These Gluten Free Corn Dumplings are served in my homemade chili. They are a delightful fusion of flavors and textures, creating a comforting and satisfying meal. The tender corn dumplings, simmered in a rich and flavorful chili, add a unique twist to my classic dish.

A closeup of the inside of a corn dumpling.

I have a special treat for you today. I took my popular chili recipe and steamed my gluten free corn biscuits dough in it to form the BEST gluten free corn dumplings. The dough is made to be steamed in sauce and is a winner! This is a no-fail, tried, and true recipe.

The dumplings soak up the savory chili flavors, infusing them with a delicious blend of spices and creating a harmonious balance between the soft dumplings and the hearty chili. You get all of the flavors of my popular chili recipe, and some of that flavor cooks into these masa dumplings. This recipe is based on my flaky Gluten Free Cornmeal Biscuits recipe.

If you love serving biscuits with your chili, you can easily cook my biscuit dough in the chili!! For more dinner inspiration, check out my gluten-free dinner recipes.

Allergen Information:

  • This recipe is gluten-free, egg-free, and soy-free.
  • Use dairy-free butter and milk to make this gluten free corn dumpling recipe dairy-free.

Every recipe on my blog is soy-free. See more of my dairy-free/gluten free recipes. Many of my recipes have dairy-free options, too!

Photos of the corn dumplings ingredients.

Ingredient Notes:

  • Chili – Ground meat, canned beans, onions, peppers, corn, chili powder, salt, green chiles, diced tomatoes, ground black pepper, cumin, garlic powder, dried oregano, and optional cayenne pepper.
  • Gluten Free Flour Blend – Any blend will work well. I like King Arthur Measure for Measure, Cup4Cup, and Bob’s Red Mill GF Cornmeal in this recipe.
  • Cornmeal or Masa – I used Bob’s Red Mill GF Cornmeal because it is certified gluten free. I like the Maseca brand of corn masa flour. It is labeled gluten free.
  • Butter – Use salted or unsalted butter.
  • Milk – I used whole milk, but low fat also works well. See the Dietary Information section above for dairy-free options.
  • Baking Powder – Use aluminum-free baking powder.
  • Salt
  • Optional: Fresh or canned corn kernels.


  • You can use any ground meat in my chili recipes to make this with ground beef, ground pork, ground turkey, or even Impossible meat.
  • If you like spicy, add some jalapeños or use a higher-heat pepper like hatch chiles.
  • See the Allergens section above for dietary substitutions.

You can also use my Gluten Free Cornbread Mix to make your dumplings! These dumplings also can be used in creamy chicken dishes like my Gluten Free Chicken and Dumplings or my Gluten Free Sloppy Joe Meat recipes.

The cooked corn dumplings in the chili.

Tips For Sucess:

  • Do NOT lift the lid while the dumplings are cooking. I know it is very tempting, but you want ALL that wonderful steam to cook the dumpling biscuits in the chili.
  • I like to add the biscuit dough drop style. You can also shape the biscuits using a biscuit cutter.
  • For best results, his recipe must be cooked on a stovetop so the gluten free dumpling dough can steam.

Step-By-Step Directions:

Photos of steps 1 and 2 making the dumplings.

Step 1: Add the dry ingredients to a large mixing bowl and use a whisk to blend the ingredients.

Step 2: Add the melted butter and other wet ingredients to a smaller bowl. Whisk to whip them together.

Using a sharp knife to remove corn kernels from the cob.

Place the cob in a large bowl if you use fresh corn. Hold the corn and carefully use a knife to cut down the cob of corn. The kernels will fall off the corn. If you are using canned corn, drain the corn before using it. Mix it with the wet ingredients.

Photos of steps 3 and 4 making the corn dumplings.

Step 3: Pour the wet ingredients into the dry ingredients.

Step 4: Mix the ingredients into a soft dumpling dough. Let the batter sit for 15 minutes while you start the chili cooking.

Photos of the chili and corn dumplings cooking in the chili.

Step 5: Prepare your chili or another recipe in a Dutch oven or large pot. Ensure your pot has a good-fitting lid. I have two delicious chili recipes to choose from. My 30 Minute Ground Pork Chili and my Padron Pepper Chili.

Step 6: When the chili is cooked and boiling, drop spoonfuls of the dumpling dough into the boiling chili. Cover the pot or Dutch oven. Don’t open the lid for at least 20 minutes. The steam that gathers is what will cook these gluten free corn dumplings.

Step 7: Lift the lid and check the dumplings. If they are firm to the touch, they are ready to enjoy. I like to recover the pot and let the mixture simmer on low heat for another 10-15 minutes, but it is unnecessary.

The top view of a gluten free corn dumpling in a bowl of chili.

Recipe FAQ:

How do the dumplings cook?

The dumplings are cooked by the hot steam that gathers in the boiling chili pot.

How do you store leftover chili and corn dumplings?

Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the leftovers in a freezer-safe zip-style bag.

More Easy Gluten Free Dinner Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A closeup of the inside of a corn dumpling.

Easy Gluten Free Corn Dumplings

Sandi Gaertner
Quick and easy, fluffy gluten free corn dumplings that cook in chili, stew, and other sauces.
5 from 3 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Meal Recipes
Cuisine American
Servings 12 dumplings
Calories 58 kcal


  • ¾ cup gluten free flour blend *see notes
  • ¼ cup cornmeal 37.3 grams
  • 2 teaspoons baking powder aluminum-free
  • 1 teaspoon sugar
  • teaspoon salt
  • 1 tablespoon butter melted
  • cup corn kernals optional
  • ½ cup milk or non-dairy


  • In a large mixing bowl, add the gluten free flour, cornmeal, baking powder, sugar, and salt. Use a whisk to blend them.
  • Add the melted butter, milk, and optional corn kernels to a bowl and mix well.
  • Pour the wet ingredients into the dry ingredients and mix them into the corn dumpling batter. It should be soft but thick, like drop biscuit dough.
  • Make the chili, stew, or another saucy meal. Let the corn dumpling batter sit while you make the other recipe. This will help the rice flour soften so there is no grit. (I will link some of my recipes below that work well with corn dumplings.)
  • When the chili or other recipe is boiling and mostly cooked, add the dumpling dough. Use a large spoon to drop lumps of the dough into the boiling sauce.
  • Cover with a tight-fitting lid. The steam is what will cook the dumplings. Do NOT open the lid for 20 minutes!
  • Serve hot. The dumplings are finished cooking when they are firm to the touch. I like to turn the cooking heat to low and simmer a little longer, but it is optional.


  1. If you use King Arthur Measure For Measure (Weight is only guaranteed if you use this blend, every blend has a different weight), 117.1 grams.
  2. The cornmeal weight is 37.3 grams.
  3. Store leftovers in an airtight container for up to 4 days in the refrigerator.
Recipes to use corn dumplings:
  1. Ground Pork Chili (or use any ground meat.)
  2. Padron Pepper Chili (or use green bell peppers.)
  3. Gluten Free Chicken and Dumplings (swap these dumplings for plain flour dumplings.)


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1dumplingCalories: 58kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 4mgSodium: 36mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 0.2mgCalcium: 47mgIron: 0.4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating


  1. 5 stars
    This is the best tasting GF bread EVER! I forgot the salt and it didn’t hurt the raising or texture. Only bread recipe I’ll be needing!