The Basics of Tempura
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. The batter used in tempura is made from very basic ingredients – flour, eggs, and ice cold water or club soda. After dipping the ingredients in the ultra-light tempura batter, they are immediately fried in oil around 350-375°F until golden and crispy. Some key points about traditional tempura batter:
- It does not contain leavening, so no baking powder or baking soda.
- It is mixed very lightly to maintain the air bubbles from the club soda or water.
- It uses ice cold liquid ingredients to prevent gluten development.
The end result is an extremely airy, crunchy coating around the juicy ingredients. Common items used in tempura include shrimp, fish, sweet potatoes, zucchini, bell peppers, and asparagus. The tempura ingredients are often served with a dipping sauce on the side for flavor.
So in summary, traditional tempura batter relies on the combination of flour, eggs, and carbonated water to achieve its distinctive crispy texture, without relying on leavening agents found in baked goods. This gives the batter a lighter density and flourish than a typical beer batter.
The Potential for Gluten
Now that we understand the basics of tempura, we can look at whether it is always gluten-free. The primary ingredient that gives tempura batter its protein and binding qualities is wheat flour. Wheat flour contains the protein gluten, which allows the batter to coat the ingredients and achieve that light, stretchy texture after frying.
Here are some key points on the reasons wheat flour is used in traditional tempura batter:
- Has the right combination of proteins (gluten) and starch to create a thin, light coating
- Gluten development enables the batter to stick to the ingredients and maintain integrity during frying
- The starch provides crunchiness while the gluten makes it stretchy yet light
- Rice flour and other gluten-free flours do not contain the proteins necessary to mimic the elasticity of wheat flour
So while there are many variations on tempura batter, the traditional and most common version relies specifically on wheat flour to create the distinctive texture. Because wheat contains gluten, the majority of traditional tempura batters are therefore not gluten-free.
Are There Gluten-Free Options?
While wheat flour provides the ideal properties for stretch and crunch in tempura, there are some gluten-free options that can produce a somewhat similar effect. However, the texture and adhesion of the batter can be difficult to replicate without gluten. Here are some examples of substitutes:
- Rice Flour – Made from ground rice, it can provide starch for crunch but minimal binding without gluten.
- Cornstarch – Adds crispness but not as much stretch or binding as wheat flour.
- Tapioca Starch – Starchy and crisp when fried, but no gluten so minimal stretch or adhesion.
- Chickpea Flour – Has more protein than other gluten-free flours, can help bind batter.
- Eggs – Some recipes increase eggs to act as a binder without gluten.
Testing combinations of these ingredients can help approximate the lightness and crunch of traditional tempura batter. But overall, gluten-free tempura will have a denser, thinner batter that adheres less to the main ingredients. The texture is harder to replicate.
Gluten-Free Tempura at Restaurants
If you follow a gluten-free diet, eating tempura at a Japanese restaurant requires some caution and awareness. Here are some tips:
- Ask if they have dedicated gluten-free fryer oil – shared oil means cross-contamination
- Ensure the restaurant has gluten-free soy sauce for dipping – regular soy contains wheat
- Request they change gloves/utensils before preparing your order if shared fryers
- Ask if they have a gluten-free tempura batter recipe and understand allergy precautions
- Be aware that even if the tempura is gluten-free, other menu items may contain gluten
With proper protocols, restaurants can certainly accommodate gluten-free tempura. But it requires advance planning and knowledge about their specific practices. Just because a restaurant serves tempura does not mean it can safely offer gluten-free tempura. Always inquire about their process and policies before ordering.
Making Gluten-Free Tempura at Home
Preparing gluten-free tempura at home gives you full control over the ingredients and process. Here are some tips for creating your own gluten-free tempura:
- Use individual pots and utensils dedicated to gluten-free cooking only
- Combine rice flour, cornstarch, chickpea flour for the batter
- Use carbonated water or club soda for air bubbles
- Refrigerate batter for 30 min before using
- Use high smoke point oil like avocado, peanut or grapeseed oil
- Fry in small batches at 375°F
- Work swiftly to coat ingredients before batter dissolves
- Serve with GF tamari instead of soy sauce for dipping
It can take some trial and error to find the right batter consistency and ingredients that meet your preferences. Having the right kitchen gear for frying and dipping also helps make homemade gluten-free tempura an easier process. With practice, you can come close to replicating the crunchy, airy texture of traditional tempura without the gluten.
