Gluten Free Onion Rings Recipe

When I went gluten free, one food I missed dearly was onion rings. I've always loved the flavor of onions and anything crunchy so naturally, onion rings became one of my favorite guilty pleasures. Recently I decided to try to come up with a gluten free replacement. After some trial and error, I finally developed a recipe that I believe will rival any gluten-filled version.

Gluten Free Onion Rings
from Clara Ogren,
Serves 4

1 quart peanut oil (or however much is needed to fill your pan)
1 cup brown rice flour
1/2 cup corn meal
2 teaspoons Lawrys Seasoning (or other all-purpose seasoning mix)
1 teaspoon garlic powder
2 cups dairy-free buttermilk (2 cups of your favorite dairy free milk, add 2 tablespoons of lemon juice, stir and let sit for 3 minutes)
2 sweet yellow onions (preferably Vidalias)
coarse Kosher salt

Pour peanut oil into a dutch oven or other deep frying pan and heat to medium high heat.

Measure brown rice flour, cornmeal, Lawrys and garlic powder into a mixing bowl. Wisk together well.

Pour dairy-free buttermilk into a separate, wide, large bowl.

Slice onions into rings.

Place one quarter of the sliced onions into the dairy-free buttermilk and let it sit for 1-2 minutes.

One at a time, take a ring out, cover in the flour mixture, shake off the excess, dip back into the dairy-free buttermilk, then recover in the flour mixture, shake off the excess again, then drop into the hot oil.

Repeat until there are 3-5 onion rings in the oil at a time. Let them sit in the oil for a few minutes until the outside is browned and onion is cooked.

Take out of the oil and place on a cooling rack. Sprinkle with coarse Kosher salt while the onion ring is still hot.


  • These freeze and reheat (in the oven) well.
  • White rice flour can be used in this recipe but the brown rice flour lends a nice brown color to the finished product and it more nutritious than white rice flour.
  • Make sure not to get the oil too hot otherwise it will brown the flour before the onion is cooked.
  • Shaking off as much of the flour as you can is very important. If you do not shake off most of the excess, it will gather in the milk causing a mess or in the oil and burn.
  • Do not overcrowd the pan, doing so will lower the temperature of the oil.
  • Try using this batter for breading other vegetables (zucchini, mushrooms, asparagus, etc) to make tempura.



tristan said...

Helpful menu planning for gluten intolerant peps. Keep in coming please

Sophie said...

MMMMMMM,..Your onion rings looks so appetizing & what a lovely recipe this surely is!

Many greetings from a recent gf foodie from Brussels, Belgium!


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