Gluten Free Dampfnudel - #GBBOGlutenFree

Tuesday, September 13, 2016

These sweet German dumplings served with a rich and tangy plum sauce get a gluten free makeover!
Gluten Free Dampfnudel #GBBOGlutenFree - Anyonita Nibbles
Yield: 9 Dampfnudeln dumplings
Prep time:
Cook time:

Gluten Free Dampfnudel with Plum Sauce

Last week was bread week on the Great British Bake Off and it was a week I was dreading. Gluten-free cooking and baking can be tricky at the best of times, but the one thing that always makes me nervous is bread. Bread relies on gluten to make it what it is. Without it, it's difficult.

Spurred on by my Gluten Free Viennese Whirls from last week, I was determined to have a good go at these Dampfnudel - German sweet dumplings and to make them gluten free. I scoured the internet for recipes for a gluten free alternative but could only find one. In German with no translation. My limited German was no match for that recipe. So back to the drawing board, I sought out my Larousse Gastronomique. Of course Larousse had a recipe for Dampfnudel! While reading it, I came across a revelation: Dampfnudel can be made in the oven! No steaming for me!


Glutenfreie Dampfnudeln mit Pflaumensauce | Anyonita Nibbles


This is one of those perfect examples of the blind leading the blind. I only had a rough idea to go by and a badly translated German recipe and the guidance of a dead French guy. Still, I tackled the damn Dampfnudel and I have to say, I was pleasantly surprised!

Please, German readers, do not rip me to shreds. I apologise if I've ruined a bit of your culture; that was never my intention. I think this recipe is delicious; how authentic it is remains to be determined by people who know a lot more about Dampfnudel than I do. All that being said, if you give it a go, be sure to share it on social media and use the #GBBOGlutenFree to help spread the word about gluten free baking!

Baked Dampfnudel made without any gluten containing ingredients | Anyonita Nibbles

A few notes on the logic behind this recipe:
  1. Making a dough without stretchy gluten can be tricky, so I opted for baking my Dampfnudel in cupcake cases to give it a good shape.
  2. I added ground almonds to enhance the flavour and give the dough a bit more structure.
  3. I achieved the steamed effect by baking the dough in milk; it sounds strange, but it really works. 
  4. From what I could gather in my research, the crunchy, caramelised bottom of the Dampfnudel is what makes it so delicious. I had to "cheat" to achieve this, but the results are worth it.
  5. Double the recipe when you make the plum sauce. Trust me on this; you'll want to bathe in it.

Ingredients:

For the Dampfnudel
100 grams sugar
60 grams ground almonds
120 grams white rice flour
1 egg, lightly beaten
85 ml milk
75 grams caster sugar

For the poaching liquid
2 tablespoons sugar
2 tablespoons butter
100 ml milk

For the plum sauce
1 orange, juiced
50 grams brown sugar
200 grams plums, pitted and chopped (about 2 large plums)
Need a conversion? Use this handy chart.

Gluten Free Dampfnudel - Traditional Sweet German Dumplings | Anyonita Nibbles

Glutenfreie Dampfnudeln mit Pflaumensauce

Instructions:

  1. Preheat the oven to 220c or 425f.
  2. Make the dough for the Dampfnudel dumplings by combining the rice flour, ground almonds, egg, sugar and milk in a large bowl.
  3. Prepare the poaching liquid by dissolving the sugar and butter in the milk over a low heat. Do not allow to boil.
  4. Line a muffin tray with muffin liners (I use silicone liners because they never stick) and fill each muffin liner about 1/3 of the way with the poaching liquid.
  5. Spoon a bit of the batter into each muffin liner and bake in the oven for 15 minutes or until golden and cooked through.
  6. Make the plum sauce while the Dampfnudel dumplings bake. Add the orange juice, brown sugar and chopped plums to a saucepan and bring to the boil. Reduce the heat and simmer for about 10 to 12 minutes or until the plums are soft. Blend the plums and strain through a sieve. 
  7. Put the remaining caster sugar in a small skillet over a high heat. Working quickly, place the Dampfnudel on top of the sugar so that the bottoms caramelise.This should only take a few minutes; don't leave it unattended as the caramel will cook quickly.
  8. Serve the Dampfnudel upside down, so the caramelised bottom is on top, with some of the plum sauce and enjoy!
Gluten Free Dampfnudel as seen on Great British Bake Off #GBBO | Anyonita Nibbles


Check out the #GBBOGlutenFree Series:

http://www.anyonita-nibbles.co.uk/2016/09/gluten-free-viennese-whirls.html

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