Dowling Oaks

Comfort Food with a Gluten Free Twist

Dinners

Gluten Free Southern Style Chicken and Dumplings

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The comfort food favorite chicken and dumplings gets a gluten free makeover. It’s a southern classic so delicious even your non-GF friends and family will ask for seconds.

Gluten Free Southern Style Chicken and Dumplings

I Refuse to Settle for “Good for Gluten Free”

I used to fall into the “good for gluten free” trap. I settled for sub par tasting GF versions of the real thing because I didn’t think I could make them taste as good as the original.

This meant I’d make two different meals, a wheatless version for me and an original for my family because they didn’t like how mine tasted. Major time suck!

So I decided about a year ago to stretch my GF cooking skills to make dishes that would taste so amazing my family wouldn’t even realize what they were eating was gluten free.

And when my husband asked me to make him chicken and dumplings, I knew I had to knock it out of the ballpark.

My challenge? To make homemade gluten free chicken and dumplings so good my husband would have to ask me, “is this really gluten free?”

How to Make the Best Ever Gluten Free Chicken and Dumplings

My husband has always been really supportive since I’ve had to go gluten free, and at this stage he’d never ask me to make something for him that I couldn’t eat, too. He’s always up for eating gluten free with me! (or at least giving it a shot 😛 )

I work long and weird hours during the week, so Sunday afternoons have become the time I go all out on dinner. I usually make a hearty homemade dinner and dessert. My son and DIL have figured this out, so they usually make it a point to visit on Sundays. With company coming over, I knew my flourless dumplings had to be on point.

I’ve found that the secret to making a GF dish taste so good no one can tell it’s gluten free is to use quality ingredients to amp up the flavor.  I used a quality chicken bone broth as the base for my soup, and homemade broth would be awesome, too. But, please, for all that is holy, don’t use a cheapo brand. Trust me, you taste what you pay for.

Instead of going the typical frozen vegetable route, I used fresh carrots, potatoes, and onions, but I did use frozen green peas just because finding fresh is hard if they’re not in season and canned peas are mushy.

Let’s face it, the best part of chicken and dumplings are the dumplings.  I use King Arthur’s all purpose flour because they make my drop dumplings fluffy and tender, but feel free to try your favorite all purpose GF blend and let me know your results.

Helpful Tips For Making Tasty Wheat Free Chicken and Dumplings

  • Add fresh chopped herbs like parsley, chives, rosemary, and thyme to the dumpling batter. 
  • Use all purpose gluten free flour, not measure for measure gluten free flour.
  • Don’t add the cornstarch directly to the soup. Whisk the cornstarch into milk, then stir it into the soup mixture. Remember, you’re going for smooth and creamy, not lumpy and goopy. 
  • I bought a rotisserie chicken and cut the breast meat into chunks. It saved time and added a lot of flavor.
  • If you don’t have baking powder, that’s okay. These dumplings still fluff up well and taste great if you leave out the baking powder.
  • Once you’ve dropped the dumplings into the stew, cover with a tight fitting lid and resist the urge to peek for the 15 minute cook time.  (That’s my Momma’s secret to cooking fluffy drop dumplings 🙂 )
Yield: 6 Servings

Gluten Free Southern Style Chicken and Dumplings

Gluten Free Southern Style Chicken and Dumplings

The comfort food favorite chicken and dumplings gets a gluten free makeover. It's a southern classic so delicious even your non-GF friends and family will ask for seconds.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Chicken Soup

  • 4 cups chicken broth
  • 2 large cooked chicken breasts, chopped
  • 2 small onions, diced
  • 2 small potatoes, cubed
  • 1 cup slice carrots
  • 1 cup frozen English peas
  • 1 cup milk
  • 4 tbsp gluten free cornstarch
  • 1 tsp salt
  • 1 tsp pepper

Dumplings

Instructions

  1. In a 6 qt dutch oven, saute the onions in a drizzle of oil until soft.
  2. Next, add the chicken broth, chicken, remaining vegetables and salt and pepper and bring to a rolling boil.
  3. While the soup mixture comes to a boil, whisk 1 cup of milk and cornstarch in a small bowl. Add to the chicken soup, stirring well. Continue to boil for 5 minutes, or until it starts to thicken,
  4. In a small bowl, mix the dry dumpling ingredients together with a fork, then add 1/3 cup milk, melted better, and egg. Stir until it just comes together. You'll have a wet, ragged dough.
  5. Drop by rounded tablespoons into the boiling soup mixture. Cover, reduce heat, and let simmer for 15 minutes. Do not lift the lid before 15 minutes is up.
  6. Remove from heat and serve. Enjoy! 🙂

