Sunday, July 19, 2015

Gluten-free Chicken and Dumplings

Gluten-free Chicken and Dumplings
  • 2 large chicken breasts
  • 1 cup chopped carrots
  • 1/2 cup diced celery
  • 1 onion diced
  • salt & pepper
  • 7 cups chicken broth
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons shortening
  • 1/2 cup almond milk
Cover the bottom of a large crock pot with the vegetables.  Place the chicken on top of the vegetables and season with salt and pepper.  Pour the chicken broth over the chicken.  Cook on low for 6 hours.
After 6 hours, remove the chicken and turn the crock pot onto high.
To make the dumplings, stir together the dry ingredients.  Cut the shortening into the dry mixture until it resembles coarse crumbs.  This is easiest with a pastry cutter, but a fork will also work.  Add the almond milk and stir until it forms a thick dough.  You can add additional almond milk if your dough is too stiff to mix.
Drop dough by the tablespoon into the soup.  Cook on high for 1 to 1 1/2 hours or until the dumplings are not doughy.
While the dumplings are cooking, shred the chicken with two forks.  When the dumplings have about a half hour left of cooking time, add the chicken back into the soup and stir.

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