Tag: Tempura flour

Using the wrong flour for tempura can result in a dense, heavy coating, but the right kind creates a delicate, airy crust. To achieve the signature light and crispy texture of authentic Japanese tempura, the choice of flour is crucial. The goal is to minimize gluten development, which is why tempura batter is made with specific low-protein or gluten-free flours.

Most tempura flour mixes contain around 340-360 calories per 100 grams, but this can vary depending on the brand and additional ingredients. While the dry mix itself is comparable to other flours, the final calorie count of your meal depends heavily on preparation, particularly the oil absorbed during deep-frying.

Overmixing can lead to a chewy, dense result rather than a light and lacy one, and the key to preventing this lies in managing gluten formation. This is why understanding what flour is tempura batter made of is the first step toward achieving the signature crispy coating on your favorite Japanese dish.