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
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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!
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