Notes

  • You must use all purpose gluten free flour. Do not use measure for measure gluten free flour.
  • Do not lift the lid to check on or stir the chicken and dumplings before the 15 minutes is up. It will release the steam and your dumplings won't be as fluffy.
  • To cut down on prep time and add a boost of flavor, use the chicken breasts from a store bought rotisserie chicken.
  • This recipe is versatile. Leave out the dumplings and add rice or gluten free noodles for a hearty gluten free chicken soup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© JuliaK
Category: Dinners

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Easy Gluten Free Chicken and Dumplings Recipe

The Best Gluten Free Chili Recipe for Two

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A yummy gluten free chili recipe that makes just the right amount for two people. Whip it up and have it on the table in less than 35 minutes. It’s the perfect weeknight comfort food.

How to Make Gluten Free Chili

Happy Fall, Ya’ll…It’s Chili Time!

When the days get shorter and the temperature dips, around here that means chili weather.

Now, I know you’re probably thinking, Julia, seriously, you’re in Florida. You don’t have Fall.

Okay, so my Fall and your Fall are probably two totally different animals. But here in Florida, when it dips below 68, it’s Fall.

And, to me, that means chili weather.

Back in the day when I came home from school and saw that that pot of chili simmering on the back of the stove, I knew dinner was going to be awesome!

Chili, shredded cheese, crackers…OMG. Best. Dinner. Ever.

Navigating the comfort food waters can be tricky when you’re gluten intolerant. But my quick and easy chili is wheat free, fabulous, and the perfect small batch recipe for two.

How Do You Make Gluten Free Chili?

Going through Autumn without having chili for dinner at least two (or 10) times is a sin.

Luckily, it’s easy to make chili gluten free, so I can easily meet my chili quota for the season.

Many recipes add flour or masa to thicken chili. Instead, I don’t add as much liquid and keep everything chunky which makes this GF chili thick and hearty.

Canned beans are almost always gluten free, (I use Bush’s) but, of course, always check your ingredients to be sure they’re certified gluten free. This will guarantee you your chili is wheatless.

This Recipe Makes a Small Batch

I’ve always been someone who can cook for a crowd, which wasn’t a problem when my son lived with us. But now that it’s just my husband and me, I’ve had a hard time cooking for two but I’m learning. 🙂

This recipe is perfect for two people. It makes about four bowls of chili, which means my husband gets his two bowls, and I get one for dinner and one for lunch the next day.

Gluten Free Chili Recipe Tips

This one pot dinner is very economical. I often buy ground pork because it’s cheaper than ground beef. It’s not as greasy, and now I actually prefer the taste of pork chili rather than beef.

I make this recipe using a dutch oven, but it also cooks great in a crockpot. Just brown your meat and vegetables, throw it in the crockpot, and let it simmer all day.

This hearty chili is a meal in itself, just pair it with southern style gluten free cornbread and finish it up with a moist and fluffy GF spice cupcake.

Yield: 4 Bowls

The Best Gluten Free Chili Recipe for Two

How to Make Gluten Free Chili

A yummy gluten free chili recipe that makes just the right amount for two people. Whip it up and have it on the table in less than 35 minutes. It's the perfect weeknight comfort food.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 small onion, chopped
  • 2 cloves of garlic
  • 1 poblano pepper, seeded and chopped
  • (1) 13.4 ounce chili or kidney beans
  • 10 ounces of ground pork or beef
  • 1 tbsp chicken stock concentrate
  • (1) 13.76 ounce can of crushed tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup water

Instructions

  1. Finely chop the onion and the seeded poblano pepper. Mince the garlic and rinse and drain the beans in a colander.
  2. Add the pork and seasonings to a large pan. Cook on medium heat until the meat is no longer pink. Drain any fat and transfer to a bowl.
  3. Add a bit of oil to the same pan and add the onions, poblano pepper, and garlic. Cook over medium heat. Cook until brown and softened. Add salt and pepper to taste.
  4. Add the cooked meat, chicken stock concentrate, beans, tomatoes and 1/2 cup of water to the pan. Bring to a boil, and then reduce heat and simmer for 20 minutes until thickened.

