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My hubby and I love green bean casserole topped with French fried onions and for years I haven’t made any for Thanksgiving and Christmas dinners because most of the store-bought like French’s French Fried onions contain gluten.
Instead, I would make Green Beans And Potatoes, Easy Green Beans or my Roasted Green Beans recipe. This year, I decided that I will make my own French fried onions from scratch and to my surprise, it turned out easier than I thought.
I decided to adapt my Baked Onion Rings recipe and it was a huge success, crispy onions with a savory gluten-free vegan breading. The perfect topping for my green bean casserole.
How To Make Gluten-Free French Fried Onions
- Preheat oven 425 degrees F. Line baking sheet with parchment paper, lightly oil and set aside.
- Peel and slice onions into 1/4 inch strips.
- Soak onions in milk for about 5 minutes then coat with breading
- Place onions in a single layer on a baking sheet.
- Bake for 30 minutes turning halfway.
- Remove from oven and allow to cool completely, store in an airtight container.
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Categories
- Categories: Gluten-Free, Vegan
- Course: Appetizer
- Cuisine: American
- Season: Thanksgiving
Nutrition
(Per portion)- Energy: 199 kcal / 832 kJ
- Fat: 9 g
- Protein: 2 g
- Carbs: 39 g
Cooking Time
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
Ingredients
- 1 large onion, sliced and cur in strips
- 1 cup unsweetened almond milk
- 1/2 cup brown rice flour
- 1/4 cup cornmeal
- 1/4 cup nutritional yeast flakes
- 2 tablespoons tapioca starch, or cornstarch
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon salt, or to taste
- cooking spray
Instructions
- Preheat oven 425 degrees F. Lind a baking sheet with parchment paper and lightly oil. Soak onions in milk for 5 minutes in a bowl.
- In another bowl, mix rice flour, cornmeal, nutritional yeast flakes, tapioca starch, paprika, garlic powder, cayenne pepper, and salt.
- Dip soaked onion strips into breading until well coated. Transfer to prepared baking sheet in a single layer. Repeat until all are breaded. Spray liberally with cooking oil spray.
- Bake for 30 minutes turning halfway or until golden brown and crispy. Remove from oven and cool completely. To store place french fried onions in a sealed container.
Notes
Can you substitute almond flour for the rice flour?
Yes you can Susie.
How long will these keep?
Cool completely and store in an airtight container for a couple of days.
This looks fabulous and I am going to try it this weekend. What do you think about substituting coconut milk for the almond milk? I am trying to stay away from almonds at the moment.
Shannon, that should be fine. You could also use unsweetened soy or cashew milk.
We enjoyed your recipe today for Christmas. I substituted oat flour for the cornmeal because of an allergy. Still worked well.
That is awesome Susan, I’m so happy it worked with your adjustment, thank you for leaving your feedback.
Is the nutritional yeast for flavor and nutritional value, or does it texturally do something for the onions as well?
They are both for flavor, and they are used as a B12 supplement for vegans. However, I believe the recipe will be fine without it.
Oh my goodness thank you for this! I have been batch frying onions to make this every year for Thanksgiving and woke up this morning dreading the process (the oil spits, controlling the temp, the burned batches…bleh). Don’t know why I never considered oven roasting.
Thanks again for sharing. Happy Thanksgiving!
Andrea, I’m so happy this method will help you, I understand, its like punishment frying and getting oil spills on your arms. Happy Thanksgiving!
Does this work with regular milk?
I don’t know because I don’t use milk.
Kaitlin, did you have any luck with regular milk? I reallly don’t want to make another run to the store.
Going to try this for Thanksgiving (green bean casserole), as we now have family with gluten sensitivity. Thanks for an easy to follow recipe!
Thank you Tina, I hope you enjoy it.
Thank you so much for your recipe, It sounds so flavorful. I can’t wait to try it.
You are welcome Pilgrim, please enjoy!