Gluten-Free Onion Rings (Crispy, Crunchy & Dairy-Free Option!)
These Gluten-Free Onion Rings are crispy, golden, and packed with sweet onion flavour. The ultimate comfort food side made coeliac-friendly! Whether you’re craving a salty snack, a burger side, or just something crunchy to dip in garlic mayo (my personal fave!), this recipe delivers every time.
Let’s be honest finding onion rings in restaurants that are both gluten free and delicious is nearly impossible. That’s why I knew I had to come up with a version that actually tastes like the real deal. After lots of testing, I can confidently say: these are the best gluten free onion rings I’ve ever had.
What makes them so good? We fry them the proper way. Baked onion rings are fine if you’re in a pinch, but nothing beats the crisp crunch you get from frying them in hot oil. Trust me, it’s worth it. And with the right oil temperature, you’ll get perfectly golden rings that are crunchy on the outside and soft in the centre never greasy or soggy.
It’s important that your oil is hot enough before you drop an onion ring in it, otherwise the onion ring just soaks up the oil and gets super greasy and soggy. You can use a Food Thermometer to test the temperature, or you could use the Wooden Spoon trick. Just dip the end of a wooden spoon handle into the oil. You’ll know it’s ready when the oil bubbles up around the spoon handle. If there are a lot of violent bubbles, though, your oil’s too hot, so lower the temperature and let it cool a little.
This recipe can easily be made dairy free, too. Just swap the regular milk for any plant-based alternative (I’ve used almond, oat, and soy, all worked great!). No need to miss out just because you’re avoiding gluten and dairy.
You can serve these onion rings plain or with dips, melted butter, marinara, or my absolute go-to garlic mayo. They’re also fab piled on top of burgers, or served as part of a picky tea board for something a bit more exciting.
If you’ve got leftovers (lucky you!), they store and freeze surprisingly well. Just reheat them in the air fryer or oven and they’ll go back to being crisp and perfect. Honestly, I could eat these every day, they’re that good!
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Onion Rings (Crispy, Crunchy & Dairy-Free Option!)
These gluten free onion rings are crispy, crunchy, and full of flavour. Easy to make at home with a dairy free option and freezer-friendly too!
Ingredients
Instructions
- Pour the oil into a medium size, heavy bottom pot.
- Turn the heat to medium and allow the oil to heat up while you prep. It should only be about 2 inches deep.
- Peel the onion and slice into thick rings, just over ½" wide. Separate all of the rings.
- In a medium-size bowl, mix together the dry ingredients: cornstarch, flour, baking powder, salt, and spices. Stir with a fork to mix evenly.
- Whisk the egg and milk into the dry ingredients. You should have a slightly thick batter.
- You can use a food thermometer to test the temperature of the oil. the temperature should be 360F/180C, or you could use the wooden spoon trick. Just dip the end of a wooden spoon handle into the oil. You’ll know it’s ready when the oil bubbles up around the spoon handle. If there are a lot of violent bubbles, though, your oil’s too hot, so lower the temperature and let it cool a little.
- One at a time, take an onion ring and dip it into the wet batter, using a fork to flip and ensure all sides are coated. Let any excess drip off before gently placing in the hot oil. Repeat with as many onion rings as will fit in the surface area of your pot. They should brown on the bottom within about 30 seconds. Once brown and bubbled on the bottom, gently flip the onion rings using a fork or tongs. Allow to cook for another 30 seconds to 1 minute until the entire onion ring is nice and golden. Use a strainer or spider skimmer to remove the onion rings to a plate lined with paper towel.
- Repeat with the rest of the onion rings in as many batches as necessary. If the wet batter starts to thicken too much, add a splash of milk to thin it out as needed.
- Once cooked serve with your favourite sauce.
Notes
Milk swap: Use any dairy-free milk (almond, oat, soy) to make the batter fully dairy free.
Frying tip: Make sure the oil is hot enough — around 180–190ºC (355–375ºF). If it’s too cool, the rings will be greasy; too hot, and they’ll burn quickly.
No thermometer? Use the wooden spoon trick — dip the end of a wooden spoon into the oil. If bubbles form around it steadily, it’s ready.
Best oils: I recommend sunflower oil, canola oil, or avocado oil for frying — they hold heat well and have a neutral taste.
Serving ideas: Serve hot with garlic mayo, melted butter, marinara, or your favourite dipping sauce.
Freezing: Cool completely, then freeze in a sealed container or bag for up to 2 months.
Reheating: Reheat in a 200ºC air fryer for 4–7 mins or oven for 5–10 mins until hot and crispy again.
