Create this gluten-free tempura with our easy-to-make batter that’s versatile enough for all your tempura cravings. This batter has a taste and texture that can match or even beat the traditional version, whether you’re thinking of tempura shrimp, vegetables, or something else.
If you’re like me, you can’t say no to anything dipped in a good batter that has a nice crunch and the required dipping sauce. It’s not a burger without these Gluten-Free Onion Rings, so you might as well make them after you try this recipe. You can also make these showstopping Gluten-Free Shrimp Recipes perfect for your next cocktail party. Don’t forget the Seafood Dip. And since we’re talking about seafood, you might be wondering if sushi is gluten-free.
While planning your next cocktail party, why not take a course on Udemy that will help you become a gluten-free cooking master? The courses are taught by experts and will improve your cooking skills.
I was a little intimidated making Gluten-Free Tempura batter, but it really is so effortless. The best part is that it will satisfy all your tempura cravings and tastes and feels just as good as the regular gluten version.
You can easily use this gluten-free tempura batter on most types of vegetables and proteins. It makes a great appetizer for your next cocktail party or even a quick and easy dinner. No child ever says no to the allure of a good dipping sauce.
These are all the tips and tricks you need to make the best Gluten-Free Tempura batter in your own home. Find out the subtleties of deep-frying vegetables and shrimp in a light, crisp batter that people will always want.
With its light, crispy batter coating, shrimp tempura is a beloved appetizer on Japanese menus around the world But for those avoiding gluten, this dish may seem off limits The traditional tempura batter contains wheat flour, a no-go for people with celiac disease or gluten intolerance. However, with a few modifications, you can enjoy safe and delicious gluten-free shrimp tempura.
What is Shrimp Tempura?
Tempura refers to seafood or vegetables coated in a thin, crunchy batter and then deep fried. Shrimp is one of the most popular tempura items. Pieces of shrimp are dipped into a batter made from flour egg and water, then fried until golden brown. The result is tender shrimp enveloped in a delicate, flaky crust.
Part of tempura’s appeal lies in its lightness. The batter fries up exceptionally crisp without being heavy or greasy. This sets tempura apart from thick American-style batter coatings. When done right, you get an audible crunch when biting into shrimp tempura.
Why Traditional Tempura is Not Gluten Free
Authentic tempura batter contains wheat flour, which gives it its signature light texture. Specifically, the batter is made by mixing wheat flour with very cold water and egg. This blend produces a batter that clings to the shrimp without getting dense or doughy when fried.
The use of wheat flour makes traditional shrimp tempura off limits for anyone avoiding gluten. Even tiny amounts of gluten can cause issues for people with celiac disease or non-celiac gluten sensitivity.
There’s also a risk of cross-contamination when ordering shrimp tempura at restaurants. If the fryer oil is shared with breaded items containing gluten, trace amounts could get into your food.
Opting for Gluten-Free Tempura Batter
The good news is that you can prepare gluten-free shrimp tempura at home by swapping out the wheat flour. Here are some flours to use instead:
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Rice flour – Very finely milled white or brown rice flour produces a light, crisp coating. It’s the most direct substitute for wheat flour.
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Sweet rice flour – Also called glutinous rice flour, it makes tempura extra crispy. Contains no gluten despite the name.
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Cornstarch – Adds crispness to the batter. Use in combination with other flours.
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Tapioca flour – Gluten-free, grain-free option that fries up light and crunchy.
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Chickpea flour – Works well blended with rice flours. Adds nutty flavor.
When trying new flours, you may need to experiment to get the perfect crispness and adhesion. Adding a bit more egg or water may help get the right batter consistency.
Tips for Gluten-Free Shrimp Tempura
Follow these tips to turn out fantastic gluten-free shrimp tempura:
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Use ice-cold sparkling water for extra lightness and crunch.
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Dip shrimp quickly in and out of batter to prevent sogginess.
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Let battered shrimp drip off for a few seconds before frying.
