Soup topped with billowy clouds of dumplings makes for a truly lovely meal.
Who cares if the rest of the bowl is lots of leftovers? The alchemy of one simple addition makes everything seem just perfect.
This is a classic dumpling recipe converted to be gluten-free but using buttermilk as part of the rising.
If you need to avoid dairy as well, then use this dumpling recipe for your soup.
The key to making fluffy dumplings is to make sure that the soup is simmering before you add the dumpling dough.
If you use a crock pot to create your soup, make the dumplings once you get home, and check them after 10 minutes with a toothpick to be certain the center cooks.
Dumplings for soup
Author: Jean Layton
These are lovely light dumplings perfect to finish off any soup. Make sure to only add the dumpling dough to soup that is simmering, otherwise the dough will just melt into the soup and not float lightly atop to rise and puff. If your soup is just a bit to cold, and the dough sinks in, just stir thoroughly and call it cream of … It will still taste wonderful
- 60 grams (approx ⅓ cup) raw buckwheat flour
- 20 grams(approx 2 Tablespoons) brown rice flour
- 20 grams (approx 2 tablespoons) sorghum flour
- 29 grams (approx 3 tablespoons) tapioca flour
- 9 grams (1 tablespoon) millet flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons butter – cut into dice
- 1 egg
- ⅓ cup buttermilk
- combine all the dry ingredients in a bowl.
- Add the butter, cutting it into the flour till it appears like sand with a few larger pearls
- Beat the egg and buttermilk together
- Pour into the flour mixture
- Stir to combine thoroughly.
- Let rest for 20 minutes before scooping by tablespoons onto the hot soup.
- Cover and let cook for 10 minutes before peeking.