Mar 122014
Gluten Free Dumplings
Recipe type: Dumplings
  • 100g of Dove's plain gf flour
  • 1 tsp of a gf baking powder
  • ⅛tsp salt
  • ⅛tsp xanthum gum
  • 40g of suet
  1. Sieve all the dry ingredients together. Add the suet. Then add enough water, a little at a time, until the mixture binds together.
  2. Take pieces of the mixture and roll into small dumplings - think the size of a large cherry tomato. You should make between 12 and 16 from this amount.
  3. The dumplings will cook in a simmering liquid in about 15/20 minutes. Either cook separately in some lightly salted water and then drain and add to your casserole to serve, or cook in the casserole - but there must be enough liquid for them to cook properly. Either way, the dish must be covered so that the steam is kept in to help cook the dumplings.
  4. I find the smaller dumplings are more likely to cook nicely and it means everyone gets some dumplings!
  5. Remember, it is VERY hard to get hold of gf suet. The normal suet - beef or vegetable - that you buy in the shop is NOT gluten free.
  6. I buy proper fresh suet from my butcher and render it myself (a messy smelly procedure!) or you can of course freezer butter and grate it, to mimic/replace the suet in the recipe.

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