Crunchy Gluten Free Onion Rings

No matter which liquid you choose to use in this recipe, the end product is the same… crunchy, golden, gluten free onion rings. They are flavorful and will be the hit of your party or family gathering, enjoyed by everyone. Serve as an appetizer, snack, or side dish.

Crunchy Gluten Free Onion Rings

Crunchy gluten free onion rings, golden in color and flavorful. Make beer-battered or traditional.
Course Appetizer, Side Dish
Cuisine American
Ingredient Keyword brown rice flour, onions, rice flour, superfine white rice flour
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people (up to)


For the Gluten Free Horseradish Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons gluten free ketchup
  • 1 1/2 teaspoons horseradish cream
  • 1/4 teaspoon hot sauce Tobasco
  • 1/4 teaspoon paprika
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder

For the Onion:

  • 2 large yellow or white onions cut into 1/2-inch-thick rings and separated

For the Batter:

  • 1-1/4 cups brown rice flour (or white) (168g)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt
  • 2 large egg yolks
  • 3/4 cup tonic water* or gluten-free beer: Redbridge

For Frying:

  • Canola oil for deep-frying


  1. To Make the Dipping Sauce:
  2. In a small bowl, whisk together all of the dipping sauce ingredients; refrigerate until ready to use.
  3. To Prepare the Onion Rings:
  4. Slice the ends off of the onions, peel and slice into 1/2-inch thick rings. Separate the rings and place them on a paper towel to drain at room temperature.
  5. To Make the Batter:
  6. In a medium bowl, whisk together the brown rice flour, chili powder, paprika, smoked paprika, onion powder, garlic powder, and salt.
  7. Gradually whisk in the egg yolks and tonic water until a smooth, thick batter forms.
  8. Preheat your deep-fryer, Dutch oven, or pot with at least 3 inches of oil until it reaches 360°F.
  9. Dip the onion rings, one at a time, into the batter and transfer to the hot oil, cooking until golden brown, up to 5 minutes or until crunchy. Do not overcrowd the oil or they will absorb more grease and not crisp as well.
  10. Using metal tongs or a slotted metal spoon/spatula, transfer the cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.
  11. Place the onion rings on a plate and serve with a small prep bowl of dipping sauce.


*If you only have sparkling water or club soda, substitute a little of the liquid with corn syrup or sugar, along with a very small pinch of citric acid or baking soda to equal 3/4 cups. Also, do not use gluten free beer if you are yeast intolerant.

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