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BTD Forums  /  Cook Right 4 Your Type  /  Green Bean Casserole
Posted by: BluesSinger, Tuesday, October 8, 2013, 3:45pm

Anyone have a suggestion as to the flour I can use in this?  We can have Rice, Almond and a few others but not Spelt.  I'm going to use compliant soy milk as the milk and manchego cheese.  

http://www.eatingwell.com/recipes/easy_green_bean_casserole.html
Posted by: ruthiegirl, Tuesday, October 8, 2013, 4:27pm; Reply: 1
Rice flour works great to thicken sauces. Almond flour can give texture to baked goods, but it won't thicken liquids because there's no starch content.
Posted by: BluesSinger, Tuesday, October 8, 2013, 5:17pm; Reply: 2
Quoted from ruthiegirl
Rice flour works great to thicken sauces. Almond flour can give texture to baked goods, but it won't thicken liquids because there's no starch content.


thank you!! Have you ever tried a 'compliant' green bean casserole?  i'm thinking of adding turkey bacon...  :)
Posted by: ruthiegirl, Tuesday, October 8, 2013, 5:52pm; Reply: 3
I'm not much of a casserole person. I'm happy to steam green beans, or bake them with a little oil and salt added. I don't think I've made a "green bean casserole for Thanksgiving" since I started keeping kosher- most canned "cream of whatever" soups are dairy, and the pareve (neutral) ones are full of junk. When I started keeping kosher, I was also trying to be frugal and healthy. I didn't know about BTD then, but I did know about processed foods and synthetic additives. And I wasn't joining in any huge family Thanksgiving meals where people were expecting "traditional Thanksgiving dishes"; I was newly married and creating my own traditions.

I went for basic, simple recipes.
Posted by: san j, Tuesday, October 8, 2013, 10:19pm; Reply: 4
I'm also not one to have an answer for this sort of dish, as I only cook green beans to their ideal point for me and most who do not like them overcooked.

I clicked on the recipe, and it unabashedly shows those poor green beans with the life cooked out of them.
Not saying it can't be done at all, but...
Be careful not to overcook green vegetables. When they're the color they are in that picture, they are, in my opinion, beyond the pale...  :-/
Posted by: ginnyTN, Tuesday, October 8, 2013, 10:38pm; Reply: 5
I agree with san j on the overcooking of any veggie.  However,if you must have a green bean casserole, be sure to undercook the beans before you add the other ingredients.  Then make your sauce, add the other things, and only add the beans last and use minimum baking time.  

I've never put bacon in a GB casserole.  I use mushrooms, onions, diced water chestnuts and grated sheep's milk Romano cheese.  Yes, rice flour is probably your best bet.  I've been using tapioca flour for quite a few things that need to be thickened but don't think it would give a good final result in a casserole like that.  

Best wishes.  
Posted by: Tami, Wednesday, October 9, 2013, 4:28pm; Reply: 6
I am part of a video club with how to videos, and in one of them the guy heats a basic white sauce. I think after 5 minutes of heat added to liquid and flour, the taste of the flour is removed. You can cook that taste right out, and what is left is devine.

Thanks for sharing the receipe. I have book marked it for next month.
Posted by: BluesSinger, Wednesday, October 9, 2013, 4:52pm; Reply: 7
Quoted from Tami
I am part of a video club with how to videos, and in one of them the guy heats a basic white sauce. I think after 5 minutes of heat added to liquid and flour, the taste of the flour is removed. You can cook that taste right out, and what is left is devine.

Thanks for sharing the receipe. I have book marked it for next month.


:D

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