Begin by peeling and slicing the onions into thick rings, aiming for approximately half an inch in thickness. Carefully separate each ring and set them aside on a plate.

In a medium mixing bowl, combine gluten-free all-purpose flour, baking powder, salt, black pepper, garlic powder, and paprika. Gradually add the buttermilk, mixing until smooth and slightly thick.

Dip each onion ring into the prepared batter, ensuring it’s fully coated. Then roll the battered rings in breadcrumbs to achieve a crunchy exterior.

Heat oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

Add the coated onion rings in batches to the hot oil. Fry them for about 3 to 4 minutes on each side until golden brown and crispy.

Remove the fried onion rings using a slotted spoon and place them on paper towels to absorb excess oil. Serve hot with your favorite dips.