By Wendy Stoltz, Gusti Ayu Wahyuni Mertawati / Last Modified On August 30, 2023

Create this gluten-free tempura with our easy-to-make batter that’s versatile enough for all your tempura cravings. Whether you're imagining tempura shrimp, veggies, or more, this batter delivers a taste and texture that can rival or even surpass the traditional version.

If you are anything like me, then you probably can't resist anything dipped in a good batter with a nice crunch and the mandatory dipping sauce. Once you have tried this recipe, you might as well make these Gluten- Free Onion Rings; no burger is complete without them. You can also make these showstopping Gluten-Free Shrimp Recipes perfect for your next cocktail party. Don't forget the must-have Seafood Dip, and while we are on the topic of discussing seafood, you may wonder if sushi is gluten-free.

While you're planning your next cocktail party, why not embark on a flavorful journey towards gluten-free mastery with expert-guided courses that elevate your culinary skills on Udemy?

Table of Contents

Gluten-Free Tempura Recipe

I was a little intimidated making Gluten-Free Tempura batter, but it really is so effortless. The best thing is that it will satisfy all tempura cravings, all while rivaling the traditional gluten version in taste and texture.

This GF tempura batter can be effortlessly applied to most vegetables and protein choices, making it a great appetizer, perfect for your next cocktail party or even a quick and easy dinner meal. No child ever says no to the allure of a good dipping sauce.

We are sharing all the tips and tricks to create the best Gluten-Free Tempura batter in the comfort of your own kitchen. Discover the nuances of deep-frying shrimp and vegetables enveloped in a delicate, crisp batter that will be asked for all the time.

Why You’re Going to Love This Gluten-Free Tempura

Crispy gluten-free fry batter - The tempura's gluten-free batter results in a wonderfully crisp and light texture that's a joy to bite into.

Versatile protein choices - With various vegetables and seafood, you can customize your tempura to suit your taste, creating a medley of flavors and textures.

Easy to prepare - This recipe guides you through straightforward steps, making gluten-free tempura accessible to beginners and experienced cooks alike.

Ingredients in Gluten-Free Tempura

Rice Flour - Rice flour provides the main structure for the tempura batter, giving it a light and crispy texture when fried.

Corn Starch - This tempura batter with Corn starch contributes to the crispiness of the tempura coating, creating a delicate and crunchy outer layer.

Salt - Salt enhances the overall flavor of the tempura and balances the sweetness of some ingredients.

Soda Water - Soda water adds carbonation to the batter, producing a light and airy texture when fried.

Baking Soda and Vinegar - Combining baking soda and vinegar creates a reaction that further lightens the batter, resulting in a crispier coating.

Prawns, Vegetables, and Seafood - These ingredients are the stars of the dish, providing a variety of flavors, textures, and nutrients.

Oil - The oil is used for frying and gives the tempura its characteristic crispy exterior while cooking the ingredients to perfection.

Dipping Sauce - The dipping sauce complements the tempura by adding a savory and umami-rich element that enhances the overall taste. Traditionally it is served with Mentsuyu or Tentsuyu. I have not found a gluten-free version, so it is best to make your own. Here is a homemade gluten-free tentsuyu for you to try. You can also use gluten-free soy sauce, tamari sauce, Japanese BBQ Sauce (seriously delicious), or this gluten-free umami sauce. The sky is really the limit here, depending on what sauces you enjoy.

Equipment Needed for This Gluten-Free Tempura

Heavy Pan - A deep fryer or a sturdy, deep pan is essential for frying the tempura to perfection, ensuring even cooking and crispy results.

Thermometer - A kitchen thermometer helps maintain the correct oil temperature, preventing undercooking or overcooking of the tempura.

Mixing Bowls - Use mixing bowls to combine the dry and wet ingredients to create the batter for coating the vegetables and seafood.

Cooling Rack - A cooling rack allows the fried tempura to cool without getting soggy, maintaining its crispiness.

Slotted Spoon or Tongs - Slotted spoons or tongs are handy for safely placing the coated ingredients into the hot oil and removing them once they're fried to the desired level.

