• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Dumplings...?

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Pine Marten

Pine Marten

Well-Known Member
Relationship to Diabetes
Type 2
The other evening Mr Marten tried out a casserole recipe we had clipped from the papers. Quite innocuous ingredients, but with dumplings, so he tried making them with almond flour instead of regular flour. They were ok when made, but fell apart once they hit the stew.

I'm not a cook, so has anyone here successfully made dumplings? Will almond flour Just Not Do, or can something be added to keep them together? I seem to remember a thread about dumplings somewhere here....

Any advice gratefully received 🙂
 
Sorry I don't go in for these substitute flours. I have 1 or 2 traditionally made ones with casserole. I don't put or do potatoes with the casserole.
 
I haven't tried doing low carb dumplings yet. Sounds like you need some kind of binder, maybe more egg whites rather than extra eggs. Xanthan Gum or psyllium husks may also help.
 
Mr Marten did remember to use a decent amount of suet, right?

If so, this might be one of those cases where it's about partial rather than whole substitution - still use regular flour, but maybe switch out a third of it for almond flour.
 
I'm with Deus - and also Mark. Because ground almonds don't absorb liquid anywhere near as easily as wheat flour if you can cook the recipe separately - eg cakes - where the baking tin keeps all the ingredients firmly together whilst it's cooking - it's OK but if you chuck the dryish mixture into liquid before it's had any chance of sticking itself together, well - it will just disintegrate.

I've found you need a bit more fat plus more liquid. Plus of course you need baking powder - but I don't think you'll get the 'fluffiness' of a normal flour dumpling whatever you do. Cakes or puddings made with ground almonds just aren't as light as flour ones.
 
Thanks for the replies, guys, which I shall impart to the chef 🙂 ......actually the resultant casserole with disintegrated dumplings tasted rather nice, if a bit thicker than normal! At least they weren't like my old mum's dumplings, which you could have used as cannonballs 😱o_O😱
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top