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Dizzy the research I did on clear gel says that the ultra gel is half the strength of the instant clear gel. That would mean you would use only 2 teaspoons of the clear gel for the dumpling recipe.

No dizzy, Clear Gel is similar but will only thicken if heated. Ultra Gel works in both hot and cold applications.

It would probably work in the recipe but I'll have to check on the measurement equivalent for it.

Is the Ultra Gel also called Clear Gel? That's what I use when I can pie fillings.

OK I will do that first then.

It's for canning pie filling but also works to thicken hot or cold items. I had to order it online. If you can tolerate xanthan gum and you have it try substituting 1/4 tsp of that if you don't want to get the Ultra Gel.

I have never used the Ultra Gel before. I will have to try and find some.

FF the Ultra Gel is important to the texture. I use it in place of xanthan gum because I cannot tolerate the xanthan gum.

I need to try this one! Thanks for posting it.

Ingredients :

1 cup mashed potatoes made with milk and butter

1 cup gluten free flour blend WITHOUT xanthan gum added (I used Aldi brand)

1 large egg

1 TBS Arrowroot

4 tsp Ultra Gel instant thickener

Combine the mashed potatoes and the egg, blend until smooth. Add in the Arrowroot, Ultra Gel and the flour. Stir together until completely blended into a smooth dough. Form into a disc and wrap in plastic wrap. Allow to rest at room temperature for 1/2 hour.

Put a large pot of water on to boil. Cut the rested dough into bite size pieces, you can hand roll the dumplings if desired. Add salt to water and then your dumplings. Boil, stirring once or twice, cook for 1-2 minutes once all the dumplings float.

Drain dumplings and place into a bowl, toss with a few tablespoons of butter, cover, cool and refrigerate overnight.

These dumplings were a tiny bit gritty the first day of cooking but the texture improved after being refrigerated overnight and added to sauerkraut the next day. They were also good added to sauted cabbage and sausage when they were allowed to steam a bit and soak up some of the liquid in the dish.