Jamaican Festival (Edit recipe)

Jamaican festival was one of my favorite things to eat when in Jamaica. I decided to make a gluten and dairy free version and it’s just as good as the regular version. Using some simple swaps, I’ve made this recipe gluten and dairy free. It has a nice crispy outside with a fluffy interior. Perfect side to accompany summer dishes.

2 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	410
Fat:	5 g
Carbohydrates:	84 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	634 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Triangle Traveling Caveman

View original recipe

Serves: 4

Ingredients

1 cup Cornmeal, Fine or medium
1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 Tbsp Coconut Sugar, Cane sugar (brown or works as well)
1 tsp Salt
.5 tsp Baking Powder
.75-1 cup Water
.25-.5 cup Coconut, oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl add cornmeal, flour, baking powder salt and sugar then mix.
Add water in small amounts (1 TBSP at a time) until you form a dough. Do not overmix. The dough should not be very sticky. If it is add 1 TBSP of cornmeal and flour and knead.
Pinch off a small piece and roll into a cigar shape.
Heat a medium skillet over medium heat. Once heated add coconut oil.
When oil is heated add in the festival and fry 3 minutes on the first side.
Turn every 2 minutes until golden brown on each side. This should take about 10 minutes.
Remove to a paper towel lined plate to let drain.
Serve and enjoy!

Notes

For best results, use fine cornmeal instead of coarse cornmeal. // I used cane sugar in this recipe, but you can use brown sugar if you like. // If you want to use a dairy free milk instead of water, use coconut or oat milk. Keep in mind they may alter the taste a bit. // If you can’t get the GF baking flour, you can use GF all-purpose flour. Just be sure to add 1/4 tsp xanthan gum to help stabilize the dough. // If you added too much liquid to the dough and it’s become sticky, add in an extra TBSP of both flour and cornmeal and mix. // To make it grain free, use almond meal or flax meal instead of cornmeal and substitute all-purpose flour for a blend that’s grain free or use cassava flour. It will need less water to form the dough.