I’d put off making dumplings for two reasons, a) I didn’t know how to substitute suet and b) I didn’t think Bethany would like them anyway. In reality a) gluten free suet is so simple to recreate and b) Bethany loves them! Now I know this we’ll be having ‘proper’ beef stew over the winter for sure. In fact, now I have an excellent suet, I can get to work creating some delicious suet puddings too, ooh I feel a Jam Roly Poly coming on!…
Gluten Free Suet Recipe (used in Dumplings)
100g lard (to make vegetable suet suitable for baking use a vegetable block of fat)
200g gluten free plain flour
Simply cut the lard into cubes in a large bowl, add the flour and using your fingers run into breadcrumbs. Any suet you do not use for this recipe can be placed in a Tupperware container and left in the fridge or freezer.
- 125 g gluten free plain flour
- 1 tsp baking powder
- 60 g homemade suet
- 100 ml water
- handful of chopped parsley
Add the dumplings to the last 25 minutes of cooking your stew, I tried to brown mine off by removing the casserole lid for the last 10 minutes....this does not work in the case of gluten free dumplings. Instead the dumplings form a tough skin on top and in my opinion look slightly anaemic! I am in no doubt, that if I had kept the lid on, these dumplings would have plumped up even more as they had already increased in size considerably when I removed the lid. This said, the taste was just how I remembered it and had I kept the lid on they would have been fabulously soft top and bottom.