Potential for Gluten Cross-Contamination
In addition to the wheat flour in tempura batter itself, there are some other ways gluten cross-contamination can occur when cooking or eating tempura:
- Frying oil used for non-GF foods
- Batter mixed or cooked in shared cookware
- Shared prep areas and utensils
- Dredging foods through flour before batter
- Using thickening agent like wheat starch
- Served alongside soy sauce or other gluten ingredients
- Fried alongside non-GF foods like dumplings, spring rolls
To avoid cross-contact, you need to follow strict gluten-free protocols including:
- Dedicated fryer or fresh oil in pan
- Batter made in GF-only cookware
- Separate prep area and tools
- Rice flour or cornstarch for dredging
- GF thickeners like tapioca or xanthan gum
- GF dipping sauces only
- Individual or separate frying of GF foods
Following correct protocols for deep frying and dipping can help significantly reduce the risk of gluten exposure when cooking gluten-free tempura.
Key Takeaways
Here are the key points on whether tempura is always gluten-free:
- Traditional tempura batter relies on wheat flour, which contains gluten
- Gluten provides the binding, stretch, and lightness distinctive to tempura
- Gluten-free flours like rice and tapioca starch can mimic tempura but texture is hard to replicate
- Restaurants may offer gluten-free tempura but cross-contamination is a risk
- Making tempura at home allows control over ingredients and environment
- Strict protocols must be followed to avoid gluten cross-contact when cooking
While it is possible to create gluten-free tempura, traditional tempura contains gluten and the risk of exposure remains quite high outside a fully gluten-free environment. Those following a gluten-free diet need to weigh their options carefully and understand the limitations of reproducing true tempura without gluten. With the right precautions however, gluten-free tempura can still allow you to enjoy similar flavors and textures of this popular Japanese dish.
Common Questions about Gluten and Tempura
Here are answers to some frequently asked questions about the relationship between tempura and gluten:
Can you make tempura with just rice flour?
It is possible to make tempura batter solely with rice flour, however it will lack the stretchiness and binding that gluten provides. The batter will run off the ingredients more and have a thinner, starchy coating. With careful frying though, rice flour tempura can still have a pleasant crunch.
Is tempura batter egg-free?
No, tempura batter traditionally contains egg ingredients including whole eggs, egg yolks, or a combination. The eggs help add richness of flavor, color, and also act as a binder in the absence of gluten. Some recipes may exclude egg to be vegan or due to allergies. But eggs are a core ingredient in most tempura batters.
Does tempura batter have dairy in it?
Traditional tempura batter does not contain dairy ingredients. The only animal product used is egg. Dairy ingredients like milk or butter would add an undesired flavor. So tempura batter is mainly eggs, flour and water – making it naturally dairy-free unless dairy is added by the cook.
Is shrimp tempura gluten-free?
The shrimp itself would be gluten-free, but because it is coated in wheat flour tempura batter and then fried, most shrimp tempura contains gluten and is not gluten-free. To ensure gluten-free shrimp tempura, you need a guaranteed gluten-free frying setup and gluten-free batter recipe.
What oil is best for gluten-free tempura?
The best oils for gluten-free tempura are those with high smoke points and neutral flavors like refined avocado, grapeseed, peanut, or rice bran oil. This allows the oil to get hot enough for crispy tempura with minimal gluten risk from the oil itself. Canola or vegetable oil can also work well.
Can you make tempura with cornstarch?
Yes, tempura batter can be made using cornstarch instead of wheat flour. However, cornstarch lacks the gluten proteins that enable the stretchy, light texture of traditional tempura. Cornstarch will create a thinner, crisper coating that falls off the ingredient more easily during frying and may have less adhesion.
Is tempura considered healthy?
Tempura is not considered among the healthier cooking methods. Deep frying adds significant calories from the oil. And the batter, though light, still contains refined carbs from wheat flour along with fat from egg yolks. However, tempura can be made a bit more healthy if cooking with high quality vegetable oil, minimal batter, and lean proteins or lots of vegetables. Eaten in moderation, tempura can still fit into an overall balanced diet.
What veggies work well for gluten-free tempura?
Some of the best vegetables to use in gluten-free tempura include sweet potatoes, carrots, mushrooms, onions, bell peppers, broccoli, asparagus, green beans, zucchini, eggplant, and squash. Sticking with firmer vegetables helps maintain their shape better during frying compared to soft or watery vegetables. For seafood, mild white fish, shrimp and scallops work well.
Should you soak ingredients before tempura batter?
Most traditional tempura recipes recommend soaking vegetables or seafood in ice water for 5-10 minutes before coating and frying. This removes excess starch from the surface that could make the batter gummy. Pat ingredients very dry in order to help the tempura batter adhere best before frying for maximum crunch.
Conclusion
In conclusion, traditionally prepared tempura is not gluten-free due to its use of wheat flour batter. While it is possible to craft gluten-free tempura by using substitute flours, the distinctive stretchy, light texture becomes difficult to truly replicate without gluten. Care must also be taken to avoid cross-contamination when cooking or eating out. With proper planning however, those avoiding gluten can still find ways to safely enjoy similar flavors and textures of tempura. While not always completely gluten-free, tempura technique can still be selectively adapted to suit most any diet or food restriction.
