These super crispy gluten-free onion rings are everything you want in a savory snack or appetizer. They are golden brown, perfectly seasoned, and juicy on the inside. Whether you dip them in tangy sauce or eat them straight off the plate, they’re completely irresistible.
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This vegan gluten-free onion rings recipe gives you two batter options (including a gluten-free beer version). You get lots of delicious options! You can have a batch ready in about 30 minutes!
❤️ Sandi’s Summary
1. My recipe includes both a gluten-free beer batter and a non-alcoholic version.
2. These gluten-free onion rings are ultra crispy on the outside and soft on the inside.
3. These onion rings are also dairy-free and vegan! Perfect for game day parties!
4. Use your favorite onions—sweet Vidalia is especially tasty!
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If you grew up enjoying crispy onion rings at restaurants or carnivals, you’ll love how easy it is to make a gluten-free version at home. I created this recipe for Mr. Fearless Dining, whose love of onions knows no bounds. Back when we got married, I wouldn’t go near onions. I’d even avoid them in recipes! But after many conversations (and a bit of recipe testing), I can now say that if they’re cooked—especially in a crunchy batter like this—I’m all in.
If you love fried recipes, you will also love my Gluten Free Chicken Fried Steak and my Gluten Free Fried Chicken recipes!
Allergen Information and Swaps:
This easy fried onion ring recipe is:
- gluten-free
- soy-free
- nut-free
- egg-free
- sugar-free
- dairy-free
- Make these alcohol-free; substitute club soda for the gluten-free beer.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. Most gluten-free 1:1 flour blends will work in this recipe.
- Gluten-Free Beer – 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.
- Onions – You can use any onion you like. I used sweet Vidalia onions. Sweet onion flavors work well with the beer flavors.
- Seasonings – Paprika, garlic powder, and onion salt. You can also include salt and pepper to taste.
- Cooking Oil – Because we are frying these onion rings, it is important to choose a high-heat-tolerant oil. I recommend canola oil, vegetable oil, or avocado oil.
Batter Options (Beer Batter vs. Non-Alcoholic)
Both versions are crispy and delicious. Use whichever fits your preference:
- Non-Alcoholic: Use any unflavored club soda or seltzer for a light, bubbly batter.
- Beer Batter: Gluten-free beer gives that classic beer-battered onion ring flavor. I suggest Glutenberg, Redbridge, Bard, or Ground Breaker gluten-free beer brands.
Flavor Variations
- Spicy: Add chili powder, some sriracha, or cayenne to the batter.
- Garlic-Parmesan: Add grated parmesan cheese, dried parsley, and garlic powder.
- Herb: Stir in dried thyme, basil, or Italian seasonings.
Tips for Frying Gluten-Free Onion Rings
1. Use a Dutch oven to fry the onion rings indoors. The higher sides of the Dutch oven will prevent a lot of oil splatter.
2. Don’t overcrowd the pan with onion rings; it drops the oil temperature.
3. Make sure your oil is heated to 375º F. Use a digital thermometer to check the oil temperature.
Nervous about frying? Don’t worry—I’ve got you.
- Don’t have a thermometer? Drop a tiny bit of batter in—if it sizzles immediately and floats, it’s ready.
- Is it dangerous? Not if you use a pot with high sides and never walk away. Use Long metal tongs or a slotted spoon so your hands are not too close to the hot oil.
- What’s the safest oil temp? 375ºF. Lower = soggy, higher = burnt.
How to Make Gluten-Free Beer Battered Onion Rings (Step-By-Step):
Note From The Kitchen: Batter thickness can vary depending on your flour blend and beer or soda. If it feels too thin, add 1–2 tablespoons more flour. If too thick, thin it with a splash more liquid. The goal is a batter that clings well but isn’t too gloppy.
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Step 1: In a large
Step 2: Add the gluten free beer or club soda. I used a measuring glass because you only need 12 ounces of gluten free beer, but my can had 16 ounces.
🔑 Sandi says: You can also put all ingredients in a Vitamix or high-speed blender to ensure no lumps!
Step 3: Pour the beer or club soda into the dry ingredients.
Step 4: Whisk until the batter is a little runny but thick, as you want it to cling to the onion rings! My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
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 place them onto a cutting board. Cut them horizontally with a sharp knife to remove both ends. This will form large rings.
Step 6: Gently separate the onion into rings. Pressing down on the narrower end makes it easier, and you won’t rip the onions this way. Pat the onion rings down with a paper towel to remove moisture.
While the batter is chilling in the refrigerator, heat the oil in your 12-inch cast-iron skillet or Dutch oven. I 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 out of the bowl with a fork and shake off some of the excess batter.
Step 9: Drop an onion ring into the hot oil. I cook 3-4 onion rings at a time, ensuring a lot of space around each ring.
Allow the batter-coated onion rings to cook on each side for 1 1/2-2 minutes. It is easiest to cook the onions in small batches so none get overcooked. When they are finished deep frying, they will look golden brown and look crispy.
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.
Serve These Onion Rings With:
Enjoy these gluten free beer batter onion rings as an appetizer or serve them as a side dish with these Grilled Chicken Filet Burgers or my popular Gluten Free Sloppy Joes.
Dipping Sauce Ideas:
You can also have fun dipping these crispy onion rings in different flavored dips. Serve these gluten-free fried onion rings with these dipping sauces:
Storage/Reheating:
- Store leftover onion rings in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
- To reheat them so they are crispy again, I recommend heating them in an air fryer at 365º F for 5 minutes or baking them at 325º F for 12-15 minutes.