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Fry in batches at 350°F oil for 1-2 minutes until golden brown.
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Monitor oil temp carefully to prevent burning or undercooking.
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Blot fried shrimp tempura with paper towels to remove excess grease.
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Enjoy immediately while hot and crispy.
Dipping Sauces for Shrimp Tempura
A flavorful dipping sauce complements the crispy shrimp tempura. Traditional Japanese tempura sauce contains soy sauce, dashi stock, mirin and grated daikon radish. For gluten-free and vegan versions, use tamari instead of soy sauce and skip the dashi stock.
Other dipping sauce ideas include:
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Ponzu sauce – Soy sauce with rice vinegar and citrus juice
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Ginger-lime sauce – Minced ginger, lime juice, sesame oil and maple syrup
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Sweet chili sauce – Chili garlic sauce, honey, rice vinegar and sesame oil
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Spicy mayo – Kewpie mayo blended with sriracha
Enjoy Gluten-Free Shrimp Tempura at Home
With some simple ingredient swaps, you can indulge in crispy, flavorful shrimp tempura at home. Using gluten-free flours lets you stay safe while still experiencing the delightful crunch of this Japanese specialty.
Hopefully these tips will inspire you get creative in the kitchen. And remember – eating gluten-free doesn’t mean sacrificing flavor or variety. With a few adjustments, you can modify almost any recipe to fit your dietary needs.
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.
How to Make Gluten-Free Tempura
- Begin by preparing the prawns. Make a few small cuts on the belly side to keep them straight. Three cuts 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.
- Use a heavy pan or a deep fryer to heat vegetable oil to 350°F (175°C). You can start making the batter while the oil heats up.
- In a mixing bowl, combine rice flour, cornstarch, and salt. Mix these dry ingredients thoroughly.
- Slowly pour the cold soda water into the dry ingredients while stirring. Aim for a batter that is just the right thickness, not too thick or too thin. Watch the video for a visual guide.
- Mix the baking soda and white vinegar together in a different small bowl. Then, add this mixture to the batter and stir well. Your batter is now ready to be used.
- Lets move on to frying the tempura. Reduce the heat to low. Let the extra batter drip off the sliced sweet potato as you dip it in the batter. Then, fry it until it turns a light golden brown, which should take about two to three minutes. Once fried, transfer the sweet potato to a cooling rack.
- Do this again with the rest of the shrimp and vegetables, following the same steps.
- Serve the tempura while its still hot. Serve the tempura with gluten-free Tentsuyu or Mentsuyu, which are traditional sauces for dipping tempura. Enjoy your delicious gluten-free tempura!.
Note: Watching video instructions can help you see how to get the batter to the right consistency, so do it!
Easy Gluten-Free Tempura (Shrimp, Veggies, & More!)
Is shrimp tempura gluten free?
Shrimp tempura is not gluten free because the tempura batter is typically made with wheat flour. What Can I Use Instead of Tempura Batter? There are some gluten-free options available that use rice flour or potato starch in place of wheat flour. You could also try using light and crispy coating made from oil, egg, and water.
Is shrimp ok on a soft diet?
Yes, you can, but as long as they are well cooked, and preferably cut into small pieces before eating. All very tender meats can go in.
Can you eat tempura if you’re gluten free?
But you can easily dip and fry 1⁄4-inch-thick slices of pumpkin, sweet potato, or zucchini and whole shrimp or asparagus—or anything else your tempura-loving heart desires. With perfect, airy crispness, this gluten free tempura is heavenly. And judicious finishing sprinkle of salt adds a glorious burst of flavor to this crispy, crunchy appetizer.
Is tempura batter gluten-free?
Coated with a thinner layer of batter, the tempura with gluten-free batter turns out to be much lighter and crispier than regular tempura. Whether your diet is gluten-free or not, I hope you enjoy this recipe as much as my family does. What is Gluten-Free Tempura Batter Made of? What is Gluten-Free Tempura Batter Made of?