Prep the Onions: Peel the onions and slice them into thick rings, about half an inch in width. Gently separate the rings and place them in a bowl.

Make the Batter: In a mixing bowl, combine gluten-free all-purpose flour, baking powder, salt, black pepper, garlic powder, and paprika. Gradually pour in the buttermilk until the batter is smooth.

Bread the Rings: Dip each onion ring into the prepared batter, allow excess to drip off, then roll in gluten-free breadcrumbs, ensuring they are well-covered.

Heat the Oil: In a deep skillet, pour enough oil to cover the bottom and heat over medium-high heat until around 350°F (175°C).

Fry the Rings: Add the breaded onion rings in batches to hot oil, frying for 3-4 minutes on each side until golden brown and crispy.

Drain and Serve: Remove the onion rings from the oil and place them on a paper towel-lined plate. Serve hot with your choice of dips.