I came across this recipe on pinterest, which is adapted from this recipe at The Kitchn. It’s for southern-style chicken and dumplings. You know, the kind you get at Cracker Barrel. Like Emily’s husband (hey, that’s my name!), that’s what I ordered at Cracker Barrel EVERY SINGLE TIME we would go. Because it’s amazing and delicious and comforting and delicious and everything about it is just right. And it’s delicious.

So I thought I’d try to gluten-free-ize it. I can’t say primalize, because I used a gluten free flour mix which is mostly bean flour, sorghum, and tapioca, but  it’s a smaller compromise in my mind than using the cake flour the original recipe calls for.

This picture is ugly. I’m aware of that. It was like 8pm and it is DARK, and I took this with my phone because my real camera’s memory card was in my computer. But you’ll just have to trust me… it’s GOOD. At least the picture shows the glossy thick sauce the broth becomes… which is part of the Important Magic of Southern-style chicken and dumplings.


Gluten-Free Chicken and Dumplings — Southern Style Comfort Food

You will need cooked chicken and some chicken stock. You can kill both birds (heh) with one stone by boiling a chicken for an hour or so. I bought a rotisserie chicken though, removed the meat, and then simmered the bones with some carrots and half an onion to make stock. When it’s rich and yummy-looking, strain the broth and discard the veggies (they’re “empty” by now) and the bones.

While that was going on, I made the dumplings.

To make the dumplings:

Mix together:

2.5 cups of BRM gluten-free flour
1 t baking soda
1 t salt

Cut in 5 T cold butter until crumbly texture. I use my fingertips to do this.
Pour in 1 cup cold milk , stirring lightly with a spoon after every 1/4 cup or so.

When it starts to hold together, press into a ball and roll out (this is my favorite tool for this), then cut into strips, about 1”x3” for dumplings.

Drop dumplings into boiling chicken stock and let cook covered about 5 minutes. Make sure no dumplings are sticking together, because they won’t cook all the way and that isn’t the best thing ever. Then add cooked chicken, stir, and let cook about 20 minutes.
Serve with salt and pepper.

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  1. This looks great! I am just now going gluten free and this is a favorite of the husband so I must learn how to make this right! Can these dumplings be made and frozen until needed?

    • Brandi, I make a lot of things to freeze, but this isn’t usually one of them… I did it twice, and the first time, everything kind of fell apart when it thawed again.
      The second time, I froze it when it was a little less-cooked, and allowed it to thaw slowly in the fridge… it fared much better that time.

  2. God bless you. I have been looking for a truly southern version of gluten free chicken and dumplings. I don’t want soggy biscuits in my bowl, I want dumplings! 🙂 Thank you, thank you, thank you.

  3. I made this with leftover turkey and turkey stock, and it got the hubby seal of approval. Thanks so much! I will say that my dough came out waaaaay too sticky and I had to add flour to make it workable.

    • oh excellent! I’m glad you both liked it! I think the dough issue might be partly due to climate? I’m in a very dry area so maybe mine needed more milk than yours. Glad you evened it out with some more flour though!

  4. I want to follow you on Pinterest. Not sure how to find you though. Can you add a link?

  5. How much stock did you use? I really want to try this with some turkey stock I’m making.

    • 7 cups or so? The dumplings need room to not stick together when they cook but it was still pretty crowded. 8 might have been better.

    • Oh sad you’re right. There is sorghum in the flour. I just remembered beans and tapioca. 🙁 I’ll have to edit the post. Sorry. Still gluten free though. :-/

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