gluten free tuesday

For a gluten-free version of a classic green bean casserole, replace the canned soup and fried onions with homemade.

Gluten-Free Green Bean Casserole Recipe

For the Fried Onions

cornstarch

white rice flour

onion,

For the Casserole

Vegetable oil

Salt, (optional)

olive oil, divided

white button mushrooms, finely chopped (approximately 3 cups)

garlic, garlic

milk, divided

thyme

Salt and pepper,

Parmesan cheese, divided

For the Onions: In a large zip-close bag, combine cornstarch and white rice flour. Add onions and shake bag to combine. Remove onions from bag; shake off any excess flour.

Fill a large heavy-bottomed skillet (cast iron works best) with 1/2 inch of vegetable oil. Heat oil over medium-high heat until hot and shimmering. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.) Fry a handful of onions, about 4- 5 batches, until golden brown and crispy. (Don't crowd the pan while frying. 

Remove onions from oil using a slotted spoon. Place on paper towel-lined plate to drain. If desired, season with salt to taste. Repeat with remaining onions.

For the casserole: Preheat oven to 350ºF.  In a medium saucepan, heat 2 tablespoons of olive oil over medium-high until shimmering. Add onion and garlic. Sauté until soft, stirring frequently. Add mushrooms and remaining tablespoon of olive oil. Cook until mushrooms are soft and tender, stirring  frequently, about three minutes.

Add 1 3/4 cups of milk and thyme. Bring to a boil. Once the mixture boils, combine remaining 1/4 cup of milk and two tablespoons cornstarch. Stir vigorously with a fork to combine milk and cornstarch.  Quickly whisk in cornstarch. Allow to boil for 45 seconds. Remove from heat. Reduce heat to low. Allow to simmer for three minutes. Salt and pepper to taste.

 Add green beans, stir to combine. Pour into a 1 1/2-quart casserole dish. Top with half the grated Parmesan cheese. Cover with foil. Bake for 30 minutes. 

Remove foil. Sprinkle fried onions and remaining cheese over the top of casserole. Return to oven until bubbling and lightly golden brown, about seven minutes.

Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff.

Gluten-Free Tuesday: Pumpkin Whoopie Pies Recipe

(1 cup) white rice flour

(1/2 cup) sweet rice flour

(1/2 cup) cornstarch or potato starch

baking powder

baking soda

cinnamon

salt

xanthan gum

(1 stick) butter, softened

(1 cup) granulated sugar

eggs,

pumpkin puree

vanilla extract

Marshmallow Filling

(8 tablespoons) unsalted butter,

vegetable shortening

sugar

jar (7 1/2 ounces) marshmallow crème

Cream Cheese Filling

cream cheese, softened

unsalted butter, softened

(2 cups) powdered sugar

milk

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In  medium bowl, whisk together dry ingredients. In  large bowl, or bowl of  stand mixer, cream together butter and sugar until thick paste forms, use medium high speed. With the mixer running, add eggs in a slow and stream. Stop mixer. Scrape down the sides and bottom of the bowl. Turn mixer on, mix to combine, about 30 seconds. 

Add half the dry ingredients. Mix until thoroughly incorporated. Stop mixer. Add pumpkin and vanilla extract. Turn mixer on to medium. Mix until combined. Once again, turn off mixer. Add remaining dry ingredients. Turn on mixer, mix until a thick batter forms. 

Drop batter, about 1/4 cup each, onto prepared baking sheet. Whoopie pies spread during baking. Be sure to space each cake about two inches apart. Bake until cakes are golden brown, aromatic, and firm to the touch, about 20 minutes. 

Remove pan from the oven. Allow cakes to cool on the pan for five minutes before transferring the cakes to a wire rack to cool completely. (Use a metal spatula to transfer the cakes.) 

While cakes cool, prepare the filling. For the marshmallow filling: In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add the powdered sugar and beat until combined. Add the marshmallow creme and vanilla extract. Mix until fluffy. For the cream cheese filling: Cream together cream cheese and butter in a medium bowl until light and fluffy, about 45 seconds. Add powdered sugar, vanilla, and milk. Mix to combine. Filling should be fluffy. It it's too thick, add another teaspoon of milk to thin.

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