These Crispy Gluten Free Onion Rings are better than any take-out I’ve ever had, even before having to eat gluten free.
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, but that was 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 onion rings being fried on the Facebook page, 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.
- 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
- Preheat oil in heavy bottomed pot until a thermometer reads 375 degrees F.
- Slice onions into 1/4" slices and separate into individual rings.
- Place 1/2 cup brown rice flour in one bowl.
- Whisk together 1/2 cup brown rice flour, potato starch, tapioca starch, cornstarch, xanthan gum, baking powder, salt and sugar.
- Whisk together the milk, oil & egg. Add the wet ingredients to dry ingredients and stir to blend.
- 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.
Don’t discard the oil after frying these Crispy Gluten Free Onion Rings.
Did you know that you can reuse your deep-frying oil? I often pour mine through a sieve lined with paper towel to remove anything that has sunk to the bottom, and store it in a jar in the fridge until the next time I want to deep fry something. Since you used this for onions, I wouldn’t recomment making doughnuts in it. Instead, you can use it to also make:
Gluten Free Sweet & Sour Chicken Balls
Gluten Free Beer Battered Fish
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mom says
these are so calling my name 🙂
Shirley @ gfe & All Gluten-Free Desserts says
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!
Shirley
Jeanine Friesen says
Thanks, Shirley! Not sure I could do them for breakfast, but lunch & supper would be just fine. 🙂 Thanks for sharing too, I appreciate it!
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
Jeanine Friesen says
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.
Stephanie 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!
Jeanine Friesen says
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!
Teri 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.
Jeanine Friesen says
Yeah!! Let me know your thoughts, Teri! Sometimes it’s great to bring back foods from the pre-gf days. 🙂
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!
Jeanine Friesen 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.
Marilyn 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!
Jeanine Friesen says
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.
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?
Jeanine Friesen 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.
Katie H says
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!
Robyn says
Looks yummy! Thanks, Jeanine!
Jeanine Friesen says
You’re welcome, Robyn! Enjoy!
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.
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
Jeanine Friesen says
Mmm…that sounds really good, Janet! Thanks for sharing!
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.
Jeanine Friesen 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.
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!
Jeanine Friesen says
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
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!
Sue says
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.
Beth says
Thank you! Such a treat and so easy!!!! I’ve been missing battered and fried foods since going gluten free. Well done!!!
Tabitha says
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!