Gluten Free Blueberry Dumplings Recipes

BLUEBERRY DUMPLINGS RECIPE- OLD-FASHIONED RECIPE FROM 1949

Steps:

• In a large frying pan, add all sauce ingredients and heat until boiling. If using frozen berries, toss the thawed berries with cornstarch before placing them in the pan. Once the sauce is boiling, reduce heat and simmer for 5 minutes.
• While sauce is simmering, combine flour(s), baking powder and salt. Cut in butter until the mixture looks like crumbs. Add 1 tbsp maple syrup to the bottom of a measuring cup and then fill to ¾ cup with milk. Add milk and syrup to flour mixture and stir until just combined.
• Drop dough by heaping spoon-fulls onto simmering blueberry sauce. You should have about ten dumplings.
• Cover the pan with a lid, and cook for 15 minutes.
• Serve while warm.

GLUTEN-FREE BLUEBERRY DUMPLINGS

Steps:

• Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
• Bring to gentle boil while preparing dough.
• In mixing bowl, cream sugar and butter.
• Beat in the egg.
• Stir in buttermilk alternately with sifted dry ingredients.
• Do not overbeat- this will be a fairly stiff dough.
• Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
• Cover, turn down to simmer, and cook without removing lid for 20 minutes.
• Serve hot in small bowls with fruit sauce spooned over the dumplings.
• Top with cream, whipped cream, or ice cream.

BERTHA'S BLUEBERRY DUMPLINGS

Steps:

• In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
• In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

GLUTEN-FREE BLUEBERRY CRUMBLE

Steps:

• Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
• Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.