Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
August 11, 2013 at 4:54 pm
these are so calling my name 🙂
Shirley @ gfe & All Gluten-Free Desserts says
August 12, 2013 at 8:10 am
I could make these and eat them for breakfast! Seriously! Off to share, Jeanine. Btw, the painted a perfect image of your family’s day. Enjoyed this post!
Jeanine Friesen says
August 12, 2013 at 11:45 am
Thanks, Shirley! Not sure I could do them for breakfast, but lunch & supper would be just fine. 🙂 Thanks for sharing too, I appreciate it!
August 12, 2013 at 10:46 am
Great recipes!!!! What kind of oil do you use for onion rings, fish etc.
Everyone of your recipes are soooo good! Thank you
August 12, 2013 at 11:47 am
Thanks, Susan, I appreciate that! 🙂 I use canola oil when deep frying, it tolerates high temperatures very well, and has a nice neutral flavour too, which I like.
August 12, 2013 at 10:52 am
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!
August 12, 2013 at 11:48 am
Stephanie, I think using a dairy-free milk would not be a problem at all, an easy substitution and you’ll be enjoying onion rings in no time!
August 12, 2013 at 11:16 am
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.
August 12, 2013 at 11:49 am
Yeah!! Let me know your thoughts, Teri! Sometimes it’s great to bring back foods from the pre-gf days. 🙂
August 12, 2013 at 11:27 am
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!
August 12, 2013 at 11:50 am
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.
August 12, 2013 at 12:54 pm
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!
August 12, 2013 at 1:10 pm
Yes – 1 tablespoon ground flaxseed and 3 tablespoons hot water, mix and let sit for 5 minutes. That is a great vegan egg replacer in a variety of recipes.
August 12, 2013 at 5:00 pm
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?
August 12, 2013 at 5:05 pm
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.
Katie H says
July 24, 2016 at 5:18 pm
I used tapioca starch instead of corn starch and it worked great. Also, guar gum replaces xanthan gum just fine.
We love this recipe so much. My “gluten eater” friends and family love them too and request them. About to make them again right now!
August 12, 2013 at 5:22 pm
Looks yummy! Thanks, Jeanine!
August 12, 2013 at 5:28 pm
You’re welcome, Robyn! Enjoy!
September 2, 2013 at 8:42 pm
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.
September 3, 2013 at 11:54 am
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
September 6, 2013 at 2:00 pm
Mmm…that sounds really good, Janet! Thanks for sharing!
September 5, 2013 at 8:42 am
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.
September 6, 2013 at 2:04 pm
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.
October 22, 2013 at 12:25 pm
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!
October 29, 2013 at 6:49 am
I find it works best to toast, or dry out the bread to make crumbs, or use crushed gluten-free cornflakes instead. 🙂 Hope you enjoy this recipe though! I also have a recipe here for Beer Battered Fish that might interest you: http://www.thebakingbeauties.com/2011/05/gluten-free-beer-battered-fish.html
December 25, 2013 at 2:33 pm
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!
November 6, 2015 at 5:56 pm
we just made these and they were wonderful .we added a little cone meal and glutin free beer ( omission ) they were crunchy and so tasty. Will use this batter on shrimp.
March 18, 2017 at 7:30 pm
Thank you! Such a treat and so easy!!!! I’ve been missing battered and fried foods since going gluten free. Well done!!!
June 16, 2017 at 8:51 pm
Hi! I just wanted to say that these onion rings were fantastic! I did modify the recipe a bit with things I had on hand, though, and tripled it to accommodate our large family. I used the Bob’s Red Mill red bag of gf flour, kept the cornstarch, omitted the xanthan gum, and added a little more salt. I also fried mine in olive oil at a good medium temp, and all in all, they turned out wonderfully! This was definitely a good place to start and definitely a repeat!
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