When we went gluten free, chicken and dumplings felt like the one recipe I might lose.
It’s a classic. It’s comfort food. It’s the kind of meal that stretches, freezes, and carries you through winter.
I wasn’t willing to give that up.
After testing and adjusting, this large batch gluten free chicken and dumplings recipe became one of our staples. Not because it’s trendy. Not because it’s complicated. But because it works.
It feeds a crowd.
It freezes well.
It reheats beautifully.
And it still feels like the traditional version.
I intentionally make this recipe in bulk. Half goes into the freezer for busy weeks. Half stays in the fridge for leftovers that somehow taste better the next day.
If you need a gluten free chicken and dumplings recipe that holds up — not crumbly, not gummy — this one has carried us through many seasons.
Large Batch Gluten Free Chicken + Dumplings
large batch, GF chicken and dumplings perfect for freezing and eating all winter
- instapot
- Dry Ingredients
6 cups King Arthur cup for cup gluten free flour
1.5 teaspoons baking soda
1.5 teaspoons salt
- Fat
9 tablespoons shortening or lard
- Wet Ingredients
2 cups milk
2 eggs (optional)
- Soup Base
2 whole chickens deboned
10 cups chicken bone broth
6 cups filtered water
2 tablespoons onion powder
2 tablespoons garlic powder
- Thickener
2 tablespoons cornstarch
- Instructions
- Place the two whole chickens in the Instant Pot. Add enough water to cover. Cook on high pressure for 60 minutes.
- Allow the pressure to release naturally, then remove the chickens. Separate the meat from the bones. Set the chicken meat aside. Return the bones to the Instant Pot to make bone broth for later.
- In a large pot on the stove, combine the chicken bone broth and filtered water. Bring to a boil.
- In a large bowl, mix the gluten free flour, baking soda, and salt.
- Cut the shortening into the dry ingredients using a pastry cutter until the mixture looks crumbly.
- Add the milk and eggs if using. Stir until a soft dough forms.
- Because this is gluten free, let the dough rest for 10 minutes.
- Roll the dough out to about 1 quarter inch thick. Slice into dumpling strips.
- Add the onion powder and garlic powder to the boiling broth.
- Drop the dumplings into the boiling broth a few at a time. Let them cook until they float and are tender.
- Add the cooked chicken back into the pot.
- In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir it into the soup and simmer until thickened.
- Serve hot or let cool and freeze for later.
Why This Gluten Free Chicken and Dumplings Holds Up
Gluten free dough behaves differently. It needs a few extra minutes to absorb moisture and settle. That ten-minute rest time in the recipe matters more than it seems.
Letting the dough hydrate fully helps the dumplings:
- Hold their shape
- Cook through evenly
- Avoid becoming dense or gritty
Using a reliable cup-for-cup flour blend keeps the texture close to traditional dumplings. They stay soft but not mushy, and they naturally thicken the broth as they cook.
The goal isn’t to mimic gluten perfectly. The goal is a dumpling that feels satisfying, filling, and dependable.
Cooking Once and Eating Twice
This large batch gluten free chicken and dumplings recipe is designed for real life.
When you are already cooking two whole chickens, it makes sense to think ahead. The broth stretches further. The meat goes further. Your time stretches further.
Here’s what has worked well in our kitchen:
- Let the soup cool completely before freezing.
- Freeze in flat containers so it thaws faster.
- Reheat gently on the stove and add a splash of broth if needed.
The dumplings hold their structure surprisingly well. The flavor actually deepens after a day or two, which makes leftovers something everyone looks forward to.
Bulk cooking isn’t about perfection. It’s about stewardship — of time, groceries, and energy.
And in colder months especially, having a few containers of gluten free chicken and dumplings ready in the freezer feels steady.
Simple Adjustments
This recipe is flexible enough to adjust depending on what you have on hand.
You can:
- Add carrots and celery for more vegetables.
- Use only broth for a richer base.
- Leave out the eggs if needed — the dumplings still work.
It’s not fragile. It’s forgiving.
And that’s exactly what you want in a recipe you plan to repeat.
Sometimes the most valuable meals are not the impressive ones. They’re the ones that reliably feed your family well, even when the week is full.
And this gluten free chicken and dumplings recipe does exactly that.