Dumplings for Stews or Casseroles

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.



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