Gluten-Free Chicken and Dumplings

This recipe is out of this world. It’s gluten free, but that doesn’t mean it’s an excuse to over indulge. It should be seen as a treat because the flours used are very starchy, meaning the excess glucose can get stored as fat. But I wanted to post it because Father’s Day is coming up, and of course, we all love something the whole family can enjoy. So with that long intro, here’s the recipe!


    • 2 large chicken breasts
    • 1 cup chopped carrots
    • 1/2 cup diced celery
    • 1 onion diced
    • salt and pepper to taste
    • 7 cups free-range chicken broth


    • 3/4 cup grown rice flour
    • 1/2 cup tapioca flour
    • 1/2 tsp baking soda
    • 1 tsp Monkfruit sweetener or Swerve
    • 1 tsp salt
    • 1/2 tsp pepper
    • 3 T Palm Shortening (Spectrum brand recommended)



    Cover the bottom of the a large crock pot with vegetables. Place the chicken on top of the vegetables and season with salt and pepper.


    Pour the chicken broth over the chicken.


    Cook on low for 6 hours.


    Around the 5 1/2 hour mark, turn the crock pot on high for 30 minutes to get hot enough for dumplings.


    Remove chicken.


    Make dumplings by stirring together dry ingredients. Cut shortening into dry mixture until it resembles crumbs. Add almond milk and stir until it forms a thick dough. Add additional almond milk if dough is too stiff to mix.


    Drop dough by tablespoons into the soup. Cook on high for 1-1.5 hours or until the dumplings are not doughy. DO NOT SIR SOUP ONCE DUMPLINGS GO IN. They will fall apart if you do this so avoid the temptation.


    Shred chicken while dumplings are cooking and add it back in when they are done!


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