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Gluten-free onion rings. © 2011 Teri Lee Gruss
Deep fried gluten-free onion rings are a real treat! I don’t deep fry often but when I do, I use this recipe and either Vidalia or Walla Walla onions. They’re crunchy delicious.
Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Yield: 4 to 6 servings
Ingredients:
- 2 sweet yellow onions, preferably Vidalia in season or Walla Walla
- 1 cup gluten-free all purpose flour mix (Bob’s Red Mill All Purpose Gluten-Free Baking Flour used in this recipe)
- 1 cup cornstarch
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup club soda
- oil for deep frying (peanut oil OR canola oil OR coconut oil)
Preparation:
Preheat oven to “warm” setting or about 250 degrees F. Place a cooling rack on a large baking sheet lined with paper towels.
Place gluten-free flour, cornstarch, salt and seasonings in a large bowl. Whisk to thoroughly combine. Add club soda and stir with a fork until blended. The batter should be thick and pourable. If needed, add more club soda, 1 teaspoon at a time.
Peel onions and trim the ends. Slice into rings.
Heat oil in a large heavy dutch oven or electric fryer until it reaches 350 degrees F. Place small batches of sliced onions in bowl of batter. Use a fork to thoroughly coat slices with batter. Carefully lower battered onions into hot oil small batches and fry until golden brown, about 3 to 4 minutes. Use a large slotted spoon or tongs to remove onions and drain on wire rack. Place baking sheet with fried onions in oven to keep them warm while continuing to fry onions in batches.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.
I made these last month and they were FANTABULOUS!!! Everyone in my family LOVED them. I will be keeping this recipe for good. You can’t even tell they are gluten free.
Why use club soda instead of water? How does this help the recipe?