These crispy, delicious gluten free onion rings are about to take your gluten free enjoyment to a whole new level! I am sharing gluten free onion rings made two ways, with a gluten free beer batter or plain batter. Either way, you decide to make your batter, these homemade gluten free beer batter onion rings are incredible!
Jump To:
This recipe is for Mr. Fearless Dining, whose love of onions knows no bounds! When we first married I hated onions. I would go out of my way to not use them in recipes. Over the years, and after many colorful discussions, I have gotten used to using onions and I can now eat them cooked.
If you have been looking for a crispy delicious gluten free onion rings recipe, give this recipe a try. I have layered in some flavor options and ways to keep these crispy!
I share both directions to make these gluten free beer-battered onion rings and a plain battered onion rings option for those who don't want trace amounts of alcohol from the beer.
If you love fried recipes, you will love my Gluten Free Chicken Fried Steak and my Gluten Free Fried Chicken recipes too!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Gluten free beer - This is if you are frying your onion rings in oil. Any flavor will do but I do NOT recommend using gluten removed beers. They make me and many others with Celiac disease sick. I suggest Glutenberg, Redbridge or Groundbreaker gluten free beer brands.
- Onions - You can use any type of onion you like. I used sweet Vidalia onions. Sweet onions work really well with the beer flavors.
See the recipe card for quantities. You may also want to check out my gluten free fried onion rings web story.
Recipe step by step directions:
Step 1: In a bowl, add your batter ingredients and whisk to blend.
Step 2: Add the gluten free beer. I used a measuring glass because you only need 12 ounces of gluten free beer, but my can had 16 ounces in it.
HINT: You can also put it all in a Vitamix or blender to make sure there are no lumps!
Step 3: Pour the beer into the dry ingredients.
Step 4: Whisk until your batter is a little runny but it should be a thick runny.
If using a Vitamix, add all ingredients and blend until smooth. Allow the batter to sit for 10-15 minutes in the refrigerator.
Step 5: Peel your onions and cut them horizontally to remove both ends.
Step 6: Gently separate the onion into rings. Pressing down on the more narrow end makes it easier and you won't rip the onions this way.
While the batter is chilling in the refrigerator, heat oil in your 12-inch cast-iron skillet or Dutch oven. I tend to use a Dutch oven if I am frying inside. The sides are higher so there is less mess. If I am frying outside and using the side burner on my grill, I use my cast-iron skillet. You will want your oil to be around 375º F.
Step 7: Carefully dip the onion rings into the batter. Be sure the batter coats all areas of the onion ring.
Step 8: Gently lift the onion ring and shake off the excess batter.
Step 9: Drop an onion ring into the hot oil. I cook 3-4 at a time but make sure there is a lot of space around each onion ring.
Allow the batter-coated onion rings to cook for 1 ½-2 minutes on each side. It is easiest to cook the onions in small batches so that none get overcooked.
Step 10: Quickly move the fried onion rings to a paper towel-lined plate so the excess oil can be absorbed. Continue until all of the onion rings are fried.
While you are visiting, check out all of my easy gluten free side dish recipes!
Make them without beer:
If you prefer to have regular gluten free batter-fried onions. Omit the beer and substitute with club soda.
Serve with:
Serve these gluten free beer batter onion rings with some smokey ketchup, ranch dressing, or sriracha.
You can enjoy these as an appetizer, or serve them as a side dish with these Grilled Chicken Filet Burgers or my popular Gluten Free Sloppy Joes.
Tips and Recipe FAQ:
These gluten free onion rings are high in carbs due to the beer batter.
Unfortunately, fried onion rings are not that healthy and many do consider them to be junk food. To make them healthier, you could cook them in an air fryer to reduce the amount of oil.
You can make these in the air fryer, but I recommend a different coating by using egg to dip the onion rings into and then a panko coating.
You can easily make this dairy-free by using vegan butter.
The best way to keep the gluten free batter from falling off is to make sure your batter is very cold.
These onion rings will keep up to 3 days in the refrigerator. To re-crisp them, bake them at 325º F for 12-15 minutes.
For this recipe, I didn't need to soak my onions because vidalia onions are very sweet. If you are using yellow onions, I recommend soaking the onion slices for 15 minutes. Be sure to dry the onion rings well before dipping them into the batter.
Equipment:
For frying these gluten free onion rings, you will need a 12" cast-iron skillet or Dutch oven. If I fry outside on the grill's side burner, I use my cast iron skillet. If I am frying indoors I like to use a Dutch oven because the sides are higher so there is less mess.
