Gluten Free Tempura Batter
1 Cup of Brown Rice Flour
1 Teaspoon Gluten Free Baking Power
1/2 Teaspoon of Salt
1 Cup of Ice Cold Water
Prepare the meat or vegetables you want to batter before your mix the batter together. Sift together the flour, baking powder and salt. Set aside.
Lightly beat the egg. Add ice cold water to the egg and combine. Add liquid ingredients to dry and mix lightly. Do not beat the mixture. Once combined, add
a couple of ice cubes to the batter to keep it cold.
Heat oil to 350 degrees. Lightly dip your meat or vegetables into a gluten free flour to coat, then dip into the tempura batter mixture and straight into
he hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Fry until the batter is crisp. Drain on a wire rack.
Recipe by Karen Trosino