I personally love green beans, but finding new exciting ways to present them to my family has become more and more of a challenge. My boys love them roasted with lots of garlic, but my wife prefers them steamed with only a little butter. And everyone, except my waist, loves them batter-fried. I developed a gluten-free, vegan recipe that turns green beans into a delicious dipping food. Since these are baked, not fried, you can save your calories for the barbecue sauce or ranch dressing.
INGREDIENTS
- 1 pound fresh green beans
- ½ cup masa corn flour
- ½ cup all-purpose gluten-free baking flour
- ¼ teaspoon xanthan gum
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons canola or other mild vegetable oil
- 1½ cups plant milk
- 1 cup gluten-free panko breadcrumbs
INSTRUCTIONS
- Preheat oven to 425°F. Cover a baking sheet with a piece of cooking parchment.
- Wash green beans and trim off ends. Drain off as much water as possible.
- Whisk together masa flour, baking flour, xanthan gum, sugar, baking powder, salt, chili powder, smoked paprika, onion powder, and garlic powder. Stir in oil and plant milk and mix into a smooth batter. Let batter sit for 30 minutes.
- Dip each green bean in batter, let excess drip off, and roll in breadcrumbs. Place green beans on cooking parchment so that they are not touching.
- Bake for 10-12 minutes or until coating is firm and slightly browned and green beans are a little tender.
- Dip in barbecue sauce, gochujang, or ranch dressing.
Serves 4-6 people.
Wolfsong Diner 
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