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These Gluten Free Onion Rings deliver crunch without compromise! Golden-fried with a light batter that clings perfectly to sweet Vidalia onions – nobody will guess they’re gluten-free. The ultimate guilt-free indulgence for game nights and comfort food cravings.
A Little Story
I still remember the look on my cousin’s face when she realized she could enjoy onion rings again after going gluten-free. These Gluten Free Onion Rings became our family’s celebration food – birthdays, football Sundays, even “just because” Tuesday nights. Now, we make double batches because they vanish faster than you can say “second helping!”
Get Ready to Cook!
Grab your Dutch oven and let’s create some gluten-free magic. This recipe skips wheat flour but keeps ALL the crispy satisfaction you crave in perfect Gluten Free Onion Rings.
What to Expect
- Time: 35-40 minutes total
- Difficulty: Easier than you think! Perfect for beginners
Before You Begin
Pro Tip: Slice all onions FIRST. Use a paper towel to pat rings dry – this helps the batter cling better. Have everything measured and ready before heating oil!
Ingredients You’ll Need
| Quantity | Ingredient |
|---|---|
| 2 large | Vidalia onions |
| 1 cup | Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour |
| 1 tsp | baking powder |
| 1 tsp | paprika |
| ½ tsp | salt |
| ½ tsp | ground black pepper |
| 1 | egg |
| 1 cup | milk |
| ½ cup | cornstarch, for coating onions |
| As needed | Canola oil, for frying |
Step-by-Step Guide
- Prep Oil: Heat 2″ canola oil in Dutch oven to 375°F (use thermometer)
- Cut Onions: Slice onions into ¼” rounds, separate rings
- Make Batter: Whisk GF flour, baking powder, paprika, salt & pepper
- Wet Mix: In separate bowl, beat egg + milk until smooth
- Combine: Pour wet into dry ingredients, stir until lump-free
- Dredge: Place cornstarch in shallow bowl
- Coat: Dip rings → cornstarch → batter (shake off excess)
- Fry: Cook 4-5 rings at a time 1-2 min/side until golden
- Drain: Transfer to paper towel-lined baking sheet
Pointers for Perfection & How to Store
Golden Rules
- Vidalias rule: Their sweetness balances savory batter
- Oil temp matters: Keep between 365-375°F using thermometer
- Loving winter dishes? Try our Cabbage Casserole Recipe Best Winter Dinner
Storage Smarts
- Fridge: Cool completely → airtight container (2-3 days)
- Reheat: 350°F oven 8-10 mins to restore crispness
- Freezer: Flash freeze → sealed bag 1 month max
Gluten Free Onion Rings
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Gluten Free Onion Rings are the ultimate crispy snack—golden, crunchy, and savory. Soaked in buttermilk to tenderize the onions and dredged in a seasoned gluten-free flour blend, they fry up to perfection without the heavy, doughy texture of wheat versions. Better than any diner appetizer, they are perfect for game day or a fun family dinner side.
Ingredients
2 large sweet onions (such as Vidalia), peeled
2 cups buttermilk (or homemade sour milk)
2 large eggs
2 cups gluten free all-purpose flour (ensure it contains xanthan gum)
1 teaspoon baking powder
1 teaspoon salt (plus extra for sprinkling)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 quart vegetable oil or canola oil (for frying)
Instructions
1. Prep Onions: Slice the onions into 1/2-inch thick rounds. Carefully separate the rings.
2. Soak: In a large bowl, whisk together the buttermilk and eggs. Place the onion rings into the mixture, ensuring they are submerged. Let them soak for at least 15 minutes (or up to 1 hour in the fridge). This helps the coating stick and tenderizes the onions.
3. Prepare Breading: In a separate large shallow dish or Ziploc bag, combine the gluten free flour, baking powder, salt, garlic powder, paprika, and black pepper. Whisk to mix evenly.
4. Heat Oil: Pour the oil into a heavy-bottomed pot or Dutch oven (about 2 inches deep). Heat over medium-high heat until it reaches 375°F (190°C).
5. Dredge: Working in small batches, remove a few onion rings from the buttermilk, letting the excess drip off slightly. Toss them immediately into the flour mixture, coating them thoroughly. Tap off any excess flour.
6. Fry: Carefully place the coated rings into the hot oil. Do not overcrowd the pot. Fry for 2–3 minutes, flipping halfway through, until they are golden brown and crispy.
7. Drain: Remove the onion rings with a slotted spoon or spider strainer. Place them on a wire rack set over a baking sheet (or paper towels) to drain excess oil.
8. Serve: Season immediately with a pinch of extra salt if desired and serve hot with your favorite dipping sauce.
Notes
Oil Temperature: Maintaining the oil temperature at 375°F is crucial. If the oil is too cool, the breading will absorb too much grease and become soggy; too hot, and it will burn before the onion cooks.
Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes.
Keep Warm: To keep the first batches warm while you fry the rest, place the fried rings on a baking sheet in a 200°F (95°C) oven.
Reheating: These are best eaten fresh. To reheat, place them in an oven or air fryer at 375°F for a few minutes. Do not microwave.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 6
- Cholesterol: 5
Your Burning Questions Answered!
Q: Can I make these Gluten Free Onion Rings vegan?
A: Swap egg with flax egg & dairy milk with unsweetened almond milk.
Q: Substitute for cornstarch?
A> Equal parts potato starch or arrowroot works great!
Q: Best oil for frying Gluten Free Onion Rings?
A: Canola has neutral flavor, but peanut oil works too.
Dig In & Enjoy!
Dust those crispy gluten-free onion rings with flaky sea salt and serve with chipotle mayo or BBQ sauce. Perfect alongside burgers, grilled steak, or piled high as a shareable appetizer. For more delicious ideas, follow me on Pinterest!