If I Can Make This Gluten-Free Chicken & Dumplings, So Can You

Alright, friend, so let me tell you about the first time I tackled gluten-free chicken & dumplings. Picture this: I’d promised my cousin comfort food (she’s celiac, and picky, sorry Anna), and I almost bailed because let’s be honest, dough can smell fear. The first batch? Let’s just say it could pass for rubber, and not the bouncy kind. But—on the third try—magic! My kitchen smelled like my gran’s house in winter (minus her constant sports radio in the background). Honestly, sometimes you just need a hearty bowl and the nerve to improvise. Grab your apron (the one you forgot in the laundry again) and let’s dive in.

Why You’ll Love This Recipe (or at Least Not Hate It)

I make this gluten-free chicken & dumplings when it’s raining sideways or, to be real for a second, when I mess up meal planning and have leftover roasted chicken. My family goes bananas for this because it’s got that hug-in-a-bowl thing going on. Plus, if you’re not baking-inclined (like me on Mondays), this is pretty forgiving—no shame in patching your dumplings together if they look like strange clouds. (Is that just me?) Oh, and if you’ve ever tried to wrangle gluten-free dough and wound up resembling the Stay Puft Marshmallow Man, you’ll appreciate how this recipe kind of evens the score.

Let’s Get the Ingredients Together (Substitute As You See Fit)

2-3 cups cooked chicken (rotisserie is fine – or leftover, honestly any works)
6 cups chicken broth (homemade is fancy, but boxed stuff’s totally okay—I’ve used both)
2 medium carrots, chopped (but I’ve swapped in frozen peas when carrots looked sad)
2 stalks celery, diced (my gran used celery seed if the crisper was empty)
1 small onion, chopped (or a sprinkle of onion powder if you’re in a rush)
1 bay leaf (don’t worry if you forget to fish it out!)
Salt and pepper, to taste (I always end up adding more than I say I will)
2 tbsp butter or olive oil (I guess margarine is ok, but flavor takes a hit)
1 cup gluten-free all-purpose flour blend (I use Bob’s Red Mill, but any will do)
1 1/2 tsp baking powder (NOT baking soda—ask me how I know)
1/2 tsp salt
1/2 cup milk or milk alt (almond’s fine, oat is surprisingly good too)
1 egg (I tried flax egg once—it was…edible, but not my fave)
Fresh parsley, for serving (if you remember, or if it hasn’t wilted in the fridge)

How To Make It (Plus My Honest Side Comments)

Start the broth: Ok, melt your butter in a big ol’ pot (I use my battered Dutch oven). Toss in the onion, carrot, and celery. Let them get cozy for about 5-6 minutes on medium heat, until soft but not brown. (Apparently, this is called “sweating” vegetables, but who makes up these terms?)
Chicken and broth time: Pour in your broth and chuck in the bay leaf, some salt, and pepper. Bring it to a simmer. I usually taste here (inevitably burn my tongue, maybe don’t do that).
Add the chicken: Shred or chop the chicken, toss it in. Let everything bubble gently for about 10 minutes. Go fold a load of laundry or just pretend.
Make the dumpling dough: Grab a bowl (even a mixing jug works). Mix your flour, baking powder, and salt. In a cup, whisk together your milk and egg. Pour wet into dry and stir until just combined. The dough will be sticky & a bit lumpy—don’t panic! (Gran would always poke the dough to check—it means nothing but makes you feel involved.)
Drop the dumplings: Scoop small spoons of dough and plop them gently into the simmering pot (I do golf-ball-ish size but sometimes go smaller if I’m feeling fancy). Cover with a tight lid, set a timer for 15 minutes, and whatever you do, don’t peek—even though I kind of always do. Dumplings will puff up; if some look like abstract art, it’s normal.
Finish and serve: Pull out the bay leaf (or don’t, it’s become a family hunt at my table). Sprinkle with parsley, taste for seasoning, and serve in big bowls—preferably with something crusty on the side, if you can swing it.

Notes (Stuff I Learned the Hard Way)

The dough hates overmixing. I tried being thorough once, ended up with dense lumps. Gentle hand is all you need.
If your dumplings look cooked outside but mushy inside, give it a few extra minutes, but don’t let your broth go on a rolling boil, or the bottoms scorch.
Sometimes the soup thickens too much—just splash in a half-cup more broth or even water.
Second day leftovers really taste better, probably ‘cos the flavors get proper cozy. Just a theory.

If You Want to Try a Few Variations (Or, Experiments Gone Rogue)

I subbed in sweet potato for carrot once; honestly, not bad, a bit on the sweet side. Peas instead of celery didn’t wow me, but you might like it.
Kale added at the very end turns it a bit green and earthy—family was divided but it looked like I tried hard.
Cornmeal in the dumpling dough? Um, the texture went sideways on me, wouldn’t repeat that unless you love grit.
One friend used turkey leftovers. Worth a go after holidays!

What If I Don’t Have That Fancy Tool?

My grandma swore by her ancient enamel Dutch oven. Me, I’ve used basic big pots, no shame—just make sure it’s deep enough. Lacking a proper lid? Honestly, stack a baking sheet or some foil. It’s not rocket science.

How To Store It (But Don’t Expect Leftovers)

In theory, you can scoop leftovers into a container and stick it in the fridge. Keeps fine for two days. Reheats in the microwave or stovetop, but the dumplings get a little softer (kind of like reheated gnocchi—if you know, you know). Freezer? Well, probably, but I never have enough left to bother. In my house, this stuff disappears with almost embarrassing speed.

Serving Ideas—What We Do In My House

Big steaming bowls, lots of cracked black pepper, and usually served with a side of roasted green beans (which I used to hate, but now sort of crave). Sometimes, if there’s company, a little salad with a tangy dressing. Or just bread and butter if you don’t care about the gluten-free part for everyone. And if it’s a cold day? Well, stick on the kettle, too.

Pro Tips (a.k.a. My Mistakes, So You Don’t Repeat Them)

Do NOT rush the dumpling cooking time. I once tried to cheat and ended up with gooey insides—major disappointment.
Keep the lid on. Steam actually does the work. I used to peep repeatedly and wondered why my dumplings were sad.
Thin broth is your friend. If the whole pot starts looking more like stew, loosen it up. Oh—and don’t forget to season last minute. Broth can go bland.

FAQ – Stuff People Actually Ask Me, Honest!

Can I make this dairy-free? Yeah, just use olive oil and whatever plant milk you like (oat works, actually, never tried coconut but maybe?)
Is there a way to make it egg-free? Sure, try a chia or flax egg. It binds, but dumplings aren’t as fluffy.
Do store-bought gluten-free flour blends really matter? I mean, some are better than others—I like Bob’s Red Mill or King Arthur, but my friend swears by Cup4Cup. Try what’s affordable.
Is this really as good as the classic version? Look, it’s close. But if you grew up on Southern-style fluffy dumplings, this is about 90 percent as nostalgic. (My Aunt Kat disagrees, but she’s picky.)
Can I double the recipe? I’ve done it twice, works fine, but use two pots if yours is small. Or maybe just pace yourself on seconds?

And, little digression—if your dumplings turn out kinda ‘rustic’ looking, just say it’s the chef’s touch. No need for perfection. Also, if you want to learn more about gluten-free cooking (because I’m always learning!), check out Minimalist Baker’s gluten-free baking advice—they’ve saved my bacon more than once!

Well, if you’ve made it this far, you’re probably ready to eat. Hope you get that satisfyingly warm, cozy feeling (and if not, at least you know where I went wrong, ha!).

Gluten-Free Chicken & Dumplings: A Home Cook’s Guide