What is tempura?
Tempura is a Japanese dish consisting of seafood, vegetables, or other ingredients that have been coated in a light, crispy batter and then deep fried. The batter used for tempura is made from very basic ingredients – usually just flour, water or dashi (Japanese fish stock), and sometimes eggs.
Tempura batter forms a thin, lacy coating on foods when fried that is delicate and crunchy. It absorbs very little oil compared to many other fried foods, so tempura can be a lighter alternative to heavy battered and fried dishes found in Western cuisines. The tempura batter stays crisp even when cooled.
Some key features of tempura batter:
- Very low in fat and calories compared to other fried foods
- Extremely light and thin, unlike thick pasty batters
- Does not absorb much oil when fried
- Remains very crisp and delicate even when cool
- Made from very basic ingredients – flour, water, sometimes egg
The starting mixture for tempura batter is a very basic blend of ice cold water and wheat flour, which forms a thin, runny batter. Frying in hot oil causes the batter to instantly set and form a lacy, crispy coating around the foods.
So in summary, tempura refers to seafood, veggies or other ingredients coated in a thin, crispy batter and fried. The batter consists mainly of flour, water, and sometimes egg for richness.
What types of flour are used in tempura batter?
The main flour used for tempura batter is wheat flour. Specifically, most tempura batters use cake/pastry flour or all-purpose flour, rather than bread flour.
Here’s a breakdown of the types of wheat flour commonly used:
Cake or pastry flour – Finely milled soft wheat flour with a lower protein content. Typically around 8-10% gluten protein. The finely ground, soft texture creates a tender, delicate crispness in tempura batter. Most traditional tempura recipes call for cake or pastry flour.
All-purpose flour – A blend of soft and hard wheat flours with a medium gluten protein content around 10-12%. All-purpose flour makes a slightly less delicate, but still acceptably light and crispy tempura batter.
Bread flour – Higher protein content over 12% due to harder wheat types. Good for chewy bread, but not ideal for light tempura batter.
So cake or pastry flour is considered ideal for the lightest, crispiest tempura batter coating. But all-purpose flour also produces acceptable tempura batter for most home cooks. Bread flour is too high in gluten protein and will create a thicker, chewier texture.
Most tempura batter contains only wheat flour and does not use any other grain flours. But there are gluten-free tempura options using rice flour, chickpea flour, tapioca starch or cornstarch instead of wheat.
Does Traditional Tempura Contain Gluten?
Yes, traditional tempura batter does contain gluten because it is made with wheat flour.
Specifically, tempura batter contains:
- Cake or pastry flour – Contains gluten from soft wheat flour
- All-purpose flour – Contains gluten from both hard and soft wheat flours
- Occasionally bread flour – Very high in gluten protein
All forms of wheat flour contain gluten, which is a protein naturally found in wheat. Gluten is what gives wheat flour the elasticity and binding qualities needed to make things like bread dough that can be kneaded and rise.
When wheat flour is mixed with liquid and fried, as in tempura, the gluten helps form the thin, lacy coating that crisps up beautifully in hot oil.
So traditional Japanese tempura is not gluten-free due to the wheat flour used in the batter. Anyone following a gluten-free diet would need to avoid tempura made with regular wheat flour and instead choose a gluten-free flour substitute.
Are there Gluten-Free Substitutes for Tempura?
Yes, there are several alternative flours that can be used to make gluten-free tempura batter:
Rice flour – Produces a crispy, crunchy texture. Pure rice flour can be overly gritty, so is often combined with other starches.
Chickpea flour – Adds extra crispness and also a nutty, savory flavor. Can use on its own or blend with rice flour.
Tapioca starch/flour – Creates a delicate texture and crisp bite similar to wheat flour. Often used blended with rice flour.
Cornstarch – Very light and crispy, but can be overly dry on its own. Often blended with rice flour to balance moisture.
Potato starch – Adds crunch without grittiness. Another good starch to use with rice flour.
