In a medium sized pot, pour in vegetable oil. Attach a candy thermometer to the side of the pot so that the tip is sticking in the oil. Place heat on medium and let it reach 365F.

Meanwhile, slice your vidalia onions into 1/3 inch slices. Separate the onion slices into rings.

In a large bowl, whisk together the gluten-free flour blend, baking powder, paprika, salt and garlic powder.

Pour in the club soda and stir until a smooth batter forms and no more lumps remain. Set aside.

Coat the onion rings in the cornstarch and tap off any excess. This will help them adhere to the gluten-free batter.

Dip 3-4 onion rings in the batter at a time. Remove with a mesh sieve or slotted spoon and tap off any excess batter.

Once the oil has reached a temperature of 365F, carefully add the battered onions into the hot oil in batches.

Fry for 1-2 minutes per side, until they are golden brown.

Remove with a mesh spatula and place on a paper towel to remove the excess oil. Repeat with the remaining onions.

Serve immediately with ketchup, ranch, mayo or BBQ sauce.