Notes

Instead of simmering on the stove, I use a Lodge dutch oven as a slow cooker and cook in the oven at 250 F for 3-4 hours.

Of course, you can also use a crockpot, too!

© JuliaK
Category: Dinners

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Easy Gluten Free Chili Recipe for Two People

Fast and Easy Gluten Free Mexican Chicken Casserole

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Gluten free Mexican chicken casserole that’s low carb, too. This quick and simple GF casserole is a one dish meal that will become your family’s favorite Tex Mex dish. The perfect weeknight meal when you have to get dinner on the table in a hurry.

Gluten Free Low Carb Mexican Chicken Casserole Recipe

Mexican Cooking, the GF Way

I have loved Mexican food practically my whole life. My mom really didn’t do a whole lot of Mexican cooking,(aside from tacos here or there) so any Mexican I got came from Aunt Myrtle.

Her specialty was chicken enchilada casserole. OMG, when we went to visit and it was in the oven, you knew it was going to be a great night.

When I got older, she gave me her recipe. Since I found out I was gluten intolerant, I have to say it’s one of the recipes I miss the most.

Right after I went gluten free, I didn’t know I could eat corn tortillas. I was trying to watch carbs at the time, too, so instead, I came up with this gluten free Mexican chicken casserole so I could have my Mexican fix.

No, it’s not the same as Aunt Myrtle’s enchilada casserole. Not even close. But this quick and easy casserole is amazingly delicious all on its own.

Gluten Free Cooking Doesn’t have to Mean Time Consuming Cooking

Back before I was gluten free, it was a cinch to throw a last minute dinner together. Add some meat, some potatoes, a powdered gravy mix, and a can of creamy condensed soup together and you could have a really great tasting dinner in no time flat.

Gluten free low carb cooking can be very time consuming because you can’t add prepackaged ingredients that add flavor and cut the cook time.  And while I love taking the time to cook a healthy gluten free dinner, when I’m working late it’s just not an option.

I’ve made it my mission to come up with quick gluten free dinners to keep in my back pocket for times like that, especially recipes like this low carb wheat free Mexican chicken casserole. But you’ve got to get creative to make a casserole gluten free, low carb, and tasty. Tortillas and beans were out.

Tips to Making a Great GF Mexican Chicken Casserole:

  • To save time, I used frozen cooked cubed chicken breast and frozen fajita peppers and onions mix. If you want to make yours from absolute scratch, cube two cups of leftover chicken breast and use one cup sliced onions and one cup sliced peppers.
  • Try this with beef instead! Tastes just like tacos with a little crunch. To make the beef version, brown 1 pound hamburger and use in place of the 2 cups chicken.
Yield: 6 servings

Fast and Easy Gluten Free Mexican Chicken Casserole

Gluten Free Low Carb Mexican Chicken Casserole Recipe

This quick and simple gluten free Mexican Chicken casserole is a one dish meal that's low carb, too. The perfect quick gluten free weeknight dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 cups cooked chicken, cut into cubes
  • 1 cup sliced onions
  • 1 cup sliced red and green peppers
  • 1 (15 oz) can diced tomatoes and green chilies
  • 2 tbsp coconut oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup water
  • 8 ounces cream cheese, cut into 1/4 inch cubes
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Preheat oven to 400F.
  2. Grease a 9x13 casserole dish. Empty the can of tomatoes into the dish and then add the oil, water, and spices and mix well.
  3. Next, add the chicken and vegetables and stir to coat. Dot the cream cheese cubes across the top.
  4. Bake for 20 minutes.
  5. Remove from oven and stir, blending in the cream cheese. Add shredded cheese and return to stove. Cook for 10 more minutes.
  6. Remove from oven and let cool 10 minutes before serving.
© JuliaK
Category: Dinners

Wheatless Mexican Bake Step by Step:

Low Carb Mexican Casserole

Preheat the oven to 400F. Lightly grease a 9×13 Pyrex casserole dish. Pour in one 15 ounce can of diced tomatoes and green chilies.

Add 2 tbsp melted organic coconut oil, 2 tsp organic chili powder, 2 tsp organic cumin, 1 tsp organic garlic powder, 1 tsp organic onion powder, 1/2 tsp organic dried oregano, 1/4 tsp salt and pepper and mix well.

quick gluten free casserole

Add two cups cubed cooked chicken and two cups peppers and onions. Add 1/2 cup of water and mix well. Cut an 8 ounce block of cream cheese into 1/4 inch cubes and dot across the top of the casserole. Bake for 20 minutes.

