Onion rings and I go way back. I remember being a small child in the backseat of my parents lime green 2-door Nova, sitting on the parking lot of the A&W, waiting for the carhops to bring our food. I always had onion rings & a small rootbeer. I remember my brother telling me that onion rings had onions in them. No…no they didn’t. I like onion rings, but I hate onions. They can’t have onions in them.
Well, 25+ years later I’ll admit it…onion rings do indeed have onions in them. The smell of onion rings frying as you walk past the fast food joints calls you in. Nothing smells as good frying as onions. But, since celiacs has made it’s appearance, the kids are enjoying the onion rings, and Mom’s always got to pass them by. So, the challenge was posed…I would make my own onion rings at home! These were really delicious, and after doing a taste test with white, yellow & red onions, our family agreed…yellow was the way to go. These onion rings are really great right out of the fryer, but for some reason, they get soggier when you have them in the oven for too long. So, it’s best to eat them right away.
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk
- 1 cup Bette Hagman pizza/french flour mix (see note; I’m sure any other gluten free “all purpose” flour mix would work well too)
- 1/2 tsp salt
- 1 tsp baking powder
- 2 large yellow onions, sliced & separated into rings
- 1/2 cup gf flour (for coating onions)
- oil (for frying; we use canola oil)
- Mix egg, oil, and milk on low speed of mixer for 1 minute.
- Add 1 cup flour mix, salt, and baking powder and mix until smooth. Set aside.
- Slice onions into 1/4-inch thin rings.
- Coat onions in remaining 1/2 cup flour mix.
- Dip in batter.
- Fry in hot oil (375 degrees, at least 1-inch deep) until desired shade of brown.
Note: Bette Hagman’s French Bread/Pizza Mix is as follows (for 6 cups)
3 1/2 cups white rice flour
2 1/2 cups tapioca starch
2 Tbsp Xanthan gum
2 (7-gram) packets unflavoured gelatin
2 Tbsp egg replacer
1/4 cup sugar