Chicken and dumplings I

From Ye Olde Gluten Free Blogge

Many of you will remember the GF Dumpling episode back in March (http://crystalstair.wordpress.com/2008/03/10/review-arrowhead-mills-gluten-free-all-purpose-baking-mix/). Well, I’ve been inspired by Gluten Free Cooking School to take one of their biscuit recipes and make it in to dumplings. These dumplings are SO MUCH BETTER than the ones from Arrowhead Mills. (Sorry AHM).

Yeild: 5 qts

Ingredients:
Approx 1 lb bite sized chicken bits of your choosing
9 cups water
3 tblsp chicken flavored bullion
1 tblsp. black pepper
1 tsp. cayenne pepper

1/2 c. + 2 tblsp white rice flour
1/2 c. coconut flour
1/2 c. + 6 tblsp sorghum flour
2 tsp. baking powder
2 tsp salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter (melted)
1 1/4 c. buttermilk
1 1/4 c. water
1 egg, beaten
1 tblsp. black pepper
1 tblsp. poppy seeds
2 tsp. dried sage

Directions>>
1. In a 5 qt (or larger!!) stock pot, dump in raw chicken chunks, water, 1 tblsp. pepper, 1 tsp. cayenne, 3 tblsp. chicken bullion and bring to a boil. (NOTE: This can be done with almost any combination of spices, we like pepper, cayenne, sometimes garlic and ginger… but about anything will work, whatever floats your boat, just don’t forget the bullion)

2. Mix up the dumplings in the meantime in the following order: all dry ingredients in to your workbowl (this is easier with a mixer), stir to combine and work in some air. Then add melted butter, stir. Next, milk, water, egg (previously beaten, please). Stir until dough comes together. Then add pepper and sage and poppy seeds (or whatever seasonings float your boat).

3. Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kichen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings seperated from older ones to prevent stickage and fusion. This gets a bit tricky as the pot gets full. When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.

4. Garnish and serve. YUM!