Delicious Gluten-Free Chicken and Dumplings

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds a nutty flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

Add a rotisserie chicken to the Instant Pot.

Pour in 64 oz (1.8 L) of chicken stock.

Put the lid on the Instant Pot and set it to pressure cook on high for 30 minutes.

While the chicken is cooking, prepare the dumplings by adding 2 cups (280 g) of gluten-free flour to a large bowl.

Add 1/2 teaspoon of baking powder and 1/2 teaspoon of salt to the flour and whisk together.

Incorporate 2 tablespoons (28 g) of softened butter into the dry ingredients using your hands until it resembles a shaggy mix.

Measure out 1 cup (240 mL) of whole milk, adding most of it to the mixture, adjusting based on humidity until the dough is tacky but not sticky.

Knead the dough briefly until smooth, then roll it out to about 1/8 inch thick.

Cut the rolled dough into strips and then into squares using a pastry wheel or sharp knife.

After the pressure has released naturally, remove the chicken from the Instant Pot and let it cool.

Switch the Instant Pot to the sauté setting on high to bring the liquid to a boil.

Drop the dumplings individually into the boiling liquid.

Pull the chicken off the bones and add it back into the pot, stirring to combine.

Make a slurry with 3/4 cup (30 g) of corn starch and 1 cup (240 mL) of milk, shake in a jar, and pour it into the pot.

Allow the mixture to come back to a boil for at least a minute to activate the corn starch.

If needed, add more milk for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens