In a mixing bowl, combine the gluten-free cornmeal, gluten-free flour, baking powder, salt, black pepper, and onion powder. Whisk together until well combined.

In another bowl, whisk together the buttermilk and egg until smooth. Slowly add this mixture to the dry ingredients, stirring until just combined.

Fold in the diced onions gently.

In a frying pan or deep fryer, heat about 2 inches of vegetable oil to 350°F.

Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil.

Fry the hush puppies for about 3-4 minutes on each side until they turn a rich golden brown.

Once cooked, use a slotted spoon to transfer them to a plate lined with paper towels.

Serve your hush puppies warm with your favorite dipping sauces.