Imagine a bowl of steaming, creamy chicken and dumplings that doesn’t leave you feeling like you swallowed a brick. Gluten-free doesn’t mean flavor-free, and this recipe proves it. Forget the sad, gummy alternatives—this dish is rich, hearty, and tastes like grandma’s (if grandma had a gluten intolerance).
Whether you’re celiac, gluten-sensitive, or just cutting back, this recipe slaps. Ready to make comfort food that loves you back? Let’s go.
Why This Recipe Works
This isn’t your average gluten-free compromise.
The dumplings are fluffy, not chalky, thanks to a blend of almond and tapioca flour. The broth? Creamy without being heavy, with a depth of flavor from fresh herbs and a hint of garlic.
And the chicken? Tender, juicy, and not overcooked into rubber. It’s the kind of dish that makes you forget you’re eating “restricted” food—because it’s just that good.
Ingredients You’ll Need
- For the broth: Chicken breasts (or thighs), chicken stock, onion, carrots, celery, garlic, thyme, salt, pepper.
- For the dumplings: Almond flour, tapioca flour, baking powder, eggs, butter, salt.
- For the creamy finish: Heavy cream (or coconut milk for dairy-free), cornstarch (optional for thickening).
Step-by-Step Instructions
- Cook the chicken: Simmer chicken in stock with onions, carrots, celery, and garlic until tender.
Shred it. (Pro tip: Don’t overcook, or you’ll get sad, dry chicken.)
- Make the dumpling dough: Mix almond flour, tapioca flour, baking powder, eggs, melted butter, and salt until it forms a sticky dough. Don’t overmix—this isn’t a workout.
- Drop the dumplings: Spoon golf-ball-sized blobs of dough into the simmering broth. Cover and let them cook for 15 minutes.
No peeking—steam is their best friend.
- Finish with cream: Stir in heavy cream (or coconut milk) and adjust seasoning. Thicken with cornstarch slurry if you like it extra cozy.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove—microwaving turns dumplings into rubber.
For freezing, skip the dumplings (they get weird) and freeze just the broth and chicken. Make fresh dumplings later.
Why You’ll Love This Recipe
It’s gluten-free without the guilt trip. The dumplings are legitimately good, not just “good for gluten-free.” It’s packed with protein, low in processed junk, and customizable (dairy-free?
No problem). Plus, it’s a one-pot wonder—less cleanup, more happiness.
Common Mistakes to Avoid
- Overmixing the dough: Tough dumplings are a crime. Mix until just combined.
- Boiling the broth after adding dumplings: Simmer, don’t rage-boil.
They’ll fall apart.
- Using pre-shredded chicken: Freshly cooked chicken tastes better. Fight me.
Swaps and Alternatives
No almond flour? Try oat flour (certified GF).
Dairy-free? Use coconut milk and vegan butter. Veggies flexible?
Add peas or mushrooms. Want more heat? Throw in cayenne.
This recipe is your playground—just keep the ratios sane.
FAQs
Can I use store-bought gluten-free flour blend?
You can, but results vary. Some blends are gritty or taste off. IMO, almond + tapioca flour works best for texture.
Why are my dumplings gummy?
You probably overcooked them or overmixed the dough.
Follow the timing like it’s a Taylor Swift album drop—precisely.
Can I make this in a slow cooker?
Yes, but cook the dumplings separately. Slow cooker steam turns them into glue. FYI, nobody likes glue.
Is this recipe keto-friendly?
Almost.
Swap carrots for lower-carb veggies (like zucchini), and you’re golden.
Final Thoughts
Gluten-free chicken and dumplings shouldn’t taste like a punishment. This recipe delivers comfort without compromise—fluffy dumplings, rich broth, and zero regret. Whether you’re gluten-free by choice or necessity, this dish wins.
Now go forth and carb-consciously indulge.