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This was the first time I had used gluten free flour instead of regular all-purpose flour to make the butter dumpling. The transition did not go well.Although the dumplings were ok they did not have the same taste and texture of the original dumpling which is more like a noodle texture. These were just sort of like a drop dumpling more of a flour base kind. Not sure if I will use the gf version again but the original recipe with wheat flour makes a nice tender dumpling. Janet Alliesmama