My recent attempt, actually my first attempt, at creating a crispy gluten free tempura recipe actually turned out super crispy and delicious. They’re dairy-free and egg-free, too! There are nospecial gluten free ingredients required. Use this recipe with vegetables, chicken or shrimp.
Ingredients such as cornstarch, baking soda, and sparkling water create the desired crispness you look for in tempura. Be sure to chill your ingredients as doing so makes them even crispier.
To educate you, I want to explain the ingredients that I used. While at first I was tempted to use just white rice flour as it is the gluten free flour that crisps the most. However, knowing that cornstarch also lends a crispness to baked and fried goods, I went ahead and used some in this recipe. It was perfect! I also enjoy the yellow/gold color it creates. Now, if you are intolerant to corn, you may use potato starch instead. It has similar properties as cornstarch, but just a little less of the crisping elements. For those who are intolerant to both, use all rice flour, without any starch. Tapioca and arrowroot are too chewy for this recipe. In addition, arrowroot tends to make things soft.
One of the keys to making anything crispy that is to be deep-fried is the use of cold ingredients. It doesn’t matter if it is a batter, a breading, or potatoes. Not only should your vegetable be cold, but chill your flour and starch, as well.
In your quest to make your own recipe book, you can use this recipe with vegetables such as asparagus, zucchini, onion wedges, red bell pepper wedges, and even shrimp and chicken.
Deep-frying is always easiest in a deep-fryer, however, the recipe includes tips for those without one. You don’t even need a thermometerthough they are helpful.
True tempura consists of a light batter that may not even cover all of the the item you are deep-frying. However, you can always cut back on the water to create a thicker batter. Another option is to dip the item in the batter, fry it for 20 seconds, dip it in the batter again, and fry for about 2 minutes. This will create a thicker batter like the one used in myGluten Free Onion Ringsrecipe.
In traditional, gluten tempura recipes you’ll notice that the batter is lumpy. To achieve this, you leave the lumps in the batter. However, as thin as the batter is that I created, there are not a lot of lumps in it. Feel free to add additional rice flour to make it thicker and lumpier, if you are after a similar appearance and texture.
How to Make Crisp Gluten Free Tempura
5
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 15 minutes
Yield: Makes 2 servings
A super crispy gluten free tempura recipe for vegetables, chicken or shrimp; along with an education on how the ingredients achieve what they make!
Ingredients:
- Oil for frying
- 3/4 cup white or brown rice flour, chilled - plusmore for dusting
- 1/2 cup cornstarch, chilled
- 1/2 teaspoon salt, chilled
- 1/4 teaspoon baking soda, chilled
- 2/3 cup sparkling water, chilled
- 1/2 cup gluten-free panko bread crumbs* (optional)
- Chilledvegetables of choice: bell pepper wedges, skewered onion wedges, sweet potato sticks, eggplant sticks, broccoli florets, zucchini slices or sticks
- Shrimp, shelled, trimmed, and deveined (optional)
Instructions:
- Preheat enough oil to cover the pieces of food, at least 2 inches, in a heavy skillet; or preheat a deep-fryer to 375°F**. Line a plate with paper towels; set aside. Add some brown rice flour to another plate to use for dredging items.
- Dredge the vegetables or shrimp in the brown rice flour, andtransfer to a plate.
- In a separate container or bowl, whisk together the rice flour, cornstarch, salt, and baking soda.
- Pour the cold sparkling water into the flour mixture a little bit at a time and whisk until thoroughly combined. (Adding gluten-free panko bread crumbs will create the traditional lumpy texture.)
- Using metal tongs, dip the floured items into the batter and slowly lower them into the hot oil. Do not let go of them until they are cooked enough not to stick to the skillet or the deep-fryer, about 30 seconds. Release them into the oil and continue to cook for about 2-1/2 minutes or until crisp. (Do not overcrowd the oil as your items will not crisp as well. Be sure to bring the temperature back up to 375°F prior to frying your next batch.)
- Using tongs, remove each item and allow any excess grease to drip back into the skillet/fryer. Then transfer them to the paper-towel-lined plate to drain. If desired, immediately sprinkle them with additional salt. Cover and refrigerate leftover batter. However, the sparkling water will go flat and not make as crispy tempura.
