What is gluten free tempura made of?

December 30, 2025 •

3 min read

Traditional Japanese tempura uses wheat-based flour, making it off-limits for those with gluten sensitivities. However, a simple swap of ingredients can yield an equally light and crispy result, begging the question: what is gluten free tempura made of?

Quick Summary

Gluten-free tempura relies on a blend of non-wheat flours, most commonly rice flour and cornstarch, combined with ice-cold carbonated water to create a delicate, airy, and crispy coating without using traditional wheat flour.

Key Points

Flour Blend: A combination of white rice flour and cornstarch is the best option for a light, crispy gluten-free tempura batter.
Cold Liquid: Using ice-cold water or club soda is essential, as the cold temperature and carbonation produce a light, airy, and delicate crust.
Proper Technique: Mix the batter minimally to leave lumps, ensuring a lighter, less chewy texture.
Temperature Control: Fry in oil heated to 350-375°F (175-190°C) to prevent a soggy, greasy result.
Preventing Cross-Contamination: Always use a separate oil if you cook gluten-containing foods, and check your dipping sauces for hidden gluten, opting for tamari instead of soy sauce.
Alternative Flours: While rice flour is optimal, alternatives like chickpea or sweet rice flour can be used but will affect the final texture and flavor.

The Core Ingredients for a Crispy Gluten Free Batter

Creating a successful gluten free tempura batter hinges on using the right flour alternatives and maintaining an extremely cold temperature. Traditional tempura relies on the controlled development of gluten for its texture, but without that protein, a different strategy is required. The most popular and effective combination uses rice flour and cornstarch with ice-cold water.

The Role of Rice Flour and Cornstarch

Rice Flour: This is often the primary ingredient in gluten free tempura recipes. Its fine texture and ability to get exceptionally crispy when fried make it an ideal base. White rice flour, in particular, is a top choice for producing a light and delicate crust.
Cornstarch: When combined with rice flour, cornstarch plays a crucial role in achieving the perfect light, crisp, and airy texture. It helps to prevent the batter from becoming too dense or chewy, and contributes to the golden color of the final product.

The Importance of Cold and Carbonated Liquid

One of the most critical elements of any tempura batter is the liquid. Using ice-cold water or, even better, cold club soda or sparkling water, is key for a light, airy, and crispy finish. The cold temperature helps to slow down the starch development and prevents the batter from absorbing too much oil. The carbonation from club soda creates small bubbles in the batter that expand when they hit the hot oil, resulting in a lighter, more delicate crust.

Other Gluten Free Flour Options and Comparisons

While rice flour and cornstarch are a winning team, other alternatives exist, each with its own characteristics. Below is a comparison to help you choose the right blend for your desired result.


Flour Alternative	Primary Benefit	Texture Profile	Best For	Considerations
Rice Flour & Cornstarch Blend	Ultimate Crispiness	Light, delicate, airy	Classic tempura, vegetables, shrimp	Widely available, neutral flavor
Sweet Rice Flour & Xanthan Gum	Crispy yet chewy texture	Slightly chewier, good binding	Foods requiring more structure	Xanthan gum requires careful measurement
Chickpea Flour	Earthy, nutty flavor	Less airy, slightly denser	Savory items, pakoras-style tempura	Flavor may not be suitable for all tempura
Tapioca Flour	Chewy, slightly starchy	Good binding, can be used with others	Adds structure to blends	Best when combined with other flours

Mastering the Technique for Perfect Gluten Free Tempura

The ingredients are only half the battle; proper technique is essential to creating heavenly, crispy tempura.

Chilling and Mixing

Keep it Cold: Place your bowl of mixed batter in a larger bowl filled with ice to keep it chilled throughout the frying process. The contrast between the cold batter and hot oil is the secret to a light, crunchy crust.
Don't Overmix: Whisk the batter lightly and briefly until just combined. Lumps are a good sign; overmixing develops the starches and leads to a tougher, heavier result.

Frying Like a Pro

Oil Temperature: Heat your oil to the correct temperature, typically between 350-375°F (175-190°C). An oil thermometer is highly recommended for best results. If the oil is too cool, your tempura will absorb too much oil and become greasy.
Fry in Batches: Avoid overcrowding the pan. Frying small batches at a time helps to maintain a consistent oil temperature, which is crucial for even cooking and crispiness.
Pat Food Dry: Before dipping, ensure your vegetables, shrimp, or other fillings are patted completely dry. Excess moisture will cause the oil to splatter and create a soggy crust.

What About Gluten Free Dipping Sauces?

While the tempura itself is gluten-free, traditional dipping sauces (tentsuyu) often contain regular soy sauce, which contains wheat. To make a safe, gluten-free dipping sauce, you can use tamari, a gluten-free soy sauce alternative, in place of shoyu. A simple recipe includes gluten-free dashi, mirin, and tamari.

Conclusion: Your Guide to a Delicious Gluten Free Tempura

From rice flour to cold club soda, crafting a delicious and safe gluten free tempura requires a shift in ingredients but not in quality. The science behind the crunch lies in the combination of a rice flour and cornstarch base, the use of ice-cold liquid, and careful frying techniques. By understanding what is gluten free tempura made of and mastering the process, you can enjoy this beloved Japanese dish with all the flavor and none of the gluten.

For more information on living a gluten-free lifestyle, check out the resources at The Gluten Intolerance Group.

Frequently Asked Questions

A blend of white rice flour and cornstarch is widely considered the best for achieving a light and crispy texture, similar to traditional tempura.

It is not recommended. All-purpose gluten-free flour blends often contain gums and starches that can result in a heavier, gummier batter rather than a light and airy one.

Soggy tempura is often the result of overcrowding the pan, which lowers the oil temperature, or the batter being too warm. Always use ice-cold liquid and fry in small batches.

To make a gluten-free dipping sauce, you can substitute tamari (gluten-free soy sauce) for regular soy sauce and combine it with other ingredients like dashi and mirin.

No, traditional tempura batter is made with wheat flour. You should always ask if a gluten-free alternative is available and check for potential cross-contamination.

Some recipes include egg, while others do not. An egg can add richness and help with binding, but recipes using rice flour and cornstarch with cold water often achieve excellent results without it.

The secret lies in the combination of cold, carbonated water with a rice flour and cornstarch blend, and crucially, mixing the batter minimally so it remains lumpy.