Peel and slice the onion into ¼-inch-thick rounds. Separate the onion rings. Place them in a bowl and toss and coat them with the ¼ cup of tapioca flour until evenly coated. Set aside.

In a second large bowl, combine the tapioca flour, almond flour, salt, garlic powder, and black pepper and mix well with spoon.

Pour in the kombucha and blend until you have a thick batter.

Let this sit for 10 minutes.

In a Dutch oven over medium-high heat, heat the oil to 350 degrees.

Take one of the onion rings and dip it in the batter until well coated and then gently drop it into the hot oil. Repeat with 3 or 4 additional rings, without overcrowding the pan. Let the rings fry until golden brown on one side, 3 to 4 minutes. Flip and repeat.

Using tongs, remove the onion rings and set on a paper towel to drain. Repeat with the rest of the onion rings and batter until all are fried.