Create a light, crispy gluten-free tempura with this simple, versatile batter. Whether you’re making shrimp, vegetables, or other seafood, this batter produces an airy crunch and delicate texture that rivals traditional tempura.

If you love anything dipped in a crunchy batter and a tangy dipping sauce, this recipe is for you. Once you’ve tried it, consider making gluten-free onion rings or gluten-free shrimp for other crowd-pleasing options. A homemade gluten-free dipping sauce pairs perfectly and elevates the dish.

Gluten-Free Tempura Recipe

Making gluten-free tempura batter is easier than it appears. This batter gives a light, crisp coating that complements a variety of vegetables and seafood. It’s ideal as an appetizer, party snack, or quick dinner—especially with a favorite dipping sauce.

Below you’ll find the ingredients, equipment, step-by-step instructions, and practical tips to achieve consistently crisp tempura at home.

Why You’re Going to Love This Gluten-Free Tempura

Crispy & light texture — The rice flour and cornstarch base with carbonated water creates a delicate, airy crust.

Highly versatile — Use this batter for prawns, fish, or a variety of vegetables to suit any meal or occasion.

User-friendly — Straightforward steps make this recipe accessible for cooks of all levels.

Ingredients in Gluten-Free Tempura

• Rice flour — provides a light, crisp structure.
• Corn starch — adds extra crunch to the outer layer.
• Salt — balances and enhances flavor.
• Cold soda water — carbonated liquid that lightens the batter.
• Baking soda + vinegar — react to further aerate the batter for extra crispiness.
• Prawns, vegetables, or seafood — main components to coat and fry.
• Oil — choose a high smoke-point oil for deep frying.
• Dipping sauce — a gluten-free tentsuyu or tamari-based sauce complements the tempura. Make your own to ensure it’s gluten-free.

Equipment Needed for This Gluten-Free Tempura

• Deep pan or fryer — for even frying and temperature control.
• Thermometer — keeps oil at the recommended 350°F (175°C).
• Mixing bowls and whisk — to combine dry and wet ingredients smoothly.
• Slotted spoon or tongs — for safely handling fried pieces.
• Cooling rack — preserves crispness by preventing steam buildup.

If you have questions about this tempura method, leave a comment and we’ll respond.

How to Make Gluten-Free Tempura

1. Prepare the prawns by making 3–4 shallow slits along the belly to relax the muscle. Gently press to straighten them.
2. Heat oil in a deep fryer or heavy pan to 350°F (175°C). While the oil warms, prepare the batter.
3. Combine rice flour, cornstarch, and salt in a mixing bowl.
4. Slowly stir cold soda water into the dry mix until the batter is smooth and slightly runny—not too thick or thin.
5. Mix baking soda and white vinegar in a small bowl, then fold into the batter to add extra lift.
6. Dip sliced vegetables or prawns into the batter, letting excess drip off. Fry a few pieces at a time until a light golden color (about 2–3 minutes). Transfer to a cooling rack.
7. Repeat with remaining ingredients, maintaining oil temperature and avoiding overcrowding.
8. Serve immediately with a gluten-free dipping sauce while the tempura is hot and crisp.

Tips for Making the Best Gluten-Free Tempura

• Keep ingredients cold — Use chilled soda water and cold proteins/vegetables to help the batter stay crisp.
• Maintain oil temperature — Aim for around 350°F (175°C); use a thermometer to avoid greasy or burnt results.
• Dust first — Lightly dust ingredients with rice flour so the batter adheres better.
• Don’t overcrowd — Fry in small batches for even cooking and maximum crispiness.
• Drain properly — Let excess batter drip off before frying and use a cooling rack after frying to prevent sogginess.
• Serve immediately — Tempura is best fresh and hot.

Frequently Asked Questions

How Do I Store Gluten-Free Tempura?

Tempura tastes best fresh. If needed, store leftovers in an airtight container in the refrigerator and re-crisp in an oven or air fryer. Avoid microwaving, which makes it soggy.

Can I Freeze Gluten-Free Tempura?

Freezing is not ideal, as it often causes loss of crispness after thawing.

Can You Make This Gluten-Free Tempura Ahead of Time?

Prepare the dry mix ahead and keep it sealed. Mix wet ingredients just before frying to keep the batter airy and effective.

What Substitutions Can I Make?

• Soda water — sparkling water works fine.
• Vegetables & proteins — try zucchini, bell peppers, mushrooms, broccoli, cod, squid, or scallops.
• Dipping sauces — use gluten-free soy sauce, tamari, or coconut aminos to customize flavor.
• Oils — choose high smoke-point oils like vegetable, canola, or grapeseed oil.
• Add-ins — a pinch of paprika, garlic powder, or chopped herbs can subtly flavor the batter.

Yield: 4 servings

Gluten-Free Tempura

This gluten-free tempura is a versatile batter for shrimp, veggies, and more.

Prep Time
40 minutes

Cook Time
12 minutes

Total Time
52 minutes

Ingredients

• oil for frying
• 1 ½ cups rice flour
• ½ cup corn starch
• ½ tsp salt
• 1 ½ cups cold soda water
• ½ tsp baking soda
• 1 tsp white vinegar
• 4 prawns, cleaned and peeled, tails on
• ½ sweet potato, ¼-inch sliced
• 1 small eggplant, ¼-inch sliced
• 1 small daikon radish, ¼-inch sliced
• 1 small onion, ¼-inch sliced
• ½ cup spinach

Instructions

1. Make shallow slits along the prawn belly to keep them straight, then gently press to lengthen.
2. Heat oil to 350°F (175°C) in a deep pan or fryer.
3. Whisk rice flour, cornstarch, and salt in a bowl.
4. Slowly stir in cold soda water until the batter is smooth and slightly runny.
5. Combine baking soda and vinegar, then fold into the batter.
6. Dip ingredients in batter, shake off excess, and fry a few pieces at a time until light golden (2–3 minutes). Drain on a cooling rack.
7. Repeat with remaining pieces, keeping the oil temperature steady.
8. Serve immediately with a gluten-free dipping sauce.

Notes

• Dipping sauce — Use a homemade gluten-free mentsuyu/tentsuyu or tamari-based sauce to ensure it’s gluten-free.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 393
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 11mg
Sodium: 543mg
Carbohydrates: 80g
Fiber: 7g
Sugar: 7g
Protein: 7g

This nutrition info is based on the exact ingredients and brands used at the time and may not be 100% accurate. Check your ingredients’ nutrition labels.

Did you make this Gluten-Free Tempura recipe? Please leave a comment below to share your experience.