I am put to the task of making onion rings. The batter calls for buttermilk (I don't do dairy) and of course flour, fresh parsley and thyme, and a little salt. So I chopped up the parsley and thyme (measurements to my liking) and added them to a cup and a half of almond milk. Coating the onions in the batter, I then dredge them through a mixture of white rice flour (because it fries so crispily, if that's even a word) and all-purpose gluten-free flour, with a dash of salt. Deep fry in canola oil for 3-5 minutes and Voila! Super tasty, crispy, gluten-free onion rings. Enjoy with a pint of Woodchuck Summer Cider (naturally gluten-free). Just thought I'd share that.