Is tempura gluten free? Nobody can ensure it because tempura is with different elements. But we can make it gluten free by following these recipes. This is one of those recipes that I have not been interested in until I have started eating them away from home. I don’t think I had even tried tempura before I was celiac, and all of a sudden, since my favorite gluten-free restaurants had them on the menu, I became fond of it. I am well aware that many people do not have the opportunity to eat gluten-free tempura outside the home, so here is this delicious recipe for all of you.
Is tempura gluten free?
Don’t be scared (although reading “don’t be scared” will surely make your heart skip, but read me, seriously): making good tempura is not difficult if you are know-how, and here I am to tell you those little things that are bullshit but very important so that everything goes well. And, if you behave well, at the end, I leave you the recipe for mayojapo (as I have decided to baptize Japanese mayonnaise) so that you can enjoy it completely.
HOW TO MAKE GLUTEN-FREE TEMPURA
Good tempura should be thin, crisp and not greasy. To do this, keep these aspects in mind:
- Don’t pretend to rush and rush any day. Make it a day when you have tranquility in your environment.
- Cut the vegetables into sticks and put them on kitchen paper to drain as much water as possible.
- The dough should be cold. Put the container with the dough in another with water and ice to preserve the temperature.
- If possible, use a wok for frying: it transmits heat much better. If you have a deep fryer, all the better.
- Fry between 180 and 200ºC.
- Ideally, you should have a thermometer to measure the frying temperature, but if it is not possible, there is a great trick: if you put the vegetable to fry, it floats right away, it is at the right temperature. If it smokes, you are overheated. If it goes to the bottom, it is very cold.
- Lower the heat when you don’t have anything frying and raise it again when putting things in, so you will prevent the oil from burning when you have nothing inside.
- Don’t put many things in at once: as the dough is so cold, the oil gets cold as soon as we put ingredients inside.
- Tempura is an appetizer, do not make millions of sticks or when you finish frying, the first ones will have cooled. If it is strictly essential to make a large quantity and you do not have the means to fry more at the same time, you can give them a final heatstroke in the oven (but no one can hear us).
- Put the oil to heat while mixing the liquids and flour. It will take practically the same time to be ready. Neither thing should wait for the other. The only thing you can hope for is the veggies dripping onto the kitchen paper.
- If you want to make it vegan, you can make it only with cold water, without eggs.
- 1/3 of red pepper
- 1/3 of green pepper
- 1/3 of yellow pepper
- 1 red onion
- 1/4 of zucchini
- 2 medium carrots
- 1 egg
- Ice water (from the fridge and with ice)
- 115 g of Mix Gallo Gluten Free
- Sunflower or olive oil (it will have a stronger flavor) for frying
- Cut the vegetables into sticks of approximately the same size or rings in the case of the onion.
- Place on kitchen paper, add a little salt over the zucchini and let the water drain well. If necessary, change the napkins.
- Weigh the shelled egg and pour ice water into it until they weigh 250 g together.
- Put the oil to heat up to 200ºC.
- Beat the mixture lightly, add the Gluten Free Gallo Mix and finish mixing.
- Put the bowl of dough in another bowl filled with ice water to keep it cold.
- With the help of a pair of tongs, pass the vegetable sticks one by one and add them directly to fry.
- Fry for 3 minutes, which will have taken color.
- Take out the sticks in the same order and let them drain on a rack with kitchen paper to absorb the excess oil, if any.
- Repeat the process until all the vegetables are finished.
HOW TO MAKE JAPANESE MAYONNAISE (MAYOJAPO)
The recipe does not have much mystery: if you know how to make homemade mayonnaise, it will come out perfectly. We will only add soy sauce (which will already have the salt) and rice vinegar. Keep in mind that a good amount comes out, so it will be more than enough for several people with one measure.
- 1 egg
- 200 ml of mild olive oil
- 1 tablespoon gluten-free soy sauce
- 1-2 tablespoons gluten-free rice vinegar, depending on how strong you like it
- Pour the egg, the soy sauce and the oil into a glass of an arm mixer and, at low speed and without lifting the mixer from the bottom, start beating until the emulsion forms little by little.
- When it begins to take consistency, add the vinegar and continue beating, this time, with slight upward and downward movements to mix all the ingredients well.
- As soon as the mayonnaise is emulsified and uniform, stop beating.
- Keep refrigerated and consume in less than 24 hours.