Gluten-Free Onion Rings

Onion rings were one of the things I missed once I was diagnosed with celiac disease. They’re typically made with all-purpose flour and fried in shared fryers at restaurants, so they are sadly not gluten-free. If you’ve missed onion rings, too, this gluten-free onion rings recipe is just what you need!

These gluten-free onion rings are battered with a gluten-free flour and club soda batter that is so light and airy. It provides the perfect crunchy coating for sweet vidalia onions.

The batter is perfectly seasoned with paprika, garlic powder and black pepper and fried until golden and crispy. You will not be able to tell they are gluten-free at all.

This recipe is easy-to-follow with step by step images so that you can make these onion rings perfectly every time. The batter comes together really easily and the onions take just a few quick minutes to fry in the hot oil. Be sure to follow all of the tips and tricks below for perfect onion rings.

You’ll love this recipe because:

• They’re versatile. These onion rings are a great appetizer or side dish for any occasion. They can be served as a snack, party food, or as a side with burgers, sandwiches, or hot dogs. They’re also a great vegetarian option that everyone can enjoy.
• They’re gluten-free. While most onion rings are full of gluten, this recipe is made to be gluten-free. Using a gluten-free flour blend and cornstarch makes this delicious recipe without any of the wheat!
• They’re dairy-free and vegan. Most batters use eggs and buttermilk coating for their onion rings, but I love to use club soda for my onion ring batter. It’s really light and naturally dairy-free and vegan!

Ingredients

Ingredient Notes

• Vegetable oil or canola oil – You can use any high-heat oil for frying onion rings, but vegetable oil or canola oil are good options. Make sure the oil is fresh and clean, and use enough oil to fully submerge the onion rings. I use about 1.5-2 quarts in a 5.5 quart dutch oven so the oil comes up about ⅓ of the way on the pot. You want the oil to be about 3-4 inches up the way up the pan.
• Vidalia onions – Sweet onions, like vidalia onions, walla-walla, or maui onions, are my favorite for onion rings. Where I live, it seems easier to find vidalia onions opposed to the other two, so that’s what I use. If you can’t find any sweet onions, a yellow onion will work as well.
• Gluten-free flour blend – To thicken the batter, you’ll need flour. To make this recipe gluten-free, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). For this recipe, any gluten-free flour blend that is meant to be used as a 1-to-1 swap with all-purpose flour will work.
• Baking powder – The addition of baking powder helps create a crispy coating on the onions. It reacts with the club soda, creating bubbles so that the batter stays light and airy. Make sure your baking powder is fresh and active.
• Spices – I used a combination of paprika, salt and garlic powder to season the onion rings. Feel free to change up the seasoning to suit your taste.
• Club soda – Many onion ring recipes will use beer for a beer battered coating. Instead, I love to use club soda. While it doesn’t provide any flavor like beer does, it marks the crispiest onion rings! I love it!
• Cornstarch – You’ll want to coat the onions in cornstarch before they go into the batter so that the batter will easily adhere to the onions. If you can’t have corn, you can also dust the onions in arrowroot starch instead.

Be sure to slice the onions evenly and not too thick. I like my slices to be about ⅓-inch wide. This helps the onion rings cook evenly and in the appropriate amount of time so that the batter is cooked at the same time the onions are tender and soft.

Step-by-Step instructions

These gluten free onion rings are made with simple ingredients and a fun indulgence every once in awhile! If you are not familiar with deep frying, the below steps with matching photos will help you see the recipe at various stages to help you make your own deep fried onion rings at home!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the vegetable oil to a dutch oven with tall sides. Heat it until it reaches 365F. While the oil is heating, combine the gluten-free flour, baking powder, garlic powder, paprika and salt in a large bowl. Whisk to combine. Pour the club soda into the dry ingredients. It will start to bubble up immediately. Whisk the batter until smooth. In a separate bowl, add the cornstarch. Dip the onion rings into the cornstarch, tapping off any excess cornstarch. Add the cornstarch dusted onions to the gluten-free batter. Remove them carefully with a fork or tongs. Working in batches of 3-4 onions, fry the onions at 365F for 1-2 minutes per side, until the batter is golden. Repeat with remaining onions. Let the onion rings drain on a plate lined with paper towels. Once done, serve hot with your favorite dipping sauces.

Recipe FAQs

Are onion rings gluten-free?

Typically, onion rings are not gluten-free. They are made from a batter that has all-purpose flour in it and sometimes even beer. Further, many fryers at restaurants are shared with other gluten-containing ingredients, so even if you find a restaurant with gluten-free onion rings, be sure they’re fried in a dedicated fryer. This recipe is formulated to be gluten-free, using a gluten-free flour blend and club soda.

How do you get batter to stick to onion rings?

The onion rings are first dusted in cornstarch which will help the batter stick to the onion rings. Also be sure that your oil is the correct temperature so the batter doesn’t slide off the onions in the oil. My preferred frying temperature is 365F-370F.

What type of onion is best for onion rings?

I like to use vidalia onions because they are sweet and mild. You can also use yellow onions or white onions, but they have a stronger flavor that may be overpowering for some.

hints & tips

• Vidalia onions are a popular choice for onion rings because of their sweet and mild flavor. However, you can also use other types of onions like yellow onions or white onions. Just make sure to choose onions that are firm and fresh.
• Frying too many onion rings at once can cause the oil temperature to drop, resulting in soggy onion rings. Fry the onion rings in batches to ensure that they cook evenly and become crispy.
• After frying the onion rings, drain them on a wire rack or paper towels to remove excess oil and ensure they stay crispy. Sprinkle with salt while still warm to enhance the flavor.
• Onion rings are best served hot and fresh out of the fryer. Serve them immediately after frying to ensure they’re at their best.
• However, if you need to keep them hot a while longer, place the onion rings on a baking sheet in a 200F oven while the rest of the onion rings fry in the oil.

Storage instructions

• Storage: While I find fresh onion rings to have the best taste and texture, if you have leftover onion rings, store them in an airtight container in the refrigerator for up to 2-3 days.
• Freezer Option: You can also freeze leftover onion rings. Place them in a single layer on a baking sheet lined with parchment paper or a silicone baking mat and flash freeze for an hour until solid. Then place the frozen onion rings in a freezer-safe bag or container for up to 2 months.
• Reheat: Reheat leftover onion rings in the oven or air fryer at 400F until crispy for best results. I don’t recommend microwaving onion rings since they will get soggy. I personally love to reheat them in the air fryer, which just takes a few minutes to get them warm and crispy again.

More gluten-free appetizers to try

All APPETIZERS

• 

  Gluten-Free Mozzarella Sticks

• 

  Green Onion Dip

• 

  Gluten-Free Wonton Wrappers

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.