Plum And Ginger Grunt Recipe

Name: Plum And Ginger Grunt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
Drop dough by spoonfuls, 2 tablespoons each, onto plum mixture. Cover pan, and cook 15 minutes.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Plum And Ginger Grunt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plum And Ginger Grunt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions