Taste the broth and add any salt or pepper, if needed. Reserve any meat you can from the chicken backs and add that back to the pot as well (I wasn’t able to save much – all the meat and bones break down into little tiny pieces). When broth has finished simmering, strain out the bones and return broth to the same pot.Use the same spatula to loosen the dumplings off of the counter. I prefer to make mine very large but a normal size is probably closer to 1×1 inch squares. Using a plastic spatula, cut dough into squares.I like to make a combination of thick and thin dumplings. Use the rolling pin to roll out dough into a large square. Knead dough until you can form it into a smooth ball. Dust a rolling pin and a clean counter or other flat work surface with some tapioca starch.Add water or broth a half tablespoon at a time, if needed. The mixture should start to form pieces that can be kneaded together. Make a dent in the dry mixture to add your eggs. Whisk together tapioca starch, almond flour, baking powder, and ½ teaspoon salt. A few minutes before broth is finished, start making dumplings.It always gels and is very flavorful even with the water added but you can skip this if you like. I’ll occasionally add more water as the broth gets lower in the pot. Simmer for 8 hours (or longer if you like) and skim off any foam that rises to the top. Bring the water to a boil over high heat then reduce to a simmer.Add apple cider vinegar along with some salt and pepper. Place chicken backs in a large pot and cover with water.You can view the original photo here, if you're curious. I make this recipe quite often and the last time I made it, I figured I'd redo the photos since my photography has gotten better since then. Note: This post was originally published on and I've since republished it on with new photos. It kind of makes sense though - I don't exactly remember flour having a taste that was to die for )

A lot of recipes, such as pancakes and muffins end up tasting even better than the original version. It's amazing what you can do with some of these 'non-traditional' ingredients. Not eating certain foods is the least of my concerns! Regardless, I'm so happy to have chicken and dumplings back on the menu. Or the fact that I've been taking my own soap to work ever since I realized the it was the gluten in the new soap making me sick from washing my hands before lunch each day. Or that my friends and family can't cook for me and share their new creations with me while I get to share all my recipes with them. I get frustrated that I can't just go out to eat anywhere I want and pick off the bun and not get sick. It's funny because I don't get frustrated about losing bread or family recipes or anything along those lines to my gluten intolerance.

I'm enjoying recreating all these family recipes.

Keto chicken and dumplings