10 Recipes for a Delicious Gluten-Free Thanksgiving

Everyone knows the key to a great green bean casserole is the fried onions, which typically aren’t gluten-free. But—gluten-free pancake mix can help! This recipe is also made without canned soup, so you can feel better about knowing exactly what’s in it.

What you’ll need:

• Oil for frying
• 3 cups thinly sliced onion (about 2 large onions or 3-4 medium)
• 1 1/4 cups buttermilk
• 2/3 cups gluten-free pancake mix
• 1 1/2 lb. fresh, rinsed green beans, trimmed and halved
• 2 Tbsp. unsalted butter
• 12 oz. button mushrooms, trimmed and halved
• 1 clove garlic, minced finely
• 1 cups gluten-free chicken broth
• 1 cups half-and-half or heavy cream
• 1 Tbsp. gluten-free cornstarch (cornstarch is naturally gluten-free, so check for any additives when buying)
• Salt
• Pepper

Preheat oven to 400 degrees. Combine onions and buttermilk in a bowl, let rest. In a large saucepan deep enough for frying, bring 2 inches of oil to 375 degrees.

In a large zip-top bag, mix salt, pepper, and the pancake mix. Then, drain the onions well, and add them to the bag. Shake to coat the onions evenly with the pancake mixture. Remove the onions, shaking off excess mix. Place half of the onions in the oil, frying for a few minutes (or until golden brown). Remove and drain on a rack with paper towels underneath. Repeat with the rest of the onions, and let them drain as you prepare the rest of the dish.

Bring a pot of water and 1 tablespoon of salt to a boil. Cook the beans just for five minutes. Drain, and then immediately put the beans in an ice bath to pause the cooking. Drain, and set the beans aside to rest.

In a large oven-proof skillet, melt the butter over medium-high. Add mushrooms, 3/4 tsp. salt, pepper, and cook for around 5 minutes. Stir occasionally. Add garlic, cook until aromatic. Add cornstarch, stirring constantly to combine. Cook for 1-2 minutes until it’s well-combined. Add your chicken broth and simmer 1-2 minutes. Turn the heat down to medium-low, then add the half-and-half or heavy cream.

Stir this occasionally, and cook until it thickens slightly, around 8-10 minutes.

Turn the heat off, stir in some of the onions (the rest are left for the top) and the green beans. Put the remaining onions on top of the mixture. Cook this in the oven until bubbly, around 15-18 minutes. Be careful handling, and serve immediately.