Preheat oven to 450 degrees (F). Grease large, rimmed baking sheet; set aside.
Makes about 20 rings
Refined coconut oil, for greasing baking sheet
1 onion (preferably a sweet type), cut crosswise into 1/3 inch slices
1/2 cup seasoned whole wheat bread crumbs
1/2 cup cornmeal
1 teaspoon fine sea salt, plus more for sprinkling
3/4 cup rice flour
3/4 cup soy or rice milk
Ketchup, or other dipping sauce (optional)
Separate the onion slices into rings and pick out 20 or so of the largest (reserve the rest for another use). In a shallow bowl, combine the bread crumbs, cornmeal and salt. Place the rice flour in a second bowl and the soy milk in a third. One at a time, dip the onion rings in the soy milk, the rice flour, the soy milk again, and then the bread crumb mixture, pressing to thoroughly coat. Arrange the coated rings on the prepared baking sheet and bake for 25-30 minutes, or until nicely browned. Sprinkle with salt and serve with ketchup, if desired.
Skinny Bitch in the Kitch Cookbook