Yes, you can now make Gluten Free Tempura with crispy batter at home. This recipe will show you how.
I’ve received many requests for this Gluten Free Tempura recipe from my readers. Tempura is one of the most popular Japanese food but people with celiac disease can’t enjoy it because tempura batter is usually made of wheat flour (contains gluten).
I couldn’t wait to share this recipe with you when I tested this recipe because the result came out fantastic! This tempura is much lighter and crispier than regular tempura because ingredients are coated with a thin layer of batter. Whether your diet is gluten free or not, I hope you enjoy this recipe as much as my family does.
Watch How To Make Gluten Free Tempura グルテンフリー天ぷらの作り方
Enjoy crispy and savory gluten free tempura at home, this easy recipe is perfect for vegetables and seafood and the resulting batter is simply amazing.
How To Make Gluten Free Tempura
Gluten free tempura batter is made of just three simple ingredients: rice flour, egg, and water. I’ve tested different ratio for each ingredient, and the ratio I am sharing in the recipe resulted in the best texture and flavor.
Unlike regular tempura, batter made from rice flour is thinner. You could add potato starch or corn starch to thicken the batter, but I actually prefer just simple rice flour. The rice flour that I use is Organic White Rice Flour from Bob’s Red Mill.
Tips To Make Perfect GF Tempura
I want to share a few tips that will help you make successful tempura!
As I mentioned earlier, this gluten-free batter is very thin. As you bite into it, it won’t feel like you’re eating the regular tempura batter. Instead, you can taste the ingredient (whether it’s vegetable or shrimp), but lightly coated with the a thin layer of crispy batter.
Since the batter does not contain any gluten, you won’t need to worry about “overmixing” the batter (and you can make it ahead of time!). In fact, I recommend whisking the batter each time you are about to coat the ingredients. The bubbles or foam created with the whisking motion will stay on the ingredients as they are dunk into the hot oil, this results in a crispy layer of tempura batter.
Also, fine grain of rice flour tends to deposit on the bottom of the bowl, so you have to whisk the batter quite often so the consistency of the batter is optimal.
The oil temperature has to be between 340-350°F (170-180°C) depending on how long it takes to cook through the particular ingredients. If it takes a long time to cook, then deep fry at lower temperature because high temperature will cook the batter too fast and the inside might not be done.
It’s very important to control the temperature of the oil when it comes to deep frying tempura. A thermometer will be very helpful if you’re new to deep frying or making tempura.
Do not over crowd the deep frying pot with ingredients: just half of oil surface should be covered with ingredients. When you put too many ingredients in at once, the oil temperature will drop too quickly, and your tempura will absorb too much oil and you’ll end up with soggy tempura. On the contrary, when oil gets too hot, add a bit of extra oil or add more ingredients to cool down the temperature.
Make sure to pick up crumbs in the oil between batches. The burnt crumb will attach to your new tempura if you don’t pick them up, and once the crumbs become burnt and it leave a bad flavor in the oil and the color becomes darker.
Gluten Free Tempura Dipping Sauce (Tentsuyu)
The gluten-free tempura isn’t complete without gluten-free tempura dipping sauce! Tentsuyu (天つゆ) or tempura dipping sauce is made of dashi, soy sauce, and mirin. Regular soy sauce contains wheat, therefore you will need use gluten-free soy sauce for this recipe.
Kikkoman offers 3 varieties of gluten-free soy sauce, and for this recipe I used the gluten-free soy sauce on the left which tastes just like regular soy sauce. If you want to know more about this product, click here. If you’re not gluten intolerant, you can use regular Japanese soy sauce to make the dipping sauce.
Do you have any request for gluten-free Japanese food? Let me know in the comment below!
I hope you enjoy making this Gluten Free Tempura recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
Eggplant Agebitashi (gluten-free recipe)
- 1 small Japanese sweet potato
- ⅛ kabocha squash/pumpkin
- 8 okras
- Handful green beans (I use haricots verts, French green beans as they are thin)
- 8-10 large or jumbo shrimps
- 2 Japanese eggplants
- 4 cups (960 ml) vegetable oil
- 2” (5 cm) daikon radish
- ½ cup (80 g) rice flour (I use this brand)
- 1 large egg
- In a small saucepan, add 3 Tbsp. mirin. Bring it to boil over medium high heat to let the alcohol evaporate.
- Once boiling, add ¾ cup (200 ml) dashi and 3 Tbsp. gluten-free soy sauce and bring it to boil. Once boiling, turn off the heat and set aside.
- Using a spoon, scoop the seeds from kabocha. Without peeling the skin, cut the kabocha in half widthwise, then cut each half into ⅛ inch (4 mm) slices.
