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 no special 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 thermometer though 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 my Gluten Free Onion Rings recipe.
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.
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:
Instructions:
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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Is white or brown rice flour better with shrimp? 😊
Thank-you for sharing such a wonderfully detailed recipe. Can't wait to try it.
This came out PERFECT. Terrific recipe.
Carla,
How do I print out the recipes? The link takes me to Answers.com but I don't see any option to print. Help, I would love to make this tonight.
Thank you,
Cheryl
Hi Cheryl,
Because Answers.com recipes has the instructions under each photo, (only one photo in this case), you have to continue to click on the arrows in the photo to get the instructions (under the photo). I suggest printing off the instructions and then writing the instructions on the same paper.
Enjoy!
Carla
Boo! The link to the gluten free tempura isn't working! :(
Amanda,
The link worked for me, but here it is again: http://glutenfree.answers.com/gluten-free-recipes/crispy-gluten-free-tempura-batter-recipe.
Enjoy,
Carla
I miss tempura! i'll have to try this!