Baked Onion Bloom (Gluten-Free)

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It can be hard to get everyone at the table to agree on an appetizer – that is, unless one of the options is an onion bloom. This better-for-you version of the crowd-pleasing favorite tantalizes taste buds with tender, sweet onion hidden under a deliciously crispy gluten-free breading. And, it’s baked – not deep fried! Serve it to party guests with a vegetable platter and hummus, or as an appetizer at your next family dinner.

Blooming Onion with Dipping Sauce on Wood Table | Vitacost Blog

2/3 cup Bob’s Red Mill Garbanzo Bean Flour
1-1/2 tsp. Bob’s Red Mill Baking Powder
1/2 tsp. seasoned salt
1 Tbsp. vinegar
1/4 cup water
1 large Vidalia onion


  1. Preheat oven to 400 degrees F. Spray round cake pan or cast iron skillet with olive oil spray.
  2. In mixing bowl, whisk together garbanzo flour, baking powder and seasoned salt. Pour in vinegar and water; mix well to combine.
  3. Using large knife, cut onion by slicing from top-center down to the core. Turn onion a half turn and repeat until it’s cut into 4 quarters, with core intact. Cut each quarter into thirds and gently separate onion pieces into petals.
  4. In prepared pan, pour batter over onion, making sure to get between petals. Bake 20 minutes, then loosely cover with aluminum foil and bake an additional 15 minutes.