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“I have so missed fried okra since I've been gluten-free, but I could never get the corn meal to stick to the okra while I was cooking it. Tonight...SUCCESS!! I'm posting it here while I can still remember what I did.”

Ingredients Nutrition

  • 1 cup vegetable oil, may take even more (do not use olive oil, it can't stand high heat)
  • 12 cup rice flour
  • 1 14 cups gluten-free cornmeal
  • 1 tablespoon nutritional yeast (for color and a little added flavor)
  • 1 teaspoon sea salt
  • 1 teaspoon xanthan gum (sort of a binder)
  • 1 quart whole okra, stem ends removed


  1. Heat canola oil or high-heat tolerant vegetable oil (not olive oil) in a large skillet until the end of a wooden spoon sizzles and bubbles when you place it in the soil. Oil should be about a half inch deep in the skillet.
  2. While the oil is heating, combine the rice flour, cornmeal, yeast, sea salt, and xanthan gum in a plate. Stir with a fork until well mixed.
  3. Place the okra in a single layer on top of the dry mixture.
  4. Mash it gently with a fork to flatten it and coat both sides with the mix.
  5. Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
  6. As the pieces are done, place them on a paper towel lined platter to drain.
  7. Watch out! You'll eat them all before supper if you're not careful!

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