These gluten-free onion rings always turn out ultra crispy and crunchy, and I can’t get enough! The batter is perfectly seasoned and has a great texture that sticks to the onion without being too thick or heavy. I use rice flour and gluten-free beer for the batter, making this recipe naturally gluten-free, dairy-free, egg-free, and vegan. These onion rings are the best game day snack, party appetizer, or side dish for burgers and sandwiches!

Gluten-Free Onion Rings Recipe

Onion rings are my favorite side dish (especially when dipped in dairy-free ranch!), and it’s never been easier to make them gluten-free. I use a combination of rice flour, tapioca flour, classic seasonings, and gluten-free beer to make this recipe crispy, crunchy, and oh-so-delicious every time. I’ve tested this recipe many times now, and I’m so excited to share my tips and tricks with you! Be sure to read the recipe notes for alternative ingredients and cooking methods.

Ingredients

• Gluten-Free Beer: The carbonation in gluten-free beer makes crispy pockets in the batter and helps to create a browned exterior. I usually use a lager or pale ale, but any gluten-free beer would work. Club soda or even plain water also work equally well, though I prefer carbonated liquids as it creates a lighter batter. 
• Onions: Both white and yellow onions work well in this recipe; choose large onions to make large rings.
• Rice Flour: This naturally gluten-free flour fries up crispier than traditional wheat flour and creates a less greasy final product.
• Tapioca Flour: Helps to create a crispier coating that stays crunchy long after frying. You can also use cornstarch.
• Spices: Paprika, garlic powder, salt, pepper, and cayenne pepper add a savory flavor to the batter.
• Oil: Any high-smoke point oil suitable for frying will work well. I like vegetable or canola oil, but peanut oil is also delicious. The amount of oil you’ll need will depend on the size of your pot—you need 2 inches of oil for frying. Make sure the oil you choose is gluten-free.

Tips and Suggestions

• Don’t like deep-fried foods? No problem! Bake the battered onions in a 450°F oven sprayed with oil for 15 minutes, or air fry in a 400°F air fryer sprayed with oil for 10 minutes.
• The oil should be hot enough to fry the onions but not too hot that it burns them. Use an instant-read thermometer to check the oil temperature—it should be 350°F.
• Don’t overcrowd the frying pot. This reduces the temperature of the oil and can make the onion rings soggy.
• I always season my gluten-free onion rings with a little extra salt as soon as they come out of the fryer.
• Different brands of gluten-free flour can have different absorption rates. Gradually pour the beer/carbonated water into the batter and stop when you have the right consistency. It should be thick but pourable.

Can I Use Other Types of Flour Instead of Rice Flour? 

Absolutely. Other flour blends work well. Adjust the water/beer amount as needed for the desired batter consistency.

How Do I Get the Batter to Stick?

Make sure the onion rings are dry before dredging in the batter. You can also dip them in rice flour before the batter to help it stick better. Letting the batter rest for a few minutes before frying also helps it adhere better.

Why Aren’t They Getting Crispy?

The oil might not be hot enough (350°F is ideal). Overcrowding the pan can also lower the oil temperature. Make sure you’re frying in batches and adjust the heat if needed.

Storing and Reheating Tips

Store cooked gluten-free onion rings in an airtight container in the refrigerator for up to 2 days. You can freeze them in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before reheating in a 350°F oven or air fryer for 4-8 minutes until warmed through and crispy. 

More Gluten-Free Appetizer Recipes to Try!

• Gluten-Free Corn Dogs
• Gluten-Free Falafel
• Gluten-Free Tempura Batter
• Gluten-Free Pizza Bites
• Gluten-Free Mozzarella Sticks

How to Make Gluten-Free Onion Rings Step-by-Step

Peel and slice 1-2 large onions into ½-inch thick rings and set aside.

In a large bowl, whisk 1 cup rice flour, ¼ cup tapioca flour, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper (if using) together.

Gradually add 1 ¼ cups chilled beer or carbonated water to the dry mixture, whisking continuously until you have a smooth, pourable, slightly thick batter. Adjust the liquid depending on the absorbency of your flour if needed.

Heat the oil to 350°F in a large, heavy-bottomed pot, ensuring you use enough that it covers 2 inches of depth in the pan. Working in batches, dredge each onion ring in the batter, ensuring it’s evenly coated.

Carefully drop the coated rings into the hot oil.

Fry until golden brown and crispy, about 2 minutes.

Drain your gluten-free onion rings on paper towels. Serve and enjoy.