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Why Onion Rings? Why Not?
Posted by at 02:46PM in blog - Comments: (5)
March 2, 2011
Our readers said they missed onion rings, and so we sprang into action. Our task: Create a recipe for fried onion rings without gluten, dairy or eggs. Our goal: A gluten-free, dairy-free, egg-free fried onion ring with a delicately crisp outer crust and a moist, tender slice of perfectly cooked onion inside.
This meant testing, testing, testing by Madalene Rhyand, our test kitchen director. Madalene used many kinds of gluten-free flours and blends to make numerous onion ring samples. Ultimately, it came down to different flour blends (her top three are below), combined with salt and pepper and equal parts gluten-free beer:
(1) Half garbanzo flour and half tapioca flour.
(2) Half teff flour and half garbanzo flour.
(3) Half garbanzo flour and half fava bean flour.
Madalene’s favorite blend? “Garbanzo and fava. These onion rings fried-up golden brown and they were delicious. I shared them with friends and watched them disappear before my eyes.”
INSIDER’S TIP: After several attempts, Madalene learned a trick: Sprinkling the rings with dry gluten-free flour before dipping them into the batter made the “crust” stick much better during cooking.
For Madalene's rings that can be pan fried in a little bit of oil or deep fried. click here
For lower-cal rings (they’re baked) by Jules E. Dowler Shepard , click here.