Chicken 'n' Dumplings (Gluten free!)

'Nothing like warm comfort food on a winter day — that won't make you feel bad, later. It took me several tries, but I finally figured out how to make the dumplings with rice flour (my earlier versions were, shall we say, "sturdy").

Measures are approximate (I used a little less for the amount of broth I had). Makes two servings.


2 cups chicken broth
1 cup cooked chicken
3/4 cup white rice flour
1 level tsp baking soda
1 level tsp baking powder
1/2 tsp salt
1/2 cup milk


Bring broth and chicken to boil in a pot (large saucepan) over medium heat. Mix rice flour, baking soda, baking powder and salt in a bowl. Add milk and stir with a fork. Add a little more flour or a little more milk, if needed, to get a thick dough (hint: let it stand for a minute and it will thicken). Using the fork and a spoon, drop spoonfuls of dough into the boiling broth. Reduce heat to low, cover and simmer 10 minutes. Stir, turning all the dumplings over once. Cover and simmer again for 15-20 minutes, until dumplings are done all the way through. (You might have to test one. Careful, it's hot.) Ladle into bowls and enjoy!