I’ve received many requests for this Gluten Free Tempura recipe from my readers.  Tempura is one of the most popular Japanese food but people with celiac disease can’t enjoy it because tempura batter is usually made of wheat flour (contains gluten).I couldn’t wait to share this recipe with you when I tested this recipe because the result came out fantastic!  This tempura is much lighter and crispier than regular tempura because ingredients are coated with a thin layer of batter.  Whether your diet is gluten free or not, I hope you enjoy this recipe as much as my family does.
How To Make Gluten Free TempuraGluten free tempura batter is made of just three simple ingredients: rice flour, egg, and water.  I’ve tested different ratio for each ingredient, and the ratio I am sharing in the recipe resulted in the best texture and flavor.Unlike regular tempura, batter made from rice flour is thinner.  You could add potato starch or corn starch to thicken the batter, but I actually prefer just simple rice flour.  The rice flour that I use is Organic White Rice Flour from Bob’s Red Mill. Tips To Make Perfect GF TempuraI want to share a few tips that will help you make successful tempura!Tempura BatterAs I mentioned earlier, this gluten-free batter is very thin.  As you bite into it, it won’t feel like you’re eating the regular tempura batter.  Instead, you can taste the ingredient (whether it’s vegetable or shrimp), but...