I Made It Gluten Free Chicken & Dumplings In A Crock Pot

I found a recipe on Pinterest for Chicken & Dumplings in a crock pot and realized I haven’t eaten Chicken and Dumplings in more than 10 years.  I peeked at the recipe to see if this would be an easy recipe to convert to a gluten-free version.  This link takes you to the original version at eatingonadime.com.  Today, I give you my gluten-free version of Chicken & Dumplings.



  • 2 boneless skinless chicken breasts (can be frozen)
  • 1/2 package of frozen mixed veggies (or chop up some fresh veggies)- I used 1.5 cups frozen green peas, 1.5 cups frozen corn, and one peeled and chopped carrot.
  • 1/2 onion chopped finely
  • 1/4 cup of flour
  • 4 cups of water- I used 2 cups chicken stock and 2 cups water.
  • 1 clove chopped garlic
  •  pepper to taste
  • 1 recipe for gluten free Buttermilk Biscuits to follow

Instructions for the Chicken Stew:

  1. Cut the chicken breast in 2-3 inch pieces. Place the chicken and veggies in the crock pot.
  2. Put 1/4 cup gluten free all purpose baking mix in a small bowl.  Add 1/2 c. COLD water.  Using a fork, mix the flour and water until the flour chunks are broken apart.  Add this mixture to the crock pot.
  3. Pour the remaining water and stock of the top.
  4. Cook on low for 6 hours, or high for 3.
  5. Make the gluten free biscuits.
  6. Form the biscuit dough into small balls similar to small meatballs and place on top.
  7. Let cook on high for one hour or low for 2.  Once the dumplings are placed on top of the stew, I prefer not to stir it.  This prevents the dumplings from breaking apart.
  8. You can test the dumplings for doneness by cutting one open. The center should be fluffy and look like bread.  If it appears doughy or tastes like raw dough, the dumplings should be cooked longer.
Gluten Free Dumplings:
This is the same recipe used to I shared Saturday for the Buttermilk Biscuits.  The chicken stew portion of the recipe cooks for either 6 hours on low or 3 hours on high.  Then begin making the biscuits and add them to the pot.
  • 2 cups gluten free Bisquick or Gluten Free All Purpose Baking Mix plus more for dusting your surface
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick of butter
  • 2 eggs
  • ⅔ cup buttermilk
  1. Combine flour, baking powder and salt until blended.
  2. Using a fork, pastry blender, or stand mixer cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
  3. Add in the beaten eggs and slowly add in buttermilk as you stir.
  4. When dough is completely blended it should be soft and slightly fluffy.

At this point return to step #5 of the main recipe.

Weekend Gluten Free Buttermilk Biscuits

Since I went gluten-free January 5, 2009, I only tried making biscuits once.  I was disappointed with the quality and texture.  I never tried making biscuits again.

I recently found a recipe for gluten-free Buttermilk Biscuits which interested me. The recipe included simple ingredients and had simple instructions.  So I gave it a try.  Since I do not have a stand mixer, my husband used my pastry knife to cut the butter into the flour for me.  This saved me hands a little pain.

Biscuit making tips:  Refrain from handling the dough as much as possible.  Your hands will warm the butter.  Biscuits turn out best when using COLD butter, milk, and eggs.

When I use gluten-free flour, I prefer to not use a mixer.  Gluten free flour can easily become over mixed, tough, and chewy.  In my opinion, using a pastry cutter is the best method for this recipe.

These are my biscuits.


Recipe type: Breakfast, Baked Goods
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 8
  • 2 cups gluten-free Bisquick plus more for dusting your surface
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick of butter
  • 2 eggs
  • ⅔ cup buttermilk


  1. Preheat oven to 400
  2. Combine flour, baking powder and salt until blended.
  3. Using a fork, pastry blender, or stand mixer cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
  4. Add in the beaten eggs and slowly add in buttermilk as you stir.
  5. When dough is completely blended it should be soft and slightly fluffy.
  6. Flip dough onto floured work surface. Use a biscuit cutter or the top of a mason jar to cut out biscuits. Place biscuits in a greased cast iron skillet or other oven proof dish. Just be sure to place biscuits close together.
  7. Bake 15 minutes until fluffy and golden brown.

I love this recipe.  I like to eat them with honey as a snack.  You could even make a breakfast gravy to serve with the biscuits or cut them in half to make a simple ham sandwich.

