Gluten Free Beer Batter Onion Rings
Sometimes you have a craving, a craving only the one thing will fill.
For the last three weeks I have had a craving for onion rings.
Not just any onion rings, Whataburger Onion rings.
They have this awesome batter coating that is almost a beer batter.
It is light and crunchy the onions are tender and flavorful.
In my opinion they are perfect.
Except, that they are not gluten free.
Okay, so when I can’t get what I want I make it.
After lots of searching, I found next to nothing.
What I did find was on Suzie The foodies site, she makes an awesome Battered Fish. She even modified it to a beer batter!
It looked perfect!
Except it still isn’t gluten free.
Seeing a trend here?
So I played.
My family loves it when I play. Something good always comes from it.
So here is the gluten free version of Suzie The Foodie’s Battered Fish, turned into an onion ring batter.
“Beer” battered onion rings
Prep Time: 20 minutes
Cook Time: –
Total Time: 45 minutes
1 Angry orchard Elderflower hard cider ***
1 medium white or yellow onion
2 cups White rice flour + 1/2 cup reserved*
2/3 cup Glutinous rice flour **
1/2 cup Brown rice flour*
3 tbsp Baking Powder
1 tbsp salt
1 tsp paprika
neutral oil for frying (I used peanut)
Mandolin (or knife and cutting board)
High sided pot for frying (at least 3 quart) (or fryer)
Large Mixing Bowl
Baking sheet lined with cooling rack or paper towels
Take 1/2 cup white rice flour and place it in the shallow bowl and set off to the side.
Combine the remaining flours, with baking powder, salt and paprika in the mixing bowl. Whisk in the cider a bit at a time.
This will foam up, just keep stirring. Then set aside to allow the flours to absorb the liquid.
Fill the pot with oil and heat to about 350 (or when a wooden spoon starts to bubble after a couple of seconds in the oil)
While that is heating using the Mandolin or knife cut the onion into thin rings, mine were about 1/8 inch.
Separate the onion rings and gently toss in the shallow bowl of rice flour. When the oil is hot dip them into the batter mix and then directly into the fryer.
Keep them moving in the oil with the tongs they cook very quickly, remove them when they become a medium golden brown.
Remove them to the rack and let them drain for just a minute, then lightly salt and serve.
*Use the finest grind rice flours you can find I love the stone ground ones from Bobs Red Mill.
** Also called Mochiko or sweet rice flour it is gluten free despite it’s name.
***You can use any gluten free beer or cider you like, however it will take on the flavors of that beer so make sure you like it. If you can’t find a gluten free beer use unflavored club soda.
Some things to note
You can use this to batter whatever you like, works for fix, or other veggies too!
The white rice flour is to make the mix tender, glutinous rice flour is the starchy part that keeps things moist and the brown rice flour is to give it texture.
When you add the beer to the batter stir it like you mean it, or the batter will end up too light and won’t have that great texture.
Oh one last thing.
Enjoy it! Life it too short to not enjoy it.
Disclaimer Suzie’s recipe is probably better but she let me play with it anyway because she is amazing. Also, I don’t work for any of the companies listed, they have not so much as sent me a 10 cent coupon. Not that I would turn one down 😉 -Dawn