Chicken and Dumplings, gluten-free version.

Basil Chicken and Dumplings

Dumpling  Stew

1/2 cup chopped onion
1/2 cup chopped celery
2 t minced garlic
1/4 cup butter
1/2 cup  arrowroot powder
1 t salt
1 t dried basil
4 cups chicken broth ( This recipe uses homemade broth. If you use canned broth adjust the salt in the stew since store bought broth is very salty)
2 cup frozen peas
2 cups sliced carrots
4 cups cooked chicken

Saute onion, celery and garlic till tender.

Add arrowroot powder, salt, basil, carrots and broth. Cook till thick and the carrots are tender.

Add peas and cook five minutes. Stir in chicken. Divide stew between  a 9x13  and a 9x9 pan.


Mix together
3/4 cup rice flour
1/4 cup sorghum flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthum gum
2 teaspoons dried basil

Cut into the dry mix 3 tablespoons butter

Add and stir just until mixed

1 tablespoon vinegar
1 cup water or rice milk

Drop dumpling by  tablespoons onto gravy. Bake at 350 for 40 minutes.

 I like to serve these with fresh, homemade applesauce and a garden salad. Enjoy!

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