Green Bean Casserole

Gluten free green bean casserole with crispy onion rings on top.

Gluten free green bean casserole with crispy onion rings on top.

I don’t know about your family table at Thanksgiving but at ours there has always been a green bean casserole. However, since we discovered that we need to eat gluten free that same dish has been so missed, that is until now.

This dish takes a little longer because your going to be frying your own crispy onion rings. But honestly, it is so worth it! When making your crispy onion rings here’s a piece of advice. Make extras! you won’t be able to stop snacking on them! At least I couldn’t.
If you like me missed this dish because of that pesty gluten give it a try and here is what you will need.

To make the Fried Onions:
Canola oil for frying
2 large onions, cut in half, thinly sliced (3 cups)
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1 1/2 buttermilk (To make your own use 1 1/2 Tablespoon of vinegar to 1 1/2 cup of milk)
3/4 cup Bisquick Gluten Free mix or all purpose gluten free flour mix from blog
3/4 teaspoon salt
1/4 teaspoon pepper

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Green Beans and Sauce:
2 cans of 14.5 oz. French Style green beans drained
1 can (18 oz) Progresso Vegetable Classics gluten free creamy mushroom soup
2 teaspoons of Tamari Sauce – Gluten free soy sauce
1/4 teaspoon pepper
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Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
In resealable plastic food storage bag, mix gluten free Bisquick mix or gluten free all purpose flour, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat.

Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes (closer to the 4 minutes for extra crispy) or until golden brown. Drain on paper towels and lightly salt. Repeat with remaining onions. Let onions stand while preparing bean mixture.

In non-greased 3-quart casserole, mix soup, soy sauce, pepper, French Style green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes covered or until hot and bubbly, uncover and add remaining onions during last 5 minutes of baking.

Gluten free green bean casserole with crispy onion rings on top.

Gluten free green bean casserole with crispy onion rings on top.


Pumpkin Cookies


Thanksgiving is such a special time of year for our family.
For us it is a time to gather with family, share many laughs and remember all about what we have to be grateful for.

For us we usually gather at my Mother In-laws house everyone brings a dish to share. They aren’t all gluten free but my family and a few other family members bring gluten free dishes to share.
There is always plenty for everyone!

This year I wanted to try and make pumpkin cookies that my niece makes, she makes a non gluten free version and everyone always says how good they are. She’s a foodie like me and enjoys cooking and baking and all things food so I was so excited to try her recipe. I of course wanted to tweak it to a gluten free version.
During this week I did a trial run and tried them out at a Thanksgiving diner that was at our church with the Youth Group and I’m happy to say they were a hit.

So if your looking for a pumpkin cookie to try with cream cheese frosting, here you go.

Ingredients for Pumpkin cookies:
2 Cups Gluten free All purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 cup butter
3/4 cup white granulated sugar
3/4 cup brown sugar
2 tsp. gluten free vanilla extract
1 egg
1 (15 ounce) can pumpkin puree


Ingredients for Cream cheese frosting:
1- 8 ounce package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar


Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Whisk gluten free flour, baking powder, cinnamon, baking soda, ground cloves and ginger together in a bowl. In a separate bowl beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 25- 30 minutes.
Let cookies cool for about 5 minutes on sheets before removing to cooling racks.

Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting and enjoy!

**These cookies remind me of pumpkin roll, yummy!
Have a blessed wonderful Thanksgiving.

Gluten Free Gravy for Your Turkey…

There are so many uses for gravy on Thanksgiving day.
It goes so well on the turkey or mashed potatoes or stuffing. And why just because we can’t have gluten should we go without gravy?  It makes no sense to me.  So I say make your own and pour it on!

Recipe for Turkey Gravy.
5 cups turkey drippings if you don’t have enough just substitute with a gluten free chicken stock, Swanson is gluten free
1/4 cup all purpose gluten free flour (you can find that recipe here on the blog) or you can use arrowroot,cornstarch or tapioca starch
1 cup water

1 teaspoon poultry seasoning, McCormick is gluten free
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon celery salt

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

As always enjoy the day!  Happy Thanksgiving!

And in all things give praise to our Lord!