Making this for T Day but have a guest with Celiac. Has anyone made this using corn starch instead of flour?
https://www.seriouseats.com/homemade-green-bean-casserole-recipe
by LFK_Pirate
Making this for T Day but have a guest with Celiac. Has anyone made this using corn starch instead of flour?
https://www.seriouseats.com/homemade-green-bean-casserole-recipe
by LFK_Pirate
6 Comments
I know this doesn’t answer your question, but you could make this instead. It’s amazing. Just leave off the bread crumbs.
https://cooking.nytimes.com/recipes/1016946-green-bean-casserole
Corn starch and flour are not a 1:1 equivalent. You will have to make a slurry with the cornstarch and add it to the liquid you want to thicken, i.e. cream.
Keep in mind that corn starch needs to be simmered to activate it and the liquid will become more viscous as it cooks.
I saw a post earlier from someone with celiac who made [Chrissy Teigan’s green bean casserole.](https://cravingsbychrissyteigen.com/blogs/recipes/cheesy-green-bean-casserole?srsltid=AfmBOordsCum01l6i6A3h1dSDne2GjsM0UtyjF5i8hHRmp3SApYec8XH) They said they used Bob’s Red Mill gluten-free flour. It looked really incredible, I’ll try to find the post!
Thanks all! I didn’t want to buy a thing of GF flour to only use a little bit… have seen the 1:2 corn starch to flour thing, but thought I’d see if anyone has tried it with this. Will make it work and I’m sure it will be great. @lynnontheweb, that recipe looks bomb but I’ve had a request to keep this as traditionalist as possible. 😉
Potato starch or potato flakes might be good
Yes. I’ve made it with cook type clear jel, which holds together better than regular cornstarch. I’m fairly certain I made my own fried onions, possibly with potato starch but I don’t recall now.