Make crispy, delicious tempura with the super easy Gluten Free Rice Flour Tempura Mix!

What we love about it: 


• Vegan and gluten-free.
• Simply mix with water! No egg required.
• Compared to wheat flour tempura, this rice flour mix absorbs about 55% less oil resulting in a healthier, gluten-free tempura!

• Batter doesn't clump up and is easy to cook with. 

• Produces tempura that's delicious even when cold.


  

See the rest of our tempura collection here.

Details:

• How to make: 
For 200grams of flour, use 380mL of water. Mix.
 Heat oil to 170-180° celsius (338-356° fahrenheit). 
Cut vegetables/meat/seafood and pat to remove moisture. Dip into tempura batter and fry in oil. If batter isn't sticking well, sprinkle on some dry flour before dipping into batter.
• Ingredients: Japanese rice, non-GMO soybeans, baking powder, starch, emulsifier.

• Contains 200grams.

• Allergen information: Contains soy. Made in a facility that also processes sesame and almonds. 

• After opening package, store in refrigerator.  

• Nutritional information (per 100g): Energy 376 kcal, Protein: 8.1 g, Fat: 2.8g, Carbohydrates: 76.3 g, Sodium: 0.5g