Preheat oven to 450 degrees. Line a baking sheet with foil and place a baking rack in the pan.
Drain your dill pickles and spread on a paper towel or dish cloth. Pat dry.
In a gallon size resealable bag, combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, and the rice flour, mixing well.
Do the same with the remaining spices in another gallon bag with the bread crumbs.
In a shallow dish, beat the egg with 2 tbsp of water.
Pour the pickles into the flour and toss to coat. Using your hand or a slotted spoon, transfer the pickle slices to the egg mixture and then into the bread crumbs. Toss again.
Remove with hands or slotted spoon and spread onto a baking rack on a baking sheet. Cook for 20-25 minutes until golden brown. If you want to get a more even golden brown color, spritz the slices with cooking spray or oil.
Serve with ranch dressing and enjoy.
"Fried" Dill Pickles - only without the frying https://cookingwithcharacter.com/fried-dill-pickles/