Tempura batter is traditionally made from very simple ingredients like water, egg, and flour. With just these basic components, tempura batter recipes can vary widely on whether they contain gluten or not. The key factor is the type of flour used in the batter.
What makes batter gluten-free?
For tempura batter to be completely gluten-free, it must avoid all ingredients that contain gluten. Gluten is a protein found in grains like wheat, barley, and rye. When flour made from these grains is mixed with water, the gluten forms an elastic network that gives baked goods their chewy texture.
People with celiac disease or gluten sensitivity need to avoid gluten in their diets. For tempura batter to be safe for them, it needs to use a flour that does not contain gluten.
Gluten-free flour options
There are a few different types of flour that can be used to make gluten-free tempura batter:
- Rice flour – Made from ground rice. This is one of the most common gluten-free flour options used in tempura batter.
- Cornstarch – Made from corn. It produces a very crisp, light batter.
- Potato starch
- Tapioca flour
- Almond flour
- Coconut flour
As long as the batter avoids any flours made from wheat, barley, or rye, it can be considered gluten-free. Rice flour and cornstarch are two of the most popular choices for gluten-free tempura batters.
Traditional tempura batter contains gluten
Authentic Japanese tempura batter is traditionally made with just flour, eggs, and water. The flour used is usually wheat flour, which contains gluten. So traditional tempura batter is not gluten-free.
However, there are plenty of gluten-free variations that use rice flour or other gluten-free options instead of wheat. As tempura grows in popularity worldwide, these gluten-free versions are becoming more common.
Key traits of traditional tempura batter
What makes the traditional tempura batter so unique is:
- Very cold water (around 50°F/10°C) – This helps keep the batter light and crisp.
- No leavening agents like baking powder or yeast – This also contributes to the lightness.
- Minimal mixing – Over-mixing develops gluten and makes the batter heavy.
When making gluten-free substitutions, it’s important to maintain these qualities as much as possible for authentic tempura texture.
Making gluten-free tempura batter
Gluten-free tempura batter is easy to make at home. Here are a few tips:
Use very cold water
The cold water helps the batter come out light and crisp after frying. Make sure to use ice cold water straight from the tap.
Substitute rice flour for wheat flour
Rice flour gives great crunch and is the most common gluten-free substitute. Sift it before using to prevent clumping.
Consider cornstarch for extra crispness
Adding some cornstarch along with rice flour makes the batter extra crispy. The cornstarch also helps the batter adhere nicely to the food being fried.
Don’t overmix
Gently mix the batter just until combined. Too much mixing activates gluten development in wheat-based batters. Overmixing gluten-free batter makes it dense and heavy.
Let it rest before using
After mixing up the batter, let it rest at room temperature for 15-30 minutes. This allows the flour to fully hydrate for the best texture.
Here is a simple gluten-free tempura batter recipe:
| Ingredient | Amount |
|---|---|
| Rice flour | 1 cup |
| Cornstarch | 1/4 cup |
| Egg | 1 |
| Cold water | 1 1/4 cups |
| Salt | 1/4 teaspoon |
Whisk together all ingredients just until combined. Let batter rest at room temperature for at least 15 minutes before using.
Tips for gluten-free tempura
Frying gluten-free tempura requires some special care for the best results:
Use plenty of oil
Fill the pan with 2-3 inches of oil for even heat. The tempura cooks very quickly, so hot oil is key.
Fry in small batches
Overcrowding the pan brings down the oil temperature. Fry just a few pieces at a time for light, crisp tempura.
Pat dry ingredients before coating
Remove any excess moisture from ingredients before dipping in batter. Moisture makes the batter heavy and soggy.
Work quickly while coating
Have the batter ready to go right before frying. Dip ingredients quickly in batter and immediately add to oil. Don’t let batter-coated items sit before frying.
Adjust batter consistency if needed
The batter should coat ingredients thinly. If it seems thick, whisk in a tablespoon or two of cold water before using.
What can be made into tempura?
Virtually any meat, seafood, or vegetables can be tempura fried. Here are some popular tempura ingredients:
- Shrimp
- Fish like cod, tilapia or haddock
- Chicken breast or tenders
- Squash
- Zucchini
- Eggplant
- Asparagus
- Sweet potato
- Broccoli
- Onions
- Green beans
- Carrots
- Mushrooms
Make sure ingredients are dried well before coating for the crispiest tempura possible. Meat and fish may need to be cut into smaller pieces to fry evenly.
Serving gluten-free tempura
Tempura is best enjoyed right after frying while the interior is still steaming hot. Here are some serving suggestions:
Pair with dipping sauce
Traditional tempura dipping sauce features a blend of dashi, soy sauce, and mirin. For gluten-free diners, use tamari instead of regular soy sauce.
Add a side of rice or salad
Steamed rice or a fresh green salad balances the fried tempura nicely on the plate. Rice flour tempura pairs especially well with rice.
Roll in nori
For a fun presentation, roll hot tempura ingredients in toasted nori seaweed sheets. The tempura softens the crisp nori slightly.
Sprinkle with salt
A light sprinkle of salt over tempura as soon as it comes out of the oil adds appealing flavor and texture.
Health benefits of gluten-free tempura
While fried foods aren’t considered the healthiest option, gluten-free tempura batter does have some advantages over wheat-based versions:
Lower glycemic impact
Rice and corn flours have lower glycemic indexes than wheat flour. This helps reduce spikes in blood sugar.
More vitamins and minerals
Gluten-free flours like rice and almond flours offer more fiber, vitamins, and minerals than refined wheat flour.
No inflammatory gluten
Avoiding gluten prevents inflammation problems caused by gluten intolerance or celiac disease.
Using healthier oils like avocado or coconut oil to fry can also improve the nutrition profile of gluten-free tempura.
Common questions about gluten-free tempura
Is rice flour tempura authentic?
Rice flour gives tempura a very similar texture and flavor to wheat-based tempura batter. Many people find it just as satisfying. It offers a great gluten-free alternative while maintaining the essence of traditional tempura.
Is cornstarch necessary in the batter?
Cornstarch isn’t strictly necessary, but it does make the batter extremely crisp and light. Rice flour tempura batter definitely still works well without cornstarch added.
Can you use all-purpose gluten-free flour blends?
Pre-made gluten-free flour blends can be used but may not get quite as crisp or light as single-ingredient flours. Check the label to make sure no wheat, barley or rye flours are included.
Should you use beer in gluten-free tempura batter?
Some tempura batters include beer, but this is not common or traditional. Gluten-free beer could be used, but is not needed to make great gluten-free tempura.
Conclusion
While traditional tempura batter contains gluten from wheat flour, many tasty gluten-free versions can be made using rice, corn, or other gluten-free flours. With some simple recipe substitutions, people with gluten intolerance can still enjoy the light, crisp texture of tempura.
Care does need to be taken when frying to keep the tempura from absorbing oil and getting soggy without the gluten structure. Overall though, gluten-free batters work wonderfully for most tempura vegetables, seafood and other ingredients.
Gluten-free tempura provides a safer option for those avoiding gluten, while still offering the delicious flavor and satisfying crunch of this Japanese favorite.