What is einkorn flour?
Watch our video and find out.
You don’t have to avoid your favorite foods just because you’re sensitive to wheat. With einkorn, anything’s possible!
We’ve prepared our classic chicken and dumplings recipe with homemade einkorn biscuits. This recipe is simple, delicious and easy on the tummy. If you don’t have einkorn and are not sensitive to wheat, you can use traditional all-purpose flour buttermilk biscuits instead for the dumplings then complete the rest of the recipes as instructed below.
The Dutch oven is big enough to hold all the ingredients, so you only have to dirty up a single dish—woohoo! When you set the chicken aside to cool at various stages, you may want to use a cutting board or large baking sheet. If so, line it with a double piece of parchment paper so all you have to do is toss the paper without having to wash an extra dish.
We carefully selected every vegetable, herb and spice to make this comfort food favorite the best recipe ever. Of course, you can always add or subtract anything you do or don’t like.
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Chicken And Dumplings With Einkorn Recipe
- 2 lbs chicken thighs, boneless, skinless trimmed of fat
- salt and pepper, to taste
- 2 Tbsp olive oil
- 1 slice bacon, diced
- 4 whole carrots, cut ¼" slices
- 4 celery stalks, diced
- 2 medium onions, diced
- 2 tsp dried parsley
- 2 tsp dried thyme
- 2 tsp dried oregano
- 3 cloves garlic, minced
- 2 bay leaves
- 1 Tbsp chicken bouillon
- 9 cups low-sodium chicken broth
- 1/2 cup all-purpose einkorn flour, 2.25 oz
- 1 cup peas, frozen
- 2 cups all-purpose einkorn flour, 9 oz
- 2 tsp baking powder
- 1 tsp salt
- 2 Tbsp unsalted butter, melted
- 3/4 cup milk
- Rinse chicken thighs then pat dry. Season both sides with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat until it begins to shimmer. Add diced bacon and chicken thighs then brown about 4 minutes on each side. Do this in two batches if necessary. Remove chicken from the pot and set aside.
- Add carrots, celery, onions, parsley, thyme and oregano to the pot then sauté for 5 minutes to soften. Scrape up any brown bits left by the chicken. When the onions are translucent, add garlic and cook for 1 additional minute.
- Add browned chicken, bay leaves, chicken bouillon and 2 qts broth then bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes.
- While the broth simmers, make the dumplings. Combine flour, baking powder and salt in a large bowl. Whisk to combine then add butter and milk. Combine thoroughly then let rest, covered, in the refrigerator, while you complete the next steps. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Remove chicken from the pot and set aside to cool. When cool enough to handle, shred using two forks.
- Mix ½ cup flour and 1 cup chicken broth in a medium bowl. While whisking, add mixture to the pot and let simmer for 10 minutes. Return chicken to the pot and check for seasoning.
- Using a small cookie scoop, make balls of dumpling dough then drop them into simmering broth. They will sink to the bottom and rise as they cook. When all the dumplings are in the pot, cover and let simmer for 12 minutes.
- Turn off heat then add the peas, stirring them into the broth; be careful not to disturb the dumplings. You may need to remove a dumpling or two to have enough room to do this. The heat of the broth will cook the peas. Return the dumplings if you removed any and enjoy. Pure comfort food!
The dumplings don’t keep well, so remove them from the food container before storing any leftovers in the fridge!