Summary: Gluten-free bread dumplings made from a gluten-free flour blend, milk and eggs, with psyllium husk to hold them together. Light, fluffy and safe for a gluten-free diet. 8 dumplings, 70 minutes. Adapted for British kitchens and free-from products widely available in the UK.
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Category: Bread and Pastry, Gluten-Free
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Quick overview
- Dish: Gluten-free Bread Dumplings
- Category: Bread and Pastry, Gluten-Free
- Cuisine: Czech, adapted for British kitchens
- Main ingredient: Gluten-free flour blend, 400 g
- Total time: 70 minutes (25 min preparation + 45 min proving and steaming)
- Difficulty: Medium
- Servings: 8 dumplings
- Key technique: Proving, Steaming
- Preparation types: Steaming
- Dietary info & Allergens: Gluten-free, contains egg, milk
- Suitable for: Coeliac disease, gluten-free diet, side dish for rich sauces
- Nutritional values (per 1 dumpling): 220 kcal, Protein: 6 g, Fat: 5 g, Carbohydrates: 38 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Beer – gluten-free lager, Wine – white burgundy, Soft drink – water
- In short: A gluten-free version of classic bread dumplings, held together with psyllium husk.
- Last updated: 12. 9. 2026
WAGUU says: “Gluten-free dumplings are trickier than the classic, but the result is worth it. Coeliacs deserve a proper side dish for their sauce.”
Key facts
| Preparation time: | 25 minutes |
| Proving time: | 30 minutes |
| Cooking time: | 15 minutes |
| Servings: | 8 dumplings |
At a glance
Gluten-free bread dumplings made from a gluten-free flour blend, milk and eggs, held together with psyllium husk. Light, fluffy and safe for a gluten-free diet.
Ingredients
Base servings: 8 dumplings
| Ingredient | Quantity | Quality |
|---|---|---|
| Gluten-free flour blend | 400 g | All-purpose blend (rice, corn, buckwheat) |
| Milk | 250 ml | Warm, whole |
| Gluten-free fresh yeast | 20 g | Fresh, certified gluten-free |
| Eggs | 2 pcs | Fresh, medium |
| Caster sugar | 10 g | White |
| Fine sea salt | 8 g | Fine |
| Psyllium husk | 10 g | Ground, gluten-free |
| Butter | 30 g | Melted |
Why you will love this recipe
- Gluten-free: Safe for coeliac disease and gluten intolerance.
- Tastes like the classic: Right texture and flavour.
- Versatile: Pairs with every rich sauce.
Success guaranteed: If you use a good-quality gluten-free flour blend and psyllium husk, the dumplings will be light and fluffy just like the classic version.
Recipe overview
Preparation: 25 min | Proving: 30 min | Cooking: 15 min | Difficulty: Medium | Servings: 8 | Type: Side dish | Origin: Czech
Detailed method
Total progress: 0 % done
Phase 1: Yeast starter – 15 minutes
Appliances: Bowl, warm place
1. Crumble the gluten-free fresh yeast into a bowl, add the caster sugar, a tablespoon of warm milk and a teaspoon of gluten-free flour. Stir and leave in a warm place for 15 minutes to activate.
Check: The starter is foamy, has increased in volume and smells of yeast.
Phase 2: Dough – 10 minutes
Appliances: Large bowl, wooden spoon
2. Sift the gluten-free flour into a large bowl, add the fine sea salt, psyllium husk, eggs, melted butter, remaining warm milk and the activated yeast starter. Mix with a wooden spoon. The dough is looser than a classic yeasted dough, but it holds together.
Check: The dough holds its shape but is looser than a classic yeasted dough. The psyllium husk firms it up.
Phase 3: Proving – 30 minutes
Appliances: Warm place
3. Cover the bowl with a clean tea towel and leave the dough to prove in a warm place for 30 minutes, until it has visibly increased in volume.
Check: The dough has visibly increased in volume and feels light and airy.
Phase 4: Shaping – 10 minutes
Appliances: Work surface, cling film
4. Turn the dough out onto a surface dusted with gluten-free flour. With wet hands, shape it into 2 cylinders about 6 cm in diameter. Wrap each one tightly in cling film and tie the ends.
Check: The cylinders hold their shape and are tightly wrapped with no air pockets.
