I get lots of recipe questions throughout the year, but never more than in the lead-up to Thanksgiving. One question that comes up often is, “How do I make gluten free onion rings for my Grandma’s Green Bean Casserole??!” And while we’re at it, “How do I make gluten free Green Bean Casserole?!” Or even better: “How do I make gluten free onion rings and green bean casserole gluten free AND dairy free?!”
For heaven’s sake, please don’t give up on favorites like onion rings and green bean casserole at Thanksgiving. I have gluten free and yes, dairy free recipes for all your traditional family recipes like this one, just search my blog and I’ll bet you’ll find it: gluten free pumpkin cheesecake, gluten free pumpkin pie, flaky gluten free pie crust, gluten free cinnamon rolls, gluten free stuffing, gluten free sweet potato casserole, gluten free pecan pie … the list goes on of all the things you CAN make gluten free and even dairy free!
And for other recipes like your grandma’s gravy, just use my gfJules™ Flour in place of regular flour — easy peasy.
So settle in and start searching for all the things you’re going to make this year, starting with this easy recipe for gluten free green bean casserole with homemade onion rings. My version is crispy and light and never greasy because it’s baked! Sound like a winner? It is!
While this gluten free green bean casserole recipe is super simple, feel free to use your favorite family recipe instead. Just sub in my gfJules ™ All Purpose Gluten Free Flour for any flour called for in the recipe and be sure to use only gluten free soups and other ingredients.
It all starts with the homemade gluten free onion rings, and that couldn’t be easier!
Just slice, toss in my gfJules Flour and arrange on a parchment lined cookie sheet.
I like to spray them with oil before sticking them in the oven to enhance the crispness. I’m sure these would also turn out great in an air fryer!
Toss them a couple times while they bake so they don’t burn, but get nice and crispy! Of course, you can always just FRY these the old fashioned way. It’s all up to you!
Then comes the green beans. Fresh is always best, but my mother used to make this casserole with canned beans and no one seemed to care/notice/complain.
I like to add fresh mushrooms, but you can skip these if you’re super mushroom-averse.
The fun part is making the roux! Bet you didn’t think you could do that with gluten free flour, did you?
It thickens up beautifully with my gfJules Flour!
Once all the component parts are ready, you mix them all together (saving some pretty onions for the top, of course) and bake!
And because I know you’re going to ask, this beautiful “gluten free” wood cutting board is from Words With Boards® Combine that with an embossed stainless gluten free serving spoon and you have a dish everyone will know is gluten free (no mixing the spoons and cross-contaminating our beautiful casserole!).
Don’t forget to grab your copy of my 71-page, 37-recipe Gluten Free Thanksgiving ebook for even more Thanksgiving tips and recipes!
Wishing you and yours a very happy and tasty Gluten Free Thanksgiving!
What other gluten free Thanksgiving recipes would you like to see? Use the search bar at the top of each page to find the recipes you need to make your perfect Thanksgiving meal!
Green Bean Casserole
"Fried" Gluten Free Onion Rings
To make the "fried" onions, preheat oven to 375° F. Line a baking sheet with foil and spray well with cooking spray. Set aside.
If your sliced onions aren't very wet, dip in water or milk or spray with oil. Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour. Transfer onto baking sheet and separate the onion ring slices as much as possible.
Bake for 15-20 minutes, tossing one or two times while cooking to a golden brown.
Remove to cool while making your casserole. If the onions aren't browning enough, broil briefly or toss lightly in oil in a skillet before topping casserole.
Once cooled, break apart into smaller pieces for sprinkling on top of the casserole.
To make the casserole, increase oven temperature to 400° F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.
In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat.
Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.
Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans.
Pour mixture into a large casserole and cook for 15 minutes, or until bubbly (+ 15 minutes longer if using fresh beans, or until desired tenderness).
Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.
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