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Tips in Cooking Gluten-Free Tempura

Generally, for tempura, both water and flour should be cold to avoid gluten activation in mixing, which makes tempura not crispy. Our Casalare GF Tempura flour is free from gluten, it doesn’t need to be cold and make Tempura crispy.


Ingredients


Choose vegetables and others avoiding high water content ingredients.


  • Vegetables and mushrooms

  • sweet potato, pumpkin, potato, carrot, onion, eggplants, green beans, asparagus, avocado, zucchini, mushrooms (shiitake, portobello, flat, etc), sliced thinly.

  • Prawn, calamari, white meat fish

  • Chicken tenderloin, breast

  • Extra hard tofu

  • Nori, edible plants /flower


Tempura batter


In a mixing bowl, place flour and water (tap water, beer, soda water, egg and water) and swirl with the fork, spoon or chopsticks until it is combined. The ratio of the flour to water is about 1:1 or 4/5. The consistency should be like heavy cream. When the batter is too thick, add a little more water, (beer, soda water) when it’s too thin, add some more tempura flour to adjust.


Oil and Temperature


Add oil in a pot at least 2.5cm in depth and up to ½ of the pot. Recommend using new (not used) and good quality neutral flavoured oil and add 10-20% toasted sesame oil for nutty aroma.


If you don’t have thermometer, you can check approximate temperature by dropping the batter into the heated oil.


Something to remember:


  • When the batter doesn’t come up in 10 seconds, it is too low, which is not good for frying

  • The batter goes to the bottom of the pot and slowly come up, it’s low, about 160 ºC.

  • The batter goes to the middle of the pot and comes right up, it’s medium, about 170 ºC.

  • The batter comes up right soon, it’s high, about 180-185 ºC

  • If it becomes too high, remove from the heat, add some more oil to reduce the temperature.



For vegetables(fruits), the oil temperature is 160-170C for 2-3 minutes. For Prawn, Calamari, fish fillet 180-185C for 1-2 minutes. Chicken, Extra hard tofu for 2-3 minutes



How to fry

Casalare GF Tempura Flour becomes thicker when you coat many ingredients, please check consistency just before frying.


Wipe extra hard tofu with paper towel to remove moisture, and spray with water for slippery skin of the vegetables, lightly floured just before coating with batter.


Do not fry too many ingredients at one time to prevent the temperature going down. Do not overcrowd the pot, about half of the oil surface is covered with ingredients. keep the temperature steady all the time. Fry in batches.


The batter should not be too thick, remove the excess batter just before putting into the oil.


Pick up crumbs in the oil between batches. Cooking tempura at home is easy for several reasons. With minimal ingredients—just a light batter of flour and water you can fry your ingredients in just a few minutes, putting together an easy and elegant meal. With just a little practice, you can achieve that perfect crispy texture at home!

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