This is my gluten-free dough ball recipe and it’s easy and once you have made them and popped them in your casserole or stew, you can’t tell they are gluten-free. They are fluffy and delicious and when soaked in gravy are just perfect as comfort food. They are made with gluten-free flour, vegetarian suet, fresh parsley, a little garlic, and salt and are suitable for vegetarians. You can use beef suet if you are not catering for vegans or vegetarians.
My mum and nana use to make dough balls, or dumplings, for the delicious stews that they made for family meals. It was an incredibly comforting treat to eat a plate full of stew or casserole with fluffy, herby, slightly stodgy dough balls, and we used to squabble over who got any that were left over after we had all had a plateful. It’s a fond childhood memory I have.
For this recipe which makes 15 fluffy dough balls you need:
15 tablespoons of gluten-free self raising flour
6 table spoons of suet
1 pinch of salt
2 tablespoons of chopped fresh parsely
Water, tepid
These work best when made fresh and gently plopped into your soup or casserole that is already cooking.
Mix your suet and flour, herbs and parsley together in a bowl and then slowly add your water to the mix and stir, until it’s a stiff, but slightly sticky dough.Wet your hands, and then take a small amount and form it into a ball.
Drop it gently into your soup or stew, and when they are all done, make sure they are mostly immersed and then allow to bubble away for 10-15 minutes until the dough balls are cooked.
I like to serve this with either a sausage casserole or a vegetable casserole, but you could also put them in to soup too, for extra carbs and comfort.