Dumplings for Casserole or Stews (this recipe is adapted from a recipe in the cross grain mag i cut out)
- 80g of GF flour mix (i uses self rasing flour as that all i had, but you can uses what ever works for you)
- 20g of potato flour
- 1tsp gluten free baking powder
- 50g of gluten free lard or gluten free suet
- 1tsp of dried herbs a cup of water
- a pinch of seasoning
Put in and mix up the flours in a bowl, Add the baking powder, lard (or suet) and dried herbs and mix thoroughly. Add enough water to make a firm dough (do this slowly as you don’t want to flood the mixture. Flour your hands and roll the dough in to small balls around 8 pieces. Add the dumplings to your main dish at least 20min before your dish is to be finished.