(Dairy & Gluten-Free) Green Bean Casserole

Christmas eating is here! As a child I was free to eat without thinking about what was in the foods set on the table. Now I cannot say that is true. I have a significant sensitivity to dairy and gluten. I refuse to feel limited to boring food at the celebration table, however.

So, today I want to share with you some recipes I have adapted from those found at www.floandgrace.com. Put together they make the delectable dish – Green Bean Casserole!

 

 

 

 

 

 

 

Dairy & Gluten-free Green Bean Casserole

Ingredients:

1 ½ – 2 C. dairy and gluten-free French fried onions *

1 C. dairy and gluten-free condensed cream of mushroom soup*

2 cans green beans

1 can coconut milk, whisked smooth before using

1 T. gluten free soy sauce

¼ tsp. Ground pepper

dash of salt

*The recipe is listed below

Directions:

  • Preheat the oven to 350°F
  • Mix milk, soy sauce, pepper, and salt in a 2-quart baking dish
  • Stir in the green beans
  • Bake for 35 minutes, uncovered, until bubbling
  • Top with onions and bake for 5 minutes more
  • Serve hot

Dairy and Gluten-free French Fried Onions

Ingredients:

4 C. Water

3T. Lemon juice

Oil for frying

2 Large onions

¾ C. Rice flour

¾ C. Tapioca starch

2 ½ tsp. Salt

2 tsp. Sugar

2 tsp. Onion powder

¼ tsp. Pepper

Directions:

  • Combine water and lemon juice in a large bowl. Sloppy-chop the onions and add them to the water/lemon mixture. Let them soak for 20 minutes.
  • Heat about 2 inches of oil to 325°F in a griddle or fry pan
  • In a large bowl combine rice flour, tapioca starch, salt, sugar, onion powder, and pepper
  • Drain the onions
  • Toss batches of onions in the flour mixture to coat them and shake off the excess
  • Add to the hot oil and fry to a golden brown
  • Transfer them to a paper towel lined plate to rest and repeat the process until all of onions are fried.

Dairy & Gluten-Free Condensed Cream of Mushroom Soup

Ingredients:

8 oz. Fresh Baby Bella mushrooms

1 ½ C. Water

2 C. Coconut cream (about 2 cans of coconut milk with liquid drained off)

1 T. Gluten-free soy sauce

1 tsp. Salt

¼ tsp. Ground pepper

¼ tsp. White ground pepper

1/3 C. Olive oil

1/3 C. corn starch

Directions:

  • In a large sauce pan, at medium heat, heat mushrooms in ½ C. water until tender
  • Transfer to blender along with coconut cream, soy sauce, salt, peppers, and 1 C. water; pulse to combine
  • Heat oil in the sauce pan on medium heat, whisk in cornstarch, and cook 1-2 minutes until it thickens and bubbles
  • Whisk in mushroom mixture until smooth. Simmer until smooth and thickens

Enjoy this Christmas time with the people you love and care for. Merry Christmas to you all!

Lorinda Freeman

Lorinda has a passion and desire to teach children about the love of God. She is a homeschooling mom of four and together as a family they work within their church with the children’s programs making sure the hearts of all the children are being taught God’s love for them. Lorinda and her husband, Chris, make their home in Hibbing, Minnesota after Lorinda had endured extensive travel growing up as a Navy “brat”. 1 Thessalonians 2:6-13, “We are not looking for praise from men, not from you or anyone else. As apostles of Christ we could have been a burden to you, but we were gentle among you, like a mother caring for her little children. We loved you so much that we were delighted to share with you not only the gospel of God but our lives as well, because you had become so dear to us. Surely you remember, brothers, our toil and hardship; we worked night and day in order not to be a burden to anyone while we preached the gospel of God to you. You are witnesses, and so is God, of how holy, righteous and blameless we were among you who believed. For you know that we dealt with each of you as a father deals with his own children, encouraging, comforting and urging you to live lives worthy of God, who calls you into his kingdom and glory.

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