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gluten free onion rings a=on small wood board. Hand dipping onion ring into smal metal cup of ketchup. Stack of plates with onion rings in background

Gluten-Free Onion Rings

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: American
Servings: 6 servings
Gluten-free onion rings with sweet, melty onion and crispy batter coating. No air fryer or fryer needed. Just a stovetop, pot and oil and you can make gluten-free onion rings at home.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • ¼ c gluten-free flour blend*
  • ¼ c non-gmo corn starch
  • ½ tsp baking powder
  • ¼ tsp salt
  • tsp garlic powder
  • c club soda or water
  • 1 egg beaten
  • 1 large sweet, yellow or Vidalia 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.


If you don't have a thermometer, heat the oil for at least 4 minutes. Try dropping in a battered onion 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.
Easy Gluten-Free Flour Blend:
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch


Serving: 6gCalories: 234kcalCarbohydrates: 44gProtein: 6gFat: 4gPolyunsaturated Fat: 3gCholesterol: 31mgSodium: 155mgFiber: 2gSugar: 3g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.