So how did my gluten free suet come about I hear you ask? 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 that I’ve made my own gluten free suet I know we can have ‘proper’ beef stew over the winter for sure.
Why stop at Dumplings! Other recipes using gluten free suet
In fact why stop there, 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!…
- Suet Puddings (sweet & savoury)
- Suet Pastry
- Homemade Mincemeat
- Cobblers (that word always makes me giggle)
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Gluten Free Suet Recipe
This super simple recipe for making your own gluten free suet is a great way to open up lots of exciting recipes you’d possible not considered before such as Jam Roly Poly, Steak & Kidney Puddings and of course the old favourite; dumplings.
- 100 g lard to make vegetable suet suitable for baking use a vegetable block of fat
- 200 g gluten free plain flour
Simply cut the lard into cubes in a large bowl, add the flour and using your fingers or a pastry blender work until you have a large breadcrumb texture.
To achieve a classic suet look you could use a potato ricer and store in the same way. I have added links to kitchen gadgets below.
Any suet you do not use for this recipe can be placed in a Tupperware container and left in the fridge or freezer for up to 3 months.
Recipes to use your gluten free suet are Jam Roly Poly, Steak & Kidney Pudding and dumplings to name but a few.
Gluten Free Dumpling Recipe
Using my recipe for gluten free suet, these gluten free dumplings are ultra easy to make and the perfect accompaniment to a healthy hearty family stew
- 125 g gluten free plain flour
- 1 tsp baking powder
- 60 g homemade suet
- 100 ml water
- handful of chopped parsley optional
Add your homemade suet, plain flour, baking powder and chopped parsley to a bowl, begin to add the water a table spoon at a time and using a fork stir the mixture slowly bringing the ingredients together.
Continue to add the water (you may not need the full 100ml) until you have a manageable dough with which you can roll into 8 balls.
If not adding to a stew immediately place on a plate and cover with a damp cloth, tea towel or kitchen roll to prevent drying out and cracking.
Add the dumplings to the last 25 minutes of cooking your stew. If you’d rather you can brown them off by removing the casserole lid for the last 5-10 minutes but this may dry out your dumplings
Let me know how you get on if you try this yourself, I’d love to hear.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too