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Special equipment: a frying thermometer
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For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray.
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In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat.
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Line a plate with paper towels.
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Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend.
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Add the sliced onion rings and toss to coat evenly.
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Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes.
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Transfer to the paper towel-lined plate to drain.
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For the green beans: Prepare a large bowl of ice water.
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Bring a medium saucepan of salted water to a boil and add the green beans.
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Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water.
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Set aside.
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In a large skillet, melt the butter over medium-high heat.
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Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated.
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Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute.
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Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes.
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Stir in the green beans; season with the chile powder and some salt and pepper.
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Transfer to the prepared baking dish and top with the fried onion rings.
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Bake until golden and bubbling, 25 to 30 minutes.
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Serve immediately.
