I made gluten free dumplings with Pamela's gluten free all purpose baking mix. Just the flour mix and some milk. And they looked beautiful and perfect on the outside but were dark brown and doughy dense on the inside. Any idea what causes this? I found one other place online where someone had this issue and was quite frustrated. It happened to them twice using the same recipe that had never been a problem many time before.
The only suggestion there was a bad egg in their ingredients. But mine had no eggs.
Could it have been that the milk in the recipe scalded? So disappointing. (the rest of the soup was perfect! Made with homemade bone broth)