Phase 5: Steaming – 15 minutes
Appliances: Steamer or pan with steamer insert
5. Bring water to the boil in a pan. Place the wrapped cylinders in the steamer and steam for 15 minutes. Do not lift the lid during cooking.
Check: The dumplings feel firm to the touch and sound hollow when tapped.
Before you continue:
Gluten-free dough is more fragile than a classic yeasted dough. Handle the dumplings gently so they do not fall apart.
Phase 6: Slicing and serving – 5 minutes
Appliances: Knife or string
6. Remove the dumplings from the cling film, leave to rest for 2 minutes and slice into 1.5 cm thick slices. Serve immediately.
Check: The slices hold their shape and are soft and airy.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Steamer or pan with steamer insert | 4–5 l | Large pan with lid | Small pan – the dumplings will not fit |
| Cling film | Roll | A cloth soaked in water and floured | The dumpling will fall apart without film |
| Large mixing bowl | 3 l | Large saucepan | Small bowl – the dough will overflow |
Shopping list
Nutritional profile
Values per 1 dumpling (makes 8).
| Nutrient | Per 100 g | Per 1 dumpling | Per 8 dumplings |
|---|---|---|---|
| Energy | 248 kcal | 220 kcal | 1760 kcal |
| Fat | 5.6 g | 5 g | 40 g |
| Carbohydrates | 43 g | 38 g | 304 g |
| Protein | 6.8 g | 6 g | 48 g |
| Salt | 0.9 g | 0.8 g | 6.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Verified recipe with exact ratios and visual checkpoints.
- Tip 1: Psyllium husk is essential – without it, the gluten-free dough falls apart. Do not skip it.
- Tip 2: Gluten-free flour absorbs water faster. If the dough feels too stiff, add a tablespoon of milk.
- Tip 3: Proving time for gluten-free dough is shorter than for classic dough. 30 minutes is enough.
- Tip 4: Slice with string rather than a knife. Gluten-free dumplings are more fragile.
Scientific background
Gluten-free flour does not contain gluten, which would normally create an elastic structure. Psyllium husk (the purified fibre of the plantain seed) binds water and forms a gel that replaces that structure. This is what holds the dough together and gives the dumpling its soft, tender texture. Without psyllium, the dough would simply fall apart.
Sensory radar
- Appearance: Pale, even cylinders, delicate slices.
- Aroma: Lightly yeasty, buttery.
- Flavour: Neutral, slightly sweet, buttery.
- Texture: Fluffy and soft, with a slight crumbliness typical of gluten-free baking.
Pairing
- BEER: Gluten-free lager (Omission, Glutenberg, New Grist), or a naturally gluten-free Czech pilsner such as Pilsner Urquell (check the label)
- WINE: White burgundy
- SOFT DRINK: Water
Allergens and dietary information
Contains: egg, milk • Gluten: No • Not suitable for: vegans
Suitable for
Coeliac disease, gluten-free diet, gluten intolerance, side dish for rich sauces.
Substitution catalogue
- Gluten-free flour blend: Rice flour, corn flour, buckwheat flour, or a commercial blend such as Doves Farm or Schar
- Milk: Plant-based milk (soy, oat, both certified gluten-free)
- Psyllium husk: Xanthan gum (5 g), guar gum (5 g)
FAQ
Do I have to use psyllium husk?
Yes, for gluten-free dumplings, psyllium husk is essential. Without it, the dough falls apart. You can substitute xanthan gum or guar gum.
Which gluten-free flour is best?
A good all-purpose gluten-free blend works best (Doves Farm, Schar Mix B, Freee). Avoid using only rice flour – it is too dry.
Why do my dumplings fall apart?
You probably forgot the psyllium husk or the dough did not prove enough. The dough must be firm and must visibly increase in volume.
Can I boil them instead of steaming?
Yes, but they will break apart more easily. Steaming is safer for gluten-free dumplings.
WAGUU Petr advises: Cooking for 8 or more people?
8–12 people: Double the ingredients and steam in two steamers. • 12+ people: Use two pans and divide the dough into four cylinders.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: In a steamer for 5 minutes, or sliced and reheated in a pan.
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Most common mistakes
- Missing psyllium husk – The dough will fall apart.
- Wrong gluten-free flour – Use an all-purpose blend, not plain rice flour.
- Too short a proving time – The dough must visibly increase in volume.
- Cutting with a knife – Slice gluten-free dumplings with string.