Friday, April 29, 2011
Allergy-Free Green Bean Casserole
6 + 1 TBSP butter, bacon fat or coconut oil
2 1/2 cup gluten free all purpose flour
4 1/2 cups So Delicious Unsweetened Coconut milk (or milk sub of preference)
1 lb mushrooms - chopped and sauteed
*garlic powder (optional)
2 TBSP vinegar (preferable apple cider)
2-3 cans french style cut green beans - drained
1 large yellow onion - peeled, halved and sliced
You will also need either a counter top deep fryer or a sauce pan filled half way with canola oil.
Heat 1 TBSP olive oil/butter in a large sauce pan and saute the mushrooms until tender. Set aside. Melt the 6 TBSP oil/butter over medium heat; add 1/2 cup flour, stirring to create a bubbly slurry. Whisk in 1/4 cup of milk until well combined. Slowly add 2 3/4 cups more of milk whisking well. Season with salt, pepper, onion powder and *garlic powder. Simmer until sauce thickens. Add the mushrooms and green beans and pour into a greased casserole dish.
Breading for the onion straws: mix 2 cups flour with generous portions of salt, pepper, chili powder and cayenne. Use way more than you think you need! I usually use about 4 TBSP salt, 2 TBSP pepper, 1 TBSP cayenne and 1 TBSP chili powder.
Get your deep fryer up to temp or heat canola oil in a pan. Test the temp by throwing a bit of flour in. It should sizzle and start to brown.
In a separate dish combine 1 1/2 cups milk with the apple cider vinegar. It will curdle a little.
Using tongs, coat the onion slices in the milk and then the flour mixture. Fry in oil until golden. Remove to a pan with paper towels to drain. Then transfer to top of casserole.
Bake in oven at 350 until bubbly.