Discover my experience making gluten-free onion rings for the first time, and how they turned out!
My Gluten-Free Onion Ring Experiment: A First-Timer’s Experience
Today, we are trying out a recipe for Gluten-Free Onion Rings for the first time. This recipe skips the deep frying step and instead uses shallow frying and oven-baking. The ingredients include sliced onions, gluten-free flour, sparkling water, egg, paprika, pepper, and salt.
After making the onion rings, they are served with a side of Newman’s Own Vegan Ranch for dipping. This recipe was part of the Jamie Tries Cooking series in 2023. Trying out new recipes like this can be a fun and delicious way to explore different flavors and cooking techniques.
Crunchy Experiment: My Gluten-Free Onion Ring Adventure
Hi I’m a kitchen novice and in this video I’m going to try and make glutenfree onion rings so the first step is to chop the onions now I have tried chopping onions before but this needs a very particular way my wife has already given me a demonstration now let’s try and have a go myself so firstly I’ve got.
To saw the end of that off let’s now take off the skin cuz it’s kind of papery isn’t it let’s try and find it’s like trying to take off oh there are the tears you can come up here for a moment I um have got some tears in my eyes you can probably see as I’m trying to oh that’s that’s tough yes it’s like trying.
To find the end of cell tape isn’t it oh that’s really stingy now I know why I haven’t uh chopped onions for a long time I mean it must be somewhere in the region of 15 20 years at least since I chopped an onion it’s funny I haven’t actually cut it properly for the for the Rings but I I’m crying already so come down.
Here and I’m going to try and just saw that through there I don’t think it matters too much about the variation in thickness at this stage going to make sure not to cut my finger if anybody has any tips on what.
To do then uh let me know so my wife is suggested doing it like that I’m not going to argue because the other way I was probably going to hurt myself oh dear I’ve had to go away a little bit uh because the those tear ducts are really working overtime my eyes are really stinging so I’m just going to push these.
Out like this so the onion side of it after few breaks has been prepared um this is the result of two onions I chopped one and my wife did one as um demonstration to me so we’re going to use both of those in this recipe and now it’s time to make the batter so firstly one2 cup of flour half a cup of sparkling water.
One egg which I’m going to to attempt to break in here without getting any shell into the mixture that looks successful half a teaspoon of paprika half a teaspoon of pepper and lastly a Sprinkle of salt welcome back to the wide shot just going to whisk this all together now I guess I could.
Use a machine for this but let’s just do it by hand so the next step is I’ve uh put the oil in the frying pan I’ve also preheated the oven to 200 so that’s the last thing uh that we’ll tend to but first first let’s take these onions that we did earlier and we’re going to put them in the batter.
Mixture like that and we’re going to mix them right around in just a moment so let’s just try and do this gently just immerse the batter with the uh onion rings trying not to break them probably prepared just one too many.
In here so let’s pick out the onion rings that are immersed in there and stick them on that so we’re just putting the first batch in there and we’re going to cook them for about a minute to 90 seconds and then turn them over and now we’ll just turn them over well at least try to with a parat.
Tons wow that’s hard isn’t it I’m just playing with my food at the moment don’t mind me so I finally managed to turn them over using a little hack that my wife taught me you’re supposed to clutch them like that so in the pan again for another minute and a half and then we’ll take them out um.
This looks like the batter’s a little bit thin so what we might do in a minute is just put some flour into the mixture stir that in make it a tiny bit thicker and maybe they’ll start to look even more like andion Rings let’s try and take these out put those onto the.
Pan I’ve put half a cup of flour into the mixture or is it a quarter I I don’t know I’m using this half cup measure you’ll have to excuse me my terminology and wordiness in cooking is still not right but I think that’s slightly thicker than it was and coating those onions even.
More certainly it’s funny I I think personally what I would have done was take the onions and dip them in like that to immerse them but this you know does it if you don’t want to get your hands dirty right let’s just put in another load so that really does make it a half or does it I’m not sure.
Anymore there we are let’s just thicken this up I do miss onion rings sometimes because I live in a gluten-free household and obviously when you buy them from the shop or you get them at a pub or a restaurant they won’t be glutenfree so if this works cuz this is a little bit of an experiment based on a recipe that.
I saw online then uh onion rings all around really so I put some more oil in the pan and let it heat for a while got it on five just going to reach in there and take the ones out that are on the bottom now these seem a lot more immersed in that trying to be careful but at the.
Same time just want to get on with it so we’ll put about five in there and that uh mixture is much thicker than last time much thicker I mean look at my fingers like this is a much denser mixture so hopefully they’ll look even more like onion rings so we’re just coming up to 90 seconds on this fry so.
Let’s try and turn them around again turn them over just like that and you can see oh yeah that’s much more of a of an onion ring not quite so thin so let’s take this batch off put them on the tray that’s easier than before isn’t it and we’ll maybe do one more batch.
Before they go in the oven and maybe they’ll uh puff out a bit at the sides and obviously cook the onion through now this obviously was a mistake CU I put it in there I mean obviously you know if you like just random onion then uh go ahead let’s put the last batch in I mean it doesn’t have to be the last.
Batch I could make some more because this is quite easy one of the reasons that uh people don’t like onions obviously is the smell and there is definitely an aroma of onion in here I’m just waiting for the second batch to uh was it third batch I’m losing count to uh to finish and then we’re going to put them onto the tray in the oven and.
They’ll bake for a little while I’ll be more specific on that in a minute right let’s put the last one of those on there so now let’s put it in the oven for 6 minutes and see what they come out like uh when they finished obviously about halfway through cooking.
These now and they’re looking pretty good in there if I do say so myself I’m surprised as I thought it looks like it’s puffed out a little bit can’t wait to try them now so they’ve been in there for about 6 minutes now let’s take them out put them on top there oh and they look like they’re ready to.
Serve so uh yeah let’s do that so I’m now joined by my wife let’s try this now um just pick one out and uh we’ll try it without dip first that’s nice and crunchy and the onion inside’s so tender yeah definitely but one thing I miss about onion rings um is that crunchiness obviously.
These aren’t All Uniform but uh I think with some practice you could probably get it just as much but then homecooked it doesn’t need to be does it so let’s try this is Newman’s Own vegan ranch dip well that work the onion really compliments that and sort of garlick of that I think I’d like to try a crispy.
One like a thin thin one yeah and see the difference cuz that’s like a meaty one that I tried before and that works to me I associate um you know onion rings with being sort of puffy like that but you say that the thin and crispy works well I think both work I think it’s nice actually having a.
Mixture because then you get like the that really crispy bite and then you get the more kind of oniony Juicy kind of bite too well I would call that a success um obviously with glutenfree it is a bit trial and error and since I’m not that experience with it I’m sure you could do a much better job than me.
Because you’re more experienced but um please do try this recipe and let me know how you get on please do click a thumbs up and comment and subscribe for more cooking videos and experiences um thank you so much for watching bye-bye for now