Whisk - A whisk is essential for creating a smooth and lump-free batter that coats your ingredients evenly, resulting in perfect gluten-free tempura.

If you have any questions about making Gluten-Free Tempura, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Tempura

Begin by preparing the prawns. To keep them straight, make a few shallow slits on the belly side—three slits should be enough, but no more than four. These cuts should release tension in the curving muscle. Gently press and straighten the prawns to elongate them. Now the prawns are ready.
Heat vegetable oil in a deep fryer to 350°F (175°C) or use a heavy pan. As the oil heats up, you can start preparing the batter.
In a mixing bowl, combine rice flour, cornstarch, and salt. Mix these dry ingredients thoroughly.
Gradually add the cold soda water to the dry mixture while stirring. Aim for a batter consistency that is not overly thick but not too thin either. Watch the video for a visual guide.
In a separate small bowl, mix the baking soda and white vinegar. Then, add this mixture to the batter and stir well. Your batter is now ready to be used.
Let's move on to frying the tempura. Reduce the heat to low. Dip the sliced sweet potato into the batter, allowing excess batter to drip off, and then fry until it turns a light golden brown (approximately 2-3 minutes). Once fried, transfer the sweet potato to a cooling rack.
Proceed to dip the rest of the vegetables and prawns into the batter and fry them as well.
Serve the tempura while it's still hot. Accompany the tempura with gluten-free Mentsuyu or gluten-free Tentsuyu, which are traditional tempura dipping sauces. Enjoy your delicious gluten-free tempura!

Note: Video instructions can help provide visual guidance for achieving the desired batter consistency, so go take a look!

Tips for Making the Best Gluten-Free Tempura

Chilled Ingredients are Key - Ensure that the soda water and the vegetables/prawns are cold before mixing and frying. Cold ingredients help create a crispy texture.

Proper Oil Temperature - Maintain the oil temperature around 350°F (175°C) for ideal frying. Using a thermometer helps prevent undercooking or burning.

Slits in Prawns - Make shallow slits on the prawn's belly to prevent curling while frying, resulting in straight tempura.

Balanced Batter Consistency - Gradually add soda water to the dry ingredients until you achieve a batter that's not too thick and not too thin. Aim for a smooth, slightly runny consistency.

Baking Soda and Vinegar Boost - Adding a mixture of baking soda and white vinegar to the batter enhances the crispiness and lightness of the tempura coating.

Lightly Dust Ingredients - Before dipping in batter, lightly dust vegetables and prawns with rice flour to ensure the batter adheres well during frying.

Avoid Crowding the Fryer - Fry only a few pieces at a time to prevent overcrowding, which can lead to uneven cooking and a less crispy texture.

Drain Excess Batter - Allow excess batter to drip off the coated ingredients before frying. This prevents excess oil absorption and results in a lighter tempura.

Quick and Gentle Frying - Fry the tempura for a short time (2-3 minutes) to achieve a delicate, crispy texture. Use gentle movements when placing items in the oil to avoid splattering.

Use a Cooling Rack - After frying, place the tempura on a cooling rack instead of paper towels. This prevents steam from making the tempura soggy.

Serve Immediately - Tempura is at its best when served fresh and hot. Enjoy it promptly to experience the crispy, light texture.

Dipping Sauce - Choose a complementary gluten-free dipping sauce to enhance the flavors of the tempura without overpowering it.

Frequently Asked Questions

How Do I Store Gluten-Free Tempura?

Tempura is best enjoyed fresh immediately after frying for optimal texture and taste. If you have leftovers, store them in an airtight container in the refrigerator. Reheat in an oven or air fryer at a low temperature to help maintain crispiness. Avoid using a microwave, as it can make the tempura soggy.

Can I Freeze Gluten-Free Tempura?

Freezing tempura is not recommended, as it can result in a loss of crispiness and texture upon thawing.

Can You Make This Gluten-Free Tempura Ahead of Time?

While it's best to consume tempura immediately, you can prepare the dry mixture (rice flour, cornstarch, salt) and store it in an airtight container. Mix the wet ingredients just before frying to maintain the batter's texture.

What Substitutions / Replacements Can I Make in This Gluten-Free Tempura?