- Cut the sweet potato into ⅛ inch (4 mm) slices and soak in water to remove starch for 10 minutes.
- After soaking for 10 minutes, pat dry with paper towel to remove the moisture.
- Make a couple of small slits on the okra’s skin. This will prevent okras from exploding while deep frying. Also, trim the end of green beans if it’s not done yet. Keep the eggplant uncut for now (See Note).
- Now it’s time to peel and devein shrimp. For tempura, we remove the last segment of shell but keep the tail tip on. Using a knife, cut along the outer edge of the shrimp’s back.
- If you see the vein, remove and discard.
- Optionally, you can soak the shrimp in 1-2 Tbsp. sake to remove unwanted smell.
- Lay the shrimp on its side and cut the tip of tail diagonally (see picture on left). This will create V shape when you open the tail (see the picture on right). Remove moisture that is trapped in the tail by scraping the tail with the knife. This will prevent oil splatter from water retained in the tail.
- Make a couple of slits underside. Hold the shrimp with both hands and bend it backwards (belly-up) until you hear “pop” sound in each segment Straighten the shrimp as much as possible.
- In a medium bowl over a kitchen scale, add an egg (usually 40-50 g). Then pour water until the egg + water mixture weighs 200 grams. Alternatively, add the egg in a 1-cup measuring cup. Whisk and add water until you have ¾ cup (200 ml) of egg and water mixture.
- Mix well and then add ½ cup (80 g) rice flour. Whisk until you see no more lumps of rice flour. Keep it in the fridge until you’re ready to deep fry.
- Bring 4 cups (960 ml) vegetable oil to 340F (170C). We’ll start deep frying from hard ingredients because they will take longer time to cook. Make sure to dry all the ingredients with paper towel so that moisture won’t dilute the tempura batter. Whisk the tempura butter vigorously (See Note).
- Coat the sweet potato slices with batter and deep fry at 340F (170C) for 3 minutes. Do not overcrowd the surface of the oil. Keep the ingredients in a single layer, without overlapping. I put 4 pieces of sweet potato in my deep fryer at a time.
- Once they are deep fried, shake off excess oil and transfer to a wire rack (or a plate lined with paper towel). Continue with the rest of sweet potatoes. Before moving to next ingredient, ALWAYS pick up crumbs on the oil (See Note).
- Next up, kabocha. Whisk the tempura batter first, coat the kabocha slices with the batter, and deep fry at 340F (170C) for 3 minutes.
- Next we’ll deep fry okras and green beans. Whisk the batter, coat the okras/green beans, and deep fry at 340F (170C) for 2 minutes.
- Next we’ll deep fry eggplants. Make sure the oil is kept at the desired temperature. Quickly, but carefully, you will cut the eggplant in half lengthwise. If the eggplant is long, cut each half into 2 equal size pieces.
- Leaving ¾ inch (2 cm) on one end, make a 5-6 slits on the skin lengthwise, like a fan shape. This is a typical preparation for eggplant tempura.
- Whisk the batter, coat the eggplant, and deep fry at 340F (170C) for 2 minutes.
- We use clean oil for vegetables first, then we finish deep frying with seafood as seafood has more flavor. You don’t want the vegetables to have shrimp flavors. Whisk the batter, coat the shrimp, and deep fry at 340F (170C) for 2 minutes.
- Serve immediately with a dipping sauce and grated daikon. You can also serve tempura with sea salt (or green tea sea salt) instead of dipping sauce.
- For best tasting experience (texture and flavor), tempura is highly recommended to be consumed immediately after deep frying. However, if you can’t finish everything, put it in an airtight container after tempura is cooled and store till next day in the fridge. Use a toaster oven or oven to re-heat but do not use a microwave to reheat (otherwise tempura will get soggy).
Keep the eggplant uncut until you’re ready to deep fry because they will change the color as soon as you cut them. Since we’re deep frying today, we will not soak the cut eggplants in water to remove bitterness as you would normally do to prepare eggplants.
Whisk the tempura batter vigorously every time you are ready to dredge the ingredients in the tempura batter. The bubbly tempura batter will help achieve crispy, light tempura shell around the vegetables/shrimps. Plus, rice flour will separate from water and stay at the bottom if you don’t whisk the mixture.
Pick up tempura crumbs in the oil between batches. The burnt crumb will attach to your tempura if you don’t clean them up, and oil will get darker once the crumbs become burnt and it leaves a bad flavor in the oil.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Full Disclosure: This post was sponsored by Kikkoman USA. Thoughts and opinions stated are my own.