Crispy Gluten Free Onion Rings

Crispy Gluten Free Onion Rings | the Baking Beauties


I have decided to quickly share this recipe while the aroma of these deep-fried gems still fills my kitchen. Yesterday my family and I spent the day at on outdoor amusement park. As we rode the rides, and spun, and spun, and spun our way around the park (why are all these rides designed to go round and round, I’ll never know – or appreciate), the smells of fresh mini doughnuts, cotton candy, and onion rings filled the air. One smell of those onion rings, and I declared to the family, “We’re having onion rings for supper!”

I had made onion rings before over 4 years ago. I even shared the recipe for gluten-free onion rings on the blog. And although that recipe was good, having even been published in a “Best of Food Blogs Cookbook“, my way of using gluten-free flours has changed a lot in the past 4 years. Getting home from the amusement park, with everyone tired and hungry (and their heads still spinning), I headed to the kitchen to fulfill the onion ring declaration from earlier in the day. Taking one look at that old recipe, I thought – nah, I’ll just wing it this time. I no longer use pre-blended flour mixtures, I prefer to use individual flours now. This recipe was super easy to put together, and stayed a lot crisper than the previous version. It had been over 4 years since I had made these last, but with how perfectly these worked yesterday, I don’t think it will be a full four years before we have them again. When things taste so good that I have to stop mid-bite and think – “Is there any possible way these are not gluten-free?” – you know it’s good.

I shared a picture of yesterday’s rings being fried on the Facebook page, and many of you were eager for the recipe, so I quickly typed it out. Today I’m sharing it here so that everyone has a chance to read it, print it, pin it, and share it. These Crisp Gluten Free Onion Rings are definitely worth the effort.

Crispy Gluten Free Onion Rings
Serves: 4-6
No reason to miss take-out when you can make these crispy gluten free onion rings at home.
  • 2 medium yellow onions, sliced
  • 1/2 cup brown rice flour (for dusting the unfried rings)
  • 1/2 cup brown rice flour (for the batter)
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 large egg
  • canola oil for frying
  1. Preheat oil in heavy bottomed pot until a thermometer reads 375 degrees F.
  2. Slice onions into 1/4" slices and separate into individual rings.
  3. Place 1/2 cup brown rice flour in one bowl.
  4. Whisk together 1/2 cup brown rice flour, potato starch, tapioca starch, cornstarch, xanthan gum, baking powder, salt and sugar.
  5. Whisk together the milk, oil & egg. Add the wet ingredients to dry ingredients and stir to blend.
  6. Dip the rings in the dry rice flour, then into the batter, and carefully place in HOT oil. Fry until browned, flipping over once. Keep hot in 275 degree F oven on paper-lined baking sheet. Serve hot.
I use canola oil when deep frying, it tolerates high temperatures very well, and has a nice neutral flavour too, which I like.


Did you know that you can reuse your deep-frying oil? Use it to also make:

Deep Fried Home-Fries

Gluten Free Sweet & Sour Chicken Balls

Gluten Free Beer Battered Fish


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  1. Susan says

    Great recipes!!!! What kind of oil do you use for onion rings, fish etc.
    Everyone of your recipes are soooo good! Thank you

  2. says

    I cannot express how much I have missed onion rings. I’m still learning how to cook gluten-free (soy & dairy free too) so finding this with an easy to follow recipe makes for one happy lady!

  3. says

    I have not had onion rings for years. I can’t even remember how many years, it’s been a long time. Printing it out right now and going to try it. Can’t wait.

  4. Jacqui says

    I realize this may be a long shot but is there an alternative for the egg? I cannot eat eggs but would love to try these. Thanks!

    • says

      Jacqui, I haven’t tried it myself, but I think using egg replacer, or even a flax egg would work just fine in this recipe. It’s not like it’s necessary in the same way it is in a cake. I think it should work quite well.

    • says

      Get some ground flax or flaxseed meal, use 1 tsp of it plus about 3 tsp of water, blend and let sit a couple of minutes, then put it in your mix. It replaces 1 egg very nicely! I think it’s a tsp, but check the flaxmeal package and it will tell you on the side. It might be a tablespoon and not a teaspoon! I use that combo for baking cookies, etc. too and works great!

  5. Meg says

    I would love to try these, but have issues with a couple of the ingredients. Do you have any suggestions for substituting the cornstarch and xanthan gum?

    • says

      I have only made the recipe as written, Meg, but I would try either arrowroot or more potato starch for the cornstarch, and try omitting the xanthan all together. Start with less milk then, since the batter may be a little thinner without the xanthan.

  6. Cat says

    Fantastic recipe!! Thank you. I did alter it a bit to suit my family. I added 1 tsp of Kosher salt. The batter was quite thick and because of the Xanthan gum it just got thicker and thicker. I LOVE tempura so thought hey this will work here too! So added 1/4 can of club soda and it took this recipe to the next level. The taste and texture of this batter is so good with the addition of club soda it could be used for any Tempura dish you might crave.

  7. Janet says

    This is the BEST recipe !! I dipped zucchini in this batter and fried it, then served with Ranch dressing. This is a great way to use some of the over abundant zucchini I have in the garden. Thank You Jeanine

  8. Jacqi says

    Great recipe. Onion rings are divine and to have them gluten free is is absolutely heavenly. Love the idea of club soda. A suggestion to make this healthier: current research has shown canola oil to be undesirable. Cold pressed extra-virgin coconut oil is much preferable and healthier. Tropical Traditions has, on their website, all forms of research on different oils.

    • says

      Thanks for the info, Jacqi! There are plenty of discussions going in all directions on the safest oils, the best sweeteners, etc. You are more than welcome to substitute any oil you are comfortable using in the recipes.

  9. Kate says

    At LAST, I think I’ll try this ‘batter’ for my cod!!!!!
    GF breadcrumbs are so dang expensive, and me making my own hasn’t worked out well, they turn to mush!

  10. Joy\acs says

    It’s Christmas Day and I am making green bean casserole. Decided to find a new recipe for the onion ring recipe I’ve used in the past. So glad I tried yours! I had to add more and more milk to the recipe, and now saw the comments about club soda so I will certainly do that next time. My son has skin problems from milk so it does limit usage. In addition I added in some garlic powder and a bit of cayanne and it is DELICIOUS! Many thanks!

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