Thrice-dipped Gluten Free Onion Rings

Sunday, October 11th, 2009 | click here to comment

Talk about pure indulgence.  I don't know why I never thought of making gluten free onion rings before, but wow I'm really glad I finally did!  I recently bought Better Batter flour from Gluten Free Mall and this was the perfect opportunity to take it for a test drive.  I found an amazing recipe for onion rings on All Recipes- if over 300 people loved it the recipe has to be good right?


The recipe itself was really straight forward, all it took was using gluten free ingredients in place of the flour, bread crumbs and baking powder and we were good to go.  I'm not one for blending together a bunch of different flours and using xanthan gum so I always look for gluten free flours that are cup for cup the same as regular flours.  They tend to have a blend of flours and usually contain xanthan gum.  I am a BIG fan of Authentic Foods Multi-Blendflour, but am always up for trying something new which is why I bought the Better Batter flour.

IMG_1220Drenched in the wet batter

The flour is really quite nice, it has a very silky, fine feel to it and I think it will be perfect for creating cakes and cookies, but that's another post!

IMG_1224Gluten Free Onion Rings

The onion rings came out GREAT.  It's been years since I've had them and I couldn't have asked for anything more.  They were crispy, sweet and perfectly salty - and a total gut bomb (in a delicious way of course).

IMG_1225Ribeye & Gluten Free Onion Rings

Give the recipe a try and let me know what you think!

Old Fashioned Onion Rings (gluten free) –  All Recipes

  • 1 large Vidalia onion, cut into 1/4 inch slices
  • 1 1/4 cups Better Batter or other gluten free all-purpose flour
  • 1 teaspoon Rumford or other gluten free baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs (I used bread crumbs from the gluten free market in Fairlawn, NJ)
  • salt to taste
  • 1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.


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