Gluten-Free Onion Rings

4.67 from 3 votes
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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 in a black bowl.

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.
gluten-free onion rings ingredients photos

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.

gluten free onion rings in a red cast iron dish.

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. 

a gluten free onion ring dipped in ketchup.

More Gluten-Free Appetizer Recipes to Try!

4.67 from 3 votes

Gluten-Free Onion Rings

Servings: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
gluten free onion rings in a black bowl.
This gluten-free onion rings recipe is always ultra-crisp, using a batter made from rice flour and gluten-free beer. It's easy and delicious!

Ingredients 

  • 1-2 large onions
  • 1 cup rice flour
  • ¼ cup tapioca flour, or cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, optional
  • cups chilled gluten-free beer, or carbonated water

For Frying

  • Canola or vegetable oil

Instructions 

  • Peel and slice the onions into ½-inch thick rings and set aside.
  • In a large bowl, whisk the rice flour, tapioca flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using) together.
  • Gradually add the 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, and carefully drop the coated rings into the hot oil.
  • Fry until golden brown and crispy, about 2 minutes.
  • Drain on paper towels. Serve and enjoy.

Notes

  • Make sure the oil is heated to 350°F before frying.
  • To bake: Bake in a 450°F oven sprayed with oil for 15 minutes.
  • To air fry: Air fry in a 400°F air fryer sprayed with oil for 10 minutes.
  • To store: Place leftover gluten-free onion rings in an airtight container in the refrigerator for up to 2 days.
  • To freeze: Store in an airtight container in the freezer for up to 3 months.
  • Like Mama always says, “Check your labels!”

Nutrition

Serving: 1servingCalories: 345kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 296mgPotassium: 127mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 3mgCalcium: 18mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

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

raw onion sliced into rings on a cutting board.

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

gluten-free flour in a glass dish.

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.

gluten free onion ring batter in a glass dish with a whisk.

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.

3 raw onion rings dipped in batter.

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.

gluten-free onion rings frying in oil.

Carefully drop the coated rings into the hot oil.

fried gluten-free onion rings in a strainer.

Fry until golden brown and crispy, about 2 minutes.

fried gluten-free onion rings on a paper towel lined baking pan.

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

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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