Gluten Free Green Bean Casserole with Crispy Shallots

You’ll love the combination of fresh and savory flavors in this gluten free green bean casserole topped with crispy shallots.

By Yankee Magazine

Nov 16 2017


Gluten Free Green Bean Casserole with Crispy Shallots

Photo Credit : Mark Fleming

You’ll love the combination of fresh and savory flavors in this green bean casserole with crispy shallots from Stacy Cogswell, executive chef at Artistry on the Green at the Inn at Hastings Park in Lexington, Massachusetts.

In addition to making this a gluten free green bean casserole, the rice flour makes the shallots more crisp than all-purpose flour. Bob’s Red Mill and Goya, common brands in most grocery stores, both make rice flour.

Note: Haricot vert are a slim variety of green bean, sometimes called French green beans. Feel free to substitute traditional green beans if you cannot find haricot vert.


10 servings


5 pounds haricot vert (see note), ends trimmed
1 1/2 pounds Spanish onion (about 3 medium), sliced
1/2 cup butter
4 cups heavy cream
6 ounces shallots, sliced very thin (about 1 3/4 cups sliced)
4 cups buttermilk
3 tablespoons Bell’s Seasoning
4 cups rice flour
Oil for frying


Combine shallots with buttermilk and Bell’s Seasoning in a large bowl and soak for several hours, preferably overnight.

Heat fryer or a large pot with oil (1/4 of the way up the pot) until it reaches 325 degrees.

Drain buttermilk from shallots and dredge in rice flour. Fry until golden brown. Set aside.

Add butter and onions to a sauce pot. Cook until they start to turn golden brown and caramelize.

Add heavy cream and bring to a boil, then immediately remove from heat and allow to cool at room temperature.

Bring a pot of salted water up to a boil. Blanch haricot verts for 2 minutes, then immediately transfer to ice water bath to cool.

Using a traditional blender or immersion blender, blend the cooled onion mixture until smooth.

Place haricot verts in casserole dish and cover with the pureed onion mixture.

Bake at 350 for 15 minutes. Top with crispy shallots. Serve hot.