Carbonated Water - If you don't have soda water, use sparkling water.

Vegetables and Protein - Experiment with various vegetables (zucchini, bell peppers, carrots) or proteins (chicken, fish) for different flavors and textures.

Egg Replacement - To make the batter vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a commercial egg replacer. I have, however, not tried this yet; let us know if you do.

Dipping Sauce - Customize the dipping sauce with gluten-free soy sauce, tamari, or coconut aminos for a unique twist.

Spices and Herbs - Add your favorite gluten-free spices and herbs to the batter for extra flavor, such as paprika, garlic powder, or chopped fresh herbs.

Oil Choices - Use an oil with a high smoke point, such as vegetable, canola, or grapeseed oil, for frying.

What Other Vegetables Or Seafood Can I Use With This GF Tempura Batter?

Explore exciting variations for your gluten-free tempura with alternative vegetable and seafood choices like some suggestions below:

Vegetables - Use sliced zucchini, bell peppers, mushrooms, broccoli florets, or asparagus spears for various flavors and colors in your tempura.
Seafood - Apart from prawns, experiment with slices of white fish (such as cod or haddock), squid rings, or even scallops for a delicious seafood twist on your gluten-free tempura.

Yield: 4 servings

Gluten-Free Tempura

Name: Gluten-Free Tempura
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4
Cuisine: Asian
Ingredients: oil for frying; 1 ½ cups rice flour; ½ cup corn starch; ½ tsp salt; 1 ½ cups cold soda water; ½ tsp baking soda; 1 tsp white vinegar; 4 prawns, clean and peel, leave the tails.; ½ sweet potato, ¼ inch sliced; 1 small eggplant, ¼ inch sliced; 1 small daikon radish, ¼ inch sliced; 1 small onion, ¼ inch sliced; ½ cup spinach

This gluten-free tempura is such a versatile batter for shrimp, veggies & more.

Prep Time 40 minutes

Cook Time 12 minutes

Total Time 52 minutes

Ingredients

oil for frying
1 ½ cups rice flour
½ cup corn starch
½ tsp salt
1 ½ cups cold soda water
½ tsp baking soda
1 tsp white vinegar
4 prawns, clean and peel, leave the tails.
½ sweet potato, ¼ inch sliced
1 small eggplant, ¼ inch sliced
1 small daikon radish, ¼ inch sliced
1 small onion, ¼ inch sliced
½ cup spinach

Instructions

Begin by preparing the prawns. To keep them straight, make a few shallow slits on the belly side—three slits should be enough, but no more than four. These cuts should release tension in the curving muscle. Gently press and straighten the prawns to elongate them. Now the prawns are ready.
Heat vegetable oil in a deep fryer to 350°F (175°C) or use a heavy pan. As the oil heats up, you can start preparing the batter.
In a mixing bowl, combine rice flour, cornstarch, and salt. Mix these dry ingredients thoroughly.
Gradually add the cold soda water to the dry mixture while stirring. Aim for a batter consistency that is not overly thick but not too thin either. Watch the video for a visual guide.
In a separate small bowl, mix the baking soda and white vinegar. Then, add this mixture to the batter and stir well. Your batter is now ready to be used.
Let's move on to frying the tempura. Reduce the heat to low. Dip the sliced sweet potato into the batter, allowing excess batter to drip off, and then fry until it turns a light golden brown (approximately 2-3 minutes). Once fried, transfer the sweet potato to a cooling rack.
Proceed to dip the rest of the vegetables and prawns into the batter and fry them as well.
Serve the tempura while it's still hot. Accompany the tempura with gluten-free Mentsuyu or gluten-free Tentsuyu, which are traditional tempura dipping sauces. Enjoy your delicious gluten-free tempura!

Notes

Dipping sauce - Accompany the tempura with gluten-free Mentsuyu or gluten-free Tentsuyu, which are traditional tempura dipping sauces. I have not found a brand online or in-store so I make my own.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 543mgCarbohydrates: 80gFiber: 7gSugar: 7gProtein: 7g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this Gluten-Free Tempura recipe? Please leave me a comment below, letting me know what you think.

Thanks for sharing!

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