I have been a long time fan of Soule Mama. I’m sure many of you are familiar with her. Recently she mentioned she had been making this recipe with rosemary garlic dumplings. The dumplings called out to me. I had to have them—spunky style of course
After making them and remaking them half a dozen times, I’m finally satisfied, and happy to share my gluten free dumplings recipe with you. I hope you love them too.
Rosemary and Garlic Gluten Free Dumplings
Add to bowl:
3 whisked eggs
1/4 cup coconut flour
1/4 cup arrowroot flour
1/2 cup almond flour (I use Bob’s)
2 tbsp butter, ghee or palm shortening (as tolerated)
1/4 tsp sea salt
1/4 tsp Herbs de Provence
1/4 tsp fresh finely chopped rosemary (or another 1/4 tsp Herbs de Provence if you don’t have fresh rosemary)
1/8 1/4 tsp garlic powder
Mix with electric mixer and let rest for ten minutes or longer. (The longer it rests the thicker it will become.)
When the broth is simmering (I use about 6 cups of broth) add the batter one heaping tablespoon at a time (a tablespoon that you eat with, not the measurement).
I don’t try to make the batter pretty as I plop it into the broth. Also, I usually don’t wait very long to put the batter in, so it’s still quite runny, and making it pretty isn’t an option.
You can get six or so dumplings into the broth with this amount.
When all the batter is in, bring the broth back to a simmer.
Reduce the heat to low and cover with the lid, but keep the lid cracked a little bit.
Dumplings will be done in about 20 minutes. Like magic they have become full and plump.