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 beef stew and dumplings over the winter for sure.

Gluten Free Suet

Ingredients

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.

 

Gluten Free Dumplings

Ingredients

125g gluten free plain flour
1tsp baking powder
60g homemade suet
100ml water
handful of chopped parsley

Combine all ingredients in a bowl adding the water gradually

Combine all ingredients in a bowl adding the water gradually

 

The mixture will come together to form a stiff dough

The mixture will come together to form a stiff dough

 

Divide dough into 8 and roll into little dumpling

Divide dough into 8 and roll into little dumplings

 

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.

Let me know how you get on if you try this yourself, I’d love to hear.