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  • Writer's pictureRita Winthrop

baked onion rings (df+gf)

Who doesn't love a big pile of onion rings? As a side to any meal, or a treat on their own, they might be one of my favorites. The frying on the other hand, not my favorite. After a few tries, I was able to find a great balance of flavor for these baked onion rings. They're ready pretty quickly (depending on if you pre-soak in a buttermilk bath) and are easily made to be gluten free and dairy free. And you can absolutely mix and match your seasonings in this to create different versions. I imagine making a Mexican flavor one would be absolutely amazing - although I'm yet to try it myself (think, cumin, papricka, chili powder, etc.)

The one step that I'll recommend, but that isn't required is soaking them in buttermilk - it helps to take out that super strong onion flavor, making them a little more sweet. Its not a big deal if you don't have the time, but if you do, let them sit in this bath for as long as possible. Today I was off from work, and was able to let them sit for about 2-3 hours. To keep it dairy free, I make 'buttermilk' with some almond milk and a tablespoon of apple cider vinegar. You can do the same with regular milk as well. I make just enough to cover the onions on a baking sheet and let them rest away.

When I'm ready, I preheat my oven to 425 degrees. I then prep my dredging stations: one bowl with oat flour, one bowl with whisked egg and almond milk, and one bowl with my bread crumbs and seasonings. I usually buy gluten free bread crumbs, keeping everything for this recipe gluten and dairy free. I also have made using a mixture of breadcrumbs and panko - also a super winner if you ask me. I also really love to use this baking mat. It helps to aerate the heat thoroughly from the front to the back of the onion ring - which means it won't be soggy on one side. You certainly don't need one, these will bake just fine right on the sheet.

Let the messy dredge begin: first into the flour, then the egg wash, then the breadcrumbs. Place on the baking sheet. Your fingers might get clumpy so be sure to clean them off every now and again. When you're finished, place into the oven for about 20-30 minutes. Watch them closely as they get around that 20 minute mark. They can go from beautifully browned to burnt very quickly. These textures are definitely different than your typical fried onion ring, but I don't think you'll hate the (healthier) version one bit.

Baked onion rings (df+gf)

Prep Time: 15 minutes (longer if you soak in buttermilk)

Cook Time: 20-30 minutes


  • 1-2 small sweet onions, sliced thinly

  • 1 egg

  • ½ cup almond milk

  • ½ cup oat flour (or whatever flour you’d like)

  • ¾ cup bread crumbs or panko

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • ½ teaspoon pepper

  • 1 teaspoon chili powder

*If soaking use buttermilk or almond milk and 1 tablespoon vinegar. Just enough to cover on a baking sheet


If you have time ahead, I recommend letting your onion slices soak in buttermilk (or in my case I made ‘buttermilk’ with almond milk and a little apple cider vinegar) – it helps take out some of the strong onion-y flavor and makes them a little sweeter. Not necessary, but great if you have the time. I’ll let them soak as long as possible.

  1. Preheat oven to 425 degrees.

  2. Set up three bowls. In on bowl, pour oat flour. In the second bowl whisk an egg and almond milk. And in the third use the bread crumbs and panko and seasonings. Set up your baking sheet as well.

  3. Take the slices, one at a time and dredge – first in the flour, then the egg, then the breadcrumbs. Make sure to evenly coat and place on baking sheet.

  4. Bake for about 20-30 minutes – keep an eye on them as they can burn quickly towards the end!



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