More gluten free side dish recipes to try:
- Air Fryer Twice Baked Potatoes
- Roasted Brussels Sprouts and Bacon
- Cinnamon Brown Sugar Carrots
- Crispy Baked French Fries with Curry Dipping Sauce
Recipe
Beer Battered Gluten Free Onion Rings
Ingredients
- 2 cups gluten free flour
- 1 ½ teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 2 large vidalia onions
- 12 ounces gluten free beer * see note
- 1 cup canola oil for frying * see note
Instructions
- In a bowl, add your batter ingredients and whisk to blend.
- Add the gluten free beer. I used a measuring glass because you only need 12 ounces of gluten free beer, but my can had 16 ounces in it.
- You can also put it all in a Vitamix or blender to make sure there are no lumps!
- Pour the beer into the dry ingredients. Whisk until your batter is a little runny but it should be a thick runny.
- If using a Vitamix, add all ingredients and blend until smooth. Allow the batter to sit for 10-15 minutes in the refrigerator.
- Peel your onions and cut them horizontally to remove both ends.
- Gently separate the onion into rings. Pressing down on the more narrow end makes it easier and you won't rip the onions this way.
- While the batter is chilling in the refrigerator, heat oil in your 12-inch cast-iron skillet or Dutch oven. I tend to use a Dutch oven if I am frying inside. The sides are higher so there is less mess. If I am frying outside and using the side burner on my grill, I use my cast-iron skillet. You will want your oil to be around 375º F.
- Carefully dip the onion rings into the batter. Be sure the batter coats all areas of the onion ring.
- Gently lift the onion ring and shake off the excess batter.
- Drop an onion ring into the hot oil. I cook 3-4 at a time but make sure there is a lot of space around each onion ring.
- Allow the batter-coated onion rings to cook for 1 ½-2 minutes on each side. It is easiest to cook the onions in small batches so that none get overcooked.
- Quickly move the fried onion rings to a paper towel-lined plate so the excess oil can be absorbed. Continue until all of the onion rings are fried.
Notes
- You can use any kind of yellow onion. Vidalia onions are sweeter and I felt they worked really well in this recipe.
- You can use any gluten free flour blend.
- I recommend using Glutenberg, Ground Breaker, or Red Bridge gluten free beers. Do NOT use gluten-removed beers as many still get reactions to those.
- These gluten free fried beer batter onion rings will keep up to to 3 days in the refrigerator. To reheat them, bake at 325º F for 10-15 minutes to recrisp them.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free holiday cookies baking tips!)
Bobbie
These were wonderful. Can't remember the last time I had an onion ring. Batter was so light and crispy. Before we finished eating, was asked when I was making them again. A big hit! Thank you so much for taking the time to develop all these receipes.
Sandi Gaertner
I am so glad you loved the recipe Bobbie!
Janice Staron
I made these tonight with the club soda and they were sooooo good! My husband loved them he said it was the best part of the meal for supper! This is such a wonderful recipe definately will be making these again!
Sandi Gaertner
I am so glad everyone loved them. I really appreciate your coming to let others know Janice!! Thank you!
Melissa
These onion rings are amazing! I put my own twist on this recipe & it was pretty darn yummy. Instead of beer I used Coca-Cola & as a garnish I sprinkled a 50/50 blend of sugar & salt. Bam!
Sandi Gaertner
I love the idea of using Coca Cola, you are amazing!
Maike Adam
These look so tasty! Yes Been so long since I have had onion rings! Will definitely be trying these out as soon we get back after new year!
Sandi Gaertner
I am so glad you are going to try them :-). Enjoy and thank you for your note.
Yvonne
I just want to thank you for your help! It’s making this transition to gluten free cooking so much easier for me! I have learned so much from you. The notes after the recipes are invaluable to me.
Thanks, again!
Sandi Gaertner
I am so glad to help. Please reach out with any questions :-).
Lynne
Great tasting onion rings!!!! But I question your recipe and 1 cup of oil for frying. I tried 2 cups and the rings stuck. So I added more. But GREAT flavor and texture!!!!
Sandi Gaertner
I am really glad you loved them Lynne. I hear you on the oil. If I put 2 cups it would throw the calorie counter off so I wasn't sure how to handle it. I will see if there is a way to clarify without messing it up since more than 2 cups of oil wouldn't all be absorbed and consumed.
Lynne
I don’t think this would work with the one cup of oil, but what ended up working with the two cups (because the onion rings were still sticking) was to use tongs and not let go of the ring until the underside in the oil crusted over a bit…it didn’t take but seconds. They were amazing reheated last night!!!! Thanks for another great recipe!
Sandi Gaertner
Yes, it does need more oil but if I write in more in the recipe card, it calculates the calories as if you ate 2 c of oil.