Calamari: You can use either fresh or frozen calamari tubes. Just make sure to pat the calamari dry before breading them.

Seasoning: I used salt and garlic powder to season these calamari rings, but you can use whichever condiments you prefer (such as onion powder, ground paprika, ground black pepper, Italian seasoning etc).

Egg: The egg is necessary to bind the breading ingredients together, so make sure you add it in.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, feel free to use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so if your gluten-free flour does not already include xanthan gum, make sure to add it in.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. If you are not Celiac or gluten-intolerant, feel free to use regular panko breadcrumbs instead.

Oil: I used sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use whichever vegetable oil you prefer.