Gluten-Free Onion Strings
A Gluten-Free Onion Strings recipe that is baked, not fried. Made with white rice flour, dairy-free buttermilk, and spices, these won't last long!
- 1 large onion, peeled and thinly sliced about 1/4 inch
- 2 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup white rice flour
- 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Preheat oven to 400 degrees Fahrenheit. Line two large baking trays with parchment paper. Carefully use sharp knife or mandolin to slice onion into 1/4 inch slices.
In a medium bowl, combine almond milk and apple cider vinegar. In another medium bowl, add white rice flour, salt, smoked paprika, and garlic powder, whisking to combine.
In batches, drop onion slices into almond milk mixture to coat. Transfer onions to the rice flour mixture and dredge to coat. Give onions a slight shake to remove extra coating, then place the into an even layer onto baking sheet. To save space, you can place smaller strings inside of bigger strings.
Place baking sheets in oven and bake for 18-20 minutes. Thinner strings will bake up more quickly, so keep a close eye on them in the last few minutes.
Allow gluten-free onion strings to cool for 1-2 minutes before transferring them to a serving plate. Serve with ketchup or other favorite dipping sauce.