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.
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.
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.
Place the okra in a single layer on top of the dry mixture.
Mash it gently with a fork to flatten it and coat both sides with the mix.
Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
As the pieces are done, place them on a paper towel lined platter to drain.
Watch out! You'll eat them all before supper if you're not careful!