I made these dumplings with Jules Gluten-free All-purpose Flour, which may be purchased at julesglutenfree.com. (It costs a small fortune, but it’s great flour.)
The original recipe for chicken and dumplings came from allrecipes.com and called for wheat flour. I reduced the recipe ingredient amounts to make only enough for two, and I substituted gluten-free flour for wheat flour. I made this recipe twice. Although the the dumplings were good the first time, they were not as light and fluffy as I had hoped. I decreased the flour and increased the milk on the second attempt, and my chicken and dumplings for two was a success!
I started by baking a chicken with 2 cups of water in the bottom of the pan. I salted and peppered the chicken, sprinkled powdered garlic on it, and placed it in a 350 degree oven. I baked it for an hour and five minutes.
While the chicken was baking, I caramelized onions in a frying pan. At the same time I covered chopped celery, carrots, and potatoes cut in bite-size pieces with chicken broth and brought them to a boil. I simmered them until they were tender. When the onions were browned, I added them to the pot of simmering vegetables. I sprinkled some thyme and rosemary into the pot as well.
Ingredients for Dumplings:
1/3 cup sour cream
1/3 cup milk
1 cup gluten-free flour
3/4 teaspoon baking powder
Pinch of salt
Crack the egg in a mixing bowl and stir it. Stir in the sour cream and the milk. Set it aside.
In a second bowl mix the flour, baking powder, and salt.
Add the flour mixture to the bowl with the egg, sour cream, and milk.
Mix only as much as necessary to combine the dry ingredients with the wet.
I found the toothpick test difficult to determine. I tasted one of the dumplings and decided they were done after fifteen minutes.