Tuesday, January 3, 2017

Something little - gluten-free "dumplings."

Are you on a gluten-free diet?  I'm not, but my husband is currently doing the ketogenic diet in order to lose some weight, and I thought maybe I could make some dumplings for soup for him.  These are nice!  They are very tender, and I suggest you make them right before serving the soup, and cooking them in the soup.

Tender, gluten-free dumplings

1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder
6 Tablespoons blanched almond flour

Crack the egg into a little bowl and whisk it up with a fork.  Add the other ingredients and stir it thoroughly.

Bring your soup to a boil, and reduce it to a simmer.  Dip a teaspoon in the hot broth, and then scoop out some of your batter and put it in the broth.  Dip in the spoon in the broth between each scoop.  Continue until all the dumplings are in the soup.  Simmer for two minutes.  That's it!

You might want to scoop the dumplings out in order to treat them gently, then replace them in the bowls of soup.  These would also be very nice with some savory gravy, or with a homemade "cream" soup ladled over them.


  1. I currently make a small batch of almond milk for cereal for myself. I use the spent almond meal to make almond flour. I will have to give these a try! At this time I put 1/4 c almond flour into my whole wheat bread, for a bit of extra protein.

    1. What a great use for your spent almonds!


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