Substitutions for flour in gluten-free dumpling recipes include commercially prepared all-purpose gluten-free flour, rice flour and gluten-free biscuit mixes. When using commercially prepared gluten-free flours or rice flour, it is sometimes necessary to add a gluten substitute, such as xanthan gum, to get the proper texture.
Rice flour is a naturally gluten-free product that works well in many dumpling recipes when substituted for all-purpose flour. Adding 1/4 teaspoon of xanthan gum per cup of rice flour creates a fluffier dumpling than rice flour alone. Using part rice flour and part potato flakes makes a heavier, more substantial dumpling.
Gluten-free biscuit mixes make easy dumplings with the addition of egg, butter and milk. Recipes are often listed on the boxes.