Gluten Free Crispy Onion Rings
Onion rings are one of those craveable, crowd-pleasing foods that can feel completely off the table when you're avoiding wheat — but this recipe proves otherwise. The secret is a batter built entirely from rice flour and cornstarch, which fries up shatteringly crisp in a way that honestly rivals anything you'd get at a restaurant. Cold sparkling water keeps the batter light and airy, while smoked paprika, garlic powder, and a touch of onion powder give every ring a deeply savory, well-seasoned flavor. A quick dredge in extra rice flour before dipping helps the batter cling evenly, so you get that satisfying crunch all the way around. The key to keeping things crispy is maintaining the oil temperature between 360 and 375°F and letting the finished rings rest on a wire rack instead of paper towels — no soggy bottoms here. A pinch of flaky salt right before serving takes the whole thing over the top. This batch serves four, but don't be surprised if they disappear before everyone even sits down.
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
For the batter
- 1 cup rice flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cold sparkling water
For dredging
- ¼ cup rice flour, for dredging
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- flaky salt, for finishing (optional)
Instructions
- 1
Slice the onions crosswise into 1/2-inch-thick rounds and separate into individual rings. Spread them on a sheet pan lined with paper towels and let them sit at room temperature for 10 minutes to dry the surface slightly.
- 2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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