Gluten-free onion rings!! Sweet, melty onion, crispy batter coating, yummmmm! No air fryer or fryer needed. Just a stovetop, pot and some oil and you can make gluten-free onion rings at home. I don’t eat fried foods very often, and being gluten-free, fried food at a restaurant can be dangerous. Restaurant fryers can be contaminated with gluten. Crispy batter fried onion rings are one of the foods I miss most.
I was surprised at how easy it was to get the gluten-free version just right. A regular gluten-free flour blend needs a little lightening up with corn starch to make the perfect batter.
For a good a store bought flour blend, I recommend King Arthur Gluten-Free Measure for Measure flour. Cup4Cup usually has similar results. I have not tested with Bob’s Red Mill (not certified gluten-free), as I have had sensitivity issues with their products.
Not all gluten-free flours will give the same results with the batter. It should have a thin consistency. If yours seems thick, like pancake batter or even thicker, add more water. It should easily coat the onion rings and drip off without being gloppy. I recommend testing just one ring in the batter and frying. If the coating seems bready once it’s cooked, the batter is too thick – add water and try again.
Tools for Frying
Use a Frying Thermometer
A very helpful tool if you don’t have a fryer is a frying thermometer. Knowing the exact temperature of the oil will allow you to make a perfect ring. Onion rings should be crispy golden brown on the outside with soft, melty onion on the inside. If the oil temp is too low the onion rings will be greasy. Too high and the batter will brown before the onions have softened. A thermometer that clips to the side of the pot is ideal or one that has a probe that you can leave in the pot. The right temperature for frying is around 360ºF.
To test the oil temp with out a thermometer, drop in a battered ring. If it sinks to the bottom of the pot and then quickly rises to the top, the oil temp should be ok. If the batter turns dark brown within one minute, turn the heat down a little.
To safely remove the cooked rings and drain the oil, a slotted spoon (easier if your pot is small) or a frying spider work best.
These onion rings can be frozen and reheated. Place fully cooked and cooled onion rings in a zip top bag and freeze. To reheat, place frozen onion rings (do not thaw them) on a baking sheet and bake at 400°F for 7 minutes. Flip them over and and heat until crispy.
Gluten-Free Onion Rings
- ¼ c gluten-free flour blend*
- ¼ c non-gmo corn starch
- ½ tsp baking powder
- ¼ tsp salt
- ⅛ tsp garlic powder
- ⅓ c club soda or water
- 1 egg beaten
- 1 large sweet onion
- high heat/frying oil safflower, canola, avaocado, grapeseed or high heat vegetable oil. NOT olive oil. Enough to fill your pot to 2”
- Pour the oil into the pot, turn the heat to high and put in the thermometer. (See notes below for tips for frying without a thermometer). For an accurate read, the probe should not touch the bottom of the pot. I use a small pot and fry in small batches so that I do not have to use a lot of oil.
- As the temperature approaches 325° turn the flame to medium. While you are mixing up the batter, keep an eye on the temp. You want to fry at about 360°-370.°
- Slice the onion into rounds about 1/4″ thick and separate the slices into individual rings.
- Place the dry ingredients in a small mixing bowl and stir with a whisk to combine and break up any lumps. Add the beaten egg and club soda/water and whisk until smooth.
- This should be a relatively thin batter. Not watery, but thinner than pancake batter. Not all gluten-free flours will give the same results. If you batter is thick, stir in more water 1 tablespoon at a time. The batter should easily coat the onion without being gloppy.
- When the oil is at the right temperature, turn the flame down a little bit. If the temp keeps rising just play with the flame until it holds somewhat steady. I find that I have to adjust often while frying.
- Toss the onions into the batter to coat. Bring the bowl over to the stove and use a fork to drop rings into the oil one at a time. Do not crowd.
- Flip them after 1-2 minutes or when the bottom is golden brown. Cook another 2 minutes or until the batter is golden brown on both sides.
- Remove with a slotted spoon or frying spider. Place on the wire rack. They can be kept warm in a 300° oven while you fry the rest. If you need to re-heat them from cold, leave them on the rack and place in a 350° oven.
- These onion rings can be frozen and reheated. Place fully cooked, cooled onion rings in a zip top bag and freeze. To reheat, place frozen onion rings on a baking sheet and bake at 400°F for 7 minutes. Flip them over and and heat until crispy.
2/3 c potato starch
1/3 c tapioca starch