A stew without dumplings is like eating fish without chips! Just because you can’t tolerate gluten and/or wheat, it doesn’t mean you have to miss out on the best part of a stew. This easy recipe makes enough dumplings for 4 and you can omit the mixed herbs, if you prefer yours plain.
- 200g gluten and wheat free flour (I use Doves Farm)
- 2 tsp gluten and wheat free baking powder
- 2 large eggs
- A little water
- 50g butter or beef dripping
- 1 tsp dried mixed herbs
- Salt and black pepper
Rub the fat into the flour using your fingertips until you have a breadcrumb consistency. Mix all the other ingredients into the flour and fat with a fork until you have a dough. Lightly form into balls and place into boiling stew and simmer covered for around 20 minutes.