I really love scrapple and I miss it since going paleo. I found a couple of recipes like this one, that are gluten-free but require cornmeal:
Should I be worried about 2 cups of organic cornmeal per 5lbs of pork shoulder? Or would it be better if I use buckwheat to bind it? Otherwise, does anyone know of a gluten free scrapple (they sell Neese here but its unclear)?
asked byfrankifries (826)
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on November 18, 2010
at 02:03 AM
Homemade scrapple is by definition gluten-free (the way I've been taught to make it anyway) But, note - paleo is gluten-free, but gluten-free is not necessarily paleo. That said, depending on how strict you are, you can make scrapple with teff seed (a grass) in place of cornmeal
on October 19, 2010
at 01:50 PM
I'd use rice or potato starch long before corn. Buckwheat is still best to soak/ferment first.
on November 16, 2010
at 05:11 PM
I faced this issue two weeks ago when I got some scrapple from a farmers' market and concluded that a small amount of corn meal was not going to kill me. I fried it in lard and it was delicious. Please post here if you have any luck with other binders such as buckwheat.