Tips
*To make homemade panko breadcrumbs, remove the inside dough from baked Schar Ciabatta Rolls and allow to dry overnight or a couple of days. Crumble into small pieces by adding to a plastic bag. Then crush them to 1/16 to 1/8 inch in diameter using a rolling pin. (You can use the shell from the rolls to fill with all of the fixings of an omelet and bake at 400°F for 13 - 14 minutes.)
For darker crust, add 1 egg yolk to the batter.
For less crispy and light colored crust, fry at 350°F.
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FAQs
Gluten-free tempura batter is made of just three simple ingredients: rice flour, egg, and water. I've tested different ratios for each ingredient, and the ratio I am sharing in the recipe resulted in the best texture and flavor. Unlike regular tempura, batter made from rice flour is thinner.
Why is my tempura batter not crispy? ›
To make crispy tempura batter, use low-protein flour. It is low in gluten, a protein that negatively affects the texture of the batter. Cake flour is one of the best for making the batter. All-purpose flour works too, but not as well.
How do you make tempura not soggy? ›
The frying
Do not overcrowd the pan – cook the tempura in small batches, and make sure the oil comes back up to temperature before adding another batch, because cooking it at too low a heat will lead to oily, soggy results.
Can you get gluten free tempura? ›
The beauty of gluten-free tempura is that rice flour crisps up REALLY nicely when deep fried. Not only does this batter have a great flavour and work up easily, it has a fantastic texture. As an additional warning, some tempura dipping sauces will contain gluten, especially any with soy sauce.
What is a substitute for cornstarch in tempura batter? ›
Cornstarch substitutes for pan frying and deep frying:
You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.
What is a good substitute for tempura flour? ›
Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work. Rice flour is a gluten-free alternative to wheat flour that still yields a crispy coating.
Can you use cornstarch instead of flour in tempura? ›
The resulting tempura will have a lighter, crispier texture compared to using all-purpose flour. Additionally, rice flour can add a delicate, slightly sweet flavor to the tempura. Cornstarch: Cornstarch can be used as a substitute for tempura flour, either on its own or in combination with all-purpose flour.
What is the secret to perfect tempura? ›
The secret to crispy tempura is my addition of potato starch, carbonated water, and vodka. The potato starch helps lighten up the texture of the batter. If you only used flour, you would get thicker crusts that would get soggy fairly quicker because of the amount of gluten present.
What oil is best for tempura batter? ›
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura.
How do you keep tempura crisp? ›
Setting the fried tempura on a rack will keep it crisp and it'll keep nicely hot in the oven while you cook the rest of the food. You can also prepare the tempura in advance (or keep leftovers) by letting it cool completely on the rack, then storing it in an airtight container in the fridge.
Cold water is critical for a properly light and airy tempura batter. The cold water does two things: First, it slows the development of gluten – which would otherwise cause the batter to be heavier and less crispy when fried.
Should you let tempura batter rest? ›
If you can't use the batter right away, place it in the refrigerator temporarily (for a few short minutes) to keep it cold until you're ready to cook. Don't make the batter ahead and let it sit in the fridge for an extended period of time. Freshly made tempura batter should be used as soon as possible.
Is cornstarch gluten-free? ›
Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.
What is gluten free batter made from? ›
Steps to Make It. Gather the ingredients. In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin.
Can celiacs eat batter? ›
ALL foods made from wheat, barley, rye and their flours must be avoided: Bread, cakes, biscuits and pasta. Breakfast cereals made from these grains. Many manufactured and processed foods – fish fingers, chicken nuggets and all breaded and battered fish and meat, pastry, scotch eggs and yogurt with muesli.
What is a gluten-free substitute for flour when frying? ›
Almond flour: Almond flour is a low-carb, gluten-free alternative to wheat flour that can be used as a coating for fried chicken or as a binding agent in meatballs or meatloaf. Almond flour is high in fat and protein, which can help to make the coating or meatballs more tender and moist.
Can you buy gluten free batter mix? ›
Freee by Doves Farm - Gluten-Free Batter Mix
Made with a blend of quality naturally gluten-free flours, raising agent and a pinch of salt ensuring perfect results every time. This product is Vegan, Coeliac UK and Kosher certified.
What is tempura batter mix made of? ›
A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture.
