When I decided to remove almost all gluten from my meals I was looking for a classic flour replacement. In our organic store I found surprisingly a lot of gluten-free flours, for example millet, buckwheat, chick pea and amaranth. For this recipe I chose millet one, because millet is well known in our family for years. The real advantage of millet flour and hazelnuts is, that if you do these dumplings in advance or if you have leftovers, they won't get as hard as usual wheat dumplings. The other thing I hate about preparing wheat dumplings - dough is sooo sticky. Gluten-free, sticky-free :) And of course, hazelnuts make them much more tastier and unusual!
