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.
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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!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
Substitutions:
- 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.
Tips For Success:
- 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 Photos and Directions:
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Step 1: Add the dry ingredients to a large
Step 2: Add the melted butter and other wet ingredients to a smaller bowl. Whisk to whip them together.
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.
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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
Frequently Asked Questions:
The dumplings are cooked by the hot steam that gathers in the boiling chili pot.
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:
- Gluten Free Salisbury Steak
- Gluten Free Hamburger Helper
- Grandma’s Cabbage and Meatballs
- Easy Gluten Free Skillet Lasagna
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Corn Dumplings
Ingredients
- ¾ cup gluten free flour blend *see notes
- ¼ cup cornmeal 37.3 grams
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon sugar
- ⅛ teaspoon salt
- 1 tablespoon butter melted
- ⅓ cup corn kernals optional
- ½ cup milk or non-dairy
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Instructions
- 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.
Notes
- 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.
- The cornmeal weight is 37.3 grams.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Ground Pork Chili (or use any ground meat.)
- Padron Pepper Chili (or use green bell peppers.)
- Gluten Free Chicken and Dumplings (swap these dumplings for plain flour dumplings.)
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
I’m off to the store to get the ingredients- thank you! One question: With a matzoh ball recipe you’re always instructed to boil the matzoh balls in broth you toss after. Why don’t your dumplings affect the soup or stew the way matzoh balls would affect a chicken soup? Thanks in advance!
Hi Katie, the main difference between this recipe and making my matzo balls is the liquid amounts in what you are cooking it in. Matzo balls boil in water to cook. These dumplings, the batter is very different, and they steam on top of the chili or stew partway through the cooking process.
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!
I am so glad you loved these dumplings. Thank you!