Gluten Free Buttermilk Batter Onion Rings Wooo!

It’s been a long as time since I’ve had me some onion rings…well over 8 years I’m pretty sure. So I figured I was due for an indulgence and I finally got around to trying out this recipe.

As anyone with a gluten allergy or Celiac knows, the territory of gluten free cooking comes with a lot of trial and error. It can best be summed up by these words:

“if at first you don’t succeed try, try again…”

Fortunately this was one of those times when my gluten free modifications were on point! Also, this recipe for gluten free onion rings was incredibly easy to modify by substituting regular flour with garbanzo bean flour.

Here’s what you need:
3 yellow onions

2 cups buttermilk

1 ½ cup garbanzo bean flour

¼ yellow cornmeal

1 quart veggie oil (cook in large pan dutch oven) medium high heat

salt and pepper

Peel the onions and slice about ½ inch thick-Just eyeball it, this isn’t science! Then separate the rings.

Pour the buttermilk into a bowl and add in some salt and pepper to taste. Dump in the onion rings, give them a toss and then let them soak for a bit (at least10 minutes).

In a separate bowl, combine the flour, cornmeal and more salt and pepper.

Heat the oil at medium high heat in a large pot or Dutch oven (this will prevent an oil cleanup on your stove top/counters later!). Cook the onion rings in batches. Let them fry for about 2 minutes or until they turn golden brown like pictured. Flip once then place them on a paper towel lined plate to absorb excess oil. Sprinkle with salt and I dare you no to eat immediately.

These go well with a juicy steak on the grill, a hamburger, a veggie burger or whatever else you can think of.

I pretty much just want to eat an entire plate of onion rings for dinner : )


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