Tri-Spiced Gluten Free Onion Rings with Dipping Sauce

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These gluten free onion rings are another great recipe from Gluten Free Chef Rob, Robert Landolphi’s Gluten Free Everyday cookbook. I cannot explain well enough how crunchy and flavorful they turn out and what a nice thick batter this makes. They’re a must try for any onion ring lover, gluten free or not!

I only used one onion, but he suggests two. It made about 2 – 3 servings, as a side. I think one is perfect for the amount of batter. However, I may have used more batter than he intended.

I love deep-fried batter! At first, when I made them, the spices in the flour mixture were overwhelming, so I only added half the suggested amounts. But after tasting them they were not spicy at all. However, the dipping sauce was super hot and spicy. So, I added the rest of the missing spices, as my husband doesn’t care for sour cream dips, and now it’s just perfect! I should have known. Rob’s so spot-on with his recipes.

I wish I would have known back when I created my own gluten free onion rings recipe that egg yolk makes things brown. I would have definitely added only egg yolks instead an entire egg as egg white softens batters. Rob is a real chef and knows his gluten free cooking, for sure! To listen to my interview with Chef Rob see “Carla’s Cookings” on Blog TalkRadio.

Any fan of beer-battered onion rings will love this recipe. I always use a hearty gluten-free beer from Bard’s Tale Beer called Dragon’s Gold.

UPDATE: I now use a sorghum beer, Redbridge.

*Carla’s Note: Gluten-free beer may contain allergens such as corn or soy. Read labels carefully and check out the Gluten Free Beer list.

Tri-Spiced Gluten Free Onion Rings with Dipping Sauce


Yield: Serves 6

Tri-Spiced Gluten Free Onion Rings with Dipping Sauce

A crunchy, thick beer batter gluten free onion rings recipe by none other than Gluten Free Chef Rob!


    For the Gluten Free Horseradish Dipping Sauce:
  • 1/2 cup [gluten free] sour cream
  • 2 Tablespoons gluten free ketchup
  • 1/2 teaspoon McCormick seasoned salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons prepared horseradish
  • 1/4 teaspoon paprika
  • For the Batter:
  • 1 cup white rice flour
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 large egg yolks
  • 3/4 cup gluten-free beer*
  • Canola oil, for deep-frying
  • 2 large white onions, cut into 1/2-inch-thick rings and separated


    To Make the Horseradish Dipping Sauce
  1. In a small bowl, whisk all the ingredients together and set aside.
  2. To Make the Batter
  3. In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper, and salt.
  4. Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.
  5. In a large, heavy sauté pan or Dutch oven, heat 3 inches of canola oil until it registers 360°F on a deep-frying thermometer.
  6. Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes.
  7. Using tongs, transfer the cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.
  8. Place the onion rings on a platter and serve with a bowl of the dipping sauce.


*Carla's Note: If you would like, you can substitute the gluten free beer with sparkling water.

Excerpted from Gluten Free Every Day Cookbook Copyrighted. 2010 All rights reserved. Republished with permission.

5 Replies to “Tri-Spiced Gluten Free Onion Rings with Dipping Sauce”

  1. Facebook Comment – May 5, 2015,

    “They were amazing! But there were so many leftovers, I had to try and reheat them. A minute under the broiler got them a little crispy. Not as good as the first night, but perfect for a “western burger”.


  2. Facebook Comment,
    “We made these again on Saturday. We dredge the onions in rice flour first and keep the batter thicker for a perfect onion ring. 2nd time around we used a bit less cumin but they are the best gf onion rings, by far!”


    1. Hi Denise,

      I haven’t tried freezing them, however, I am sure the quality of the onion rings will be compromised. Commercial manufacturers have freezers that freeze food quickly, not slow like a household freezer. Therefore, it will not be of the same quality as tater tots, etc.

      One idea is to bread them after you dip them in the batter. Use your favorite gluten free bread crumbs or even homemade. Lay the uncooked onion rings on a parchment paper lined baking sheet and freeze them. Once they are frozen, store them in freezer bags. Then fry them when you crave them.

      Please do let us all know if you do experiment with freezing them. I am sure it will others in your predicament.


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