Aug 242013

Gluten free, dairy free, egg free, corn free

After struggling through an especially rough week and battling the Exhausted Beast this morning to get anything accomplished, Hubs decided on a whim to try making onion rings for dinner.  No big deal for most people.

But, when you’ve got a full bouquet of allergies to avoid times 4, it’s a HUGE deal.  These onion rings are the bomb!  And being raised in the South, I’m a harsh critic.  They were so amazingly awesome – I could close my eyes & pretend I was at an all-round local favorite diner that has been around for decades and is known for their onion rings among other things. The only thing missing was the greasy paper-lined basket!

Yield: 3-4 servings


  • 2 large sweet onions
  • 1/2 cup Sorghum flour
  • 1 Tapioca egg gel (I use this recipe)
  • Oil (we used EVOO)
  • Season to taste – a dash of each salt, pepper & paprika



Slice onion into rings.  Mix seasonings with flour & dust rings.

Dredge rings through egg gel mixture and dust with seasoned flour again.

Heat oil in pan to medium high.  Pan-fry onion rings about 2-3 minutes & flip.  Fry until crisp.

Dunk in ketchup & enjoy!

For a great no tomato ketchup, try this recipe.

Co-post on:  SCRATCH


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