This time last year I lived in Florida. After a day at the beach it was hard coming home and brain-storming cold-weather recipes. Now I live in central Indiana. Problem solved!
23 degree windchill, 35 mph winds, rain, and snow. That was my Halloween this year. It was so miserable it was hilarious. I couldn’t stop laughing. And bonus: the kids received loads of candy because no one else was insane enough to be out in that weather. We had 3 trick or treaters the entire night and yes I gave that 3rd kid about half a bag of candy.
Needless to say I’ve got warm, comforting food on the brain! I had one of our favorite stews simmering in the crockpot. I haven’t had a dumpling in over 15 years and suddenly I needed them.
I’ve always been kind of scared to try GF dumplings. I mean if it went wrong then I’d just have floury glop on top of my stew. I’ve shied away every time and made biscuits instead. But last night biscuits just wouldn’t do. And I was feeling brazen. Must have been the crazy weather.
They worked! (Obviously I guess since I wouldn’t be posting about a gloppy failure!)
I did these in my crockpot and frankly they came out perfect with my first attempt. Usually I’m an endless recipe tweaker but these were spot on and I’m not changing a thing the next time I make them. Crockpot or on the stove top, doesn’t matter. The recipe should work either way.
- ⅔ cup white rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons cold butter
- ¾ cup milk
- Combine white rice flour, tapioca flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a medium bowl.
- Cut in cold butter until the crumbs are the size of small peas. Stir in milk.
- Drop by large spoonfuls on top of simmering meat/veggies. Cover. If you're using a crockpot bump the heat up to high. Dumplings should be cooked through within 20-30 minutes (mine took 26 minutes in the crockpot on high).