Review: Arrowhead Mills Gluten Free All Purpose Baking Mix

*** Please note: This recipe has been improved, so please, unless you’re just crazy for box mixes, try the one at https://crystalstair.wordpress.com/2008/04/30/recipe-gluten-free-chicken-and-dumplings/.  ***

Since we’re all fighting off respiratory infections here at Ye Olde Gluten Free Blog, we’re having an old family recipe tonight for dinner.  My grandmother and my mother used to make this for me when I was a sick little girl.  Too bad it probably made things worse… 😉  We got a box of Arrowhead Mills GF Baking Mix, so we’ll see how it stacks up to Ye Olde Jiffy Brand.

And, surprise, surprise… they taste just like dumplings.  Hooray for Arrowhead Mills!!  These dumplings are a little more firm than Jiffy dumplings and a little less slimy (plus they don’t lend anything to thickening the soup), but all in all, an excellent faxcimilie!!  Yay!  I am pleased.

Grandma’s Chicken and Dumplings (now GF!)

3 celery ribs, split and chopped
3 carrots, chopped
2 tblsp fresh ginger, finely diced
4 garlic cloves, finely diced
1 lb chicken breasts, diced
12 cups hot water
4 tblsp chicken bullion
Black Pepper, to taste
Cayenne Pepper, to taste
Salt, to taste

Dumplings:
2 c Baking Mix
2/3 c milk (approx)
1 tblsp black pepper
1 tblsp poppy seeds
1 tblsp sage, broken up well
1 tblsp salt

How to:

1.  Start by putting 12 cups of hot water in a big pot, bigger than you think you will need.  I use a 10 qt stock pot.
2.  Dump in ginger, garlic, carrot, celery, chicken, chicken bullion, and black and cayenne peppers.  Set the stove to medium and start working on your dumplings!
3.  Dumplings:  Mix all dry dumpling ingredients in a bowl about twice the size of the dry pile.  Make a little well in the middle and pour in about 1/3 c. of the milk.  Integrate this portion with a fork and add more.  Keep adding milk until the dumpling batter is wet and sticky, but there are no wet milk puddles.  Leave alone until time to drop them in the soup.
4.  When soup has reached a boil (a real boil here, not a simmer), begin dropping dumpling mix by the rounded teaspoon (as in the spoon in your kitchen drawer that you eat with), one at a time.  When the dumpling you just dropped comes back to the surface, it is time to drop the next one.  Don’t drop them on top of one another and try to keep older ones between newer ones.  This is tricky and gets trickier the further you go. 🙂
5.  When all dumplings are dropped, turn heat down a little until you get a mighty simmer, but the pot is no longer in full boil.  Stir occasionally, but gently, from the bottom up.  If you’re not gentle, you’re break up your dumplings.
6.  Boil for 30 minutes if you used precooked chicken, at least 45 for raw chicken.
7.  Let stand about 15 minutes before serving to thicken.

*** Please note: This recipe has been improved, so please, unless you’re just crazy for box mixes, try the one at https://crystalstair.wordpress.com/2008/04/30/recipe-gluten-free-chicken-and-dumplings/.  ***

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1 comment so far

  1. Jaidenoe on

    i am gonna show this to my friend, bro


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