How many of you out there are scrambling for the big Thanksgiving finish? Well this year I have been assigned the making of pies and cornbread. First off, I have never made a gluten free pie crust. This will be a first. Even in the best of circumstances my pie crusts haven't always lived up to my expectations. I have done some research and plan to use the recipe from the King Arthur Flour website. Cornbread is easy and it is something I have done time and again.
So how many will be making the famous green bean casserole? For most people not a problem but for people who are gluten sensitive it could bring up some significant issues. The basic green bean casserole is:
French's Green Bean Casserole
Ingredients:1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*1 1/3 cups FRENCH'S® Original French Fried Onions
In a 1 1/2 -qt. baking dish, mix together the soup, milk and pepper. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
Stir casserole and then top with the remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Nothing to it right? Well for gluten sensitive people the Campbell's soup will need to be substituted for either homemade or something else. I choose the something else and have purchased Pacific Natural Foods Cream of Mushroom Soup. I have used many of there products in the past. They are high quality and a large portion are gluten free.
Then there comes the FRENCH'S fried onions. The ingredients are: Palm Oil, Wheat Flour, Onions, Soy Flour, Salt and Dextrose. So what is a person to do? Answer is simple....make your own french friend onions. I had the pleasure of enjoying a wonderful recipe on Food.com not long ago.
French Fried Onions by GinnyP
3 large onions, sliced into thin rings
2 cups milk
2 cups all-purpose flour
Thinly slice the onions and soak in the milk for 5 minutes. Heat oil in a large skillet or deep fryer.
Take a handful of onions and run them through the flour with a fork to coat. Fry in batches in the hot oil, stirring as needed to brown evenly. Drain on paper towels and season to taste.
When I made these I used white rice flour, 2 onions which was sliced using the mandolin and added in seasoning salt prior to battering the onions. The milk and flour were adjusted accordingly. A cooling rack was placed over a cookie sheet and the onions were placed on top to drain. They were then stored in a sealed container. I would say they keep fairly well for about a week. Since they don't have added preservatives the shelf life isn't as long.
Happy Thanksgiving to All!