If you love the crisp crunch of fried okra, but you’re not such a fan of frying foods in general, you’ll love this recipe for Healthy Gluten-Free Oven Fried Okra!
If you have fresh okra handy like I do, you simply wash and slice…
Then, you can either give it a quick soak in dairy-free “buttermilk”…
Or not. It really is up to you. It works well either way. Regardless – “buttermilk” bath or no – you just toss the sliced okra in the breading mixture in a gallon zip bag…
Then scoop it onto a foil-lined pan (easy clean up!)…
Next, crisp it up in a hot oven for about 20 minutes, then you’ve got a healthy summer side dish!
So, Why is That Healthy Gluten Free Oven Fried Okra Breading a Little Lavender?
Take a close look at that picture. See the almost lavender hue the breading has? That’s organic GMO-free certified gluten- and wheat-free blue cornmeal. I love it! It’s a very fine grind and it has such a mild flavor – not “corn-y” like some of the coarser ground yellow cornmeal has. Pretty, too!
Of course, you use what you like best and what you have on hand. And if you don’t want to use cornmeal, then by all means omit it. Use more gluten-free flour blend for your breading… Experiment! Have fun!
Make Healthy Gluten Free Oven Fried Okra!
- 3-4 cups fresh okra that is washed, dried and cut into ½-1-inch pieces (slice as thin or thick as you like, but remember to adjust cook time accordingly)
- ½ cup dairy-free milk PLUS 1 teaspoon apple cider vinegar (or, if you eat dairy products, ½ cup buttermilk)
- ½ cup organic GMO-free cornmeal
- ½ cup Gigi’s Everyday Gluten Free Flour Blend (Gum-Free) or other gluten-free flour of your choice
- ½ – 1 teaspoon garlic powder, to your taste
- ½ teaspoon salt
- several grind fresh black pepper
- Add any other seasonings you like (cayenne pepper, Cajun seasoning, onion powder, dried herbs, etc.)
- Note: You do not have to soak okra in the milk before breading. If you decide not to use the milk soak, simply skip to the step AFTER that part and carry on.
- Either way, preheat your oven to 420F and line a large baking sheet with foil, then grease.
- IF you use the milk bath, place cut okra in the milk/vinegar mixture and give it a toss while you mix dry ingredients in a large zip top bag (or bowl, if you prefer).
- Once you have mixed dry ingredients in the bag and given it a shake to combine, set that aside.
- Pour okra into a colander and drain 20 minutes to remove the thick liquid (called mucilage) inside.
- Once drained place okra in the zip bag and shake to coat, making sure all pieces of okra are covered. You will have very little “free” dry ingredients in the bag, as the okra will hold on to most of it.
- Remove coated okra pieces from bag and place in a single layer on prepared pan.
- Bake 10 minutes, remove pan from oven, turn okra pieces and bake an additional 10-12 minutes, until okra is crisp and golden brown.