Gluten-Free Tempura

Name: Gluten-Free Tempura
Cuisine: American
Ingredients: 1/3 cup garbanzo bean flour; 2/3 cup rice flour; 3 tbsp corn starch; 1 tbsp tapioca flour; 2 tsp baking powder; 1/2-3/4 cup iced water; Salt; Japanese yam/sweet potato; Lotus root; Broccoli crown; String beans; Green bell pepper; Yellow onion; Japanese/Chinese eggplant; Nori/seaweed; Daikon (for dipping sauce)

Julie - Mrs. Lin's Kitchen @mrslinskitchen

San Ramon

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.
In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.

Instruction video: https://youtu.be/Rwy070Ly3kE
Gluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

Julie - Mrs. Lin's Kitchen @mrslinskitchen

San Ramon

Instruction video: https://youtu.be/Rwy070Ly3kE
Gluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

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Ingredients

Gluten-Free Batter
1/3 cupgarbanzo bean flour
2/3 cuprice flour
3 tbspcorn starch
1 tbsptapioca flour
2 tspbaking powder
1/2-3/4 cupiced water
Salt
Vegetables
Japanese yam/sweet potato
Lotus root
Broccoli crown
String beans
Green bell pepper
Yellow onion
Japanese/Chinese eggplant
Nori/seaweed
Daikon (for dipping sauce)

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Steps

1

Make some grated daikon for tempura sauce. After grating the daikon, you want to get rid of the excess moisture. The grated daikon shouldn’t be soaking wet or too dry. You still want some moisture left in the grated daikon. Gluten-free tempura sauce: https://youtu.be/rXIiPgge6FE
2

Split the kabocha squash in half first and get rid of the seed inside. Cut it into thinner slices about ¼" thick.
3

Cut the Japanese yam into ¼” thick with the skin on. After cutting, soak the yam in water for half an hour to get rid of the starch on the surface.
4

Cut the green bell pepper in half first. Then take out all the seeds. Cut it into smaller wedges
5

With the broccoli crowns, you can cut them into smaller pieces.
6

Cut off the stem end of the string beans.
7

Peel off the skin and slice the yellow onion into ⅓". Next, you want to separate the slices into onion rings.
8

With the lotus root, peel the skin first. And then cut it into ¼” slices.
9

Cut the nori into small rectangles, about 1 ½” x 2”.
10

Trim the stem of the eggplant and cut it into about 2" to 3” each piece. Then cut in quarters. Next, cut the eggplant lengthwise into thin slices, about ¼” in width, leaving about half an inch from the top intact. Since eggplant will turn dark as soon as you cut it, it’s best to prepare it right before you’re ready to fry. Lastly, spread the slices out to make a little fan shape.
11

In a large mixing bowl, sieve all of your dry flour ingredients: ⅔ cup of rice flour, ⅓ cup of garbanzo bean flour, 3 tbsp of corn starch, 1 tbsp of tapioca flour and 2 tsp of baking powder.
12

Add a pinch of salt for taste and then slowly mixing 1/2 cup of iced water in. You don’t want the batter to be too thick or too runny. Add more iced water if needed. I ended up adding closer to 3/4 cup of iced water. Always keep the batter cool. The temperature difference between the cold batter and the hot oil is what makes the tempura crispy.
13

Heat the oil to 350°F. While you’re frying, constantly check the temperature of your oil. If the oil temperature is too low, the veggies will soak in too much oil. If the temperature is too high, the veggies will be burned. You want to start frying from the root vegetables like lotus root first because they take longer to cook, then the softer vegetables like onion and eggplants, and lastly the nori.
14

When the oil is ready, coat the veggies lightly and shake off excess batter. Drop the veggie into the hot oil bath.
15

For root vegetables such as sweet potato and lotus root, fry for about 3 minutes. For kabocha squash, broccoli, green bell pepper, string beans, onion, and eggplants, fry for about 1 minute. Make sure to take out the fried batter bits in between each batch.
16

Only coat 1 side of the nori with batter. And fry for about 10 to 15 sec.
17

If you have leftover batter, you can pour it into the hot oil to make tempura crumbs. Tempura crumbs can be used for other dishes which I will show you in the future.
18

Place the tempura on a wired rack or some paper towels to remove excess oil. Then serve with grated daikon and tempura dipping sauce.
19

Instruction video: https://youtu.be/Rwy070Ly3kE

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Cooksnaps

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Julie - Mrs. Lin's Kitchen @mrslinskitchen

on August 22, 2021 00:21

San Ramon

Hello, everyone! This is Julie but many of you might know me as Mrs. Lin from Mrs. Lin’s Kitchen.Born and raised in Taiwan, I moved to the U.S. with my family when I was a teenager. My mom is a great cook and she has been a huge influence and inspiration to me. I started this because I like to share and document all my favorite recipes.Because of my Taiwanese background, my recipes consist of mainly Taiwanese, Japanese, Chinese, and some Southeast Asian. Some I learned from my mom, some I learned while growing up and many I have created throughout the years.I hope you like what I bring to you here. Please leave me some comments and let me know what you like to see in the future.You can visit my Youtube channel for more ingredients:https://www.youtube.com/mrslinskitchenTo download my printable recipes, please visit:http://site.mrslinskitchen.com/recipes/index.php/about-mrs-lin/