GF cheesy chicken casserole

Remove from oven and stir in the cream cheese until melted and blended in. Add two cups shredded cheese and return to the oven. Bake for 10 more minutes. Remove from oven and let stand 10 minutes before serving.

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Simple Gluten Free Mexican Chicken Casserole

Simple Yeast Free Gluten Free Pizza Crust Recipe

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The word “best” gets thrown around the web a lot, especially when it comes to low carb and gluten free recipes. I know, because I’ve tried a lot of them. Some have lived up their name, others, not so much, especially gluten free pizza dough recipes.

Low carb gluten free pizza crust recipe that uses almond flour

The Search for a Tasty Gluten Free Pizza Crust Recipe. The Struggle is Real.

When I had to go gluten free, and then low carb, it wasn’t that hard at first. Eating fresh healthy food was enough for me, because I felt so much better and I was losing weight. But after a few months, boredom started to set in. I was starting to eat the same things over and over, and I was watching everyone else munch on my old favorite foods.

I admit it. I had food envy.

You know that feeling you get when you’re with friends and they decide to go to get pizza for lunch? They’re over there woofing down ooey gooey pizza slices, and I’m over here like, munching on a salad. Don’t get me wrong, I love salad. But come on, it’s pizza!

It’s cliche, but necessity really is the mother of invention. Pizza recipes are the first food items I wanted to make over. I was stumped at first. I mean, how do you make gluten free pizza dough from scratch and make it taste like REAL pizza and not cardboard? Is that too much to ask?

I tried one with a cream cheese crust. I tried one with psyllium husk crust. I tried one with no crust at all. They were okay, but it wasn’t quite there in terms of authentic pizza flavor. It still left me searching for a gluten free pizza crust recipe that actually tasted like you know, real pizza.

How Do You Make Pizza Dough Without Yeast and Flour?

This recipe is actually a variation of a corn dog batter recipe I tried a while back. I was in awe of how close it tasted to the real thing.

I felt like it would lend itself to some sort of bread, so I fiddled with it to make it more substantial. The result is what I really do think is the best low carb GF pizza dough recipe I’ve made yet. It’s soft, yet firm enough to hold with your hands, and it’s so…..yeasty tasting…but without the yeast!

It’s the closest yeast free gluten free pizza crust recipe I’ve found that can compete with the real thing. Even my son liked it. And, trust me, that’s saying something.

Now, I made my fathead dough with xanthan gum, and it’s the ingredient that makes the pizza crust more like traditional pizza crust. It’s soft on the inside, but crusty on the bottom. Xanthan gum is what gives your crust what I’d call hand held-ability.

Even if you don’t have xanthan gum, don’t worry. While it’s what I’d consider an essential ingredient, you can still make the recipe without it. I have made this fathead dough without xanthan gum, but your crust will be crumbly.

This makes one, approximately 10 inch pizza crust, which makes it a perfect fathead dough recipe for one, and has 3 net carbs a slice WITHOUT toppings.

How to Make a Simple Fathead Keto Pizza Dough

Yield: (1) 10 inch pizza crust

Fathead Pizza Dough for One

Keto pepperoni and cheese pizza made with fathead dough

A simple gluten free pizza crust recipe that uses no yeast, but tastes like traditional pizza.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 3 minutes
Total Time 33 minutes

Ingredients

Instructions

  1. Preheat your oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Put mozzarella cheese and cream cheese in a microwaveable bowl. Microwave on high in 30 second increments and stir until the cheeses are completely melted.
  4. Set aside cheese mixture to cool. Mix the dry ingredients together in a separate bowl. Add the egg and dry ingredients to the cheese mixture and mix in completely. Dough will be a wet, ragged dough.
  5. Place the dough on the lined baking sheet and top with another sheet of parchment paper. Press into a circle to your desired thickness.
  6. Bake for 15 minutes, or until lightly brown. Remove and add your toppings. Return to oven and broil on high until cheese is melted.
  7. Let cool for a few minutes before slicing.

Notes

If you don't have xantham gum, don't worry. While it's what I'd consider an essential ingredient, you can still make the recipe without it, but note it will be crumbly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© JuliaK

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Easy low carb gluten free pizza dough recipe