Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions Remember when we talked about gluten free Thanksgiving side dishes? Well, I do. I asked you what you needed to round out your gluten free Thanksgiving table. Since we can’t just pop open those fried onions a can (the gluteny mess they are), you were worried!

We need to make our own, and you are BUSY. You don’t have time to mess around getting them wrong. You need to know how to make gluten free crispy fried onions from a tested recipe that works, forcryingoutloud. Well, not only does this crispy fried onions recipe work, it’s easy and fabulously delicious. And just imagine how good they would be served alongside this Best Filet Mignon Recipe from Wholesome Yum!


We dipped them in a totally-better-than-Thousand-Island-dressing (want the recipe?), and patted ourselves on the back.  Okay, I made my kids pat me on the back. That way, it’s not weird or self-congratulatory.


All you do is soak thinly-sliced Spanish or Vidalia onions in buttermilk (it mellows out the onions and helps the batter stick), then drain them and shake them in the perfect gluten free flour mixture. With a wee bit of sugar. You trust me, right? I made them first without that wee bit of sugar (it’s just 1 tablespoon!), and then with it. It’s amazing what a little sweetness can do to balance things out.


You know what we’re going to do with these crispy fried onions, right? You know. I didn’t grow up eating the dish we’re going to make with them and neither did my husband, but I’ve converted my whole family to believers (okay fine except for my oldest kid, who just is a veg nonbeliever, try as she does). But first, just the onions. Then, tomorrow, the next Bakes Bread Giveaway, the one that, with a little hard work on all our parts, can turn into the biggest baddest giveaway I could imagine (and the one I’m most excited about). For now, first things first:

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Prep time: Cook time: Yield: About 3 cups crispy onions


1 large Spanish or Vidalia onion (about 8 ounces), peeled, halved and sliced thinly

1 1/2 cups (12 fluid ounces) buttermilk (or you can use 1 1/2 cups milk soured with 1 1/2 tablespoons white vinegar)

6 tablespoons (53 g) basic xanthan gum-free flour blend (35 grams superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon (12 g) sugar

Vegetable oil, for frying


  • In a medium-size bowl, soak the sliced onion in the buttermilk for at least 10 and up to 30 minutes. While the onion is soaking, place the flour blend, salt, pepper and sugar in a large zip-top plastic bag. Seal the bag and shake to blend.

  • While the onions are soaking, heat at least 2 inches of oil in a heavy-bottom saucepan until it reaches 350°F.

  • Once the onions have finished soaking, remove the onions from the buttermilk and allow them drain fully. Transfer the drained onions to the zip-top bag with the flour blend. Reseal the bag and shake the onions to coat them fully in the flour mixture.

  • Remove the onions in batches from the bag of flour, shake off the excess, and place in the 350°F oil. Be sure not to crowd the onions in the frying oil or they will clump and not crispy properly. Fry until very light golden brown (about 3 minutes). Drain on paper towels. Serve immediately.


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