Chicken and Gluten-free Dumplings

Chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago.   A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food and comfort food in one ladle full of thick stew dripping with wholesome fats and dotted by peas, carrots and celery.

A combination of rice, sorghum and tapioca, these gluten-free dumplings are dense, but savory – made even more special by the inclusion of minced fresh herbs: parsley, chives, thyme and celery leaves which are all too often wasted for want of knowledge as to their use.