Gluten-Free Spicy Sheet Pan Baked Calamari
This crispy baked calamari delivers restaurant-quality results without the mess of deep frying. Tender squid rings are coated in a seasoned almond flour mixture spiked with cayenne pepper and oregano, then baked until golden. The almond flour creates an incredibly crunchy exterior while keeping the calamari tender inside. Perfect as an appetizer for dinner parties or a lighter alternative to traditional fried calamari. The sheet pan method makes it easy to prepare for a crowd.
Ingredients
- 1 egg
- 2 tbsp water
- 1 ¼ cups almond flour
- 1 tbsp cayenne pepperpaprika1:1reduces heatFull guide →
- 3 tbsp oreganoItalian seasoning1:1different herb blendFull guide →
- 1 pinch salt
- 1 lb calamari, sliced into ringsshrimp1:1different seafoodadds shellfish
same cooking time
Instructions
- 1
Preheat oven to 350°F
- 2
Prepare a large baking sheet with parchment paper
- 3
Whisk egg with water in a mixing bowl until frothy
- 4
Mix almond flour, cayenne pepper, oregano and salt in a separate bowl until combined
- 5
Dip each calamari ring in egg wash, then coat generously in almond flour mixture
- 6
Place on prepared baking sheet
- 7
Bake 20-25 minutes or until golden brown
Tips
Pat calamari rings completely dry before coating to ensure the breading adheres properly and becomes crispy
Don't overcrowd the baking sheet - leave space between rings for even browning and crispiness
Let the coated calamari rest for 5 minutes before baking to help the coating stick better
Good to Know
Refrigerate cooked calamari up to 2 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness
Coat calamari up to 4 hours ahead and refrigerate on baking sheet covered with plastic wrap
Serve immediately while hot with lemon wedges, marinara sauce, or aioli for dipping
Common Mistakes
Don't skip drying the calamari to avoid soggy coating
Avoid overbaking to prevent tough, rubbery texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of almond flour?
Yes, substitute all-purpose flour 1:1, but this removes the gluten-free benefit and changes the texture to less crispy.
What if I don't have cayenne pepper?
Use paprika for mild heat, red pepper flakes for medium heat, or chipotle powder for smoky heat.
How long will leftovers keep?
Refrigerate up to 2 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness rather than microwaving.