The Quest for Gluten Free Dumplings

Ever since going gluten free/severely gluten reduced (I let things like soysauce slide when going out to eat) 4ish years ago, the things I miss most are gluten filled asian noodles and dumplings. This is probably because these are harder to replicate and I find that there are many excellent GF breads and pastas out there/our homemade GF pasta comes very close. But it’s a lot harder to replicate gluten free chewy asian noodles, dumpling skins - and no, rice noodles do not count ;)

When I saw NomNom Paleo’s recipe for paleo GF dumplings, I was really excited - so this weekend before I started intensive inpatient time for residency, I decided to give it a whirl:

It was pretty labor intensive! A two day process for assembling the filling and then making the dough and wrapping the dumplings. The filling was very satisfying to make - and salting the cabbage and squeezing all of the water out was pretty magical. Kyle and I jointly worked on the dumpling rolling - but I did all the folding ;)

The wrapper is made from Cassava flour and arrowroot powder - and Cassava flour is easily the most expensive gluten free flour I have ever purchased! Arrowroot reminds me of xantham gum and it gives the dough its chewy/springy quality in absence of the gluten. It was easy to work with albeit a little bit tacky, but nothing that parchment paper couldn’t help with.

And the final product:


Verdict: Close….but not quite. The filling was excellent - but that’s not the gluten free concern ;) The wrapper itself while it seemed promising in the pre-cooked phase, came out much more chewy/thick than anticipated. It felt like too much wrapper for the filling when eating it - but when rolling it out, I don’t think I could have made it any thinner without ripping issues.

For someone that has had the pleasure of eating real dumplings, this pales in comparison, but if it’s all you’ve got - then I’d say it gets an A-OK (in the Yelp world that’s 3/5 stars, right?). I wonder if I could incorporate some of my favorite Cup4Cup gluten free all purpose flour into this recipe for the next batch to see if I could get it less gelly like in texture and more dough like in the final product.

Overall, I’m happy I tried it and now have some frozen dumplings to make for dinner on these long inpatient days the next two weeks!

Avocado Chicken Salad

....and by Avocado Chicken Salad, we mean this recipe is essentially guacamole + shredded chicken :) I (Olivia) despise mayonnaise, so this is our take on "chicken salad" - it can be put on toast, eaten with tortilla chips, or eaten straight out of the bowl with a fork if you're feeling low-carb.... This recipe will serve 2 people if it's their main entreé and you give them carbs with it- or if you're Kyle, you probably could eat the whole thing if by yourself, regardless. 


  • Shredded chicken - we are huge fans of buying a rotisserie chicken at Wegmans and manually shredding up one of the chicken breasts
  • 1-2 ripe avocados - definitely use two if feeding two people unless it's two tiny people
  • 1/4 of a red onion - diced into small pieces
  • cilantro -  chopped up, amount varies, depending on how much you like it :D
  • lemon juice - to taste, probably less than a teaspoon is sufficient

Instructions: Remove pit and shell from avocado, mash it up until your desired consistency. Chop onion and cilantro, shred chicken, mix these into the avocado mash, add lemon juice. ENJOY. 

Gluten Free, Egg Free, Dairy Free, Soy Free Gingerbread Cookies!

Does it seem highly improbable that these cookies even taste good? We certainly had our doubts, but they were quickly dispelled as we baked up a batch of these delicious cookies! 

Delicious "Free" Gingerbread Cookies: 

Adapted from Bob's Redmill

  • 3 cups Bob's Red Mill GF 1:1 Baking Flour
  • 3/4 cups Brown Sugar  (packed)
  • 1 Tbsp Ground Cinnamon 
  • 1 Tbsp Ground Ginger
  • 3/4 tsp Baking Soda
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Salt
  • 3/4 cup Earth Balance (instead of butter) 
  • 3/4 cup Unsulphured Molasses 
  • 2 Tbsp Coconut Milk (instead of milk) 


  1. Hand mix the flour and spices together
  2. Using food processor, stand mixer, or hand mixer, mix in the earth balance until the mixture is crumbly and "like sand" 
  3. Smush the mixture into one large piece, wrap in parchment paper/wax paper/saran wrap and place in the fridge for at least two hours
  4. When ready to use the dough, pre-heat the oven to 325, then divide dough in half and leave one piece wrapped up in the fridge
  5. Lightly flour your working surface with GF flour, place dough on floured surface, and place a piece of parchment paper on top. Roll on top of the parchment paper 
  6. Roll out dough until approximately 1/8" thickness and use cookie cutters to cut out desired shapes, carefully lifting them away from the dough
  7. Place cookie on parchment paper lined baking sheet - these will expand slightly, so don't put them right next to each other! 
  8. Smush the scraps back into a ball, and place in the fridge, use the other unused dough to cut out more cookies
  9. Repeat until all the dough is gone!
  10. Back for 15-20 minutes, rotating halfway through 
  11. Let cookies cool completely before decorating!

Dairy Free, Egg Free "Royal" Icing:

Adapted from AllRecipes

  • 1.5 Cups confectioners' sugar
  • 3 Tablespoons earth balance, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut milk 
  • Optional: food coloring 
  1. Combine confectioners' sugar, earth balance, vanilla, coconut milk - beat with electric mixer until creamy. If it is too thick, think with a few drops of coconut milk to reach desired consistency 
  2. Spread over cookies, or pipe icing onto cookies! 
  3. Icing will eventually dry on cookies, but may still be soft to touch 

Store cookies in airtight containerif there are any left ;)