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With These Onion Rings, Even Gluten-Free Green Bean Casserole Is Possible

When holiday dinners come around, a frequent request is Green Bean Casserole. At first, I thought it was impossible to make gluten-free but not obvious about it. Now I have found that I can do it. The two problematic ingredients, the onion rings and the mushroom soup, can be done, and dinner will be more complete for fans of this classic side dish.

When first starting to cook for a celiac diet, onion rings seemed to me a great loss. French fries didn’t seem too difficult, since they weren’t coated with batter, but to me homemade onion rings were challenging. I didn’t want to go to that much trouble just for me, when others wouldn’t eat them — but then they would want some of their own. This batter works for all of us!

Thanks to Roben Ryberg, in her great cookbook, You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living
(p. 41), you can make onion rings so good that, as Roben says, “…no one will know they are gluten-free….” Here’s her recipe.

Gluten-Free Onion Rings – Corn-based


These are very good onion rings. If you share them, no one will know they are gluten-free. I’ll never tell!

1 large onion, preferably sweet, peeled and sliced ¼ thick
Peanut or canola oil, for frying

Batter:
3/4 cup cornstarch, 95 grams
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon Xanthan gum
1/2 cup milk

Topping:
Salt

- Heat the oil, in a saucepan or dedicated deep fryer, to 370°F.
- In a small bowl, combine the batter ingredients. Add the sliced onion.
- Remove the onion slices from the batter and place in the hot oil. Fry for approximately 2 minutes, until the coating is golden brown. Drain on paper towels and sprinkle liberally with salt.

Serves 4.

NOTE: If making fried onions to use in green bean casserole, cut the slices 1/8 inch thick and barely coat with batter. These thin slices will fry in approximately 1 minute. No additional salt is needed after frying.

You can find Roben Ryberg’s book for yourself here:

You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living

Watch for the mushroom soup recipe, coming soon!

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