Recipes

Gluten Free Tempura Batter

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Easy Bakers Gluten Free Special White 1 packet
380 g Water 1½ cups
Vegetable oil for deep frying
Choice of Fish, Prawns, Potato, Pineapple, Vegetables, Fruit, Rice, Tofu, Soy Sauce or Chips to serve

Method

  1. If you have a deep fryer, heat the oil to 180°C (350°F). If you do not have a deep fryer you can still fry by using a deep frying pan or a wok: simply fill the pan or wok until 3 cm deep with standard vegetable oil or deep frying oil.

  2. Measure or preferably weigh 380 ml (g) water and place in the mixing bowl. Water temperature should be adjusted for warm or cool conditions such that once mixed, the batter feels neither warm nor cold.

  3. Open a 500 g Laucke Easy Bakers Gluten Free mix bag and empty in to the mixing bowl on top of the water.

  4. Mix with an electric mixer on lowest setting for 30 seconds (may be mixed by hand). Stop mixing then use a rubber spatula to scrape down the sides.

  5. Mix on medium setting for a further 2 minutes.

  6. Dip the gluten free vegetables, seafood or fruit into the batter and immediately place into the hot oil.

  7. Cook until golden brown, turning the gluten free vegetables, seafood or fruit to ensure even cooking.

  8. Remove from the oil to drain.

  9. Serve with favourite choice of rice, tofu, soy sauce or chips.

Helpful Hints

  • Suitable for Gluten Free tempura, fried fish, fried prawns potato cakes and pineapple fritters
  • For a tempura style batter, it should be cold and thinner so add more water (iced) until the desired consistency is obtained.

  • Gluten Free Recipes
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