Gluten Free Onion Rings are a special, savory treat of battered onion rings that are fried to perfection.
A few substitutions to make these entirely gluten free but completely delicious.
GLUTEN FREE ONION RINGS RECIPE
I absolutely love a good onion ring. They are savory, salty, crispy, and crunchy, and packed with sweet oniony flavor. There might not be anything better.
Finding a restaurant that serves gluten free onion rings is not the easiest task, so I've made my own recipe and I think I've broken the code. These are the best gluten free onion rings I've ever had.
Probably what makes them so good is that we are making them the traditional way and frying the onion rings in hot oil. Baked onion rings could never compare to this recipe.
Sweet Vidalia onions and some common pantry ingredients come together to make this irresistible fried snack that can be eaten on it's own or served with burgers for a nostalgic American treat.
INGREDIENTS IN GLUTEN FREE ONION RINGS
Vidalia Onions - You'll need to large onions for this recipe. If you can't find Vidalia onions, large yellow onions will work.
Gluten Free All-Purpose Flour - Bob's Red Mill 1-to-1 Gluten free Baking Flour is my go to for just about everything.
Baking Powder - This gives our batter air bubbles and makes the onion rings nice and crispy.
Paprika - This red spice adds color and warmth to the onion ring batter.
Salt - Well seasoned onion rings are important. It's hard to get salt to stick to these after they're cooked.
Pepper - for a bit of mild heat.
Egg - One egg adds volume to the batter and helps with browning.
Milk - Milk thins out the batter and incorporates all of the flavors together.
Cornstarch - Coat the onions in cornstarch before dipping them in the batter. The starch helps the batter to stick.
Canola Oil - We'll fry the onion rings on the stove in canola oil. Any light flavored frying oil will work.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE ONION RINGS
- Slice onions into ¼ inch slices and separate into individual rings. Set aside.
- In a bowl, whisk together gluten free flour blend, baking powder, paprika, and salt.
- In another bowl or measuring cup, mix together milk and egg until combined.
- Add the wet ingredients to the dry ingredients and stir until batter is smooth.
- In another shallow bowl, add cornstarch. Working in batches of 4-5 rings at a time, dip the onion rings into the cornstarch.
- Then dip the rings into the batter.
- Carefully place onion rings into the hot oil. Cook as directed in the recipe below, until golden.
- Flip over and continue cooking until onion rings are golden on both sides. Carefully remove from oil and place on a baking sheet.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING GLUTEN FREE ONION RINGS
Vidalia onions are my favorite for onion rings because they are extra sweet. If you can't find them, use a regular yellow onion.
Using large onions will ensure that your onion rings are big enough. I don't usually fry the very centers of the onions, and save those for other recipes.
Cornstarch is needed to keep the batter from sliding right off of the slippery onions. If you prefer you can use arrowroot powder or potato starch.
A wire spider skimmer is a great tool for easily removing fried onion rings from the pan.
While frying, preheat your oven to 275. Keep the onion rings in the warm oven until ready to serve.
HOW TO STORE LEFTOVER ONION RINGS
These onion rings will keep for 2-3 days in the refrigerator. To reheat, just bake in the oven at 350F to crisp them back up.
ARE ONION RINGS GLUTEN FREE?
Most of the time onion rings are made with regular flour and are therefore not gluten free. Occasionally you can find frozen onion rings that are gluten free, or if you're very lucky you know of a restaurant that serves gluten free onion rings.
Otherwise, making your own is the safest way to enjoy gluten free onion rings.
Did you make this Gluten Free Onion Rings Recipe? Please leave a comment below letting me know what you thought.
- 2 large Vidalia onions
- 1 cup Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ tsp ground black pepper
- 1 egg
- 1 cup milk
- ½ cup cornstarch, for coating onions
- Canola oil, for frying
- Preheat 2 inches of canola oil a Dutch oven or heavy bottomed pot until it reaches 375F.
- While the oil is preheating, slice onions into ¼" slices and separate into individual rings. Set aside.
- Whisk together gluten-free flour blend, baking powder, paprika, salt, and black pepper.
- Whisk together the milk and egg until combined. Add the wet ingredients to dry ingredients and stir until batter is smooth. Set aside.
- Add cornstarch to another shallow bowl.
- Working in batches of 4-5 rings at a time, dip the onion rings in the cornstarch, then into the batter, and carefully place in the hot oil. Cook for about 1-2 minutes, until golden, then flip over. Cook for one more minute. Carefully remove from the oil and place on a baking sheet. Continue with remaining onion rings. Serve immediately.
- Vidalia onions are my favorite onion to use in this recipe because they are mild and sweet. If you can’t find them, you can use any yellow onion.
- Cornstarch helps the batter stick to the onions and not slide off once in the hot oil. You can try potato starch or arrowroot instead.
- A wire spider skimmer is great for easily removing fried foods from the pot and is recommended for this recipe.
- After frying, you can keep your onion rings warm in the oven at 275F until ready to serve.
- These onion rings keep for 2-3 days in the refrigerator. Just bake in the oven at 350F to crisp and warm them back up.
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 302mgCarbohydrates: 38gFiber: 2gSugar: 6gProtein: 6g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.