Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Scott Adams
    Scott Adams

    Gluten-Free Tempura: A Light and Crispy Delight

    Reviewed and edited by a celiac disease expert.

    This gluten-free tempura recipe allows you to enjoy a classic Japanese dish with all the crunch and flavor, minus the gluten.

    Celiac.com 01/25/2025 - Tempura is a beloved dish in Japanese cuisine, known for its light and airy batter that creates a perfectly crispy exterior. Originating in the 16th century, tempura was introduced to Japan by Portuguese missionaries, who shared their frying techniques with the local population. Over time, the dish evolved into a cornerstone of Japanese culinary culture, celebrated for its delicate texture and versatility. Traditionally made with wheat-based flour, tempura can be a challenge for those with gluten sensitivities. However, a few thoughtful adjustments ensure you can enjoy this iconic dish while adhering to a gluten-free diet.

    This gluten-free tempura recipe uses a combination of gluten-free flours to replicate the light and crisp qualities of traditional tempura batter. Perfect for vegetables, shrimp, or even creative variations like tofu or mushrooms, this recipe brings a taste of Japan to your kitchen without compromising on flavor or texture.

    Gluten-Free Tempura Recipe

    Celiac.com Sponsor (A12):
    Ingredients (Serves 4):

    For the Tempura Batter:

    • ½ cup gluten-free rice flour
    • ¼ cup gluten-free cornstarch
    • ¼ cup tapioca flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup ice-cold sparkling water

    For the Tempura Ingredients:

    • 1 cup sliced vegetables (zucchini, sweet potatoes, bell peppers, or mushrooms)
    • 8-10 large shrimp, peeled and deveined (optional)
    • Gluten-free soy sauce or tamari (for dipping)

    For Frying:

    Vegetable oil or a neutral oil suitable for frying

    Instructions:

    Prepare the Ingredients:

    Wash and slice the vegetables into thin, even pieces for quick and uniform frying. Pat dry with paper towels.

    If using shrimp, ensure they are peeled, deveined, and patted dry.

    Heat the Oil:

    Pour oil into a deep skillet or saucepan to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for consistent results.

    Make the Batter:

    In a medium bowl, whisk together the rice flour, cornstarch, tapioca flour, baking powder, and salt.

    Gradually add the ice-cold sparkling water, stirring gently until just combined. The batter should be slightly lumpy; overmixing can make the tempura heavy.

    Coat and Fry:

    Dip each piece of vegetable or shrimp into the batter, ensuring it is evenly coated. Allow excess batter to drip off.

    Carefully place the coated pieces into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the tempura is golden and crisp.

    Remove the tempura with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

    Serve and Enjoy:

    Arrange the tempura on a serving platter. Serve immediately with gluten-free soy sauce or tamari for dipping.

    Tips for Perfect Gluten-Free Tempura

    • Keep the Batter Cold: The key to light and crispy tempura is maintaining an icy cold batter. Keep a bowl of ice water underneath the mixing bowl to preserve the temperature.
    • Work Quickly: Tempura batter is best used immediately, as the sparkling water’s carbonation helps create a delicate texture.
    • Choose Neutral Oil: Use oils like canola, vegetable, or peanut oil for frying to avoid overpowering the tempura's flavor.

    This gluten-free tempura recipe allows you to enjoy a classic Japanese dish with all the crunch and flavor, minus the gluten. Whether you're preparing it for a family dinner or a special occasion, this versatile dish is sure to impress!


    User Feedback

    Recommended Comments

    There are no comments to display.



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Is Tempura Gluten-Free?
    Celiac.com 08/27/2024 - Tempura is a popular Japanese dish known for its light and crispy texture. It typically consists of seafood or vegetables coated in a batter and deep-fried until golden brown. While tempura may seem straightforward, the ingredients used in the batter can raise concerns for those who need to avoid gluten. Traditionally, tempura batter is made from wheat flour, which contains gluten, making the dish unsafe for individuals with celiac disease or gluten sensitivity. Understanding the components of tempura and how it is prepared is crucial for anyone following a gluten-free diet.
    Gluten in Traditional Tempura
    The primary ingredient in traditional tempura batter is wheat flour, which is mixed with cold water and sometimes an egg to create a smooth coating...


    Scott Adams
    Gluten-Free Chicken Teriyaki: A Classic Japanese Dish
    Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture.
    This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection...


    Scott Adams
    Gluten-Free Ramen: A Comforting Bowl of Japanese Tradition
    Celiac.com 02/18/2025 - Ramen is more than just a meal in Japan; it’s a beloved comfort food that carries a rich history. Originating from Chinese immigrants in Japan during the early 20th century, ramen has evolved into its own iconic dish, with various regional styles and unique flavors. Traditionally, ramen is made with wheat noodles, but for those with gluten sensitivities, there's no need to miss out on this warm, flavorful dish. Gluten-free ramen provides the same hearty experience, with a delicious homemade broth and toppings that can be easily customized.
    This gluten-free ramen recipe swaps traditional wheat noodles for gluten-free ramen noodles, while still preserving the deep, savory umami flavors in the broth. The broth, made with a rich combination of miso, soy, and gi...


    Scott Adams
    Japanese Curry: A Comforting Gluten-Free Twist
    Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food.
    For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade g...


  • Recent Activity

    1. - trents replied to Jaylan's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Symptoms & waiting on blood test results

    2. - Jaylan posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Symptoms & waiting on blood test results

    3. - robingfellow posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Celebrity Luncheon Loaf Gluten Free


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,479
    • Most Online (within 30 mins)
      7,748

    SusieW
    Newest Member
    SusieW
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Jy11
      12
    • Beck1430
      4
    • ChrisSeth
      12
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...