Plum And Ginger Grunt

16 ingredients
3 steps

Ingredients

  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.53 ounces millet flour (about 1/3 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon baking soda
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 cup low-fat buttermilk
  • 2 pounds pitted plums, cut into 1-inch chunks
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger

Directions

  1. 1
    Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, 1/2 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Make a well in center of flour mixture, and slowly add buttermilk, stirring with a wooden spoon until combined. Chill until ready to use.
  2. 2
    Combine plums, 1/4 teaspoon salt, sugar, and remaining ingredients in a large bowl. Pour into a 10- to 12-inch skillet and place over medium-high heat. Bring to a boil, cover with lid, and decrease heat to medium-low. Cook until liquid begins to thicken, about 15 minutes, stirring occasionally.
  3. 3
    Drop dough by spoonfuls, 2 tablespoons each, onto plum mixture. Cover pan, and cook 15 minutes.

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