Light & Crispy Gluten Free Tempura
Did you know that you can easily make a tempura batter that’s gluten free? I promise it’s not any more difficult that a normal wheat version!! When I was researching different tempura batter techniques, I found out that traditionally wheat flour wasn’t even used in tempura!
Here’s how I make my Light and Crispy Gluten Free Tempura:
- 2c White Rice Flour (buy HERE)
- 2c Seltzer Water, cold
- 1/2t Celtic Sea Salt
- 1/2t Garlic Powder
- 1/2t Onion Powder
- Pinch of Crushed Red Pepper
- Shrimp, Chicken, and/or Veggies
- Healthy Fat for Frying (click HERE for more info)
In a large pot, over medium/high heat, bring your healthy fat to 325 degrees (only fill your pot 1/3 of the way full) and be super careful deep frying!!! Combine rice flour and spices, mix well. Add in seltzer water.. it will bubble up just keep mixing.. you want your batter to be not too thick, yet not too runny!
Dip your meat/veggies in your batter, then gently drop them into your 325 degrees fat.. fry until very lightly golden brown. Remove using a slotted spoon/scooper and drain on a paper towel lined plate. Lightly season with additional sea salt. Enjoy!
I make my own seltzer at home (click HERE for more info) It not only saves money, it also reduces the quantity of plastic bottles you’re bringing home!!
Today I am thrilled to share this perfectly made gluten free tempura recipe with you after some testing in the kitchen with a surprisingly great result.
Does traditional tempura batter contain egg? Why no egg in this recipe? Is the picture st the top the tempura you made? Looks too good to be true :o!
No traditional does not contain egg. The photos on my blog are all of the recipe as shared.
This gluten free tempura recipe looks delicious! I can’t wait to try it. I just included it my gluten free Asian recipes round up: http://dontmesswithmama.com/gluten-free-asian-recipes.