Wednesday, July 8, 2015

{Gluten and Dairy Free} Bloomin Onion

I dream of eating blooming onions like the rest of the gluten ravaging world. Alas, it hasn't been meant to be, until I found this beautiful recipe. These are the alterations I would make to make it gluten and dairy free. I have done similar things and it has worked, so this should work as well.
photo from
For the buttermilk you can sub any of the following:

Replace 1 cup buttermilk with one of the following:
1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
1 cup coconut milk
7/8 cup rice milk
7/8 cup fruit juice

7/8 cup water 


For the onions:

to 16 cippolini onions
cup buttermilk (see options for subbing at the top of this post)
cup all-purpose flour (gluten free flour mix. I like 1/4 cup brown rice and 1/4 cup tapioca)
cup Progresso™ plain bread crumbs (I use gf bread crumbs)
teaspoon garlic powder
teaspoon dried oregano
teaspoon salt
teaspoon smoked paprika
teaspoon ground mustard
teaspoon pepper
teaspoon cayenne pepper
Vegetable oil, for frying

For the dip:

cup Yoplait® Greek 100 plain yogurt (I would use Vegenaise)
tablespoon horseradish sauce
1 1/2 
teaspoons ketchup
teaspoon Worcestershire sauce
teaspoon smoked paprika
Pinch cayenne pepper
Salt and pepper, to taste
Chopped fresh chives, for topping (optional)


  • Slice 1/4 inch off the tip of each onion; peel off skins, leaving onion base intact.
  • Carefully cross-cut onions, twice, nearly to the base (but keeping base intact) so you end up with 8 segments. Use fingers to carefully separate segments into petals.
  • Pour buttermilk into a small bowl. In a separate shallow bowl, combine flour, breadcrumbs, garlic powder, oregano, salt, paprika, mustard, pepper and cayenne pepper until well mixed.
  • In a small saucepan over medium-high heat, heat 2 inches of oil to 350° F.
  • Quickly dip onions, one at a time, into buttermilk, then roll in breadcrumb mixture. Dip again in buttermilk and then roll again in breadcrumbs.
  • Drop a few onions at a time into hot oil. Fry 3 to 4 minutes until golden brown. Use a slotted spoon to transfer onions to a paper towel-lined plate to drain.
  • When all onions are fried, make the dip: Combine dip ingredients in a small bowl until combined. Top with chopped fresh chives, if desired. Serve immediately with onions.

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