Plum And Ginger Grunt

• 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.

brown rice, millet flour, flour, starch, baking powder, xanthan gum, salt, baking soda, unsalted butter, lowfat buttermilk, sugar, water, lemon juice, cornstarch, ground ginger

Taken from www.myrecipes.com/recipe/plum-ginger-grunt (may not work)