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Gluten Free Tempura

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Gluten Free Tempura Gluten Free Tempura

Gluten Free Tempura






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 lightly coated with the a thin layer of crispy batter.Since the batter does not contain any gluten, you won’t need to worry about “overmixing” the batter (and you can make it ahead of time!).  In fact, I recommend whisking the batter each time you are about to coat the ingredients.  The bubbles or foam created with the whisking motion will stay on the ingredients as they are dunk into the hot oil, this results in a crispy layer of tempura batter.Also, fine grain of rice flour tends to deposit on the bottom of the bowl, so you have to whisk the batter quite often so the consistency of the batter is optimal.The OilThe oil temperature has to be between 340-350°F (170-180°C) depending on how long it takes to cook through the particular ingredients.  If it takes a long time to cook, then deep fry at lower temperature because high temperature will cook the batter too fast and the inside might not be done.TechniqueIt’s very important to control the temperature of the oil when it comes to deep frying tempura.  A thermometer will be very helpful if you’re new to deep frying or making tempura.Do not over crowd the deep frying pot with ingredients: just half of oil surface should be covered with ingredients.  When you put too many ingredients in at once, the oil temperature will drop too quickly, and your tempura will absorb too much oil and you’ll end up with soggy tempura.  On the contrary, when oil gets too hot, add a bit of extra oil or add more ingredients to coo...


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Fuente de la noticia: justonecookbook
Fecha de publicación: 25-03-2016 21:31
visto: 10

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