Gluten-Free Green Bean-Mushroom Casserole with Panko-Style Fried Onion Rings - white rice flour

Method

• Special equipment: a frying thermometer
• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray.
• In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat.
• Line a plate with paper towels.
• Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend.
• Add the sliced onion rings and toss to coat evenly.
• Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes.
• Transfer to the paper towel-lined plate to drain.
• For the green beans: Prepare a large bowl of ice water.
• Bring a medium saucepan of salted water to a boil and add the green beans.
• Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water.
• Set aside.
• In a large skillet, melt the butter over medium-high heat.
• Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated.
• Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute.
• Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes.
• Stir in the green beans; season with the chile powder and some salt and pepper.
• Transfer to the prepared baking dish and top with the fried onion rings.
• Bake until golden and bubbling, 25 to 30 minutes.
• Serve immediately.