Frequently Asked Questions:
You can make these in the air fryer, but I recommend a different coating by using an egg to dip the onion rings into and then a panko coating.
The best way to keep the gluten free batter from falling off is to make sure your batter is very cold.
For this recipe, I didn’t need to soak my onions because Vidalia onions are very sweet. I recommend soaking the onion slices for 15 minutes if you use yellow onions. Be sure to dry the onion rings well before dipping them into the batter.
Dry the onions well after soaking.
Once the oil is cool, pour it into a jar to reuse or discard. Wipe the pot with a paper towel before washing—this makes cleanup easier! Never dump the oil down the sink!
Use it to coat zucchini, mushrooms, or even pickles—just fry them the same way.
I made these recently for my daughter using club soda instead of beer and they were delicious!”
Sarah K., Facebook comment
More Gluten Free Side Dish Recipes:
- Air Fryer Twice Baked Potatoes
- Roasted Brussels Sprouts and Bacon
- Cinnamon Brown Sugar Carrots
- Crispy Baked French Fries with Curry Dipping Sauce
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Beer Battered Gluten Free Onion Rings
Equipment
Ingredients
- 2 cups gluten free flour any brand
- 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
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Instructions
- In a large bowl, add 2 cups gluten free flour, 1 1/2 teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion salt, 1/2 teaspoon ground pepper, and 1 1/2 teaspoons salt and whisk to blend.
- Add 12 ounces gluten free beer to a measuring glass. You only need 12 ounces of gluten free beer; many cans have 16 ounces.
- You can also put all of the ingredients into 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 2 large vidalia 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 the 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. If you crowd the frying onion rings, they can stick together.
- Allow the batter-coated onion rings to cook for 1 1/2-2 minutes on each side. It is easiest to cook the onions in small batches so that none get overcooked. I recommend using long tongs to flip the onion rings and remove them from the oil to prevent the hot oil from spattering on you.
- 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 fresh for up to 3 days in the refrigerator. Store in an airtight container.
- To reheat them, bake at 325º F for 10-15 minutes to re-crisp them. You can also reheat them in an air fryer to heat them. Cook for 5 minutes at 365º F.
- A deep, heavy pot (Dutch oven or cast iron is recommended).
- High-heat oil (canola, avocado, or vegetable).
- A candy or frying thermometer. If you don’t have a thermometer, no worries. Drop a tiny bit of batter in the hot oil. If it starts sizzling and frying, the oil is hot enough.
- Long metal tongs or a slotted spoon to protect you from hot oil spatters.
- Paper towels or a wire rack for draining excess oil.
- A heat-safe surface to cool the rings.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
This post was updated from an old July 2021 post with more recipe details.
This recipe was SO GOOD! I needed to thin my batter because it was a goopy mess. I added extra beer a few tablespoons at a time, whisking until I got the right consistency. Extra beer left over for me! I had leftover batter which we used for pickle chips. The taste and texture rivaled traditional restaurant fried pickles and onion rings! We loved how the paprika added extra color. I used regular paprika but want to sub smoked next time. Thank you for a wonderful recipe!
I am so glad you tried my onion ring recipe. They are a huge hit in our house. I like to use smoked paprika and I can definitely say it is really good!
Can you freeze the onion rings after they have been cooked.
Hi Janice, I am not sure. I haven’t tried it. If you do, please let me know how they turn out.
WOW!! To start, let me say I’ve only made one fried breaded thing in my life. But, this recipe was perfect and foolproof. I used Trader Joe’s gluten free flour and Glutenberg white. My boyfriend is not gluten free and he loved these more than I did! I got 20-25 rings out of a pretty large onion and had a little bit of batter left so also did some fresh jalapenos which were a hit as well. Definitely using this recipe again next time I want to beer batter anything.
I am so glad everyone loved these onion rings. I enjoy that Glutenberg beer and it is quite good in this recipe. I need to batter jalapeños next time. Yum!
What can i use in place of the beer?
Hi Christi, I talk about this in the post. Club soda works well.
Has anyone tried this with Ginger beer which is not beer at all? When I try it I will definitely, leave a comment.
Hi Jennie, I haven’t heard of anyone using ginger beer, the flavors would be intriguing. I have used club soda and that works well if you are looking for a non-alcoholic batter.
can these b done in a air fryer
Hi Michele, I have not tested this recipe in the air fryer.
Thanks, I must have missed that, I’ll give that a try!
No worries, I hope you love them as much as we do!
Could you use tapioca flour on these?
I haven’t tested it. If you try it, please come back and let me know how it turned out.
These are Amazing, a food I have been missing..instead of with beer I used club soda, and I made a batch with ginger ale sooo yummy..
I love the idea of using gingerale…I bet it added great flavor!
This was a wonderful treat! I used lime club soda because that was what I had on hand, and it paired well with the other seasonings. Gluten-free flour worked well. We cooked them a little longer because we like them crunchy. Delicious!
I am so intrigued by the lime club soda…I bet it was good!
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.
I am so glad you loved the recipe Bobbie!
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!
I am so glad everyone loved them. I really appreciate your coming to let others know Janice!! Thank you!
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!
I love the idea of using Coca Cola, you are amazing!
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!
I am so glad you are going to try them :-). Enjoy and thank you for your note.
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!
I am so glad to help. Please reach out with any questions :-).
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!!!!
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.
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!
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.