Gluten Free Green Bean Casserole With Dijon Crumbs Food

GLUTEN-FREE GREEN BEAN CASSEROLE WITH DIJON CRUMBS

Steps:

• For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl.
• For the topping: In a small bowl, stir together the cereal, mustard and oil.
• For the green beans: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and bell peppers, and cook, stirring occasionally, until golden. Season with salt and pepper. Sprinkle the flour blend over the vegetables, and cook, stirring, for about 1 minute. Stir in the broth; bring to a simmer, and cook until thickened, about 4 minutes.
• Add the green beans to the prepared baking dish. Top evenly with the mushroom mixture. Scatter the topping over the top, and drizzle with olive oil; bake until golden and bubbling, about 25 minutes.

GLUTEN-FREE DOUBLE-CHOCOLATE BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan with butter, oil or nonstick cooking spray. Line the bottom with parchment paper and grease the paper.
• Place the oats in a food processor and pulse for 1 minute or until finely chopped. Add the remaining ingredients, except for the chocolate chips, to the food processor and pulse until combined, about 1 minute.
• Stir 1/2 cup of the chocolate chips into the batter and pour into the prepared pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
• Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool, remove the parchment, then cut the brownies into 2-inch squares. Serve, or store in an airtight container for up to 3 days or refrigerate for up to 2 weeks.

KRISTI'S GLUTEN FREE GREEN BEAN CASSEROLE

Steps:

• Melt 1/4 cup butter in med saucepan. Work in 1/4 cup rice flour, seasonings and cook until lightly browned (or until it gets a little dry).
• Add 2 1/2 cup milk and stir until thickened. It should be thin enough to pour, if it is too thick, add more milk. Leave heat on low. Keep stirring occasionally so that it doesn't clump up.
• In a cast iron pan, heat about 1/4 inch of oil. Add mushrooms and fry for about 5 minutes, or until they are golden brown and you can smell mushroomy goodness.
• Remove mushrooms from fry pan and drain. Leave the oil in the pan, we'll need that later. Add drained mushrooms and about 3/4 cup cheese to your sauce and stir over low heat until fully incorporated.
• Add onions to the hot oil and fry for 4-5 minutes per batch. Don't get too excited or you'll crowd the pan and they'll never cook right. Remove to apparatus of your choice and allow to drain. Repeat until all onions are done. Repeat with jalapenos (they should be able to be done in one batch).
• Preheat your oven to 325°F.
• While you're waiting for those onions and jalapenos to finish, get out your cleaned and prepped fresh green beans. Arrange them in a 8x8 baking dish or other small casserole. Pour about 1 cup of the cheese sauce over the green beans. Add more if you like it really cheesy. Mix it in the best you can, it won't be perfect.
• On top of the green bean and sauce, scatter 1/2-1 cup of cheese. Scatter drained onions and jalapenos and green onions. Stick in oven and bake for approx 40 minutes. Pull out and let rest for 15-20 minutes.
• With the remaining cheese sauce, add whatever leftover cheese you might have and stash in the fridge for later. This is super good on veggies and noodles. I have long dark dreams about it sometimes.