This light and crispy gluten-free tempura batter is the answer to all my fried food cravings. It’s perfectly golden and crunchy, just like a traditional tempura batter, but without the gluten! This recipe is also egg-free, dairy-free, and soy-free. I dip everything from vegetables to seafood in this delicious batter, and it couldn’t be any simpler to whip up.

Gluten-Free Tempura Batter Recipe

Tempura is a traditional Japanese cooking technique I’ve always wanted to recreate at home. All it took was a simple swap of regular flour for white rice flour to make this batter gluten-free (and equally as delicious!). In fact, I’d argue this gluten-free tempura batter is even crispier than other versions I’ve tried! The combination of rice flour, corn starch, and club soda creates a delicate, airy batter that coats and fries anything and everything to perfection. Just look at that gorgeous golden color!

Ingredients

• White Rice Flour: This is the best flour for making gluten-free tempura. It becomes super crispy in the fryer and seriously can’t be beat.
• Corn Starch: When combined with rice flour, corn starch helps create the ultimate crispy texture.
• Sea Salt: A little salt seasons the batter just right.
• Baking Powder: Helps the batter become even lighter and fluffier.
• Club Soda: Adds the necessary carbonation to help create a crisp and airy texture when fried. Use cold, straight-from-the-fridge club soda for the best results.
• Canola Oil: This has a high smoking point and neutral flavor, making it perfect for frying.
• Vegetables, Seafood, or Meat: Choose your favorite vegetables, seafood, meat, or tofu to dip into the tempura batter and fry. I love sliced zucchini, mushrooms, and shrimp! Make sure everything is cleaned, dried, and cut into bite-sized pieces before prepping your homemade gluten-free tempura batter.

Tips and Suggestions

• Not all gluten-free flours are created equal. I’ve only tried this tempura batter recipe using white rice flour. You’ll likely experience different results if you use a different gluten-free flour.
• The best way to measure any gluten-free flour is using the “spoon and level” method. Fluff up your rice flour and sprinkle it into your measuring cup using a spoon, then level it off with a knife. This stops you from accidentally using too much flour.
• It’s important to have your oil at the right temperature – around 375°F. If it’s too low, your tempura will be greasy and soggy (ask me how I know!!). A thermometer is the best way to check the oil is at the right temperature, but if you don’t have one, you can test it by dropping a small bit of batter into the oil. If it sizzles and rises to the top quickly, then your oil is ready.
• The amount of canola oil you use will entirely depend on the size of your deep fryer/pot and what you’re frying. I used about 2-3 inches of oil in my deep fryer. You want enough oil to completely submerge the food you’re frying.
• It doesn’t matter what you’re frying – veggies, shrimp, chicken, etc. Just make sure to pat them dry before dipping them in the batter. The batter won’t stick well or crisp up if there’s excess moisture on the food.
• Fry in small batches to avoid overcrowding the fryer/pot. If you fry too much at once, your tempura will stick to each other, and the oil temperature will drop.
• Even though this recipe doesn’t contain gluten, the batter still needs to be cold. Refrigerate your club soda before using it, and don’t skip the chilling time. The colder the batter, the crispier your tempura will be.
• It’s normal for bits of batter to fall off in the fryer and float around. I scoop them out with a slotted spoon or strainer so they don’t burn. Burnt batter bits can give the oil a bitter taste and affect the flavor of your tempura.

Is Tempura Gluten-Free?

Traditional tempura batter is made with wheat flour, which means it isn’t gluten-free. However, you can easily make a delicious and crispy gluten-free tempura batter by using rice flour – as shown in this recipe!

Should Tempura Batter Be Thick or Thin?

The best tempura batter should be thin and watery, similar to pancake batter. This creates a crispier tempura and allows the food to cook quickly without absorbing too much oil.

Can I Make It Ahead of Time?

I get the best results when I make this gluten-free tempura batter just before frying. However, it can also be made and refrigerated 30-60 minutes in advance. Just give it a good mix before using it to incorporate any ingredients that may have settled.

Storage Instructions

Gluten-free tempura is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for one day. Reheat it in the oven at 425°F or an air fryer at 350°F. I don’t recommend freezing this recipe, as the texture becomes soggy when thawed.

More Gluten-Free Appetizers to Try!

• Gluten-Free Onion Rings
• Gluten-Free Sausage Balls
• Gluten-Free Mozzarella Sticks
• Gluten-Free Soft Pretzels
• Gluten-Free Stuffed Mushrooms

How to Make Gluten-Free Tempura Batter – Step-by-Step

Mix 1 cup of white rice flour, ½ cup of corn starch, ½ teaspoon of salt, and ½ a teaspoon of baking powder in a large bowl. Make sure everything is evenly incorporated.

Slowly pour 1 cup of cold club soda into the dry ingredients and whisk until smooth. There shouldn’t be any lumps, and the consistency should be thin – similar to pancake batter.

Put the bowl of batter in the refrigerator to chill for 10 minutes. Heat the canola oil in a deep fryer or large pot to 375°F. The amount of oil you use will depend on the size of your fryer or pot and what you’re frying. It should be enough to fully submerge the food you’re cooking. As the batter chills and the oil is heating, pat the prepared vegetables/fish/meat with paper towels to remove any excess moisture.

Once the oil has reached 375°F, coat each piece of food in the chilled batter until evenly coated.

Very carefully place the battered food into the preheated oil. Watch out for splatters, and only cook a few pieces at a time to avoid overcrowding. Cook for 1-2 minutes, using a slotted spoon or tongs to flip the food halfway, until golden brown. Transfer the gluten-free tempura to a plate lined with paper towels to drain any excess oil before serving!