Gluten Free, Dairy Free Green Bean Casserole

Servings 4-6

Prep   15-20 minutes
Cook   35-45 minutes

Total Time:   1 hour

 Gluten Free       Egg Free
 Lactose Free     Vegetarian

Who ever said you had to give up your holiday favorites when you gave up gluten?  Sometimes its a little more effort, but this dairy free, gluten free green bean casserole made from scratch is worth it! “

 

INGREDIENTS

• 1-2 cups oil (for frying).  Healthful oils such as avocado, olive, or coconut oil all work great.
• 2 sweet onions, thinly sliced
• 1/2 cup all-purpose gluten free flour mix (recipe)
• 1 pound fresh green beans
• 1 cup of mushrooms (any kind) finely chopped
• 1/2 yellow onion, chopped
• 2 cloves of garlic, minced
• 4 tablespoons olive oil, extra virgin preferred
• 1/2 cup of water
• 1 1/2 tablespoons tamari (gluten free soy sauce)
• 1/4 cup brown rice flour
• 1 tsp ground black pepper
• 1/4 teaspoon sea salt, optional

For Gluten Free, Fried Onion Topping

1. Heat 1 1/2 – 2 cups olive oil in a shallow frying pan to 350 degrees.  try your best to not get it much hotter, as you will have a difficult time not burning your onions.
2. Toss thinly sliced sweet onions in a gluten free all-purpose flour mix that has been heavily seasoned with salt and pepper.
3. Carefully place onions in a single layer into heated oil.
4. When onions are brown, approximately 3 minutes, remove from oil and place on a plate with a paper towel to absorb the extra oil.
5. Repeat with any additional onions to be fried.  Set aside.

Prepare casserole.

 

1. Fill a large pot 3/4 of the way with water and bring to a boil.
2. Meanwhile, wash  green beans thoroughly and cut in half lengthwise.
3. Once water is boiling, put green beans in water for 2-3 minutes.  (You are not trying to cook thorough but start the process.)  Drain immediately and set aside.
4. In a frying pan, melt 2 tablespoons of olive oil.
5. Add the chopped mushrooms, chopped onions and minced garlic to the heated oil.
6. Cook onions, garlic and mushrooms until onions are soft.  Approximately 7-10 minutes.  Turn heat off and set aside.
7. In a small  sauce pan, heat olive oil, water, tamari, brown rice flour, and black pepper.
8. Whisk mixture periodically as you bring mixture to a boil.  Sauce will begin to thicken fairly quickly once it starts to boil.  Do not walk away from it.
9. Once the sauce has achieved a thick gravy consistency, remove from heat and pour into the mushroom, onion, and garlic mixture.
10. Add 1/8 sea salt.  Mix well.
11. Add green beans to mushroom sauce and toss.

1. Transfer to oven safe baking/serving dish.
2. Cook green bean casserole for 20 minutes at 350.
3. Top with fried green beans immediately before serving.  (Note:  if you desire friend onions to be slightly more crispy.  Top casserole with fried onion and place under broiler for 3-5 minutes on high.  Remove at desired browness.

 

Chef Notes:  

When possible, highly recommend frying the onions on an outside burner to save your house from the “deep fried” permeating smell.  The fried onions are what makes this a “special occasion” side for us, but don’t skip the step.  So much better than any store bought, canned version of fried onions.  You will be happy you treated yourself.

Check the brand of Tamari you are purchasing to ensure it is gluten free.  Tamari is darker and often more rich with a deeper flavor than typical soy sauce.   When replacing soy sauce with Tamari in recipes, use approximately half as much as the recipe calls for and add as you feel necessary.

Return to Sprouted Roots Side Dishes page for more great gluten free recipes.

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free