Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Yes! You Can Make gluten-free Green Bean Casserole

Fiddle-Faddle

Recommended Posts

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I am so happy I discovered these!

Funyuns are kinda like French-Fried Onions--they're onion-flavored, potato-based chip-thingies, shaped like onion rings. They're sold in big bags in the chip aisle, and sometimes in little single-serve bags near the check-out.

AND THEY'RE gluten-free!!!!!!!! (But they're not MARKETED as gluten-free, which is good--they're cheap!!!!!)

Use them in Green Bean Casserole for Thanksgiving!

And they make AWESOME chicken nugget/fish stick coating! Just grind up in your food processor.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


confused Community Regular
confused
Posted

That is great to know. I use to like to eat them all of the time. How did you find out they are gluten free?

paula

njbeachbum Explorer
njbeachbum
Posted

they are listed on Frito-Lay's gluten free listing:

Open Original Shared Link

however, all of their items except for Lays Stax are made on shared lines with gluten containing products. with that being said, i've eaten tostitos and nut harvest almonds with no problem before, so i guess it's all in your tolerance level and sensitivity.

enjoy :)

ang1e0251 Contributor
ang1e0251
Posted

Thank you, thank you, THANK YOU!! I've been trying to think through green bean casserole and that's the last piece to the puzzle! My kids insist on it at Thanksgiving and I really want some if they're having it. I'm going to test run it. Thanks again!

Tim-n-VA Contributor
Tim-n-VA
Posted

What do you use in place of the cream of mushroom soup?

angel-jd1 Community Regular
angel-jd1
Posted

I also use them all the time for green bean caserole. Turns out great!!!

Tim, for the soup I use progresso creamy mushroom. It's a little thinner than the condensed soups, but if you cook it without foil or a lid ontop some of the liquid evaporates.

LOVE IT!!

-Jessica

Jestgar Rising Star
Jestgar
Posted

Some of you may find this amusing; I've never in my life eaten green bean casserole, and I'm not sure I've even seen it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted
Tim, for the soup I use progresso creamy mushroom.

Ditto. You can also thicken it with some cornstarch or gluten-free flour.

msmini14 Enthusiast
msmini14
Posted

Its simple, very good =) At least the way I have made it.

Couple cans of greenbeans or fresh ones with 1 can of mushroom soup and layer the top with the funions =) Used to be frenchs onion stuff, very good. I am glad to hear this, I have always enjoyed greenbean casserole

Lisa Mentor
Lisa
Posted
Some of you may find this amusing; I've never in my life eaten green bean casserole, and I'm not sure I've even seen it.

Jess, I do find it amusing. It's one of those need to have things for Thanksgiving. Rather yucky, in my humble opinion. I can do without. :o

Fresh beans with some garlic and dill...ooohhh so much better. :D

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

For the cream of mushroom soup, I buy (at Sam's Club) a plastic jar of dried mushrooms. I use a bunch of those, a cup of chicken broth, and a cup of cream. Bring to a boil, and thicken with a little cornstarch dissolved in water. Add whatever spices you like. I add garlic, tarragon, and pepper. No salt, because the broth is plenty salty.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author
Jess, I do find it amusing. It's one of those need to have things for Thanksgiving. Rather yucky, in my humble opinion. I can do without. :o

Fresh beans with some garlic and dill...ooohhh so much better. :D

Your fresh beans do sound good.

But maybe you've never had GOOD green bean casserole? I do dislike it when it's prepared with canned beans, but with frozen (especially if you only THAW them before baking, don't cook them first) beans, it's definitely comfort food!

You can also jazz it up with chopped red peppers, almonds, cheese, artichoke hearts, whatever.

ShayFL Enthusiast
ShayFL
Posted

Being from the South, GBC is at every holiday gathering. I just have never liked green beans. Never. So I dont eat them. Fresh, frozen or canned. Yuck! NowI t here is the interesting thing. I have had A.L.C.A.T. testing done 3 different times over the past 12 years and EVERY time green beans show up as highly allergic. That blows a hole in the you can only test POS on Elisa if you are actually eating the food. My body just rejects green beans. :)

I think a version could be made with zuchini or yellow squash that would be yummy.

Puddy Explorer
Puddy
Posted
Some of you may find this amusing; I've never in my life eaten green bean casserole, and I'm not sure I've even seen it.

LOL...You're not the only one, Jestgar. I've never eaten it either! Now I think I'll have to give it a try.

Tim-n-VA Contributor
Tim-n-VA
Posted

My wife is allergic to mushrooms so we have used other "cream of..." soups. Since I diagnosis, I 've just avoided the casserole but I might try just thickening some broth, etc.

jsb727 Newbie
jsb727
Posted

This is great. I'm pretty new to this site, so I just found this recipe section today. I just posted in another section about wishing I could make green bean casserole. :) I've always made mine with canned green beans, cream of mushroom soup... mixed 'em together... then put grated cheddar cheese over the top and French's onions. I was a little bummed about not being able to use the onions anymore. Thanks for the tip on funions. I'll definately have to try those. Wow, looks like I'll be able to have all the staples still over the holidays! Turkey, green bean casserole, sweet potatoes w/ marshmallows, gravy (made with cornstarch of course), and my "famous" raspberry pretzel jello (I've thankfully found gluten-free pretzels that taste pretty much identical!). I don't care about missing out on stuffing... never liked that anyway. :P Who needs gluten, anyway?

