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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! 
Course Appetizer, Side Dish
Keyword gluten-free onion strings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Tessa Fisher


  • 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.