1 giant onion, thick sliced, rings separated
1/4 c gluten-free flour (I like garbanzo-fava bean mix)
1 TBSP corn or potato starch (or arrowroot powder)
1/2 c vegetable broth
2 tsp apple cider vinegar (don’t leave this out – it gives the batter a nice tang)
1c (or more) crushed gluten-free cereal – corn flakes work great!
Preheat oven to 425F. Line a large baking sheet with parchment paper.
Mix flour, corn starch, vegetable broth, and ACV in a wide-mouth bowl. Pour a small amount of cereal on a salad plate.
Set up a coating station with liquid mixture next to the plate of cereal next to the baking sheet. Dip onion rings in liquid mixture. Transfer coated onion ring to plate (using a fork) and coat with crunchy cereal. Move coated onion to baking sheet. Repeat until all rings are coated and on baking sheet. Spray rings with cooking spray. Bake 8-10 minutes until cereal starts to brown. Remove from oven and flip rings. Spray with cooking spray. Return to oven and bake an additional 6-8 minutes or until that side begins to brown.