In a bowl mix 3 tbsp Gillian's gluten, dairy, soy, and egg-free bread crumbs, 2 tbsp coconut flour, 1 tbsp potato flour, 1/2 tsp rosemary leaf powder, and 1/2 tsp garlic powder.

Peel and chop 1 medium-large red candy onion, 1 medium yellow onion, 1 small yellow candy onion, and 1 medium-small white candy onion. Set aside.

Take small skillet (large enough to just barely cover big burner with its diameter) and fill with enough of a strong peach wine to cover bottom. Dice up 4-6 cloves of aged garlic and scatter about bottom of pan. Set heat to low and let sit while you do next steps.

Wash and cut into half-bite-sized pieces two small purple and two small russet potatoes. Wash, remove stones, and chop two old peaches (old enough to be a bit bruised but still quite edible). Wash and chop three medium orange carrots. Peel and cut into bite-sized pieces two largish cloves of elephant garlic.

When peach wine is almost all gone or syrupy in pan, add a bit more and take 1.14 lb boneless pork stew meat. Bread about 40% of that in your flour mixture and place in skillet, raising heat to 5 (medium medium high). Add a bit more wine if necessary and cook until outside just starts to blacken in places, making occasionally to get evenly; use a large table spoon, since it's such a small skillet. Remove to crockpot and spread across bottom evenly. Remove pan from heat and de-glaze with a bit more peach wine. Add other 60% of meat, flour-coated, packed in neatly. Return to heat and let sit for 3-5 minutes before carefully pouring in a few splashes of non-alcoholic cider around edges. Move about a bit to allow cider to infiltrate pan. Cook until nicely browned, then remove to crockpot as well. Place pieces of elephant garlic in among meat.

Using a bit of olive oil cook down onions until they just start to brown. This can be done in two batches. I removed the first batch to the crockpot and spread them evenly over the meat, then covered it to keep the steam and all in while I did the second. After about 5-10 minutes of the second batch cooking, I added to the crockpot first the peaches and carrots in a layer, pressed down, then the remaining flour mixture sprinkled over them, then the potatoes, and re-covered.

Brown second batch of onions until they start to blacken in a few places, then spread across top of crockpot (for ours, this placed them right up under the lid). Take a 2 cup liquid measure and add 1/2 cup non-alcoholic cider, 1 tbsp apple cider vinegar, and 1 tsp gold rum. Top off to 2 cups with water. Stir in 1 tbsp kosher salt until thoroughly dissolved, then pour in slowly across onions. Cover, seat heat to Low, and cook for 8 to 10 hours.

I served his over a batch of rice cooked up with my Coffee and Star Anise Spice Mix ( [link] ). The pork was tender enough to melt in your mouth, the peaches entirely disintegrated, and overall it was incredible.