Gluten Free Onion Rings

5 from 1 vote

These are literally the onion rings you have been craving and missing. They are fried to perfection in a simple batter, and campfire dipping sauce takes these to the next level. My kids have been wanting the tower of onion rings they see at our go-to restaurant, but of course they can’t have them. I made these so we could enjoy amazing onion rings whenever we want.

Course Appetizer

Cuisine American

Keyword Dairy Free Onion Rings, Gluten Free Onion Rings

Prep Time 20

Cook Time 20

Servings

Calories 690kcal

Ingredients

2 large onions
1 ¼ cups Gluten Free All Purpose Flour Blend
¾ cup panko style gluten free bread crumbs
½ tsp. salt
½ tsp. granulated garlic
¼ tsp. pepper
2 eggs
1 cup coconut milk
1 ½ cups coconut oil add more as needed

Instructions

Start by slicing the onions into thick rings. Take the onion piece apart and place them on a plate.
In a bowl add the flour, bread crumbs, salt, granulated garlic, and pepper. Stir to blend.
Add the eggs and coconut milk.
Mix until creamy.
Let the batter sit for 5 minutes to slightly thicken.
In a large frying pan or dutch oven add the coconut oil and heat on medium heat. Bring the oil to 240ºF (maintained with a candy thermometer in the oil).
Drop 4-5 onion rings into the batter and cover all sides. Remove from the batter with a fork and drop in the hot oil.
Cook about 4 minutes and then flip, cook 2-3 minutes on the second side.
Using a spider strainer, remove them from the oil and place on a plate lined with paper towels.
Using a spider strainer, remove them from the oil and place on a plate lined with paper towels.
Continue until all of the onion rings are done. If your batter gets too thick while it is sitting, add ¼ cup coconut milk to it and mix to thin it out. Add more milk if needed.
Make the campfire sauce by adding all of the ingredients to a bowl and whisking well.
Serve Onion Rings hot with the Campfire Sauce.

Notes

Be sure to make some Dairy Free Campfire Sauce to dip these in!

You can reheat the leftovers on a baking sheet lined with parchment paper in an oven heated to 425ºF. Heat about 6 minutes and they are crispy and ready to eat.

If you use a premade gluten free flour blend that contains xanthan gum your batter will be very thick and will need an additional 1 cup of milk. This will not affect the flavor, but please remember to add the additional liquid otherwise the batter will not stick to the onions.

Serve hot! To reheat these place the onion rings on a parchment paper lined baking sheet and bake at 425 degrees for about 6 minutes, or until they are crispy.

You can also freeze these and reheat them. Simply allow them to thaw for about 25 or so minutes and then bake at 425 degrees on a parchment paper lined baking sheet for 12 to 14 minutes. The air fryer works great too!

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