Alright, so today I’m gonna share my little adventure making gluten-free baked onion rings. Honestly, I never thought I’d be the gluten-free type, but here we are, trying new things!
First things first, gathering the troops! I grabbed a couple of big ol’ onions – the sweet kind, because why not? Then, I rummaged through the pantry and pulled out some gluten-free all-purpose flour blend. Made sure it had xanthan gum in it, or else it’s just sad. Also, grabbed some cornstarch, paprika, garlic powder, onion powder (because you can never have too much onion flavor), salt, and pepper. You know, the usual suspects.
Next up, prep work. Sliced those onions into thick rings – like, maybe half an inch thick? You want them sturdy enough to handle the whole dipping and baking process. Then, I soaked them in some ice water for about 15 minutes. Heard it helps take away some of the bite and makes them a bit sweeter. Not sure if it’s true, but hey, might as well try!
Now for the fun part – the batter! In one bowl, I whisked together the gluten-free flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, I whisked an egg with a splash of milk. Nothing fancy, just enough to make the flour stick.
Dipping time! I took the onion rings out of the ice water and patted them dry with paper towels. Then, one by one, I dredged them in the flour mixture, dipped them in the egg mixture, and then dredged them in the flour mixture again. Double-dipping is key! Makes them extra crispy.
Baking is believing! I preheated the oven to 400°F (about 200°C) and lined a baking sheet with parchment paper. Laid the breaded onion rings on the baking sheet, making sure they weren’t touching. Then, I gave them a light spray with some cooking oil. This helps them get nice and golden brown.
Into the oven they go! I baked them for about 20-25 minutes, flipping them halfway through, until they were golden brown and crispy. Keep an eye on them, because ovens can be temperamental.
And…voila! Gluten-free baked onion rings! They weren’t exactly like the deep-fried kind, but they were still pretty darn good. Crunchy on the outside, soft on the inside, and packed with oniony flavor. I dipped them in some ketchup and ranch dressing (don’t judge!) and devoured them. Seriously, they disappeared fast.
- Lesson learned: Gluten-free baking can be a bit tricky, but it’s definitely doable.
- Next time: I might try adding some panko breadcrumbs to the flour mixture for extra crunch.
- Overall: A fun and tasty experiment! I’d definitely make them again.
The verdict?
Give it a try! It is actually not that hard to make, and it tastes pretty good. It also feels good to share, let me know if you also try it out!