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Gluten Free Tempura Batter
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- #20415
A gluten-free tempura batter recipe made by substituting chickpea flour in place of regular flour. It makes a light, crisp batter for deep-frying.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup chickpea flour
ice water, as needed
seasoning, optional
directions
Place the chickpea flour in a bowl. Add ice water while stirring with a fork, adding just enough to make a thin, smooth batter. Add any desired seasonings such as salt or herbs.
Cover the bowl and refrigerate the tempura batter for 30 minutes. The batter will thicken slightly while it chills. If it gets too thick you may stir in a little additional water as needed.
Dip seafood or vegetables that have been cut in bite-sized pieces in the batter then fry in hot oil (350 degrees F).
nutrition data
Nutritional data has not been calculated yet.
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