Holy Crap… it’s Gluten-free! (Onion Rings)
I’ve decided to start a new series of recipe posts entitled “Holy Crap… it’s Gluten-free!” for all of those moments when you just can’t believe that someone came up with a gluten-free version of that particularly seductive culinary indulgence you thought you’d never taste again.
Today I had a “Holy Crap… it’s Gluten-free!” moment when I was accomplishing many productive tasks (aka watching the Food Network) and I witnessed Tyler Florence preparing an onion ring recipe with rice flour. The only small substitution I had to make was switching the beer for gluten-free beer… SO EASY.
- oil, for frying
- 2 large sweet onions, skins removed, cut into 12 inch rings
- 1 ½ cups rice flour, plus more for dredging
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 egg yolk
- 1 cup gluten-free beer
- ½ teaspoon salt, plus more for seasoning
- freshly ground black pepper
Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges – this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won’t stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.
Add A Comment