Gluten-free tempura batters work best using a blend of alternative flours rather than a single flour on its own. This allows gluten-free flours to complement each other.
Here are some examples of gluten-free tempura batter blends:
- 60% rice flour + 40% tapioca starch
- 50% chickpea flour + 50% rice flour
- 70% rice flour + 15% cornstarch + 15% potato starch
The exact blend depends on the flavor, texture, and crispness you prefer. But rice flour tends to be the best basic flour alternative to use along with starchy thickeners like tapioca, cornstarch or potato starch. A touch of chickpea flour can add nice flavor.
Gluten-free tempura will be slightly thicker and absorb a bit more oil compared to wheat flour versions. But using very cold ice water and resting the batter before use helps keep the coating delicate and crisp. With some tweaking of proportions and ingredients, you can achieve great gluten-free tempura.
What about Batter Thickeners like Egg or Baking Powder?
Beyond just the flour itself, some other common tempura batter ingredients can also be good choices for gluten-free cooking.
Eggs – Adding an egg, egg white, or egg yolk helps enrich the batter and promote browning. This works equally well in wheat or gluten-free tempura.
Baking powder – A small amount of baking powder can help lighten and crispen the batter. Gluten-free batters benefit from this leavening to reduce density. About 1/2 teaspoon per cup of flour is sufficient.
Soda water – Some batters use soda water instead of plain water to add air bubbles and lighten the texture. The carbonation effect works in both wheat and gluten-free versions.
Starch thickeners – As mentioned above, adding tapioca, potato or cornstarch helps improve the texture and crispness of gluten-free tempura. About 10-20% starch by flour weight is often ideal.
So while the actual flour makes the biggest difference, using egg, baking powder, soda water and starch thickeners appropriately can all help produce delicious gluten-free tempura too.
What Are Good Gluten-Free Batter Tips?
Here are some helpful tips for getting the best results when making gluten-free tempura:
- Use very cold ice water – This keeps the gluten-free batter light rather than thick and pasty.
- Rest the batter briefly before using – Letting it sit for 15-30 minutes allows flour hydration for a thin, even coating.
- Add a little vinegar or lemon juice – Acid helps strengthen rice flours and boost crispness.
- Don’t overmix once liquid is added – Gentle mixing avoids denseness.
- Keep oil temperature consistent – Gluten-free batters crisp best at 350-375°F.
- Work in small batches – Frying too much batter lowers oil temperature.
- Don’t ladle too much batter onto foods.
- Allow excess batter to drip off before frying.
- Fry until light golden brown – Avoid greasy dark spots.
Following these tips will help you get the lightest, crispiest and least oily gluten-free tempura possible. Taking care with your batter procedure and frying technique makes a big difference.
What Are Some Tasty Gluten-Free Tempura Options?
All kinds of seafood, veggies, mushrooms and other foods taste delicious in gluten-free tempura batter. Here are some flavorful ideas to try:
Seafood
– Shrimp
– Scallops
– Squid
– White fish like tilapia or cod
– Thin fish fillets
Vegetables
– Zucchini or summer squash slices
– Eggplant
– Asparagus spears
– Broccoli florets
– Carrot sticks
– Green beans
– Sweet potato
Other Goodies
– Shiitake or button mushrooms
– Slices of lotus root
– Thin slices of sweet potato
– Wedges of kabocha squash
– Slices of lotus root
– Nori seaweed strips
The beauty of tempura is that the batter adds a delicious contrasting crunch to all sorts of foods. Let your imagination run wild with gluten-free tempura combinations!
Conclusion
Tempura batter does traditionally contain gluten, since wheat flour is used to provide the characteristic light crispiness. However, there are several great gluten-free alternatives using rice, chickpea, tapioca or corn flours instead. With some care taken in technique and batter proportions, you can make gluten-free tempura with a delicate, crunchy exterior very similar to the wheat flour version. Let your creativity run wild playing with gluten-free batters and veggies, seafood or other mix-ins. Gluten-free tempura opens up this classic Japanese dish to broader enjoyment.
