Go Back
Crispy Gluten-Free Onion Rings with Rice flour

Crispy Gluten-Free Onion Rings with Rice Flour

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 generous portions

Equipment

  • Sharp knife & cutting board For slicing your onions evenly.
  • Large mixing bowls One for the batter and one for dredging.
  • Whisk or Fork To mix your homemade onion rings batter.
  • Tongs For easy flipping and removal.
  • Slotted spoon To remove rings from the oil and drain excess.
  • Heavy-bottomed skillet or deep fryer A cast iron pan is perfect.
  • Cooling rack & paper towels To drain and keep your rings crispy.
  • Baking sheet (if baking) Ideal if you're going the healthy onion rings route.

Ingredients
  

  • 2 large sweet onions like Vidalia or Walla Walla, sliced into 1/2-inch rings
  • 1 cup rice flour – The star of this gluten-free show. It crisps up beautifully and offers a light texture.
  • 1/2 cup cornstarch – Helps create a tender crust and absorb moisture.
  • 1 tsp baking powder – Gives the batter a little lift.
  • 1/2 tsp paprika – Adds color and a subtle warmth.
  • 1/2 tsp garlic powder – For that savory depth.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • 1 cup club soda or gluten-free beer – For a fluffier beer battered onion rings experience.
  • 1/4 cup rice flour extra, for dredging
  • Oil for frying – Use something neutral like canola or vegetable oil.

Instructions
 

Prepare the onions

  1. Peel your sweet onions and slice them into thick rings. Gently separate the rings and set aside. The larger outer rings are best for a dramatic look—think onion rings aesthetic—while the smaller ones are great for extra crunch.

Preheat the oil

  1. Fill your skillet or fryer with about 2 inches of oil and heat to 350°F (175°C). Use a thermometer for accuracy—too cold and your rings absorb oil; too hot and they burn before cooking through.

Dredge the onions

  1. Lightly coat each ring in plain rice flour. This helps the batter cling better and ensures that golden crispy shell.

Make the batter

  1. In a bowl, whisk together the rice flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper. In a separate small bowl, beat the egg and stir in the club soda or gluten-free beer. Pour the wet into the dry ingredients and whisk just until combined. The consistency should be like a thick pancake batter.

Dip & fry

  1. Dip each ring into the batter, shake off excess, and gently lower into the hot oil. Work in batches to avoid overcrowding the pan. Fry for 2–3 minutes per side or until golden brown and crisp.

Drain & cool

  1. Use a slotted spoon to remove the rings and place them on a paper towel-lined rack to drain. Sprinkle with a little extra salt while still hot.