Gluten-Free Tempura Batter

5 from 1 vote

This gluten-free tempura batter recipe is perfectly golden and crunchy, just like traditional tempura batter, but without the gluten!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Japanese

Keyword: gluten free tempura batter

Servings: servings

Author: Sabine Venier

Ingredients

1 cup white rice flour
1/2 cup corn starch
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup club soda cold
canola oil for deep frying
1 pound fish, shrimp, or vegetable of your choice cleaned, trimmed, and cut into bite-sized pieces

US Customary - Metric

Instructions

In a large mixing bowl, combine the rice flour, corn starch, salt, and baking powder. Mix well to ensure all the dry ingredients are evenly incorporated.
Gradually pour in the cold club soda while whisking the mixture continuously. Continue whisking until the batter is smooth and free of lumps. The batter should have a thin consistency similar to pancake batter.
Place the bowl of batter in the refrigerator to chill for about 10 minutes. Heat a generous amount of canola oil in a deep fryer or large pot to 375°F. You'll need enough oil to submerge the food for frying.
While the batter is chilling and the oil is preheating, pat the prepared fish and vegetables dry with paper towels to remove excess moisture.
Once the oil is hot, dip the prepared fish or vegetables into the chilled tempura batter, coating them evenly.
Carefully place the battered food into the hot oil, a few pieces at a time, depending on the size of your fryer or pot. Fry the battered food for about 1-2 minutes, or until they are golden brown and crispy. Use a slotted spoon or tongs to gently turn the pieces halfway through cooking for even browning. Once cooked, remove the fried food from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately and enjoy!

Notes

Not all gluten-free flours are created equal. I've only tried this tempura batter recipe using white rice flour. You'll likely experience different results if you use a different gluten-free flour.
The best way to measure any gluten-free flour is using the "spoon and level" method. Fluff up your rice flour and sprinkle it into your measuring cup, then use the back of a knife to level it off. This stops you from accidentally using too much flour.
It's important to have your oil at the right temperature - around 375°F. If it's too low, your tempura will be greasy and soggy (ask me how I know!!). A thermometer is the best way to check that the oil is at the right temperature, but if you don't have one, you can test it by dropping a small bit of batter into the oil. If it sizzles and rises to the top quickly, then your oil is ready.
The amount of canola oil you use will entirely depend on the size of your deep fryer/pot and what you're frying. I used about 2-3 inches of oil in my deep fryer. You want enough oil to completely submerge the food you're frying.
It doesn't matter what you're frying - veggies, shrimp, chicken, etc. Just make sure to pat them dry before dipping them in the batter. The batter won't stick well or crisp up if there's excess moisture on the food.
Fry in small batches to avoid overcrowding the fryer/pot. If you fry too much at once, your tempura will stick to each other, and the oil temperature will drop.
To Store: This recipe is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for 1 day. Reheat in the oven or an air fryer to maintain its crispiness.
Mama says, “Please check all of your labels!”
The nutritional information is based on the gluten-free tempura batter only.

Nutrition