It turns out that I’m not the only one that needs an onion ring every now and then. For those of us who can’t eat gluten and dairy, craving breaded fried foods can pose a problem. As you already know, that’s my goal here on this blog. Proving to people that an allergen free life doesn’t have to be boring and restrictive. While it may be a problem finding these types of foods when you’re eating out, it’s not a problem if you’re willing to make them at home.
Sometimes, it’s just necessary to eat comfort food and enjoy an onion ring…or 10. It’s as simple as that. Just like every now and then, I need a piece of cake for breakfast…but that’s a story for another time.
I hadn’t planned on posting this so I don’t have any prep or process photos and the photos I do have are lacking excitement…or so I thought. I posted a couple pictures of last night’s dinner on my Gluten Free Zen Facebook page and on Instagram and received a few messages asking for the recipe. It’s a pretty simple recipe. There’s a few steps involved, but once you get that down, making them at home is worth every. single. bite.
Gluten Free Dairy Free Onion Rings
*You’ll need a dutch oven or deep fryer and a deep fry/candy thermometer, 2 baking sheets lined with parchment or tin foil if you don’t want an oily mess, and 2 cooling racks that will fit on top of the baking sheets. You will also need a large slotted spoon or tongs.
50.7 ounces of Avocado Oil (About 1 1/2 bottles of Chosen Foods 100% Pure Avocado Oil, I buy mine at Costco)
5 Medium to Large Sweet Onions (Peeled and sliced save middles for something else)
3 plus 1 Cups of All Purpose Gluten Free Flour (I used Mama’s All Purpose Almond Flour Blend)
3 Tablespoons of Arrowroot
3 teaspoons of Garlic Powder
1 Tablespoon of Sea Salt plus more for sprinkling
1 1/2 teaspoons of Cayenne Pepper
3 teaspoons of Bragg’s Seasoning
2 teaspoons of Coconut Sugar
1 1/2 Cups of Gluten Free Beer (I used Green’s Amber Ale the dark ale would work well too)
1 Cup of Perrier (or any sparkling mineral water)
1 Large Egg
Pour the oil into the dutch oven, insert the thermometer, turn the burner on medium or slightly higher, and heat to between 325-350 degrees. This will take some time.
(It’s easiest if you set up an ingredients “station” right next to the stove top.)
While the oil is heating measure the flour, arrowroot, garlic, sea salt, cayenne, Bragg’s, and sugar into a large bowl or baking dish. Whisk to combine. Reserve 1 cup of the flour mixture in a bowl and set aside. Dredge all of the onion slices in the larger amount of flour mixture and set aside on a paper towel or plate.
In a medium bowl combine the beer, sparkling water, and egg. Pour into the larger mixture of flour and whisk to combine.
Preheat the oven to 250 degrees and place the prepared baking sheets in the oven.
Once the oil reaches temperature:
Remove the thermometer. Take an onion and dip in the liquid flour mix, then dredge quickly in the smaller dry reserved flour mix, dip quickly one more time into the liquid mix and then put into the oil. Repeat with 6-7 slices at a time but don’t overcrowd. I let the oil heat up a bit more between each wave of onions. The onion rings won’t brown as much as traditional onion rings. Allow to cook for about 1 1/2 minutes on each side, depending on how thick the onion slices are. Remove from the oil with a slotted spoon or tongs onto the racks and season with more sea salt. Try a piece (or two) from the first batch and see if they’re crispy to your liking, then you can adjust the cooking time from there. Keep warm in the oven. Serve as soon as all the onions are done.
Olive oil mayo, ketchup, and sriracha. I use about 1/2 C of mayo, 1/4 C of ketchup, and a generous squeeze of sriracha. Amount will depend on how seasoned you like yours and how many people you’re feeding.