I'm also excited about trying the Progresso soup... I've just been using sour cream in my casseroles, which seems to be not quite the best substitution.

ang1e0251 Contributor
ang1e0251
Posted

I am so sad. I wanted to test run the casserole this weekend but really running into some roadblocks.

I cannot find Cream of Mushroom Soup by Progresso in any of my stores. Any suggestions? I know I can make it from scratch but I was trying to avoid that.

Also I looked at the Funyuns and they include maltodextrin. Isn't that a no-no?

Who can help me?

digmom1014 Enthusiast
digmom1014
Posted
I cannot find Cream of Mushroom Soup by Progresso in any of my stores. Any suggestions? I know I can make it from scratch but I was trying to avoid that.

Neither can I and I have looked at 7 different grocers here in Charlotte, NC.

Suggestions anyone?

Thanks!

  • 2 weeks later...
Beth41777 Rookie
Beth41777
Posted

Gluten free Cream of Mushroom does not get any better than this: Glutino Soup Mix!!! I use HALF the water the directions call for, since the directions are for making the soup to eat as a meal, wheras I am making a condensed version to put in recipes such as GREEN BEAN CASSEROLE and CHEESY POTATOES!

You just wisk the mix into cold water in a pan and heat to a simmer, stirring constantly. Only takes a few minutes and it thickens right up and is perfect for recipies.

gluten free.com sells it, not sure who else. Beth

Passygassy Newbie
Passygassy
Posted

This is a bit time consuming but you can freeze it and bake it on the day you want to eat it. It makes a better then non gluten green bean casserole.

GLUTEN FREE GREEN BEAN CASSEROLE

Cream of Mushroom Soup:

1 tsp Butter

1 lb. button mushrooms

(if you want the more traditional mushroomy flavor omitted the extra

vegetables and only use mushrooms, use all vegetables for a savory

Green bean casserole)

1 large celery stalk finely chopped

1 small white onion chopped

1 tsp fresh garlic

6 Tablespoons butter

2 cups chicken stalk

1 1/2 cups whole milk

1/2 cup evaporated milk

6 Tablespoons flour (sweet rice flour preferably)

2 teaspoon dry mustard

Dash of cayenne pepper (optional)

1 1/2 tsp salt

1 1/2 tsp pepper

1 tsp nutmeg (optional)

1 tsp onion powder

1 tsp garlic powder (optional)

1 tsp parsley

1 tbs chives (dried)

3 tbs dried onions

1/2 cup to 1 1/2 cups crushed Funyons

4 pieces of bacon crumbled (optional)

French Fried Onions (gluten free fried onion rings)

2lbs fresh Green beans, cleaned and cut into 2 inch pieces

1 Tablespoon Wheat Free Soy Sauce

Directions:

To start this recipe, I would prepare the French fried onions. It

would be smart to prepare these in advance and store them in an air

-tight container, so you are not stuck in the kitchen for longer

than you have to be.

First, saut

Beth41777 Rookie
Beth41777
Posted

In addition to my suggestion of using glutino gluten-free cream of mushroom soup mix I was going to post the following link to gluten free mommy's recipe

Open Original Shared Link

Glancing at the post after my last though, I think Passygassy has posted gluten free mommy's recipe already.

elonwy Enthusiast
elonwy
Posted

I didn't even know vegetables came in cans... Let alone what a casserole is. Thats what growing up on a farm in HI will do to you.

I make green beans lightly steamed with a little butter, crumbled bacon and roasted almond slivers. Delicious.

Passygassy Newbie
Passygassy
Posted
In addition to my suggestion of using glutino gluten-free cream of mushroom soup mix I was going to post the following link to gluten free mommy's recipe

Open Original Shared Link

Glancing at the post after my last though, I think Passygassy has posted gluten free mommy's recipe already.

Yep that's where i got the base from, I added a few things to it because I am into that kind of thing. I made it a couple nights ago my husband said this is yummy. I had to have something to feed a family of not gluten free people. This is going to be it. Also you can just use the canned green beans alone it does not have to be fresh, I used a mixture of both. The onions are totally hers.

Blessings Explorer
Blessings
Posted

I got the Progresso Cream of Mushroom at King Soopers.

davincigrrrl Newbie
davincigrrrl
Posted

Some thoughts on Green Bean Casserole:

First, Funyuns have become a staple at our house! (Chee-tos are also made from corn and thus gluten-free). They work wonderfully both on top of this casserole and as a breading for fried yummies, etc.

Second, someone mentioned this, I think, but Progreso Cream of Mushroom soup is gluten-free, and they offer a handful of other delicious soups that are also gluten-free. Much easier than making the Cream of Mushroom from scratch, as I used to do before Progreso!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,556
    • Most Online (within 30 mins)
      7,748
    Majesticrb
    Newest Member
    Majesticrb
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ckeyser88
      Roommate search

      By ckeyser88 · Posted

      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.