Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tempura Batter - Gluten Free Recipe
    Lost? Site Map

    Tempura Batter - Gluten Free

    Tempura Batter - Gluten Free. Photo by hderby

    1/1 Photo of Tempura Batter - Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    **Jubes**'s Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 1


    cups ba ...

    Units: US | Metric

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


    1. 1
    2. 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. 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.
    4. 4
    5. 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. 6
      A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
    7. 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.

    Ratings & Reviews:

    • on November 09, 2008


      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**!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tempura Batter - Gluten Free

    Serving Size: 1 (287 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 78.1 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 6.2 g

    The following items or measurements are not included:

    gluten-free flour

    Ideas from


    Over 475,000 Recipes Network of Sites