Tempura Batter - Gluten Free

Total Time
Prep 15 mins
Cook 5 mins

This is a very light and crisp batter. Its great for sliced vegetables, prawns, squid pieces, calamari, cocktail fish pieces etc.

Ingredients Nutrition

  • 1 cup ice-cold water
  • 1 large egg, lightly beaten
  • 200 g plain gluten-free flour, double sifted


  2. Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
  3. Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
  5. Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
  6. A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
  7. Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Most Helpful

I made this last night using shrimp, green beans, and mushrooms. Fantastic. I had to add considerably more than 1 cup of water though. I think this may have been because the flour mix I used has a lot of corn starch in it. I plan to make this for dinner with some non-GF friends. I don't think they will be able to tell the difference. Thanks **Jubes**!

Az B November 09, 2008

This was a good basic recipe. I didn't measure exactly and I added garlic powder and salt to give it some flavor. I made a sweet and spicy garlic and ginger sauce to go with it.

bmeek530 September 08, 2014

I didn't do exact measurements, nor did I use ice water (I used cold tap water), but this turned out really good. I used white rice flour with a bit of almond flour and it didn't seem to absorb a ton of oil which was great. I will definitely use this recipe again.

hderby April 18, 2013