Bake onion rings for those you love! If you have about 45 to 60 minutes, you must try these crunchy, baked gluten free onion rings. I not only bread them in gluten free breadcrumbs, but I enjoy adding Italian seasoning and grated Parmesan cheese. Seasonings are optional, though. The method of this recipe is so successful at creating crunchy onion rings, that you’ll swear they are deep-fried. If you do prefer fried onion rings, see Chef Robert Landolphi’s Tri-Spiced Onion Rings and Dipping Sauce Recipes. They’re super!
Crunchy Baked Gluten Free Onion Rings
A super crunchy gluten free onion rings rings made in your oven. This is a healthier choice over deep-fried onion rings. You can even add an Italian flair by using seasoned breadcrumbs.
- 1 medium to large yellow onions
- Ice cold water
- 1/2 cup buttermilk (optional)
- 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
- 2/3 teaspoon gluten free baking powder (Rumford's or Featherweight for corn free)
- 1/8 teaspoon black ground pepper, or to taste
- 1/8 teaspoon salt, or to taste
- 1 large egg
- 1 egg white
- 1/2 cups finely ground Seasoned Gluten Free Breadcrumbs
- Gluten free olive oil cooking spray
- Position an oven rack in the middle of your oven; and preheat to 425°F. Spray a baking sheet with olive oil spray or other gluten free cooking spray.
- Cut off both ends of each onion, peel off any soft or green skin, and slice into 1/2-inch-thick rings. Reserve the smaller onion rings for another use.
- Separate the rings and place in a large bowl. Pour in the buttermilk, if using; and cover with iced cold water.
- Whisk together the flour, baking powder, and pepper in a shallow dish. Sifting them together ensures even distribution of the baking powder; but it is not mandatory.
- In a separate shallow dish, whisk the egg and egg white.
- Place the breadcrumbs in yet another separate, shallow dish.
- Working one at a time, remove an onion rings from the buttermilk/water and allow any excess liquid to drip away. Dredge the wet onion ring into the flour. Shake off any excess flour. Dip into the beaten egg and allow any excess egg to drip back into the dish. Dredge in the breadcrumb mixture and shake off any excess breadcrumbs. Transfer to the prepared pan.
- Bake about 9 minutes, turn them over, and bake for about 9 more minutes. Serve warm.
I baked mine the first half on the bottom shelf for 10 minutes and then on the top shelf for 8 minutes, but due to the cheese, it burned easily. (I had to scrape those parts off (hidden in photo). So, I changed the oven's shelf to center in the recipe. If you're not using Parmesan cheese in your breadcrumbs, the bottom and top should work out fine. When they are closer to the heating element, it makes them super crunchy.
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