If you do not have Bisquick, you can use this all-purpose baking mix.  I tried it and they come out just as good.

This is from Jules Shepard’s “Nearly Normal Cooking for Gluten-Free Eating.”  I added the almond meal to give it a little extra flavor.  If your dough or batter ever seems a little dry due to the extra addition of almond meal, add an extra shot of whatever liquid you have in your recipe and you should be able to correct the dryness.  You can also use the link in the Flatbread recipe for her all-purpose gluten-free flour mix.

1 c. White Rice Flour

1 c. Potato Starch

1 c. Cornstarch

1/2 c. corn flour (i.e. sweet sorghum flour works well)

1/2 c. tapioca flour

1/2 c. almond meal

4 tsp. xanthum gum

I mix this in multiple batches and store it in my cupboard in a large container.  Whenever I am ready to bake, the baking mix is always ready and I do not need to stop and prepare it.

Tomorrow I will share with you how I used this recipe to change a glutenful Chicken & Dumplings recipe and make it gluten-free.

Infusion Update



Today is January 13th, 2015.  The infusion was December 1st, 2014.  Last weekend I felt so badly, I nearly asked my husband to take me to the emergency room.  I made an appointment with the hematologist and got to see him last Tuesday.  Labs were drawn.

Today I was told the results.  My ferritin (stored iron) which was down around 7 prior to the infusion is now at 171.  Normal should be around 50.  The higher level is to be expected as the infusion floods the body with iron and the body greedily slurps it up.  According to the nurse, my next set of labs will compare my current levels to how quickly my body looses iron to determine if another infusion is needed.

In the meantime, I may continue to feel poorly for another 4-5 weeks.  Uggh.  This is not what I hoped or expected.  If my body maintains a normal ferritin level and I continue to feel extremely fatigued, the hematologist suggests that I go back to my family practice doctor and my GI specialist to find the cause.

At this point, I am sleeping 16-17 hours each day.  My blood pressure is once again easily uncontrolled.  After the infusion, I had about a week when my blood pressure was more manageable, but now that has gone back to “my normal.”  I am incredibly irritable, getting headaches, unable to make decisions, unable to do any kind of activity for more than a few minutes before my muscles become too tired, and just feeling horrible in general.

Last week I also had my 3rd infusion for the most recent Rheumatoid Arthritis biologic infusion.  My rheumatologist wants me to wait a few weeks to decide if this medication is helping.  Then we will decide if we will change the medication once again.

I stay on a commonly used DMARD which I inject each week at home and go to the doctor’s office for the IV infusion every few weeks.  This is currently my 3rd biologic medication which we have tried.

Between the lack of improvement of fatigue, RA treatment, B1 levels, and menstrual difficulties; I am exhausted.  I have experienced a severe episode of depression as a result.  Thankfully, my rheumatologist told me I could discontinue the birth control pill which was messing up my cycle and my moods.  Hopefully, that will help a few things return to normal soon.

Greek Week: Potatoes

The last dish I made for this meal was this recipe for BBQ Potatoes.  I was not able to get the potatoes as crispy as shown in pics, but they were good. I will try this recipe again.  To finish the meal, I cut fresh tomatoes and cucumbers.  I enjoyed trying a few new recipes and I look forward to perfecting this meal.




1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt

Optional: lime or lemon juice


Get your BGE (or oven) going and keep it steady at 350Fº (175Cº).

Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.

Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.

Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.  Maybe I should have called them BBQ Butter Potatoes? Oh well.

Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness.  I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.  Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.

Note: a BBQ gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time.


Pinterest Greek Week Recipes: Tzatziki Sauce

The Easiest Tzatziki Sauce recipe is from the same website as the Gyro recipe, www.favfamilyrecipes.com.

This recipe is definitely a winner.  It is added to my favorite recipes and I will make it again.  Again, all the ingredients are gluten-free and super simple to make.  I did make one change when I made this recipe.  I used sour cream instead of Greek yogurt.  I am not a fan of Greek yogurt.  Either way, its fantastic.


  • 1 c. Greek Yogurt
  • ½ c. cucumber (peeled, seeded, and diced
  • 1 tsp. dill (dried or fresh)
  • 1 tsp. fresh lemon juice
  • salt & pepper to taste
  1. Combine all ingredients in a food processor. Process until well combined.
  2. Serve with grilled or fresh vegetables or with gyros (click here)
  3. If you want a more chunky sauce (great for gyros), just stir to combine instead of processing.